Easy Pumpkin Bars with Whipped Cream Cheese Frosting
Fluffy and moist and SO easy to make, these delicious pumpkin bars are the perfect fall treat, and that amazing whipped cream cheese frosting is quite literally the icing on the cake.
I’ll be honest right now, I’m not sure when “pumpkin bars” really become “pumpkin cake” and vice versa.
Today, I’m going to be waxing poetic about pumpkin bars.
What are they? A deliciously soft and fluffy and moist (sorry, had to say it) pumpkin batter baked into…well…bar form!
And then topped with the most delicious whipped cream cheese frosting.
You can argue that this is basically just frosted pumpkin cake, and you may be right (we often eat the pieces with a fork, after all), but I think we can all agree that whatever we name this delectable treat, it’s a keeper.
I have an old, old, OLD recipe for pumpkin bars on my site.
It was posted within the first six months of blogging. The pictures alone will confirm that frightening fact.
And also confirm that a decade of blogging can make a difference in one’s picture taking ability (and very soul).
Those oldie-but-goodie pumpkin bars are great! And very similar to the many other pumpkin bar recipes out “there.”
The main problem is that the recipe calls for a pan size that isn’t very standard. A 10X13-inch pan, actually.
Because I’ve never owned that size of pan, I always make that recipe in a 9X13-inch pan. That works decently well, but the bars are taller/thicker than I want my pumpkin bar to be.
I’ve spent a lot of years longing for a pumpkin bar recipe that’s made in a good, old-fashioned 9X13-inch pan and achieve the perfect pumpkin bar to frosting ratio.
Is this too much to ask?
Apparently it is, because most all the top pumpkin bar recipes (courtesy of the almighty Google gods) call for a 10X15-inch pan (or other non-standard size).
This could spur a whole discussion about pans and their sizes and the ethical debate about how many pans is too many pans for a kitchen cupboard.
Or even a serious talk about what constitutes my personal definition of a standard size pan over a non-standard size pan.
But I’ll just say, for the record, that if I can make something in a 9X13-inch pan (standard, in my book), that’ll be my preference rather than buying a special pan size.
And then I’ll also ask…do you own a 9X13-inch pan? A 10X15-inch pan? Both?
Really, I want to know. Talk to me.
Because I’m obsessed with all things kitchen and can justify purchasing almost anything in the name of research (ok, so the bundt cake pan in the shape of a hummingbird was a bit of a stretch), I actually own both a 9X13-inch pan and 10X15-inch pan. (<– I linked to the ones I own; affiliate links to Amazon where I purchased)
I use that jelly roll pan almost exclusively for pumpkin rolls (love them so much).
So why am I spending an entire post grumping about pumpkin bar recipes using a non-standard pan that I actually own?
Because. I’m guessing many of you do NOT have that pan size.
And for the love of Pete, all I want in life is a perfect pumpkin bar recipe that can be made by all, kitchen pan hoarder or not.
Phew.
Are you even still here?
Basically, these pumpkin bars are amazing. They are easy. They are soft and super moist.
And they really might be the perfect fall treat, especially with that delectable whipped cream cheese frosting.
And now! Now, they can be made in a 9X13-inch pan, if that’s what you have on hand.
Sturdy enough to be eaten out of hand (just make sure there are napkins nearby), they also transition very well to simply being devoured as “pumpkin cake.”
I love a good versatile recipe.
Pumpkin Bars with Whipped Cream Cheese Frosting
Ingredients
Pumpkin Bars:
- 3 large eggs
- 1 ¼ cups (265 g) granulated sugar
- ¾ cup neutral-flavored oil, like canola, vegetable, avocado, refined coconut (see note for applesauce sub)
- 1 (15-ounce) can (425 g) pumpkin puree/canned pumpkin, not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 ½ cups (213 g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ¼ teaspoon ground nutmeg, optional, but I love the flavor
Cream Cheese Frosting:
- 8- ounce (227 g) package cream cheese, softened
- 4 tablespoons (57 g) salted butter, softened
- 2 cups (228 g) powdered sugar
- 1 tablespoon sour cream or plain yogurt (see note)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside.
- In a large bowl, whisk together the eggs, sugar, oil, pumpkin and vanilla until well-combined.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, and nutmeg (if using).
