I am excited to share my version of Pumpkin Bars With Cream Cheese. I combined canned pumpkin puree, eggs, and spices like cinnamon, ginger, and nutmeg to create soft pumpkin bars. A luscious cream cheese icing enhanced with vanilla ties the flavor together, resulting in a spiced, irresistible autumn treat.

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I’ve always been on the lookout for a recipe that is both simple and full of flavor and these Best Pumpkin Bars hit all the right notes! I started with just a cup of canned pumpkin puree (not pumpkin pie filling, just pure pumpkin), a half cup of vegetable oil and two large eggs to give it that perfect texture.

Then I mixed in granulated sugar and a touch of vanilla extract for that essential sweetness. The addition of spices like cinnamon and a hint of ginger really makes these pumpkin cake bars stand out.

When I whipped up the cream cheese icing combining softened cream cheese, unsalted butter, powdered sugar and another splash of vanilla extract, I knew i had something special on my hands. Every bite is moist, spiced and just the right amount of creamy.

Trust me, once you try these pumpkin crumble bars you will be hooked on their unique, easy-to-make gourmet taste!

Why I Like this Recipe

I love this recipe for so many reasons. First off, it’s super easy to make even if I dont have a fancy mixer lying around. The instructions are simple and straightforward, which is great when I just want to whip something up quickly.

Another thing is how the spices, like cinnamon, ginger, nutmeg and cloves, mix perfectly with the pumpkin to give it that warm, fall-y flavor. It always takes me back to cozy autumn days and makes me feel kinda nostalgic.

I also really love that the cream cheese icing is so creamy and delicious. Every bite of these pumpkin bars feels like a little treat, and the icing makes them extra special.

Lastly, it’s made in one pan, which means clean up is a breeze. When I’m busy or just don’t feel like doing a lot of dishes, this recipe always comes through for me.

Ingredients

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Pumpkin puree has lots of fiber and vitamins that help keep things healthy, plus it adds a natural sweetness.
Vegetable oil adds moisture and helps bind the bars together even though it doesn’t have many nutrients.
Eggs offer protein and work as a binder to help the mixture hold form while baking.
Sugars, both granulated and brown, bring a sweetness that makes the bars rich and yummy.
Spices like cinnamon, ginger, nutmeg, and cloves create a warm, inviting flavor.
Cream cheese gives a tangy, creamy texture especially in the icing topping.

Ingredient Quantities

1 cup canned pumpkin puree (dont use pumpkin pie filling)

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract (for the icing)

How to Make this

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1. Preheat your oven to 350°F and grease a 9×13 inch pan.

2. In a large bowl, mix the pumpkin puree, vegetable oil, eggs, vanilla extract, granulated sugar, and light brown sugar until everything is well combined.

3. In another bowl, stir together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

4. Gradually fold the dry ingredients into the wet mixture until just combined. Try not to over mix it.

5. Pour the batter into the prepared pan and spread it out evenly with a spatula.

6. Bake the cake in your preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes up mostly clean.

7. While it cools completely in the pan on a wire rack, prepare the icing.

8. In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth.

9. Add the powdered sugar and vanilla extract to the mixture and continue beating till the icing is light and fluffy.

10. Once the bars are completely cool, spread the cream cheese icing generously over the top, slice into squares, and enjoy your delicious pumpkin bars.

Equipment Needed

1. Oven – for preheating at 350°F
2. 9×13 inch baking pan – to grease and hold the cake batter
3. Large mixing bowl – for combining the pumpkin puree, oil, eggs, vanilla, and sugars
4. Second mixing bowl – for stirring together the flour, baking soda, baking powder, salt, and spices
5. Spatula – to fold in the dry ingredients and spread the batter in the pan
6. Wire cooling rack – to let the cake cool completely after baking
7. Medium mixing bowl – for beating the cream cheese and butter for the icing
8. Electric hand mixer – to beat the icing ingredients until smooth and fluffy
9. Measuring cups and spoons – to accurately portion out all the ingredients

FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

No, you have to use canned pumpkin puree because pumpkin pie filling has extra spices and sweeteners that can throw off the flavor.

How do I know when the bars are done baking?

Just stick a toothpick in the center; if it comes out clean or with a few moist crumbs its ready.

Can the cream cheese icing be made ahead of time?

Yes, you can make it ahead and keep it in the fridge for up to 2 days. Just let it come back to room temprature before topping the bars.

Is there any alternative for vegetable oil?

Sure, you can use canola oil or melted coconut oil if you want a slight coconut flavor.

How should I store the pumpkin bars?

Store them in an airtight container. They keep fine at room temperature for a couple of days or you can refrigerate them for extra freshness.

Best Pumpkin Bars Recipe Substitutions and Variations

For the 1 cup canned pumpkin puree, you can use homemade pumpkin puree by simply roasting a pumpkin, scooping out the flesh, and blending it smooth
If you dont have vegetable oil, melted coconut oil or canola oil works well too; however, coconut oil might add a hint of coconut flavor
You can swap the cream cheese with Neufchatel cheese or even mix Greek yogurt with a little softened butter to get a similar creamy texture for the icing
If you are out of light brown sugar, try using an extra 1/2 cup granulated sugar mixed with a teaspoon of molasses to mimic its rich, moist quality

Pro Tips

1. Make sure u dont overmix your batter – gently fold in the dry ingredints until you see just a mix, or your cake might end up too dense and heavy.
2. Use room temperature eggs, cream cheese, and butter. They blend way better and give your icing and batter a smoother, more even texture.
3. Always check your oven’s temperature if u can – sometimes ovens run hotter or colder than they claim, so using a thermometer helps avoid over or under baking.
4. Let the cake cool completely before slathering on the cream cheese icing. If it’s still warm, the icing can melt and turn into a gooey mess instead of staying nice and fluffy.

Best Pumpkin Bars Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

345

kcal

Equipment: 1. Oven – for preheating at 350°F
2. 9×13 inch baking pan – to grease and hold the cake batter
3. Large mixing bowl – for combining the pumpkin puree, oil, eggs, vanilla, and sugars
4. Second mixing bowl – for stirring together the flour, baking soda, baking powder, salt, and spices
5. Spatula – to fold in the dry ingredients and spread the batter in the pan
6. Wire cooling rack – to let the cake cool completely after baking
7. Medium mixing bowl – for beating the cream cheese and butter for the icing
8. Electric hand mixer – to beat the icing ingredients until smooth and fluffy
9. Measuring cups and spoons – to accurately portion out all the ingredients

Ingredients

1 cup canned pumpkin puree (dont use pumpkin pie filling)
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract (for the icing)

Directions

Preheat your oven to 350°F and grease a 9×13 inch pan.
In a large bowl, mix the pumpkin puree, vegetable oil, eggs, vanilla extract, granulated sugar, and light brown sugar until everything is well combined.
In another bowl, stir together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
Gradually fold the dry ingredients into the wet mixture until just combined. Try not to over mix it.
Pour the batter into the prepared pan and spread it out evenly with a spatula.
Bake the cake in your preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes up mostly clean.
While it cools completely in the pan on a wire rack, prepare the icing.
In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth.
Add the powdered sugar and vanilla extract to the mixture and continue beating till the icing is light and fluffy.
Once the bars are completely cool, spread the cream cheese icing generously over the top, slice into squares, and enjoy your delicious pumpkin bars.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.