Pumpkin Bars with Cream Cheese Frosting: A Delicious Fall Dessert
Indulge in the quintessential flavors of autumn with these delightful Pumpkin Bars with Cream Cheese Frosting. Skip the hassle of making pie dough and dive into these moist, cake-like pumpkin squares. Each bite is generously topped with a creamy, sweet-and-tangy cream cheese frosting and a sprinkle of crunchy pecans, creating a symphony of textures and tastes.
This tried-and-true recipe for Pumpkin Bars with Cream Cheese Frosting has been a beloved staple in my family’s dessert repertoire for over a decade. Whether you call them Pumpkin Bars or Pumpkin Sheet Cake, the combination of pumpkin and tangy cream cheese frosting is simply irresistible. This classic treat perfectly captures the essence of fall baking.
Inspired by a 1976 issue of Better Homes and Gardens featuring “Paul’s Pumpkin Bars,” this recipe has evolved over the years to become a family favorite. We’ve adapted the original recipe, enhancing it with generous amounts of ground cloves and ginger to create a unique and flavorful spice blend.
If you’re yearning for that classic pumpkin dessert experience without the effort of homemade pie crust, these pumpkin bars are the perfect solution. The toasted pecans provide a delightful nutty crunch that complements the warm spices of the pumpkin cake, while the tangy cream cheese frosting adds a luscious finishing touch.
These pumpkin bars are a fantastic addition to any holiday menu. When oven space and time are precious, you can prepare the bars a day in advance. Keep the bars and frosting separate, then assemble them just before serving. This make-ahead option allows you to enjoy a stress-free holiday celebration.
For an extra touch of festivity, sprinkle additional chopped toasted pecans, pumpkin pie spice, or ground cinnamon on top. These additions will elevate this already delicious treat into a guaranteed crowd-pleaser. Serve them at Thanksgiving, Halloween parties, or any autumn gathering.
Looking for more quick and delicious pumpkin desserts? Don’t miss these delectable recipes: Pumpkin Pie Rice Krispies Treats, Pumpkin Cheesecake Cookies and No-Bake Pumpkin Cheesecake Parfaits!
Why You’ll Love This Recipe
- Uses a full can of pumpkin puree. This recipe not only delivers amazing flavor, but it’s also packed with vitamins A and K, along with fiber. You can feel good about serving this dessert to your loved ones. Plus, using a whole can eliminates the problem of leftover pumpkin.
- Perfectly spiced. These pumpkin bars boast a complex and satisfying blend of spices, ensuring every bite is bursting with warmth and flavor. While similar to other popular pumpkin bar recipes, the addition of pecans and a carefully balanced spice profile sets these apart.
- Yields a generous batch. Baked on a rimmed baking sheet, this recipe yields a dozen generously sized bars, perfect for sharing with friends and family.
- Quick and easy to make. From start to finish, you can whip up this delightful dessert in under an hour, making it an ideal choice for busy weeknights or last-minute gatherings.
Ingredients for Perfect Pumpkin Bars
- Flour: This recipe requires 2 cups of all-purpose flour. For a gluten-free option, substitute with a multipurpose gluten-free flour blend like Cup4Cup Multipurpose Flour.
- Leavening Agents: Baking powder and baking soda work together to create light and fluffy pumpkin squares. These leavening agents ensure the bars are not too dense.
- Spice Blend: Skip the store-bought pumpkin spice blend and create your own using ground cinnamon, ginger, and cloves. This DIY approach allows you to customize the spice level to your preference.
- Eggs: Four eggs contribute to the moist and tender texture of these pumpkin bars. Be sure to use large eggs for best results.
- Pumpkin Puree: This recipe uses an entire can of pumpkin puree, eliminating waste. Be sure to use pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Sugar: Granulated white sugar provides the perfect amount of sweetness to the pumpkin bars. Powdered sugar is used in the cream cheese frosting.
- Vegetable Oil: A neutral oil, such as canola or avocado oil, helps keep the cake moist and tender. Avoid using strongly flavored oils that can overpower the pumpkin spice.
- Pecans: Chopped pecans add a delightful crunch and nutty flavor to the batter and frosting. If you have nut allergies, you can omit the pecans without significantly affecting the recipe.
- Cream Cheese: A block of cream cheese is the base for the tangy and creamy frosting. Full-fat cream cheese is recommended for the best flavor and texture. Ensure it’s softened before making the frosting.
- Butter: Use unsalted butter for the frosting to control the saltiness. Softened butter is essential for a smooth and creamy frosting.
- Vanilla Extract: A touch of vanilla extract enhances the richness and complexity of the cream cheese frosting. Use pure vanilla extract for the best flavor.
Refer to the recipe card below for full ingredient details and quantities.
How to Make Pumpkin Bars: Step-by-Step Guide
You can bake these pumpkin pecan bars in just about an hour, including the cooling time.
- Preheat the oven: Position the oven rack in the center and preheat to 350°F (175°C).
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Ensure the mixture is well combined for even distribution of spices.
- Mix wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, pumpkin puree, sugar, and oil. Beat until thoroughly combined, creating a smooth and emulsified mixture.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing, which can result in tough bars. Gently fold in half of the chopped pecans until evenly distributed throughout the batter.
