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Best Cream Cheese Frosted Pumpkin Bars – Easy Fall Dessert

cream cheese frosted pumpkin bars - featured image
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These cream cheese frosted pumpkin bars are incredibly moist, tender, and packed with warm spices. Topped with a thick, tangy cream cheese frosting, they’re the perfect easy fall dessert for gatherings or cozy nights in.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1½ cups (300g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 can (15 oz) pumpkin puree (100% pure, not pie filling)
  • ¾ cup (180ml) vegetable oil
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 8 oz (226g) full-fat cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted if lumpy
  • 2 teaspoons vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves for about 20 seconds. Set aside.
  3. In a large bowl, whisk together granulated sugar, brown sugar, and pumpkin puree until smooth. Add vegetable oil, eggs, and vanilla extract; whisk until glossy and fully combined. Do not overmix.
  4. Add dry ingredients to wet mixture in two additions, folding gently with a rubber spatula until just combined. A few lumps are fine; do not overmix.
  5. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 10 minutes, then lift out using parchment and cool completely (about 1-1½ hours).
  6. While bars cool, make frosting: In a large bowl, beat softened cream cheese and butter with a hand mixer on medium speed until smooth and creamy, about 2 minutes. Add powdered sugar one cup at a time, beating on low then medium. Add vanilla and salt; beat until light, fluffy, and spreadable. Adjust consistency with milk or powdered sugar if needed.
  7. Once bars are completely cool, spread frosting evenly over top. Refrigerate for 20-30 minutes to set frosting slightly. Slice into 24 bars using a sharp knife, wiping clean between cuts.

Notes

For best results, use full-fat cream cheese and room temperature ingredients. Do not overmix the batter. Cool bars completely before frosting to prevent melting. Bars can be stored in an airtight container in the refrigerator for up to 5 days or frozen (unfrosted or frosted) for up to 3 months.

Nutrition

Keywords: pumpkin bars, cream cheese frosting, fall dessert, pumpkin dessert, easy pumpkin bars, pumpkin bars with cream cheese frosting

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