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Creamy Homemade Pumpkin Bars with Cream Cheese Frosting

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Moist, tender pumpkin bars with a tangy cream cheese frosting, featuring a perfect balance of warm spices and real pumpkin puree for a cozy autumn treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup pure pumpkin puree
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 8 ounces full-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 to 2 1/2 cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper if desired.
  2. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
  3. Add eggs one at a time, beating well after each addition. Mix in pure pumpkin puree until smooth.
  4. In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Spread batter evenly into prepared pan.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let bars cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. While bars cool, beat cream cheese and 1/2 cup butter until smooth. Add vanilla and a pinch of salt.
  10. Gradually add confectioners’ sugar, beating on low then high speed until fluffy.
  11. Spread frosting evenly over completely cooled bars. Cut into squares and serve.

Notes

Ensure butter and cream cheese are at room temperature for smooth mixing. Do not overmix the batter to avoid tough bars. Cool bars completely before frosting to prevent melting. For gluten-free option, use a 1:1 gluten-free flour blend. Can be stored at room temperature for 3 days or refrigerated for up to a week.

Nutrition

Keywords: pumpkin bars, cream cheese frosting, fall dessert, autumn baking, pumpkin spice, homemade bars, easy dessert

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