These pumpkin bars combine moist, tender bars made with a homemade spice blend with cinnamon-infused cream cheese frosting to take the classic treat to an entirely new level.
It might be hotter than the surface of the sun outside, but the calendar says we’re in mid-August. For us, that means it’s time to start thinking about pumpkin!
We know, we know. We can already hear the cries of “It’s not even cool outside,” or “pumpkin spice EVERYTHING now. Here we go.” We can’t argue with any of that, but what we can do is give you something that will change your mind.
The thing is that pumpkin is just so darn good. When fall starts inching its way toward us through the quagmire of summer heat, we start thinking about recipes like our mini pumpkin cheesecakes and pumpkin monkey bread.
Pumpkin is the main ingredient for so many iconic dessert recipes, and we are unapologetically on its team. After you try our pumpkin bars with cinnamon cream cheese frosting, you will be, too. It’s everything a good pumpkin recipe should be and then some!
Why You’ll Love This Recipe
- Simple Ingredients: These bars and their frosting are made with simple, basic ingredients found in any kitchen or grocery store.
- Easy: Both the bars and the frosting only take a few simple steps, and the entire recipe is ready in an hour or less.
- Moist and Tender: The bars are moist and tender with the perfect texture.
- Classic Flavor: We use a combination of pumpkin spice and a few other warm fall spices to create classic flavor with added depth and complexity.
- A Little Something Extra: We add cinnamon to our cream cheese frosting to give these bars another layer of delicious flavor that really makes them pop.
- Versatile: These bars are the perfect sweet breakfast or brunch addition, afternoon snack, dessert, or addition to any party.
- Great for Meal Prep: These bars are freezer-friendly, so you can make extra and serve them for future desserts.
Ingredients
You can find a complete list of ingredients and their exact amounts in the recipe card at the end of the post.
Variations
- Sweet Potato Bars: Use sweet potato puree in place of pumpkin for a delicious variation.
- Plain Cream Cheese Frosting: If you prefer the old-fashioned flavor, just leave out the cinnamon.
- Cayenne: Don’t walk away! Just a tiny, tiny pinch of cayenne adds warmth and boosts the flavors of the other spices without making the bars hot.
- Cinnamon Buttercream: For an even sweeter variation, use homemade buttercream frosting with added cinnamon.
- Semi-Homemade: Save a few minutes and use store-bought cream cheese frosting if you prefer.
How to Make Pumpkin Bars with Cinnamon Cream Cheese Frosting
Step 1: Whisk the dry ingredients in a medium bowl and set them aside.
Step 2: Beat the wet ingredients in a large bowl.
Step 3: Gradually beat the dry ingredients into the wet until combined.
Step 4: Pour the batter into a prepared 9×13 baking dish and bake at 350°F until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely.
Step 5: Beat all the frosting ingredients except the powdered sugar until creamy. Then, gradually add the powdered sugar, beating until the frosting is rich and creamy.
Step 6: Frost the cooled pumpkin bar sheet, slice, and enjoy!
Tips
- Be sure you buy pumpkin puree and not pumpkin pie mix. They are often sold near one another in the baking aisle.
- Stop mixing your batter as soon as the ingredients are fully combined. Overmixing can make the bars tough.
- Fully cool your bars before frosting them. Even warm bars will cause the frosting to begin to soften on contact.
- For the best frosting texture, beat your ingredients until light and fluffy before adding the powdered sugar. It’s important to sift the powdered sugar, as well.
Pumpkin Bars FAQ
Pumpkin bars are more than just sliced-up pumpkin cake. Bars tend to be denser and moister, while cake is lighter and fluffier. Both are typically topped with cream cheese frosting.
Yes, you do. Anything made with cream cheese frosting should be refrigerated for food safety, freshness, and flavor.
Wrap individual pumpkin bars in plastic wrap to protect them from freezer burn. Then, freeze them for up to a month in an airtight, freezer-safe container or heavy-duty freezer bag.
More Delicious Pumpkin Recipes
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Pumpkin Bars with Cinnamon Cream Cheese Frosting
Ingredients
Pumpkin Bars
- 2 cups all purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- 4 large eggs
- 15 ounce pumpkin puree
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- ⅔ cup vegetable oil
Cinnamon Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350° and spray a 9×13 baking dish with non-stick cooking spray.
Pumpkin Bars
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, ginger, and pumpkin pie spice.
- In a large bowl, beat eggs, pumpkin puree, sugar, brown sugar, vanilla extract, and vegetable oil, together until combined.
- Gradually add flour mixture into pumpkin mixture and beat until well combined.
- Pour batter evenly into the prepared baking dish.
- Place in the oven and bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cinnamon Cream Cheese Frosting
- Beat the cream cheese, butter, cinnamon and vanilla together in a large bowl with an electric mixer.
- Gradually add powdered sugar and mix until well combined
- Once the cake has cooled completely, frost cake and sprinkle with a little cinnamon.
Notes
- Refrigerate for up to 4 days in an airtight container.
- Wrap individual bars in plastic wrap and freeze for up to a month in an airtight, freezer-safe container or heavy-duty freezer bag.
- Defrost overnight if frozen. Then, serve.
- Be sure you buy pumpkin puree and not pumpkin pie mix. They are often sold near one another in the baking aisle.
- Stop mixing your batter as soon as the ingredients are fully combined. Overmixing can make the bars tough.
- Fully cool your bars before frosting them. Even warm bars will cause the frosting to begin to soften on contact.
- For the best frosting texture, beat your ingredients until light and fluffy before adding the powdered sugar. It’s important to sift the powdered sugar, as well.
I’m confused, 9×13 pan or 2 loaf pans.
HI Jan, It’s a 9×13 baking dish. Sorry about that.
First it was 9×13” pan, then loaf pans, then a Bundt pan. I used my 9×13” pan, was very good, but instructions were very confusing..
Hi Ann, I’m so sorry for the confusion. Everything is fixed. We have so many pumpkin recipes in the works and some are in loaf pans too. Sorry about that. Thanks for letting us know we had an issue with the instructions. 🙂