This post may contain affiliate links.

Moist, fluffy and absolutely delicious this Pumpkin Bar Recipe will be your new go-to dessert this Fall! Spiced with a cinnamon cream cheese frosting, the flavors are 100% amazing.

Cut Pumpkin Bar Recipe slice on white plate frosted.

I love pumpkin! I will scream that to the rooftops if I can, and that is one main reason that I love when Fall comes around because I can make all the pumpkin recipes I want!

Starting with this super flavorful Pumpkin Bar Recipe. You will fall in love, that is no joke, this recipe is requested at all our Fall gatherings.

Obviously, since I love them I am happy to bring them and, they are really easy to make. You know how much I love easy and well this is one.

Also, the cream cheese frosting is the perfect pairing to these bars, it really gives them the best enhancement of flavor that you could ask for.

Some of my other favorite pumpkin recipes that we have on our site include: Caramel Pumpkin Sheet Cake, Pumpkin Cheesecake and Pumpkin Pie Spice Monkey Bread.

Overhead photo of plated Pumpkin Bar Recipe with milk.

WHY THIS RECIPE WORKS:

  • With easy-to-find ingredients, these come together in no time.
  • You can substitute the cream cheese frosting with regular buttercream frosting if you’d like.
  • If you want thinner bars bake in a half sheet pan.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

All-purpose flour
Pumpkin pie spice
Baking powder
Baking soda
Fine sea salt
Eggs
Granulated sugar
Unsalted butter
Pure pumpkin puree
Vanilla extract
Cream cheese
Powdered sugar

Ingredients needed to make a Pumpki Bar Recipe.

HOW TO MAKE A PUMPKIN BAR RECIPE:

  1. Preheat the oven to 350°F. Line a 10×15 inch baking pan with parchment paper, this will help you lift the bars out, set aside. 
  2. In a large bowl, stir together the flour, pumpkin spice, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together the eggs, sugar, butter, pumpkin puree, and vanilla until smooth. 
  4. Add the dry ingredients and stir it together until there are no dry patches. 
  5. Pour the batter into the prepared baking dish and smooth out the top. 
  6. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Place on a wire rack to cool completely.
  7. While the bars cool, make the frosting by placing the cream cheese and butter in the body of a stand mixer with the paddle attachment or a large bowl with an electric hand mixer and cream until smooth. Add the powdered sugar and mix until combined. Add the cinnamon and vanilla, stir to combine. Scrape down the sides as needed. Whip the frosting at medium speed for 2 minutes until light and fluffy. 
  8. Once the bars are cooled, add the frosting to the top of the bars.
  9. Cut, and serve.

Step by step photos on how to make a Pumpkin Bar Recipe

CAN I MAKE THESE RICHER?

Some Pumpkin Bars you will see have brown sugar in them, you can substitute 1/2 cup of the granulated sugar for brown sugar if you’d like to have a more caramelized flavor.

We have done this in the past and they turn out great and they have a nice balance of flavor that is not too overwhelming.

I’M NOT A CREAM CHEESE FAN CAN I USE REGULAR FROSTING?

If you are not a huge cream cheese frosting fan you can absolutely make your own homemade buttercream for this recipe. 

Although cream cheese and pumpkin pair very well with one another. You can also use a canned frosting if you like, and you can add cinnamon to either the canned or homemade buttercream, it is a personal preference.

CAN I MAKE THIS INTO A CAKE?

Since this already has a nice light and fluffy texture to it you can make it into a cake. You will just need to bake it in a 9″x13″ pan, baking times will vary so make sure you check with a toothpick for doneness.

Fork holding up a bite out of bar.

HOW TO STORE:

This Pumpkin Bar Recipe since it has a cream cheese frosting needs to be refrigerated. It can be kept covered in the pan with plastic wrap for up to 5 days.

This can also be frozen, I recommend freezing without the frosting but you can freeze with the frosting as well. 

Wrap your pan in plastic wrap and then foil and place in the freezer, this should keep for up to 3 months. Defrost in refrigerator.

TIPS AND TRICKS:

  • You can use the cream cheese frosting we have in the recipe or make your own buttercream for this.
  • This can be made into a cake if you bake it in a 9″x13″ baking pan.
  • If you want a little more richness, substitute 1/2 cup of the granulated sugar with brown.
  • Make sure your bars are fully cooled before frosting.
  • Make sure you are using pure pumpkin puree and not pumpkin pie filling.
  • This can be frozen, see my tips above.

Pumpkin Bar slice with bite taken out.

If you want that perfect fall bar recipe, look no further! You will have to make this much-requested Pumpkin Bar Recipe, it will become a keeper!

If you like this recipe you might also like:

If you’ve tried this PUMPKIN BAR RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 1 vote

Pumpkin Bar Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Moist, fluffy and absolutely delicious this Pumpkin Bar Recipe will be your new go-to dessert this Fall! Spiced with a cinnamon cream cheese frosting, the flavors are 100% amazing.
Servings 24

Ingredients
  

Frosting:

Instructions

  • Preheat the oven to 350°F. Line a 10x15 inch baking pan with parchment paper, this will help you lift the bars out, set aside.
  • In a large bowl, stir together the flour, pumpkin spice, baking powder, baking soda, and salt.
  • In a large bowl, whisk together the eggs, sugar, butter, pumpkin puree, and vanilla until smooth.
  • Add the dry ingredients and stir it together until there are no dry patches.
  • Pour the batter into the prepared baking dish and smooth out the top.
  • Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Place on a wire rack to cool completely.
  • While the bars cool, make the frosting by placing the cream cheese and butter in the body of a stand mixer with the paddle attachment or a large bowl with an electric hand mixer and cream until smooth. Add the powdered sugar and mix until combined. Add the cinnamon and vanilla, stir to combine. Scrape down the sides as needed. Whip the frosting at medium speed for 2 minutes until light and fluffy.
  • Once the bars are cooled, add the frosting to the top of the bars.
  • Cut and serve.

Notes

  1. You can use the cream cheese frosting we have in the recipe or make your own buttercream for this.
  2. This can be made into a cake if you bake it in a 9"x13" baking pan.
  3. If you wan't a little more richness, substitute 1/2 cup of the granulated sugar with brown.
  4. Make sure your bars are fully cooled before frosting.
  5. Make sure you are using pure pumpkin puree and not pumpkin pie filling.
  6. This can be frozen, see my tips above.

Nutrition

Calories: 356kcal | Carbohydrates: 44g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 139mg | Potassium: 113mg | Fiber: 1g | Sugar: 33g | Vitamin A: 3398IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
Nutrition Disclaimer
Course Baked Good, Dessert
Cuisine American

Love This Recipe?

Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Similar Posts