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These moist Pumpkin Bars With Cream Cheese Frosting are a fall dessert dream—easy, spiced, and topped with a dreamy swirl of frosting that will have everyone asking for seconds.
Here’s why I love these bars: they capture the cozy flavors of autumn—warm spices, sweet pumpkin, and that tangy Cream Cheese Frosting—without needing a complicated recipe. Think of it as the love child of a cupcake and a cookie bar, perfect for Thanksgiving dessert tables or just an afternoon treat with a steaming mug of coffee. I first tested this Easy Recipe on a crisp October afternoon at my daughter’s school bake sale, and they vanished faster than I could snap a photo. Since then, I’ve tweaked the spices just enough—cinnamon, nutmeg, a pinch of cloves—to keep them bright and festive.
What makes these Pumpkin Bars special? First, they’re made with canned pumpkin purée, so you get consistent moisture every time. Second, this recipe is a riff on classic baking techniques, but I added Greek yogurt for a little protein bump and extra creaminess. Third, they’re crowd-pleasers—young and old can’t resist a slice. And hey, if you’re eyeing a healthier sweet treat, feel free to swap in whole wheat flour or coconut sugar; I’ve tried both, and they still taste like fall on a plate.
Why You’ll Love This Recipe
* Ready in under an hour—60 minutes from start to finish, including that silky Cream Cheese Frosting.
* Simple pantry ingredients—no fancy spices or hard-to-find extracts.
* Incredible texture—soft, cake-like bars that hold their shape.
* Perfect for Thanksgiving—decked out in autumn colors and flavors.
* Kid-approved—my grandkids literally jumped for joy when they saw these.
* Freezer-friendly—bake once, enjoy all season long.
* Easy Recipe for beginners—step-by-step directions make baking a breeze.
* Crowd-pleaser—guaranteed compliments at any gathering.
Ingredients
* 1¾ cups (220g) all-purpose flour (or swap half for whole wheat)
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* 1 teaspoon ground cinnamon (freshly ground if you have a spice grinder)
* ¼ teaspoon ground nutmeg
* ⅛ teaspoon ground cloves (optional, but adds depth)
* ½ teaspoon salt
* 1 cup (200g) granulated sugar (sub with coconut sugar for a caramel note)
* ½ cup (115g) light brown sugar, packed
* 2 large eggs, room temperature (helps batter bind)
* 1 cup (240ml) canned pumpkin purée (not pumpkin pie filling)
* ⅓ cup (80ml) vegetable oil or melted coconut oil
* ½ cup (120g) plain Greek yogurt (for extra tang and moistness)
* 1 teaspoon pure vanilla extract
* For the Cream Cheese Frosting:
* 8 ounces (225g) cream cheese, softened (full-fat for best texture)
* ¼ cup (60g) unsalted butter, softened
* 1½ cups (180g) powdered sugar, sifted
* 1 teaspoon vanilla extract
* Pinch of salt
Tips on ingredients:
• Pick a canned pumpkin brand without added spices—100% pumpkin purée is what you want.
• Soften cream cheese and butter at room temperature; cold lumps lead to a gritty frosting.
• If your Greek yogurt is especially thick, stir in a tablespoon of milk for easier mixing.
Directions
1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch pan or line it with parchment paper—this helps the bars lift out cleanly.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl; set aside. (This dry mix is your flavor base.)
3. In a large bowl, beat granulated sugar, brown sugar, eggs, pumpkin purée, oil, Greek yogurt, and vanilla until smooth—no streaks of sugar.
4. Gently fold the dry ingredients into the wet, using a spatula. Stop stirring when you see no more flour patches—overmixing can make the bars tough.
5. Spread the batter evenly in the prepared pan. A quick trick: wet your spatula under cold water and the batter won’t stick.
6. Bake for 25–30 minutes, or until a toothpick inserted near the center comes out clean with a crumb or two. You want that moist crumb, not raw batter.
7. While the bars cool for at least 20 minutes, whip up the frosting: beat cream cheese and butter until creamy. Slowly add powdered sugar, vanilla, and salt until you hit a smooth, pipeable consistency.
8. Once bars are cool (warm bars will make frosting slide off), spread or pipe the frosting over the top. Swirl with the back of a spoon for a pretty, homemade look.
