Pumpkin Bars

Why You’ll Love This Recipe

These Pumpkin Bars are a wonderful blend of flavors that will make your taste buds sing. The pumpkin cake is rich and spiced with cinnamon, ginger, and nutmeg, creating a perfect autumn-inspired base. Topped with smooth and velvety cream cheese frosting, the balance of sweetness and spice is irresistible. They’re easy to make, serve a crowd, and can be prepped in just under 40 minutes. Plus, the creamy frosting adds the perfect finishing touch to these decadent bars.

Ingredients

Pumpkin Cake

• 1¾ cups all-purpose flour

• 1½ teaspoons ground cinnamon

• ¾ teaspoon baking soda

• ½ teaspoon salt

• ¼ teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• 15-ounce can 100% pure pumpkin puree (Libby’s brand)

• 1 cup granulated sugar

• ½ cup light brown sugar (packed)

• ½ cup canola oil

• 2 large eggs (room temperature)

• 2 teaspoons vanilla extract

Cream Cheese Frosting

• 8 ounces block cream cheese (softened to room temperature)

• 6 tablespoons unsalted butter (softened to room temperature)

• 2 cups powdered sugar (sifted)

• 1 tablespoon heavy cream

• 1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch metal baking pan with non-stick spray and set aside.

2. In a small bowl, whisk together the flour, cinnamon, baking soda, salt, ginger, and nutmeg. Set aside.

3. In a large mixing bowl, combine the pumpkin puree, granulated sugar, and light brown sugar. Mix until fully incorporated.

4. Add the canola oil, eggs, and vanilla extract to the pumpkin mixture. Whisk until smooth and the eggs are fully incorporated.

5. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Scrape the sides of the bowl to ensure an even mixture.

6. Pour the batter into the prepared baking pan and spread it out evenly with an offset spatula.

7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs.

8. Allow the bars to cool to room temperature before frosting.

9. To make the frosting, beat the cream cheese and butter on medium speed for 1 minute until smooth and creamy.

10. Add the sifted powdered sugar and mix until fully incorporated. Add heavy cream and vanilla extract, and beat for 1-2 minutes until fluffy.

11. Spread the cream cheese frosting evenly over the cooled pumpkin bars. Cut into squares and serve.

Servings and Timing

• Servings: 12

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

Variations

• Pumpkin Pie Spice: If you don’t have individual spices, substitute 2 teaspoons of pumpkin pie spice blend for the cinnamon, ginger, and nutmeg.

• Nuts and Cinnamon: Top the cream cheese frosting with a sprinkle of chopped nuts, such as walnuts or pecans, or a light dusting of ground cinnamon for added texture and flavor.

• Gluten-Free: You can substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.

Storage/Reheating

• To Store: These pumpkin bars should be kept in the refrigerator in a covered container for up to 3 days.

• To Freeze: Freeze the baked, cooled, unfrosted pumpkin bars for up to 2 months. Wrap them tightly in plastic wrap before freezing. Thaw them in the refrigerator before frosting and serving.

• To Make Ahead: The cream cheese frosting can be made up to 24 hours in advance. Store it in the fridge, and bring it to room temperature before spreading it on the cooled bars.

FAQs

1. Can I use fresh pumpkin puree instead of canned?

Yes, you can use fresh pumpkin puree, but keep in mind that fresh pumpkins tend to have more moisture. If you choose fresh puree, you may need to adjust the amount slightly to ensure the bars don’t become too wet.

2. How can I make the frosting thicker?

If the frosting is too thin, you can add more powdered sugar a little at a time until it reaches your desired consistency.

3. Can I make these bars ahead of time?

Absolutely! You can make the pumpkin bars ahead of time and store them in the fridge for up to 3 days. You can also freeze them (unfrosted) for up to 2 months.

4. What’s the best way to cut these bars?

To make slicing easier, refrigerate the bars for about 30 minutes before cutting them. This helps the frosting firm up and makes the bars easier to cut.

5. Can I substitute butter for oil in the cake?

You can substitute butter for oil, but the texture of the bars may be slightly different. Oil helps keep the bars moist, while butter will give them a richer flavor.

6. Is there a dairy-free option for the frosting?

Yes, you can make a dairy-free frosting by using dairy-free cream cheese and butter substitutes.

7. Can I add chocolate chips to the pumpkin bars?

Yes, adding chocolate chips to the pumpkin batter is a great variation! Just fold them into the batter before spreading it into the pan.

8. What can I use instead of heavy cream in the frosting?

You can substitute the heavy cream with milk, but the frosting may not be as thick or rich.

9. How do I know when the pumpkin bars are done baking?

The pumpkin bars are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

10. Can I use a different type of frosting?

Yes, if you don’t want cream cheese frosting, you could substitute with a simple glaze or whipped cream.

Conclusion

These Pumpkin Bars are a perfect fall dessert that combines the rich flavors of pumpkin with the sweetness of cream cheese frosting. They are simple to make, can be prepped ahead of time, and are sure to be a hit at your next fall gathering. Enjoy the cozy, comforting taste of autumn with every bite!