These pumpkin bars with cream cheese frosting are soft, moist, and packed with pumpkin flavor thanks to an entire can of pumpkin puree. They're spiced with cinnamon, nutmeg, and ginger, then topped with a thick layer of tangy cream cheese frosting. They're easy to make and stay soft for days, making them exactly the kind of fall dessert I want in my kitchen at all times.
These pumpkin bars are part of my Raised on Sugar series, where I'm recreating the desserts of my childhood. I grew up going to a place called the Elegant Farmer, a market in Wisconsin known for the big smiley face on the barn and their famous Apple Pie Baked in a Paper Bag®. I have so many memories there, like picking apples, going on hayrides, and seeing baby chicks in the spring. One specific treat of theirs that stands out in my mind is their pumpkin bars.
The Elegant Farmer serves their pumpkin bars year round, and they are always soft, moist, and slathered in the most delicious cream cheese frosting. I would be so excited every time my grandma would bring them over to our house! Since I live hours from home now, I knew I had to try recreating the bars for myself, and I think I absolutely nailed it just in time for Fall.
For more pumpkin recipes, check out my pumpkin spice cupcakes, pumpkin molasses cookies, and pumpkin streusel muffins too!
Ingredient Notes
The most important ingredient here is obviously the pumpkin! Use canned pumpkin puree, and double check that the only ingredient listed is pumpkin. We don't want pumpkin pie filling here because it's pre-sweetened, and I don't recommend homemade pumpkin puree because it's too watery.
These pumpkin bars are made with oil so they stay ultra moist. Use something flavorless, like canola or vegetable oil, so it doesn't overpower the spices.
The bars are flavored with warm spices, including cinnamon, ginger, nutmeg, cloves, and allspice. You can experiment with other spices too, like cardamom and even a pinch of black pepper.
For the cream cheese frosting, it's super important to use full-fat cream cheese that comes in a brick. Any cream cheese in a tub will make the frosting too runny.
A Few Testing Notes
Spices: You can substitute 1 tablespoon of a premade pumpkin pie spice blend instead of using individual spices. I've used pumpkin pie spice from a variety of different brands, but my favorites are Whole Foods and Penzeys Spices.
Pan size: I tested the bars in a 9x9 square baking pan. The recipe will work in an 8x8 pan, but the bake time will be longer and the bars will be much thicker! Since this recipe is based on my pumpkin bread with cream cheese frosting, it also works in a 1-pound 9x5 loaf pan.
How to Make the Pumpkin Bars
Step 1: Start by whisking the pumpkin puree, granulated sugar, brown sugar, and oil together in a large mixing bowl.
Step 2: Whisk in the eggs and vanilla extract until smooth. Then add the Greek yogurt until well combined.
Step 3: Fold in the all purpose flour, baking powder, baking soda, salt, and spices with a rubber spatula until the dry streaks of flour disappear.
Step 4: Evenly spread the batter into a square pan lined with parchment paper. Bake at 350°F for 25-30 minutes until a toothpick inserted in the center comes out clean.
Step 5: While the pumpkin bars cool on a wire rack, start the cream cheese frosting by beating the cream cheese and butter together on medium speed until combined with no lumps. Gradually mix in the powdered sugar on low speed until smooth, and then add the vanilla bean paste.
Step 6: Once the bars are completely cool, add the cream cheese frosting on top. I piped it on with a large basketweave piping tip, but you can also spread it on with an offset spatula or the back of a spoon. Then they're ready to slice and serve!
More Pumpkin Recipes to Try
📖 Recipe
Classic Pumpkin Bars with Cream Cheese Frosting
Equipment
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Ingredients
Pumpkin Bread
- 425 grams pumpkin puree 1 15-ounce can
- 200 grams granulated sugar
- 50 grams light brown sugar
- 110 grams vegetable oil
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 77 grams plain Greek yogurt or sour cream
- 240 grams all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon allspice
Cream Cheese Frosting
- 113 grams full-fat cream cheese room temperature
- 56 grams unsalted butter room temperature
- 240 grams powdered sugar
- ½ teaspoon vanilla bean paste
Instructions
Pumpkin Bars
- Preheat the oven to 350°F. Line an 9x9-inch square baking pan with parchment paper and set aside.
- Whisk the pumpkin puree, granulated sugar, brown sugar, and oil together in a large mixing bowl until well combined.425 grams pumpkin puree, 200 grams granulated sugar, 50 grams light brown sugar, 110 grams vegetable oil
- Whisk in the eggs and vanilla extract until smooth. Then whisk in the Greek yogurt until well combined.2 large eggs, 2 teaspoons vanilla extract, 77 grams plain Greek yogurt
- Add the flour, baking powder, baking soda, salt, and spices. Gently fold with a rubber spatula just until the dry streaks of flour disappear. Be careful not to overmix, which can make the bars dense instead of soft and tender.240 grams all purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon ground ginger, ½ teaspoon nutmeg, ¼ teaspoon ground cloves, ⅛ teaspoon allspice
- Spread the batter evenly into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the bars cool in the hot pan for 10 minutes, then transfer them to a wire rack and cool completely before frosting.
Cream Cheese Frosting
- In a medium mixing bowl, beat the cream cheese and unsalted butter on medium speed with an electric mixer until smooth and lump-free.113 grams full-fat cream cheese, 56 grams unsalted butter
- Gradually add the powdered sugar 1 cup at a time on low speed to avoid a big sugar cloud of powdered sugar. Once fully combined, add the vanilla bean paste and increase the speed to medium-high until the frosting is light and fluffy.240 grams powdered sugar, ½ teaspoon vanilla bean paste
- Pipe or spread the frosting on top of the cool pumpkin bars. Slice and enjoy!
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