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Moist pumpkin bars with cream cheese frosting are the perfect holiday treat for you and your family to enjoy! Keep refrigerated as they taste best served cold.

Recipe Summary

20 mins
25 mins
45 mins
24 bars

Cozy up with these pumpkin bars with cream cheese frosting this fall. They're easy to make and even easier to eat. 

Pumpkin Bars with Cream Cheese Frosting Ingredients

These are the ingredients you'll need to add to your grocery list:

For the Bars

· Eggs: Four whole eggs add moisture, richness, and help hold the cake layer together. 
· Sugar: Two cups of white sugar will lend the perfect amount of sweetness. 
· Pumpkin puree: Use store-bought or homemade pumpkin puree
· Flour: All-purpose flour gives the cake layer structural integrity and holds the batter together. 
· Leaveners: Baking soda and baking powder help the cake rise, creating a fluffy texture. 
· Spices and seasonings: Cinnamon lends warmth, while salt enhances the flavors of the other ingredients. 

For the Frosting

· Cream cheese: Softened cream cheese is the base for this decadent frosting. 
· Butter: A cup of butter makes the frosting even more rich and creamy.
· Vanilla: Vanilla extract gives the frosting subtle complexity. 
· Sugar: Confectioners' sugar, with its fine texture, is perfect for making cream cheese frosting. 
· Cinnamon: Just a hint of cinnamon adds warm, cozy flavor. 

How to Make Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting on white plate with dusting of cinnamon
Credit: Christopher Ross

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these autumnal pumpkin bars with cream cheese frosting: 

1. Bake the cake: Add the sugar, vegetable oil, and pumpkin to the beaten eggs. Beat until well-combined. Sift the dry ingredients together and beat the flour mixture into the pumpkin mixture until combined. Bake in a preheated oven until a toothpick comes out clean. 
2. Make the frosting: Beat the cream cheese, butter, and vanilla together in a bowl. Gradually add the confectioners' sugar until smooth. 
3. Frost the pumpkin bars: Allow the cake to cool completely before frosting. Spread frosting evenly over the cooled cake layer and sprinkle cinnamon over top. Cut into 24 squares. 

How to Store Pumpkin Bars with Cream Cheese Frosting

Place the pumpkin bars in an airtight container or wrap them in storage wrap or foil. Store in the fridge for up to three days. 

Can You Freeze Pumpkin Bars with Cream Cheese Frosting?

You can freeze the pumpkin bars, but not the cream cheese frosting. Wrap the cake in a layer of storage wrap, then follow it up with a layer of foil. Freeze for up to three months. Thaw in the fridge overnight. Frost the thawed cake, then cut into squares. 

Allrecipes Community Tips and Praise

"This cakey bar was light, delicious, and flavorful," raves Virginia Wojtkowski. "The frosting was super creamy and fluffy. I added nutmeg and cardamom to the batter. I also added cinnamon, nutmeg, and cardamom to the frosting rather than sprinkling cinnamon on top."

"The bars were moist, flavorful, and kept well for several days," according to Cindy Shepard. "The icing perfectly complemented the flavors in the bars-an awesome dessert."

"It was so moist and delicious," says chocolatenut. "I butternut squash puree instead of canned pumpkin and added pumpkin pie spice. Also, stirred in golden raisins and topped the frosting with chopped walnuts."

Editorial contributions by Corey Williams


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Cake Layer:
Cream Cheese Frosting:


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a sheet pan, then line it with parchment paper and grease the paper.

  • Make cake: Beat eggs in a large bowl with an electric hand mixer until foamy. Add sugar, vegetable oil, and pumpkin; beat on medium speed until incorporated, about 2 minutes.

  • Mix flour, baking powder, cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, about 1 minute. Pour batter into the prepared pan and spread out the edges.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.

  • While the cake layer is cooling, make frosting: beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually mix in confectioners' sugar until smooth.

  • Spread frosting evenly over cooled cake layer and sprinkle cinnamon over top. Cut into 24 bars.


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Nutrition Facts

373 calories; protein 2.1g; carbohydrates 47.5g; fat 20.3g; cholesterol 30.6mg; sodium 279.2mg. Full Nutrition