- Add the dry ingredients to the wet ingredients and whisk until the batter is smooth (don’t go crazy; just mix until there are no more lumps).
- Spread the batter evenly in the prepared pan and bake for 25-35 minutes until a toothpick inserted in the center comes out clean and the top of the bars is set and springs back lightly to the touch.
- Let the bars cool completely in the pan.
- For the frosting, in the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, mix together the cream cheese and butter until very smooth and light, 2-3 minutes.
- Add the powdered sugar, sour cream, and vanilla. Mix (start on low speed so the sugar doesn’t fly everywhere) until combined. Increase the speed to medium-high and whip the frosting for 2-3 minutes until very light and fluffy.
- Spread the frosting on the cooled bars. Cut into squares and serve immediately or refrigerate for up to a day (maybe longer??).
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe (adapted from this old favorite to fit in a more standard-sized pan)
100 Comments on “Easy Pumpkin Bars with Whipped Cream Cheese Frosting”
This was the BEST pumpkin bar/cake I have ever made! So good I had to leave my first comment ever even though I’ve made and loved SO many recipes from Mel!
Absolutely the bomb! Easy and sooooo good. Thanks Mel. I put some chopped pecans on top of frosting because my husband loves nuts with everything!
Love pumpkin bars and cream cheese frosting. And yes I have both 10×15 and 9×13 inch pans. Couldn’t live without either one.
I needed to double this recipe for a family gathering. I was able to fit double the dough in my kitchen aid. I used 2 sheet pans for a thinner bar (and to get more servings) I cooked it about 20 minutes. The frosting (doubled) also fit into my kitchen aid. I used Philadelphia cream cheese and I think it made the frosting so good (usually use store brand) The sour cream is a must! The bars were a huge hit. Even my (mostly vegan) BIL had two. I also added 1 cup of mini chocolate chips to the batter for fun. So, so yummy! Thanks Mel! Huge hit!
I love this frosting recipe- it’s the only cream cheese icing I make. The sour cream makes it perfect.
The pumpkin cake is good too- but I don’t make it nearly as often
Okay, I never comment anywhere online. But this recipe is SO DELICIOUS, I had to! These pumpkin bars are light and fluffy, not dense like some bar recipes are.
After trying it once, it quickly became my family’s favorite pumpkin dessert, and I’ve made it at least 20 times since. I usually make it with fresh pumpkin from the garden that I puree and freeze to use through the year, but I’ve also made it with canned pumpkin.
I’ve used different sized pans. I have used canola, veg, and coconut oils, and once with mostly applesauce when I had some to use up. Usually AP flour, but a few times part AP, part white wheat flour. I’ve subbed in pumpkin pie spice, used less sugar, used 2 eggs instead of 3. I’ve used real vanilla, artificial, and vanilla sugar. Sometimes I can tell a slight difference with different ingredients, but it is never anything less than delicious!
So for the previous reviewer who said it turned out so bad it had to be thrown out… I don’t know if you had a bad ingredient or what, because I don’t remember ever having a recipe turn out so bad it was actually inedible, but I’d give this another try if I were you!
I made this recipe exactly as printed and it was the worst I’ve ever tasted. So bad that after 2 bites the entire pan was thrown out. I took another bite cause I just couldn’t believe the first bite could taste that bad. Keep looking
Was the pumpkin spoiled? Or another ingredient? If you really followed this recipe exactly as written, then sounds like a user error. Look at the hundreds of 4 and 5 star ratings. It’s rude to come to a cooking blogger’s page and leave a poor review because you can’t bake.
The best pumpkin bars!!!!
Taste is good but it is like other’s say– more cake like. It actually reminds me of spice cake. It would taste good with raisins in it.
Definitely my new favorite pumpkin bar recipe!
I made these for the first time this week. They were a huge hit!! One of our favorite desserts on your sight are your banana bars with whipped cream cheese frosting. My family said they liked these just as much! I cooked them in a jelly roll pan so they were like a sheet cake. We loved them!!! They tasted like a pumpkin roll, without the roll. Thanks for another amazing recipe!! You rock our bellies!
How long do you bake them when you do a jelly roll pan?