Pumpkin Bars Recipe

A stack of pumpkin bars with cream cheese frosting on a cake stand.

Easy Pumpkin Bars are ready in a flash with simple ingredients! Spread them generously with fluffy cream cheese frosting for a cozy treat this pumpkin season.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings bars

Calories 278kcal

Author John Kanell

Equipment

Bowls
Whisk
15x10 inch baking dish

Ingredients

For the Bars:

2 cups all-purpose flour (240g)
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon salt
1½ teaspoons cinnamon
½ teaspoon allspice
¼ teaspoon ground ginger
¼ teaspoon nutmeg
3 large eggs room temperature
1 cup brown sugar (220g)
¼ cup granulated sugar (50g)
¼ cup whole milk room temperature (60mL)
1 (15-ounce/425g) can pumpkin puree
⅔ cup vegetable oil (160mL)
2 teaspoon vanilla extract

For the Frosting:

½ cup butter room temperature (113g)
1 (8-ounce/226g) package cream cheese room temperature
3 cups powdered sugar (360g)
1 teaspoon vanilla extract

Instructions

For the Bars:

Preheat the oven to 350°F and grease a 10x15-inch jelly roll pan and line it with parchment paper.
In a large bowl, whisk to combine the flour, salt, baking soda, baking powder, and spices.
In a separate bowl combine the eggs, oil, white and brown sugars, vanilla, milk, and pumpkin puree then whisk together until smooth.
Pour the wet mixture into the dry, and mix until just combined then transfer the batter to your prepared pan and spread out into an even layer using an offset spatula. Bake for 20 to 25 minutes or until the center springs back when pressed lightly.

For the Frosting:

In the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until creamy, about 30 seconds. Add the cream cheese and beat until creamy and combined, about 1 minute. Add the powdered sugar and vanilla. Beat on low until combined, then beat on high for about 3 minutes until light and creamy. Scrape the bowl down and mix once more.
Once the bars are cool, cover with the cream cheese frosting, cut and serve. I like to garnish with a sprinkle of cinnamon or festive sprinkles.

Video

Notes

Make sure the pumpkin bars cool completely before frosting them. If they are still warm, the frosting will melt into the bars and won't stay light and fluffy on top.
Don't have a jelly roll pan? You can also bake this in a 9x13" pan, adjusting the bake time to about 25 minutes. Or, use two 8" square pans, baking for about 26 minutes, or two 9" pans for about 22 minutes.

Nutrition