Try these Pumpkin Bars with Cream Cheese and you’ll agree that they are the perfect fall dessert. They are full of yummy pumpkin flavor and easy to eat with just your fingers.
Why This Recipe Works
I have been making these pumpkin bars for years and are perfect for bringing to all kinds of fall gatherings. They are always an enormous hit. I shared a batch with friends over the weekend and all that was left were a few small crumbs in the pans (which were quickly gobbled up by my sweets-loving boys).
The combination of creamy-dreamy frosting over the pumpkin bars are phenomenally delicious and I love how easy they are to prepare. See my video below for proof! If you want to be the star at your next party, add these to your list!
Recipe Ingredients
Pumpkin puree – You can purchase a can of pumpkin puree for this recipe. Or consider making your own pumpkin puree in your Instant Pot.
Cream cheese – This recipe calls for softened cream cheese when making frosting so the easiest way to prepare it is to take it out of the paper wrapper, open the block from the packaging and allow it to sit out for 10-15 minutes on the counter. If you press a spoon into it, it should give easily.
Pumpkin pie spice – This is a pre-mixed combination of spices that can be used to flavor pies and bars. In this recipe, we do not use this pre-mixed combination. This recipe calls for cinnamon and nutmeg measured just for this recipe.
How To Make Pumpkin Bars With Cream Cheese
Make The Bars
Preheat oven to 350 degrees F. Coat two 9×9 square baking pans with cooking spray and set aside.
In a medium bowl, beat the eggs, sugar, oil vanilla and pumpkin. Mix on medium speed until creamy and free of lumps.
In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg and salt. Mix well. Gradually add to the pumpkin mixture until combined.
Divide the batter between the prepared pans and spread evenly. Bake for 25 – 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool.
Make The Cream Cheese Frosting
Combine the cream cheese and butter along with confectioner’s sugar in a large bowl. Mix on medium speed (using whisk attachments) until smooth, approximately 1 minute. Allow the bars to cool completely.
Spread the frosting evenly over the cooled bars and cut into squares.
Recipe Notes
- A jelly roll pan will work as a substitute for the 2 square baking pans.
- Substitute canola oil for vegetable oil.
Canned Pumpkin vs Pumpkin Puree
Canned pumpkin is straight-up pumpkin that has been put into a can. Some pumpkin puree contains other ingredients that flavors it, making it pumpkin-pie ready. Read your labels to see what you’re getting in your next can of pumpkin!
Substitute For Pumpkin Puree
Equal parts of cooked, mashed sweet potatoes or butternut squash is a great substitution and you might not even be able to tell the difference!
FAQ About Pumpkin Puree
Pumpkin puree can be eaten raw. However, it is not necessarily delicious until you have added the ingredients to a recipe you are including it in.
Pumpkin puree can be frozen. Add the puree to an air tight container and you can safely freeze it for 4-5 months.
Good news! Pumpkin puree is full of healthy vitamins, minerals and antioxidants. It’s low calorie and it’s a benefit to your eyes, heart and skin.
Pumpkin puree can go bad after you open it and remove it from the can. If you don’t need to use up the entire batch with baking, then you can put the leftovers in an airtight container and refrigerate it for 3-5 days. Alternatively, you can freeze it for 2-3 months in the same container to use it later.
Pumpkin puree is known to be a good addition to a dog’s diet. Fresh pumpkin puree has a lot of water in it so canned pumpkin puree will offer the most fiber, nutrients and vitamins to their diet.
Recipes Using Pumpkin Puree
- Pumpkin Banana Bread – Pumpkin AND bananas join forces in this tasty bread! This bread is the perfect fall treat!
- Pumpkin Truffles – Enjoy pumpkin pie in a single bite, covered by delicious dark chocolate.
- Pumpkin Layer Cake is the perfect festive dessert to bring to your next Halloween or fall-themed party and as a Thanksgiving dessert. The cream cheese frosting complements it perfectly and looks beautiful with a rustic ombre look.
- Pumpkin Cookies with Cream Cheese Frosting – Introducing the only Pumpkin Cookie recipe you’ll ever need in your life. These cookies are DELICIOUS and pillowy, light and fluffy.
Perfect Fall Treats
- The only thing better than salted caramel apples is Salted Caramel Apple Cheesecake! This is the perfect fall treat and a great way to use up any type of apples.
- Best Apple Crisp is a tried and tested recipe that never fails. It is the perfect way to use up apples in the fall. It tastes great with a scoop of vanilla ice cream!
- Transform your favorite apple pie into a delicious monkey bread that can be eaten with your fingers. Apple Pie Monkey Bread is great for brunch or dessert!
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Pumpkin Bars With Cream Cheese Recipe
Ingredients
BARS
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 15 oz pumpkin puree
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
FROSTING
- 1/2 cup butter softened
- 4 oz cream cheese softened
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Coat two 9×9 square baking pans with cooking spray and set aside. In a medium bowl, combine the oil, sugar, eggs, vanilla and pumpkin. Mix on medium speed until creamy and free of lumps. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Mix well. Gradually add to the pumpkin mixture until combined.
- Divide the batter between the prepared pans and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool.
- Combine the butter, cream cheese and powdered sugar in a large bowl. Mix on medium speed (using whisk attachments) until smooth, approximately 1 minute. Spread the frosting evenly over the cooled bars and cut into squares.
Notes
- A jelly roll pan will work as a substitute for the 2 square baking pans.
- Pumpkin pie spice is a pre-mixed combination of spices that can be used to flavor pies and bars. The spices are generally ground cinnamon, nutmeg, ginger, cloves and sometimes all-spice. In this recipe, we do not use this pre-mixed combination.
- Substitute canola oil for vegetable oil if that is what you have on hand.
- Consider making your own pumpkin puree right in your own kitchen!
I just made these yesterday and shared them with neighbors. Delicious!