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Home » Bars and Brownies » Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting

Published October 7, 2020 Last Modified November 2, 2020 By GreedyEats

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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.

Find all my Fall and Thanksgiving Recipes at one place!

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 9×9 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:

Wet ingredients like canned pumpkin, oil, sugar and eggs for making the easiest Pumpkin Bars ever!
Dry ingredients over wet in a mixing bowl for pumpkin bars batter.

Pumpkin bars batter in a baking pan lined with parchment paper.
Freshly baked and cooled pumpkin bars getting topped with Cream Cheese Frosting.

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

  1. Mix all wet ingredients together in a mixing bowl
  2. Add and fold dry ingredients to form the batter
  3. Pour it in a lined pan
  4. Bake and cool
  5. Slather with Cream Cheese Frosting
  6. Top with some festive sprinkles
  7. Cut into bars and enjoy!

Do pumpkin bars need to be refrigerated?

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.

Can you freeze Pumpkin Bars:

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

What can you make with pumpkin?

Here are a few easy desserts to make with pumpkin. Pumpkin Chocolate Chip Muffins, a healthier version of pumpkin muffins, Pumpkin Cookies, Oatmeal Pumpkin Cookies, Pumpkin Cupcakes, Pumpkin Overnight Oats, Pumpkin Pancakes oh and also Pumpkin Bread!

What can I do with extra pumpkin puree?

I have so many Pumpkin Recipes on the blog that use half a can of Pumpkin, like this Easy Pumpkin Tart and these mini Pumpkin Bundt Cakes.

How do you store leftover pumpkin puree?

Take out the puree in a glass or plastic container and store it in fridge for about 7 days. You can also store and freeze the puree in ziploc bags for up to 3 months.

More Fall Desserts:

Cinnamon Bundt Cake

Apple Caramel Cupcakes

Easy Monkey Bread

Coffee Cakes with Cranberries

Pecan Pie Bundt Cake

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! 

Best Pumpkin Bars slathered with easy cream cheese frosting recipe, topped with fall sprinkles!

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.
4.91 from 11 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
US Customary - Metric
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings 12 Bars
Calories: 289kcal
Author: Neha

Equipment

  • 8x8" or 9x9" square pan

Ingredients

  • 1 Cup Pumpkin Puree (not pumpkin pie filling)
  • 2 Large Eggs (at room temp.)
  • 1/2 Cup Oil
  • 1/2 tsp Vanilla Extract
  • 1/2 Cup Granulated Sugar
  • 1/4 Cup Brown Sugar
  • 1 Cup All Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/8 tsp Salt
  • 1 tsp Pumpkin Spice
  • 3/4 tsp Cinnamon

Cream Cheese Frosting:

  • 1/4 Cup Butter (softened to room temp)
  • 4 Oz Cream Cheese Frosting (softened to room temp)
  • 2 Cup Powdered Sugar
  • 1/2 tsp Vanilla Extract
  • 1/4 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.
  • Add vanilla extract, eggs, oil and pumpkin puree and both sugars to a mixing bowl and whisk till combined.
    Wet ingredients like canned pumpkin, oil, sugar and eggs for making the easiest Pumpkin Bars ever!
  • Next sift all dry ingredients- flour, salt, baking powder, baking soda and spices over wet ingredients and fold until the flour disappears in to the batter.
    Dry ingredients over wet in a mixing bowl for pumpkin bars batter.
  • 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.
    Pumpkin bars batter in a baking pan lined with parchment paper.
  • Cool Completely in the pan before frosting.
    Freshly baked and cooled pumpkin bars getting topped with Cream Cheese Frosting.

To make the Frosting:

  • Beat room temp butter and cream cheese frosting till they get light and creamy. Add vanilla and sugar, beat on low for about 30 seconds. Turn the speed on high and continue to beat until the frosting turns light and fluffy.
  • Top on cooled bars and top with sprinkles and toppers (if using). Cut in to squares and serve or store 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!
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 can of pumpkin.
Oil Substitutions: Any flavorless oil works here. You may even replace half of oil with applesauce to make them a bit healthier.

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!

Filed Under: Bars and Brownies, Easy Desserts, Fall, Halloween and Thanksgiving Desserts, One Bowl Desserts

©GREEDY EATS. The content and images on greedyeats are copyright protected. Please do not use/republish my images, content or recipes without my prior permission. When sharing, you can always link back to this post for recipe.

Previous Post: « Caramel Apple Cupcakes
Next Post: Pumpkin Cake Balls »

Reader Interactions

Comments

  1. Stacey

    November 12, 2020 at 5:23 pm

    5 stars
    Thank you for this amazing recipe.. It turned out wonderfully

    Reply
  2. Jagruti's Cooking Odyssey

    October 19, 2020 at 3:14 am

    These pumpkin bars sounds so delicious and easy to bake, delicious frosting on top. Great festive recipe.

    Reply
  3. Loreto Nardelli

    October 18, 2020 at 7:45 pm

    4 stars
    These are just too cute! I love cream cheese icing and pair that with a nice pumpkin spice cake yummy yummy! Nice decorating on top too. Great work on these we will take a dozen!

    Reply
  4. Lori | The Kitchen Whisperer

    October 18, 2020 at 7:05 pm

    5 stars
    So moist and festive for the season! Those bars looks positively scrumptious and exactly what I need right now! And I am crushing hard on how adorable you decorated these!

    Reply
  5. Marisa F. Stewart

    October 18, 2020 at 5:51 pm

    5 stars
    I promised my daughter I’d make some desserts for her reading group and I found this recipe. The girls loved it and all asked for the recipe. Luckily I gave my daughter the link. Be looking for lots of pins.

    Reply
  6. Debra

    October 18, 2020 at 5:24 pm

    5 stars
    Such a tasty and fun recipe. Thanks for the suggestion to freeze….so I didn’t eat it all…and I’ll be ready in advance for the neighborhood halloween party.

    Reply
  7. Leslie

    October 18, 2020 at 10:23 am

    5 stars
    I love the pumpkin and cream cheese combination! So perfect and delicious for fall! YUM!

    Reply
    • Andrea

      October 31, 2020 at 5:28 pm

      5 stars
      Amazing recipe for pumpkin lovers.. Thanks for sharing

      Reply
  8. veenaazmanov

    October 16, 2020 at 11:06 am

    5 stars
    This looks so festive and pumpkin sound so healthy too. I love your frosting . Delicious and yum.

    Reply
  9. Andrea

    October 15, 2020 at 8:50 am

    5 stars
    My mom makes some really great pumpkin bars, but I think I prefer this recipe better. Shhh. Don’t tell her haha. The cream cheese frosting is the best! Thank you for the thorough recipe instructions too!

    Reply
  10. Kerri

    October 14, 2020 at 9:54 am

    These pumpkin bars look really delicious! Very thick and tender! I also love that I could easily freeze these!

    Reply
  11. Shelley

    October 13, 2020 at 9:13 am

    5 stars
    My aunt makes a pumpkin bar recipe that is seriously the stuff of dreams, but when I read that your version are literally the easiest bars ever – with just one bowl and less than 30 minutes – I was like oh, heck yeah! So delicious yet so simple!

    Reply
  12. Amy

    October 12, 2020 at 9:01 pm

    These pumpkin bars are BEYOND cute! I’d love to make them for the kids for Halloween so will definitely get some sprinkles and pumpkin toppers. They look so soft and moist too!

    Reply

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