Pumpkin Bars frosted with a Cream Cheese Frosting are irresistible and super easy and quick to make! The perfect fall treat. Step-by-step photos help you make these tasty bars!
It's fall here in California.. at least that's what I keep telling myself but this damn weather here is not letting up! 85! My lord! Anyways I had some leftover pumpkin from my Pumpkin Pie Bars and decided to make some more bars. Pumpkin Bars with Cream Cheese Frosting to be exact!
These bars were great as my sister put it " A super, super, super amazing-ness piece heaven in your mouth"
They are so dense and moist.
Let's get to the recipe.
What are the ingredients for pumpkin bars?
For the bar part of the recipe you'll need:
- Greek Yogurt, plain or vanilla
- Vegetable Oil
- Large Eggs, at room temperature
- Granulated/ Caster Sugar
- Pure Pumpkin Puree
- All-Purpose/ Plain Flour
- Baking Powder and Baking Soda
- Pumpkin Pie Spice
- Salt
I think everything is better with cream cheese frosting. In this frosting, I added a touch of pumpkin pie spice for fun. For the frosting recipe you'll need:
- Cream Cheese and Unsalted Butter softened to room temperature, it's imperative that both are at room temperature so they can evenly combined and not be lumpy.
- Confectioners/Powdered Sugar
- Heavy Cream
- Vanilla Extract
- Pumpkin Pie Spice
How do you make pumpkin bars?
Preheat oven to 350F/180C and grease an 8X8 or 9X9 baking pan.
In a large bowl with an electric mixer or whisk combine the oil, greek yogurt, eggs, sugar, and pumpkin puree, mixing until evenly combined.
In a small bowl whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Mix dry ingredients into the wet batter just until fully combined.
Pour into pan and bake for 35-45 minutes, or until a toothpick inserted in the middle comes out clean (no wet batter).
Let cool on a wire rack for at least 45 minutes.
Once the bars are completely cooled begin making the frosting.
How to make Cream Cheese Frosting for Pumpkin Bars?
In a large bowl sift the powdered sugar to eliminate a lumpy frosting.
In the bowl of an electric mixer combine cream cheese, butter, and pumpkin pie spice until light and fluffy (2-3 minutes).
Add in sifted powdered sugar, heavy cream, and vanilla. Beat on low until powdered sugar is combined then turn the speed up to high and beat for another 3-5 minutes.
The frosting should be very light and fluffy.
Use an angled spatula spread the frosting over cooled bars. Store bars in the fridge for up to 5 days.
Due to the cream cheese frosting, the bars are best stored in the refrigerator, they are good for up to 5 days.
I have no personally doubled the recipe but would assume doubling the recipe would be just fine!
Looking for more Pumpkin Recipes? Try These:
- Chewy Pumpkin Chocolate Chip Cookies
- Cream Cheese Pumpkin Bread
- Pumpkin Chocolate Chip Muffins
- Pumpkin Pie Bars
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Pumpkin Bars w/ Cream Cheese Frosting
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Pumpkin Bars frosted with a Cream Cheese Frosting are irresistible and super easy and quick to make! The perfect fall treat. Step-by-step photos help you make these tasty bars!
Ingredients
Pumpkin Bars
- 2oz (¼ Cup) Greek Yogurt, plain or vanilla
- 2oz (¼ Cup) Vegetable Oil
- 2 Large Eggs, at room temperature
- 150 Grams (¾ Cup) Granulated/ Caster Sugar
- 8oz (1 Cup) Pure Pumpkin Puree
- 125 Grams (1 Cup) All-Purpose/ Plain Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- 2 Teaspoon Pumpkin Pie Spice
- ½ Teaspoon Salt
Cream Cheese Frosting
- 4oz Cream Cheese, softened to room temperature
- 2oz (¼ Cup) Unsalted Butter, softened to room temperature
- 250-313 Grams (2-2 ½ Cups) Confectioners/Powdered Sugar
- 1 Tablespoon Heavy Cream
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat oven to 350F/180C and grease an 8X8 or 9X9 baking pan.
- In a large bowl with an electric mixer or whisk combine the oil, greek yogurt, eggs, sugar, and pumpkin puree, mixing until evenly combined.
- In a small bowl whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Mix dry ingredients into the wet batter just until fully combined.
- Pour into pan and bake for 35-45 minutes, or until a toothpick inserted in the middle comes out clean (no wet batter). Let cool on a wire rack for at least 45 minutes.
- Once the bars are completely cooled begin making the frosting.
Cream Cheese Frosting
- In the bowl of an electric mixer combine cream cheese, butter, and pumpkin pie spice until light and fluffy (2-3 minutes).
- Add in sifted powdered sugar, heavy cream, and vanilla. Beat on low until powdered sugar is combined then turn the speed up to high and beat for another 3-5 minutes, until very light and fluffy. Use an angled spatula spread the frosting over cooled bars. Store bars in the fridge for up to 5 days.
Notes
When I put the bars in the oven to bake I take the cream cheese and butter out to come to room temperature.
Keywords: pumpkin bars, pumpkin and cream cheese, pumpkin dessert bars
This post was originally published November 7, 2012, as of October 28, 2019, the text and photos have been updated.
sally @ sallys baking addiction says
in my world, there is no better combination that cream cheese and pumpkin. honestly!! i love the two paired together. i made pumpkin bars this b=past weekend and am kicking myself for not making CC frosting!!
Elizabeth says
Cream Cheese frosting makes everything better!! 🙂
Tahny says
This recipe looks delish!
Elizabeth says
Thank you it is one of my sisters favorite! How can you not love anything with cream cheese frosting? LOL
Sydney says
Definitely would say this is more of a cake rather than a bar. But still good!
★★★★
Elizabeth Waterson says
Thanks so much for coming back to review the recipe Sydney, the texture is definitely cake-like, not like a chewy texture at all. I am so pleased you enjoyed the bars though!! Take care. XX Liz