- Spread onto baking sheet: Pour the batter onto an ungreased 15x10x1 inch rimmed baking sheet. Use a spatula to evenly spread the batter, ensuring consistent thickness for uniform baking.
- Bake: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking, which can lead to dry bars. Let the bars cool completely on the baking sheet while you prepare the frosting.
- Make the frosting: Wash and dry the stand mixer bowl and paddle attachment. Combine the softened cream cheese, butter, and vanilla extract in the bowl. Beat until smooth and creamy, ensuring no lumps remain. Gradually add the powdered sugar, mixing on low speed until fully incorporated and the frosting is light and fluffy.
- Frost the bars: Once the bars are completely cool, spread the cream cheese frosting evenly over the top. Sprinkle the remaining chopped pecans evenly over the frosted bars. Slice into squares and serve.
Essential Recipe Tips for Perfect Pumpkin Bars
- Toast nuts for better flavor: Toasting pecans enhances their flavor, bringing out their natural nuttiness. Spread chopped pecans in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Alternatively, toast them in a dry skillet over medium heat, stirring frequently until fragrant.
- Spread frosting like a pro: Use an offset metal spatula to create a smooth and even layer of cream cheese frosting. Place a large dollop of frosting in the center of the cooled bars and gradually spread it towards the edges, maintaining a layer of frosting between the spatula and the cake to prevent crumbs from lifting. Create a visually appealing swirl pattern by moving the spatula in a wavy motion.
- Cut cleanly: Keep a damp paper towel nearby while cutting the bars. After each cut, wipe the knife clean with the damp paper towel. This simple technique ensures clean and neat cuts, preventing the frosting from smearing.
How to Make the Best Cream Cheese Frosting
Using room-temperature ingredients is key to making the best cream cheese frosting. Take the cream cheese and butter out of the fridge about an hour before starting. The butter should yield easily when pressed but not be melty. Softened butter and cream cheese will prevent lumps in the finished frosting.
Sifting the powdered sugar will make the frosting smooth and creamy. Don’t have a sifter? Use a fine mesh colander over a bowl.
When adding the powdered sugar to the butter and cream cheese, use the lowest mixer speed to prevent a mess. When mixed, increase the speed and beat until light and fluffy.
Storage and Make-Ahead Tips
Store the pumpkin bars in the refrigerator in the pan, tightly covered with plastic wrap or aluminum foil. The bars will last for up to five days.
Make the bars and the frosting separately ahead of time. Store the bars, covered, at room temperature. Store the frosting in a covered bowl in the refrigerator. Let the frosting soften at room temperature for 30 minutes before using. If it’s too stiff, mix with a hand or stand mixer.
Frequently Asked Questions About Pumpkin Bars
- Can I use fresh pumpkin purée instead of canned pumpkin?
- Absolutely! If you’ve made fresh pumpkin purée, you can definitely use it. Fresh pumpkin can be more watery than canned, so drain it in a fine mesh sieve, if needed. You’ll need about two cups of fresh pumpkin to replace the can.
- How long do pumpkin bars keep?
- Covered and refrigerated, pumpkin bars will last up to five days.
- Does cream cheese frosting need to be refrigerated?
- Yes, because cream cheese is perishable, cream cheese frosting must be refrigerated. Do not leave it out overnight. However, these bars can be kept at room temperature for up to two hours.
More Pumpkin Recipes You’ll Love
- Fluffy Pumpkin Pie Dip
- Easy Pumpkin Bundt Cake
- Mini Pumpkin Cream Cheese Bread
- Pumpkin Cheesecake Brownies
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Easy Pumpkin Bars Recipe
Ingredients:
For the bars:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 4 large eggs
- 1 (16-oz.) can pumpkin
- 1 ½ cups sugar
- 1 cup vegetable oil
- 1 cup chopped pecans, toasted, divided
For the frosting:
- 1 (8-oz.) package cream cheese
- ½ cup (1 stick) unsalted butter, softened
- ¾ teaspoon vanilla extract
- ¾ cups powdered sugar, sifted
Instructions:
- Preheat the oven to 350ºF.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Set it aside.
- In a stand mixer fitted with the paddle attachment, beat together the eggs, pumpkin, sugar and oil.
- Add the flour mixture to the stand mixer and mix well then add ⅔ cup of the chopped pecans.
- Spread the mix into an ungreased 15x10x1″ cookie sheet. Bake the pumpkin bars for 25 to 30 minutes, until a toothpick inserted comes out clean.
- Remove the bars from the oven and let them cool completely while you prepare the frosting.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter and vanilla.
- Gradually add the sifted powder sugar to the cream cheese mixture until well-combined.
- Spread the frosting over the cooled bars and sprinkle with the remaining ⅓ cup chopped pecans. Slice and serve.
Notes:
- To toast the nuts, add the nuts to a small saute pan over low heat. Cook them, stirring frequently, until they’re fragrant. Watch them carefully so they don’t burn!
- Use an offset metal spatula to spread the cream cheese frosting evenly over the pumpkin bars. Put a large dollop of frosting in the center of the pan, and gradually spread it to the edges, trying to always keep a layer of frosting between the spatula and the cake so you don’t scrape up crumbs. Moving the spatula in a wavy pattern will help create luscious swirls.
- For cleaner cuts, keep a damp paper towel handy as you cut the pumpkin squares. After each cut, wipe the knife with the paper towel. You’ll get a neater, mess-free cut.