Why You’ll Love This Recipe

These pumpkin bars with cream cheese topping are the perfect fall dessert! With a soft, spiced pumpkin cake base and a rich, creamy frosting, they deliver the ultimate cozy flavors of autumn. Quick to bake and easy to slice, they’re great for holiday gatherings, potlucks, or simply enjoying with a cup of coffee.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pumpkin Bars

All-purpose flour
Baking powder
Baking soda
Pumpkin pie spice
Cinnamon
Salt
Pumpkin puree
Granulated sugar
Brown sugar
Eggs
Vegetable oil
Vanilla extract

For the Cream Cheese Topping

Cream cheese (softened)
Unsalted butter (softened)
Powdered sugar
Vanilla extract
Milk or heavy cream (for consistency)

Directions

Prepare the Pumpkin Bars

Preheat Oven: Set oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
Mix Wet Ingredients: In another bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract.
Combine: Gradually mix the dry ingredients into the wet ingredients until smooth.
Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Make the Cream Cheese Topping

Beat Cream Cheese & Butter: In a bowl, beat softened cream cheese and butter until smooth.
Add Sugar & Vanilla: Gradually mix in powdered sugar, vanilla extract, and milk/heavy cream until fluffy.

Assemble & Serve

Frost the Bars: Spread the cream cheese topping evenly over the cooled pumpkin bars.
Slice & Enjoy: Cut into squares and serve!

Servings and Timing

Servings: 12-16 bars
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Nutty Crunch: Add chopped pecans or walnuts to the batter.
Spiced Kick: Mix in extra nutmeg or ginger for more warmth.
Chocolate Lover’s Twist: Fold in mini chocolate chips before baking.
Gluten-Free Option: Use a 1:1 gluten-free flour substitute.

Storage/Reheating

Storage: Keep in an airtight container in the fridge for up to 5 days.
Freezing: Freeze frosted or unfrosted bars for up to 2 months. Thaw in the fridge before serving.
Reheating: Best served chilled or at room temperature—no reheating needed!

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Just make sure it’s pureed and well-drained.

How do I keep the frosting from being too runny?

Use full-fat cream cheese and add milk gradually for the perfect consistency.

Can I make these ahead of time?

Yes! Bake the bars a day ahead and frost them before serving.

Can I use butter instead of oil in the bars?

Yes, but oil keeps them extra moist.

What’s the best way to cut clean squares?

Use a sharp knife and wipe it clean between cuts.

Can I make a dairy-free version?

Use dairy-free cream cheese and butter alternatives.

How do I prevent my bars from being too dense?

Don’t overmix the batter—just stir until combined.

Can I add a drizzle on top?

Yes! Caramel or maple syrup drizzle adds extra flavor.

Can I make this in a smaller pan?

Yes, but the bars will be thicker—adjust baking time accordingly.

What pairs well with these bars?

Serve with hot coffee, tea, or a scoop of vanilla ice cream!

Conclusion

Pumpkin bars with cream cheese topping are a simple, crowd-pleasing fall treat that’s rich, moist, and packed with cozy flavors. Whether you’re baking for a holiday, a party, or just a sweet snack, these bars are the perfect combination of spiced pumpkin goodness and creamy frosting. Try different variations, store them for later, and enjoy the best flavors of autumn in every bite!

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Pumpkin Bars with Cream Cheese Topping Yum And Joy avatar link Yum And Joy Soft, spiced pumpkin bars meet a creamy frosting for the perfect autumn treat. Quick to bake and perfect for sharing, these bars are a crowd-pleaser!

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Pumpkin Bars with Cream Cheese Topping

Why You’ll Love This Recipe

These pumpkin bars with cream cheese topping are the ultimate fall treat! Soft, moist, and packed with warm spices, they offer the perfect balance of sweetness and richness. Topped with a luscious cream cheese frosting, they’re quick to bake and ideal for holiday gatherings, potlucks, or an everyday cozy dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pumpkin Bars

All-purpose flour
Baking powder
Baking soda
Pumpkin pie spice
Cinnamon
Salt
Pumpkin puree (not pumpkin pie filling)
Granulated sugar
Brown sugar
Eggs
Vegetable oil
Vanilla extract

For the Cream Cheese Topping

Cream cheese (softened)
Unsalted butter (softened)
Powdered sugar
Vanilla extract
Milk or heavy cream (for consistency)

Directions

Prepare the Pumpkin Bars

Preheat Oven: Set oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
Mix Wet Ingredients: In another bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract.
Combine: Gradually mix the dry ingredients into the wet ingredients until just combined.
Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Make the Cream Cheese Topping

Beat Cream Cheese & Butter: In a bowl, beat softened cream cheese and butter until smooth and fluffy.
Add Sugar & Vanilla: Gradually mix in powdered sugar and vanilla extract, adding milk or cream as needed for a spreadable consistency.

Assemble & Serve

Frost the Bars: Spread the cream cheese topping evenly over the cooled pumpkin bars.
Slice & Enjoy: Cut into squares and serve chilled or at room temperature.

Servings and Timing

Servings: 12-16 bars
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Nutty Crunch: Add chopped pecans or walnuts to the batter or sprinkle on top.
Spiced Kick: Mix in extra nutmeg or ginger for deeper warmth.
Chocolate Lover’s Twist: Fold in mini chocolate chips before baking.
Gluten-Free Option: Use a 1:1 gluten-free flour substitute.

Storage/Reheating

Storage: Keep in an airtight container in the fridge for up to 5 days.
Freezing: Freeze frosted or unfrosted bars for up to 2 months. Thaw in the fridge before serving.
Reheating: Best served chilled or at room temperature—no reheating needed!

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Just make sure it’s pureed and well-drained.

How do I keep the frosting from being too runny?

Use full-fat cream cheese and add milk gradually to control consistency.

Can I make these ahead of time?

Yes! Bake the bars a day ahead and frost them before serving.

Can I use butter instead of oil in the bars?

Yes, but oil keeps them extra moist.

What’s the best way to cut clean squares?

Use a sharp knife and wipe it clean between cuts.

Can I make a dairy-free version?

Use dairy-free cream cheese and butter alternatives.

How do I prevent my bars from being too dense?

Don’t overmix the batter—just stir until combined.

Can I add a drizzle on top?

Yes! Caramel, maple syrup, or a dusting of cinnamon sugar adds extra flavor.

Can I make this in a smaller pan?

Yes, but the bars will be thicker—adjust baking time accordingly.

What pairs well with these bars?

Serve with hot coffee, tea, or a scoop of vanilla ice cream!

Conclusion

Pumpkin bars with cream cheese topping are a simple, crowd-pleasing fall dessert that’s rich, moist, and full of cozy flavors. Whether you’re baking for a holiday, a party, or just a sweet snack, these bars are the perfect combination of spiced pumpkin goodness and creamy frosting. Try different variations, store them for later, and enjoy the best flavors of autumn in every bite!