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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.