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Pumpkin Bars

Pumpkin Bars with Cream Cheese Frosting

Soft, tender pumpkin bars topped with a silky cream cheese frosting—these bars capture the warm flavors of fall in every bite. Perfect for holidays, potlucks, or cozy evenings, they stay moist for days and are a guaranteed crowd-pleaser.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 24 bars
Course: Cake, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Bars
  • 2 cups all-purpose flour spooned & leveled for accuracy
  • 1 1/2 tsp baking powder for lift
  • 1 tsp baking soda for balanced rise
  • 1 tsp fine salt
  • 1 1/2 tsp ground cinnamon for warmth
  • 2 tsp pumpkin pie spice store-bought or homemade for best aroma
  • 1 cup vegetable oil for extra moisture
  • 3 large eggs room temperature for even mixing
  • 1 cup packed light or dark brown sugar for depth of flavor
  • 1/3 cup granulated sugar for balanced sweetness
  • 2 Tbsp pure maple syrup for richness
  • 15 oz pumpkin puree 100% pumpkin, not pie filling
  • 1 1/2 tsp pure vanilla extract
For the Cream Cheese Frosting
  • 8 oz full-fat brick cream cheese softened
  • 1/4 cup unsalted butter softened
  • 3 cups confectioners’ sugar sifted for smoothness
  • 1 tsp pure vanilla extract
  • 1/4 tsp pumpkin pie spice for extra flavor
  • 1/8 tsp salt to balance sweetness
  • festive sprinkles optional, for decoration

Method
 

  1. Preheat oven to 350°F (177°C). Grease or line a 10×15-inch pan with parchment, leaving overhang for easy removal.
  2. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  3. In another bowl, whisk oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin puree, and vanilla until smooth.
  4. Pour wet mixture into dry ingredients. Stir gently until just combined—do not overmix.
  5. Spread batter evenly in the pan. Bake 28–35 minutes or until a toothpick comes out clean. Tent with foil if edges brown too quickly.
  6. Cool completely in the pan on a wire rack—about 45 minutes.
  7. Beat cream cheese and butter until creamy. Add confectioners’ sugar, vanilla, pumpkin spice, and salt. Beat until fluffy.
  8. Spread frosting over cooled bars. Chill 30 minutes before slicing for clean cuts.
  9. Store frosted bars covered in the fridge for up to 5 days.

Notes

For a homemade pumpkin pie spice, mix 3 tsp cinnamon, 2 tsp ginger, 1 tsp nutmeg, and 1/2 tsp cloves. To make dairy-free, substitute cream cheese and butter with dairy-free alternatives. Do not overbake—remove from oven as soon as a toothpick comes out clean for maximum moisture.