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Creamy Pumpkin Bars with Cream Cheese Frosting

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These creamy pumpkin bars are a soft, moist fall dessert topped with rich cream cheese frosting. Quick to make and perfect for gatherings, they deliver classic pumpkin spice flavor in every bite.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
  5. Spread batter evenly in the prepared pan and smooth the top.
  6. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let bars cool completely in the pan, at least 1 hour.
  8. For the frosting: In a medium bowl, beat cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla extract, sour cream (if using), and a pinch of salt. Beat until fluffy and light, about 2-3 minutes.
  9. Spread frosting over cooled bars. Swirl for decorative peaks if desired.
  10. Cut into 24 squares and serve at room temperature.

Notes

Use room temperature eggs, butter, and cream cheese for best results. Do not overmix the batter to keep bars tender. For gluten-free, substitute a 1:1 gluten-free flour blend. Bars can be made dairy-free with vegan butter and cream cheese. Add nuts or extra spices for variation. Store in the fridge up to 5 days or freeze up to 2 months.

Nutrition

Keywords: pumpkin bars, fall dessert, cream cheese frosting, easy pumpkin recipe, autumn baking, pumpkin spice, potluck dessert, moist pumpkin cake

Find it online: https://avabake.com/creamy-pumpkin-bars-recipe-easy-fall-dessert-with-cream-cheese-frosting/