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Moist Pumpkin Bars with Tangy Cream Cheese Frosting

Close-up of a moist, orange pumpkin bar topped with thick, white cream cheese frosting.

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A recipe for soft, spiced pumpkin bars topped with a rich, tangy cream cheese frosting. This is an easy, classic fall dessert perfect for gatherings.

Ingredients

Scale
  • 1 (15 ounce) can pure pumpkin puree
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, and granulated sugar until combined.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix the batter.
  5. Pour the batter into the prepared 9×13 inch pan and spread evenly.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the bars cool completely in the pan on a wire rack before frosting.
  8. To make the frosting, beat the softened cream cheese and butter together in a medium bowl until smooth.
  9. Gradually add the sifted powdered sugar, beating until fully incorporated. Mix in the vanilla extract.
  10. Spread the cream cheese frosting evenly over the cooled pumpkin bars.
  11. Cut into squares and serve.

Notes

  • For the best texture, ensure your pumpkin puree is not pumpkin pie filling.
  • You can make these bars one day ahead; store them covered in the refrigerator.
  • If you prefer a tangier frosting, add 1 teaspoon of lemon juice to the frosting mixture.

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