9. Chill for 15 minutes so the frosting firms up. Slice into squares or rectangles, and serve.
Servings & Timing
Makes 24 standard bars.
Prep Time: 20 minutes (that includes mixing and pan prep)
Bake Time: 25–30 minutes
Chill/Rest Time: 15–20 minutes
Total Time: about 1 hour
Variations
• Pumpkin Bars With Pecan Streusel: sprinkle a pecan-and-oat streusel on top before baking for a crunchy twist.
• Vegan-Friendly: swap the eggs for flax “eggs,” use plant-based yogurt and dairy-free cream cheese.
• Maple Frosting: replace vanilla in the frosting with 2 tablespoons pure maple syrup for a seasonal spin.
• Gluten-Free: use a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum if not already included.
• Pumpkin Spice Latte Bars: stir in 1 teaspoon instant coffee granules for a subtle mocha note.
• Citrus Zest Boost: add 1 teaspoon orange zest to the batter for a bright contrast.
Storage & Reheating
Store leftover bars in an airtight container in the fridge for up to 5 days—the frosting stays fluffy and the bars stay moist. For longer storage, freeze uncut bars (wrapped tightly) up to 3 months; thaw overnight in the fridge. If you want to serve chilled bars at room temp, take them out 30 minutes before guests arrive for the best flavor.
Notes
I’ve found that using light brown sugar deepens the flavor without overshadowing the pumpkin. When testing, I once mixed the batter in my stand mixer’s whisk attachment—way too frothy—so stick to the paddle or a sturdy spatula. For even baking, rotate the pan halfway through. And trust me, chilling those bars before frosting is key: warm bars will make your Cream Cheese Frosting run off the sides.
FAQs
Q: Can I use fresh pumpkin?
A: Fresh pumpkin purée can work—roast and puree first, then drain excess liquid. Measure 1 cup after straining.
Q: Why did my bars sink in the middle?
A: Likely from underbaking or opening the oven too soon; give them full bake time and avoid peeking until 20 minutes have passed.
Q: How do I get a thicker frosting?
A: Use full-fat cream cheese and let it soften fully at room temperature—cold ingredients don’t blend smoothly.
Q: Can I halve the recipe for a smaller batch?
A: Absolutely—use an 8×8-inch pan and adjust bake time to 22–25 minutes, checking with a toothpick.
Q: What’s the best way to slice clean bars?
A: Chill completely, then run a sharp knife under hot water, dry it, and slice—wiping between cuts for neat edges.
Q: Are these bars okay for Thanksgiving guests with nut allergies?
A: Yes, the base recipe is nut-free. Avoid nut toppings or streusel if you’re serving people with allergies.
Q: Can I add mix-ins like chocolate chips?
A: Sure! Fold in ½ cup mini chips, but expect a slightly longer bake time.
Q: Is this recipe freezer-friendly after frosting?
A: I recommend freezing unfrosted bars, then frosting after thawing for the freshest texture.
Conclusion
These Pumpkin Bars With Cream Cheese Frosting bring a slice of autumn right to your table—simple to make, bursting with cozy spice, and topped with that silky, tangy frosting. Give them a whirl this fall or for your Thanksgiving spread, and don’t forget to leave a comment below sharing your tweaks or photos. Happy baking!
Pumpkin Bars With Cream Cheese Frosting
Ingredients
- 1¾ cups all-purpose flour (or swap half for whole wheat)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon (freshly ground if you have a spice grinder)
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves (optional, but adds depth)
- ½ teaspoon salt
- 1 cup granulated sugar (sub with coconut sugar for a caramel note)
- ½ cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- ⅓ cup vegetable oil or melted coconut oil
- ½ cup plain Greek yogurt (for extra tang and moistness)
- 1 teaspoon pure vanilla extract
- For the Cream Cheese Frosting:
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch pan by lightly greasing it or lining it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.
- In a large bowl, mix granulated sugar, brown sugar, eggs, pumpkin purée, oil, Greek yogurt, and vanilla until smooth.
- Gently fold the dry ingredients into the wet mixture until no more flour patches remain.
- Spread the batter evenly in the prepared pan and bake for 25–30 minutes until a toothpick comes out clean near the center.
- In a separate bowl, beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and salt gradually until smooth and pipeable.
- Once the bars are cool, spread or pipe the frosting on top and chill for 15 minutes to firm up. Slice and serve.
