Pumpkin Bars With Cream Cheese Frosting
These Pumpkin Bars With Cream Cheese Frosting are the perfect fall dessert—soft, spiced, and drizzled with a dreamy topping that makes every bite feel like a warm hug.
Ingredients
- ½ cup brown sugar packed
- 1½ tsp ground cinnamon (freshly ground if you can)
- 2 large eggs room temperature
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil or melted coconut oil
- 8 oz cream cheese softened (full-fat for best texture)
- ½ cup unsalted butter softened
- 2 cups powdered sugar sifted
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, so bars lift out easily.
- In a large bowl, whisk flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until evenly mixed.
- In a separate bowl, beat eggs lightly, then whisk in pumpkin puree, oil, and vanilla until smooth.
- Pour wet ingredients into dry. Gently stir with a rubber spatula until no pockets of flour remain—don’t overmix.
- Fold in nuts, if using, for a bit of crunch. Transfer batter to your prepared pan and smooth the surface. Bake for 25–30 minutes.
- Let bars cool completely in the pan on a wire rack—about 30 minutes. Meanwhile, whip up the Cream Cheese Frosting.
- In a clean bowl, beat cream cheese and butter until creamy. Add vanilla, salt, and powdered sugar to make the frosting light and fluffy.
- Once bars are cool, spread frosting evenly across the top. Chill for at least 30 minutes before slicing into 16–20 squares.
Notes
Use shelf-stable canned pumpkin (check labels for only pumpkin). Choose a block of cream cheese over spreadable tubs for better texture. For extra spice, add a dash of cloves or allspice.
Love this recipe?Follow us at @thenandnowspace for more