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Pumpkin Bars With Cream Cheese Frosting

Cream-Cheese-Frosted Pumpkin Bars Are Just the Right Amount of Sweet

This is an excerpt from a post written by Jamie Lothridge, who blogs at My Baking Addiction and is part of POPSUGAR Select Food.

I love this recipe for so many reasons — first of all there's pumpkin involved. If you've been following along for the last few years, you know that pumpkin is my jam. And I'm fairly certain I could eat a piece of notebook paper if it had enough cream cheese frosting on it. Combined, they're the perfect way to eat your feelings in the early morning hours, or please a crowd of partygoers.

There are not a lot of things in life that define Fall more for me than this combination. I've made these bars a little more unique by using a round biscuit cutter to cut adorable little round cakes. I think it makes them even more irresistible. If you're feeling fancy, you could even sprinkle a little pumpkin pie spice on top of the cream cheese frosting for decoration.

This recipe makes a lot of bars, so they're also perfect for any upcoming holiday function, potluck, or just eating your feelings at 3 a.m. Just sayin'.

Pumpkin Bars With Cream Cheese Frosting

From My Baking Addiction

Notes

I've made these bars a little more unique by using a round biscuit cutter to cut adorable little round cakes. I frosted the bars and refrigerated them overnight before cutting them into circular shapes. They can be stored in an airtight container within the refrigerator for up to 3 days.

Pumpkin Bars With Cream Cheese Frosting

Ingredients

  1. Bars
  2. 4 large eggs
  3. 1 2/3 cups granulated sugar
  4. 1 cup vegetable oil
  5. 1 15-ounce can pumpkin puree
  6. 2 teaspoons pure vanilla extract
  7. 2 cups all-purpose flour
  8. 2 teaspoons baking powder
  9. 1 teaspoon baking soda
  10. 1 tablespoon homemade pumpkin pie spice
  11. 1 teaspoon salt
  1. Frosting
  2. 1 8-ounce package cream cheese, at room temperature
  3. 4 tablespoons unsalted butter, softened
  4. 1 teaspoon pure vanilla extract
  5. 2 cups powdered sugar, sifted

Directions

  1. Preheat oven to 350°F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray lightly with nonstick cooking spray.
  2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the eggs, sugar, oil, pumpkin, and vanilla until thoroughly combined.
  3. Sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Stir flour mixture into pumpkin mixture until combined.
  4. Spread batter evenly into prepared pan. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow pumpkin bars to cool completely before frosting.
  5. When pumpkin bars are completely cool, prepare the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the cream cheese, butter and vanilla on medium-high speed for 3 minutes. Turn speed down to low and gradually add in confectioners' sugar until incorporated. Turn speed back to medium-high speed and beat for an additional 2 to 3 minutes. Use an offset spatula to frost the pumpkin bars.
Image Source: My Baking Addiction
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