As autumn leaves fall and the air turns crisp, nothing quite captures the cozy spirit like a classic fall dessert. These delightful pumpkin bars are uniquely soft yet surprisingly sturdy, offering the perfect canvas for an irresistible spiced cream cheese frosting. Imagine a tender, moist bar, bursting with warm spices, crowned with a tangy, creamy topping. They are perfect for all your autumn gatherings, holiday tables, or simply a sweet treat at home.
Table of Contents
Why You’ll Love These Pumpkin Bars
Making baking simple for busy parents and beginners is our mission, and these pumpkin bars deliver!
- Rich Pumpkin Flavor: Every bite bursts with the comforting taste of real pumpkin.
- Perfectly Spiced: A harmonious blend of warm autumn spices makes these bars truly inviting.
- Unique Soft Yet Sturdy Texture: They are incredibly tender but hold their shape beautifully, making them easy to slice and serve.
- Exceptionally Moist and Tender: Thanks to a thoughtful blend of ingredients, these bars stay wonderfully moist.
- Easy to Make for Any Baker: With clear, step-by-step instructions, beginners can confidently create this impressive dessert.
- Topped with Tangy, Creamy Frosting: The luscious cream cheese frosting perfectly complements the sweet and spiced pumpkin base.
- Ideal for Fall Holidays and Celebrations: These autumn bars are a guaranteed crowd-pleaser for Thanksgiving, Halloween, or any festive occasion.
Ingredients
Gather your ingredients for these incredible pumpkin bars. Always measure precisely for the best baking results.
For the Pumpkin Bars:
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoons store-bought or homemade pumpkin pie spice*
- 1 cup (240ml) vegetable oil*
- 3 large eggs
- 1 cup (200g) packed light or dark brown sugar
- 1/3 cup (65g) granulated sugar
- 2 Tablespoons (30ml) pure maple syrup
- 1 (15 ounce) can pumpkin puree*
- 1 and 1/2 teaspoons pure vanilla extract
For the Cream Cheese Frosting:
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon store-bought or homemade pumpkin pie spice*
- 1/8 teaspoon salt
- optional: sprinkles for decorating
Notes & Substitutions
Flour: Always use the spooned and leveled method for flour. This means gently spooning flour into your measuring cup and then leveling off the top with a straight edge. This prevents adding too much flour, which can result in dry bars.
Pumpkin Pie Spice: If you don’t have store-bought pumpkin pie spice, create your own blend. Combine 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon cloves.
Oil: Vegetable oil provides a neutral flavor and moist texture. You can substitute with melted coconut oil or a blend of half oil and half unsweetened applesauce for a lighter option.
Pumpkin Puree: Use 100% pure canned pumpkin puree, not pumpkin pie filling. Pie filling contains added spices and sugars that will alter the recipe.
Cream Cheese: Ensure your cream cheese is full-fat and comes in a brick, not a tub. It must be at room temperature for a smooth, lump-free frosting.
Maple Syrup: The maple syrup enhances the fall flavor. If you don’t have it, you can substitute with an extra tablespoon of brown sugar or a different liquid sweetener like agave nectar.
Equipment
Having the right tools makes baking a breeze. You’ll need just a few essential items for these delicious pumpkin squares.
- Large and medium mixing bowls
- Electric mixer (handheld or stand mixer with paddle attachment)
- 10×15-inch baking pan
- Parchment paper (optional, but highly recommended for easy lifting)
- Wire rack for cooling
- Icing spatula or offset spatula for frosting
Instructions
Follow these simple steps to create perfectly moist and flavorful pumpkin bars with a dreamy cream cheese frosting. Take your time and enjoy the process!
- Prepare the Pan: Preheat your oven to 350°F (177°C). Grease a 10×15-inch baking pan thoroughly. Alternatively, line the pan with parchment paper, leaving enough overhang on the sides to easily lift the finished bars out later.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until well combined. Set this bowl aside for now.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil, large eggs, both brown and granulated sugars, pure maple syrup, canned pumpkin puree, and pure vanilla extract until everything is smooth and fully combined.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Use a mixer on low speed or a whisk to combine them until just incorporated. Be careful not to overmix; a few small lumps are perfectly fine. The batter will be quite thick.
- Spread Batter: Evenly spread the thick batter into your prepared 10×15-inch baking pan. Use an offset spatula or the back of a spoon to ensure an even layer.
- Bake the Bars: Place the pan in the preheated oven and bake for 28-35 minutes. Baking times can vary depending on your oven, so start checking around 28 minutes. The bars are done when a toothpick inserted into the center comes out clean or with moist crumbs, but no wet batter. If you notice the edges or top browning too quickly, loosely tent the pan with aluminum foil.
