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+ servings

Pumpkin Bars with Cream Cheese Frosting

The quintessential fall flavor stars in this family favorite recipe for Pumpkin Bars with Cream Cheese Frosting.
4.84 from 6 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings

Ingredients  

For the bars:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 4 large eggs
  • 1 (16-oz.) can pumpkin
  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 1 cup chopped pecans, toasted , divided

For the frosting:

  • 1 (8-oz.) package cream cheese
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 teaspoon vanilla extract
  • 3/4 cups powdered sugar, sifted

Instructions 

Make the pumpkin bars:

  • 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 2/3 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.

Make 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 1/3 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.
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