Pumpkin Bars with Cream Cheese Frosting

Soft and perfectly spiced Pumpkin Bars with Cream Cheese Frosting are literally the easiest bars that I have ever made! They just scream fall. These bars are made in One Bowl and are ready in under 30 minutes.

If you love to bake Pumpkin Desserts, try these Pumpkin Balls and this single layer Easy Pumpkin Cake next! Find all my Fall and Thanksgiving Recipes at one place!

These Bars are super easy to put together and are impossible to mess! You don't even need to break out a mixer to make the batter. Just whisk, stir, pour, bake and frost!

It's such a quick Fall dessert. You can also double the recipe at ease. Bars get ready within minutes and easily feed a crowd!

Bars: Taste & Texture

• Oh so Moist and soft
• Sturdy and not cake like
• Perfectly spiced with a blend of cozy spices
• Topped with fluffy, sweet and tangy cream cheese frosting

Recipe Ingredients:

Pumpkin Puree: I like to use Libby's canned Pumpkin. This recipe is baked in 9x9 square baking pan and uses half of the can. You can double this recipe at ease to use one can of pumpkin.

Sugar: We will use a combination of granulated and brown sugar to make these bars soft and moist.

Oil: Any flavorless oil works here. You may even replace half of oil with applesauce to make them a bit healthier.

Eggs: 2 Eggs will provide structure and some lift to these bars.

Spices: Using both cinnamon and pumpkin spice gives them an unbeatable spice flavor.

How to make Pumpkin Bars:

This is a super easy recipe made using just one bowl and a few simple ingredients. All you will need to do is:

1. Whisk wet ingredients: Add and mix pumpkin puree, oil, room temperature eggs, vanilla, granulated sugar and brown sugar (wet ingredients) together in a mixing bowl.
2. Sift and fold in dry ingredients: Add and fold dry ingredients into wet ingredients to form the batter. Do not overmix at this point. Fold only till dry ingredients disappear into wet ones.
3. Pour the prepared batter in a pre-lined pan. You may use a 9x9 inch pan or even an 8x8 inch pan works.
4. Bake and cool: Bake the bars for about 25 minutes or till they pass toothpick test. Allow the bars to cool completely before frosting them.
5. Frost: Slather the bars with Cream Cheese Frosting evenly. I like to keep my frosting chilled until the bears are ready to be frosted. This helps in getting a thick layer of frosting on bars and your frosting won't melt.
6. Decorate: Top with some festive sprinkles. Slice and enjoy!

Recipe Variations:

Nuts: ¼ cup of chopped pecans/walnuts can be added to the batter. Alternatively, you can also top the frosting with chopped nuts instead of sprinkles.

Chocolate Chips: Add and stir about ¼ cup of semi sweet or milk chocolate chips in the batter before baking.

Replacing Oil: Half of the oil from the recipe can be replaced with unsweetened apple sauce.

Should pumpkin bars be refrigerated?

Refrigerate your bars if not using them within a few hours. That way the frosting will stay firm and flavorsome. You can store these bars in refrigerator for up to a week, covered at all times.

Can you freeze these Bars?

Absolutely. These bars can be frozen for 2 months, covered in an air tight freezer friendly container. Thaw overnight in refrigerator before enjoying!

Recipe FAQs:

If you liked these Bars give them a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook! 

Recipe

Pumpkin Bars with Cream Cheese Frosting

Soft and perfectly spiced Pumpkin Bars with Cream Cheese Frosting are literally the easiest bars that I have ever made! They just scream fall. These bars are made in One Bowl and are ready in under 30 minutes.

4.95 from 18 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

US Customary - Metric

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings 12 Bars

1x2x3x

Calories: 289kcal

Author: Neha

Equipment

• 1 8x8" or 9x9" square pan

Ingredients

• ▢ 1 Cup Pumpkin Puree (not pumpkin pie filling)
• ▢ 2 Large Eggs (at room temp.)
• ▢ ½ Cup Oil
• ▢ ½ teaspoon Vanilla Extract
• ▢ ½ Cup Granulated Sugar
• ▢ ¼ Cup Brown Sugar
• ▢ 1 Cup All Purpose Flour
• ▢ 1 teaspoon Baking Powder
• ▢ ½ teaspoon Baking Soda
• ▢ ⅛ teaspoon Salt
• ▢ 1 teaspoon Pumpkin Spice
• ▢ ¾ teaspoon Ground Cinnamon

Cream Cheese Frosting:

• ▢ ¼ Cup Butter* (softened to room temp)
• ▢ 4 Oz Cream Cheese Frosting (softened to room temp)
• ▢ 2 Cup Confectioners' Sugar
• ▢ ½ teaspoon Pure Vanilla Extract
• ▢ ¼ Cup Sprinkles (optional)
• ▢ Pumpkin Toppers (optional)

US Customary - Metric

Instructions

• Preheat oven to  350°F (177°C) and line a 9x9 inches pan with parchment paper. Keep enough overhang on the sides to easily lift the bars out after baking.
• Add vanilla extract, eggs, oil and pumpkin puree and both sugars to a mixing bowl and whisk till combined.
• Next sift all dry ingredients- flour, salt, baking powder, baking soda and spices over wet ingredients and fold them into wet ingredients until the flour disappears into the batter. Take care not to overmix the batter at this point.
• Pour batter in the pre lined pan and bake for about 25 minutes or till a toothpick inserted in the middle of the bars comes out clean.

  Baking time may vary, since every oven is a little different. Keep an eye on them after 20 minutes and bake till the bars pass toothpick test.
• Set the bars on a wire rack to cool Completely in the pan before frosting. Pro Tip: You can place bars in the refrigerator to speed up the cooling process.

To make the Frosting:

• Using a hand held or stand mixer, beat room temperature butter and cream cheese frosting till they get light and creamy. Next add in vanilla and confectioners' sugar, beat on low for about 30 seconds. Turn the speed on high and continue to beat until the frosting turns light and fluffy.
• Spread on cooled bars and top with sprinkles and toppers (if using). Refrigerate before cutting into squares and serve or keep stored in refrigerator until ready to serve!

Notes

How to store Pumpkin Bars:

• Pumpkin Bars should be refrigerated if not used in a few hours. That way the frosting will stay firm and flavorsome. You can store these bars in refrigerator for up to a week.
• Pumpkin bars can be frozen for 2 months, covered in an air tight freezer friendly container. Thaw in refrigerator before enjoying! these can be served cold.

Quick Notes:

Pumpkin Puree: I like to use Libby's canned Pumpkin. This recipe is baked in 9x9 square baking pan and uses half of the can. You can double this recipe at ease to use one whole can of pumpkin.

Oil Substitutions: Any flavorless oil works here, even coconut oil does. You may even replace half of the oil with applesauce to make them a bit lighter.

Spice up the frosting: For added fall flavor, add ⅛ teaspoon of pumpkin pie spice and thank me later. 😉

Nutrition

Serving: 1Bar | Calories: 289kcal | Carbohydrates: 42g | Protein: 2g | Fat: 16g | Sodium: 144mg | Sugar: 42g

Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!