- Cool Completely: Remove the baked bars from the oven and set the pan on a wire rack to cool. It’s crucial that the bars cool completely before you apply the frosting. This usually takes about 1-2 hours at room temperature. For quicker cooling, after about 45 minutes, you can place the pan in the refrigerator.
- Make Frosting: While the bars cool, prepare the frosting. In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened full-fat cream cheese and unsalted butter together on high speed until the mixture is light, smooth, and creamy.
- Add Frosting Ingredients: Reduce the mixer speed to low. Gradually add the confectioners’ sugar, pure vanilla extract, pumpkin pie spice, and salt to the cream cheese mixture.
- Beat Frosting: Once all ingredients are added, increase the mixer speed to high and beat for 2 minutes until the frosting is wonderfully smooth, fluffy, and creamy. If you prefer a slightly thicker frosting, beat in an extra 1/4 cup of confectioners’ sugar.
- Frost and Chill: Once the pumpkin bars are completely cool, spread the creamy frosting evenly over the top using an icing spatula. To help the frosting “set” and make slicing easier and neater, refrigerate the frosted bars for at least 30 minutes before cutting.
- Slice and Serve: Cut the chilled bars into your desired size, whether large squares or smaller individual servings. Enjoy these delightful treats with or without a fork – just grab a napkin!
Expert Baking Tips
- Room Temperature Ingredients: Always ensure your eggs, cream cheese, and butter are at room temperature for smooth mixing and even baking. As highlighted by several baking experts, room temperature ingredients ensure a smooth batter and prevent curdling, leading to a better final texture.
- Correct Flour Measurement: Spoon and level your flour to avoid a dry or dense texture in your baked goods. Proper flour measurement is crucial for consistent baking results and achieving the desired rise and structure in your pumpkin bars.
- Avoid Overmixing: Mix the batter only until the dry and wet ingredients are just combined. Overmixing can develop the gluten too much, leading to tough bars.
- Don’t Overbake: Keep a close eye on your baking time. Overbaking can dry out these moist pumpkin bars, making them less tender.
- Cool Completely: Patience is key! Frosting warm bars will cause the frosting to melt and slide off, creating a messy result.
- Chill Frosted Bars: Chilling helps the frosting firm up, making for much cleaner, neater slices when you cut your pumpkin bars.
Pro Tips & Troubleshooting
Even experienced bakers can run into minor issues. Here are some solutions and tips for your spiced pumpkin dessert.
- Cakey Texture: If your bars turn out more like cake, your pan might be too small. This recipe uses a 10×15-inch pan for a dense, bar-like texture. For an even denser bar, slightly reduce baking powder or an egg.
- Bars Sticking: To prevent sticking, always grease your pan thoroughly or, even better, line it with parchment paper, leaving an overhang to lift the entire batch.
- Frosting Too Thin/Thick: If your frosting is too thin, gradually beat in more confectioners’ sugar, one tablespoon at a time, until it reaches your desired consistency. If it’s too thick, add a tiny splash of milk or cream, a teaspoon at a time.
- Uneven Baking: Ovens can have hot spots. If you notice one side of your bars browning faster, rotate the pan halfway through baking to ensure even cooking.
- Lumps in Batter: A few small lumps in your batter are completely normal and often a sign you haven’t overmixed. Don’t keep mixing to eliminate every lump; it’s better for the texture.
Serving Suggestions & Variations
These creamy pumpkin bars are delicious as is, but you can easily customize them to suit your taste.
- Simple & Sweet: Serve them plain for a straightforward, delightful treat.
- Decorate: Add a sprinkle of cinnamon, extra pumpkin pie spice, or festive sprinkles for a pop of color.
- Nutty Crunch: For added texture, sprinkle chopped pecans or walnuts over the frosting.
- Chocolate Lovers: Fold 1 cup of semi-sweet or white chocolate chips into the batter before baking for a rich addition.
- Mini Treats: Make mini pumpkin bars by baking the batter in a muffin tin lined with paper liners. Adjust baking time accordingly.
- Alternative Frosting: Experiment with different frosting flavors! A browned butter frosting or a simple maple glaze would also be fantastic.
- Warm Pairings: Serve these delicious fall treats alongside a warm mug of coffee, tea, or a glass of milk.
Make Ahead: You can bake the unfrosted pumpkin bars up to two days in advance. Store them tightly covered at room temperature.
Storage: Once frosted, cover any leftover bars tightly with plastic wrap and store them in the refrigerator for up to 5 days to keep the frosting fresh. Unfrosted bars can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Freezing: Both frosted and unfrosted bars freeze beautifully. Wrap individual bars or the entire slab tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition Information
Please note that the following nutrition information is an estimate based on commonly used ingredients and serving sizes for pumpkin bars. Exact values can vary depending on specific brands and ingredient modifications.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 350-400 kcal |
| Total Fat | 18-22g |
| Saturated Fat | 9-12g |
| Cholesterol | 45-55mg |
| Sodium | 200-250mg |
| Total Carbs | 45-55g |
| Dietary Fiber | 1-2g |
| Total Sugars | 35-45g |
| Protein | 3-5g |
For precise nutritional values based on your specific ingredients and serving size, we recommend using an online nutrition calculator.
