Pumpkin Bars with Cream Cheese Frosting

The batter for these pumpkin bars is thick and vividly orange, and the cinnamon smells warm before the pan even reaches the oven. I like how quickly it comes together: there’s no butter to cream for the bars, just a smooth whisked mixture that takes on the pumpkin before the dry ingredients go in. Once baked, the bars are soft and tender without feeling heavy, and the cream cheese frosting gives each square a cool, tangy finish.

I’ve learned to let the bars cool all the way in the pan before frosting them. Even a little warmth can soften the frosting and make it slide instead of staying in a neat layer. The 9×13-inch pan gives you 24 pieces that are easy to share, and the crumb stays moist under that creamy topping.

Why These Pumpkin Bars Need Both Baking Powder and Baking Soda

These two leaveners aren’t duplicates. Baking powder supplies lift as the batter bakes, while baking soda contributes lift and encourages browning in a batter that includes pumpkin. Together, they help the bars bake up tender instead of dense. Since the batter is mixed by whisking rather than by creaming butter and sugar, that lift matters.

Keep the amounts in balance rather than swapping one leavener for the other. Using only baking soda can leave an unpleasant alkaline taste, while leaving out the baking powder can make the bars heavier. Both go into the flour mixture first, which helps distribute them through the batter instead of leaving concentrated pockets. That small bit of mixing prep helps give the whole pan an even texture.

What Keeps the Pumpkin Crumb Tender—and the Frosting Thick

• Pumpkin puree — Plain canned pumpkin brings moisture and pumpkin flavor. Use puree rather than pumpkin pie filling, which is already sweetened and spiced and would throw off the batter.
• Vegetable oil — Oil keeps the bars moist and makes this batter easy to whisk together. Another neutral liquid oil, such as canola oil, works in its place without bringing a strong flavor.
• All-purpose flour — Flour gives the bars their structure. When measuring by volume, fluff it first, spoon it into the measuring cup, and level the top; packing it in can leave you with a dry, firm crumb.
• Eggs — The eggs bind the pumpkin batter and help it set as it bakes. Use large eggs for the intended balance of moisture and structure.
• Cream cheese and butter — These make the frosting creamy, tangy, and easy to spread. Block-style cream cheese gives it better body than whipped or spreadable tub cream cheese; both dairy ingredients should be softened so they beat smooth.
• Powdered sugar and vanilla — Powdered sugar thickens and sweetens the frosting, while vanilla rounds out its tang. If the sugar has hard lumps, press them out before mixing so they don’t leave little bumps in the finished layer.

Mixing and Baking the Bars Without Losing Their Tender Crumb

Distribute the Leaveners Through the Flour

Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a medium bowl. Keep whisking until the cinnamon looks evenly dispersed and there are no visible clumps of leavener. This dry mixture goes into the wet ingredients later, so a thorough whisk now helps every part of the pan rise evenly. Set it aside while you build the pumpkin mixture.

Whisk the Pumpkin Batter Smooth

In a large bowl, whisk the sugar, eggs, and vegetable oil until the mixture looks smooth. Whisk in the pumpkin puree until it’s evenly blended, with no streaks of plain pumpkin. Add the flour mixture and stir just until no dry streaks remain; stop there, since extra stirring can make the bars tougher. Spread the batter evenly in the prepared 9×13-inch pan so the center and edges bake at a similar pace.

Use the Center to Judge Doneness

Bake at 350°F for 25 to 30 minutes. The edges will look set, but check the center rather than relying on color alone: it should spring back lightly when touched. A toothpick inserted in the middle should come out with a few moist crumbs, not wet batter. Cool the bars completely in the pan before moving on to the frosting.

Beat and Spread the Cream Cheese Frosting

Beat the softened cream cheese and butter in a medium bowl until smooth. Add the powdered sugar and vanilla, then beat until the frosting looks creamy, with no visible lumps. Spread it over the cooled bars in an even layer. Cut the pan into 24 pieces once the frosting is spread.

Three Useful Ways to Adapt These Pumpkin Bars

Questions That Come Up When Baking Pumpkin Bars

Pumpkin Bars with Cream Cheese Frosting

Pumpkin bars with cream cheese frosting bake up soft and warmly spiced in a 9x13-inch pan. A smooth cream cheese frosting tops these easy-to-cut bars for a classic fall dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 24 servings

Course: Dessert

Cuisine: American

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

For the bars

• 1 tbsp nonstick cooking spray for the pan
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 0.5 tsp salt
• 2 cups granulated sugar
• 4 eggs large
• 1 cup vegetable oil
• 1 can (15 oz) pumpkin puree

For the cream cheese frosting

• 1 package (8 oz) cream cheese softened
• 0.5 cup unsalted butter softened
• 3 cups powdered sugar
• 1 tsp vanilla extract

Equipment

• 1 9x13-inch baking pan

Method

 

Make the bars

1. Heat the oven to 350°F.
2. Coat a 9x13-inch baking pan with the cooking spray.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
4. In a large bowl, whisk the sugar, eggs, and oil until smooth.
5. Whisk in the pumpkin puree.
6. Add the flour mixture to the pumpkin mixture and stir just until no dry streaks remain.
7. Spread the batter evenly in the prepared pan.
8. Bake for 25 to 30 minutes, until the center springs back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
9. Cool completely in the pan.

Make the cream cheese frosting

1. Beat the cream cheese and butter in a medium bowl until smooth.
2. Beat in the powdered sugar and vanilla until creamy.
3. Spread the frosting over the cooled bars.
4. Cut into 24 pieces.

Notes

For clean cuts, let the bars cool completely before frosting and slicing. Store covered in the refrigerator for up to 4 days; freezer-friendly. For a gluten-free version, use a gluten-free all-purpose flour blend.