Frequently Asked Questions (FAQ)
Q: Can I use melted butter instead of oil?
A: While oil generally makes for a moister bar, you can substitute melted unsalted butter for the vegetable oil. Note that this might slightly alter the texture and flavor of your pumpkin bars.
Q: Can I double the recipe?
A: Yes, you can double the recipe. You will need a larger pan, such as a full sheet pan (12×18 inches), or two 10×15-inch pans. Adjust baking time as needed.
Q: What if I don’t have a 10×15-inch pan?
A: A 9×13-inch pan can work, but the bars will be much thicker, requiring a longer baking time (likely 40-50 minutes or more). This might change the texture to be more cake-like.
Q: Why do my pumpkin bars turn out like cake?
A: This usually happens if the pan is too small, making the bars thicker, or if the batter was overmixed, developing too much gluten. Ensure you use the correct pan size and mix just until combined.
Q: Can I use low-fat cream cheese for the frosting?
A: We strongly recommend using full-fat brick cream cheese for the best frosting consistency and flavor. Low-fat varieties can result in a thinner, runnier frosting that is harder to spread.
Q: Can I add chocolate chips to these pumpkin bars?
A: Absolutely! Chocolate chips are a fantastic addition. Fold 1 cup of semi-sweet, milk, or white chocolate chips into the batter before spreading it into the pan.
Q: Can I omit the maple syrup?
A: Yes, you can omit the maple syrup if you prefer. For a slight adjustment in sweetness, you might add an extra tablespoon of brown sugar.
Conclusion
These easy and utterly delicious pumpkin bars are truly a highlight of the autumn season. Their perfect balance of moist texture, warm spices, and tangy cream cheese frosting makes them an irresistible treat for any occasion. Whether you’re a seasoned baker or just starting out, this beginner-friendly recipe ensures fantastic results every time. Go ahead, bake a batch, share them with loved ones, and savor the comforting flavors of fall. You’ll love how simple and satisfying this recipe is!
Delicious & Easy Pumpkin Bars with Cream Cheese Frosting
Equipment
- Oven
- 10×15-inch Baking Pan
- Large Bowls
- whisk
- Mixer (Handheld or Stand)
- wire rack
- Toothpick
- Parchment Paper (optional)
- Aluminum Foil (optional)
Ingredients
Pumpkin Bars
- 2 cups all-purpose flour (250g, spooned & leveled)
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice store-bought or homemade
- 1 cup vegetable oil (240ml)
- 3 large eggs
- 1 cup brown sugar (200g, packed light or dark)
- 1/3 cup granulated sugar (65g)
- 2 Tablespoons pure maple syrup (30ml)
- 1 can pumpkin puree (15 ounce)
- 1.5 teaspoons pure vanilla extract
Cream Cheese Frosting
- 8 ounces full-fat brick cream cheese (226g, softened to room temperature)
- 1/4 cup unsalted butter (4 Tbsp; 56g, softened to room temperature)
- 3 cups confectioners’ sugar (360g)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pumpkin pie spice store-bought or homemade
- 1/8 teaspoon salt
- sprinkles optional, for decorating
Instructions
Pumpkin Bars Preparation
- Preheat the oven to 350°F (177°C) and grease a 10×15-inch baking pan or line it with parchment paper.
- Whisk dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice) in a large bowl. In a separate bowl, whisk wet ingredients (oil, eggs, sugars, maple syrup, pumpkin, and vanilla extract). Combine wet and dry ingredients using a mixer or whisk until fully combined; the batter will be thick.
- Spread the batter into the prepared pan and bake for 28-35 minutes until a toothpick inserted in the center comes out clean. If needed, loosely tent with aluminum foil to prevent excessive browning.
- Remove the bars from the oven and cool completely on a wire rack. To speed cooling, you can place them in the refrigerator after about 45 minutes.
Cream Cheese Frosting & Serving
- To make the frosting, beat softened cream cheese and butter together until smooth. Add confectioners’ sugar, vanilla, pumpkin pie spice, and salt; beat on low speed for 30 seconds, then on high speed for 2 minutes until creamy. Add an extra 1/4 cup of confectioners sugar if a thicker frosting is desired.
- Spread the frosting on the cooled bars. Refrigerate for 30 minutes before slicing and serving to help the frosting set and make cutting easier and less messy.
- Enjoy the pumpkin bars as desired.
- Cover and store leftover frosted bars in the refrigerator for up to 5 days. Unfrosted bars can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week.