PUMPKIN BARS WITH CINNAMON CREAM CHEESE FROSTING

These pumpkin bars with cinnamon cream cheese frosting are so tender and moist, with the perfect amount of sweetness and spice, and then topped with the tangy frosting. I can’t go a year without making them at least a few times because every time I do we eat them way too quick! And bake them in a sheet cake pan for a thin bar, or if you’re serving a crowd.

WHAT MAKES PUMPKIN BARS WITH CINNAMON CREAM CHEESE FROSTING SO GREAT

I think everyone needs to have pumpkin bars as a staple treat in the Fall. They are so easy and quick to make, but yield the best flavors of Fall.

The cinnamon cream cheese frosting gives the perfect tangy taste to the sweet and spiced bar.

And they can easily feed your family, or a crowd depending on what pan you bake them in.

INGREDIENTS NEEDED TO MAKE PUMPKIN BARS WITH CINNAMON CREAM CHEESE FROSTING:

For the Pumpkin Bars:

• Flour
• Cinnamon
• Cloves
• Ginger
• Nutmeg
• Baking Powder
• Baking Soda
• Salt
• Oil
• Granulated Sugar
• Eggs
• Pumpkin Puree

For the Cinnamon Cream Cheese Frosting:

• Butter
• Cream Cheese
• Vanilla
• Cinnamon
• Powdered Sugar

HOW TO MAKE PUMPKIN BARS

• Preheat oven to 350 F. Spray or line a 9×13 baking pan, or cookie sheet, if you want the bars to be thin.
• In a medium bowl whisk together flour, cinnamon, cloves, ginger, nutmeg, baking powder, baking soda and salt. Set aside.
• In a large bowl whisk together oil and sugar until mixed. Add eggs and pumpkin and mix all together. Add dry ingredients and mix until all incorporated.
• Pour batter into prepared pan. Bake for 25-30 minutes or until the edges are a golden brown and a toothpick inserted in the middle comes out clean. Set aside and allow to cool before frosting.

HOW TO MAKE CINNAMON CREAM CHEESE FROSTING

• Place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment, cream together until smooth. Add vanilla and mix in. Add cinnamon and powdered sugar and beat until smooth and creamy.
• Once cake is completely cooled spread frosting evenly over the top.

HOW TO STORE BARS

These bars will stay fresh and moist for up to 5 days if stored in an airtight container or in the pan with a lid. You can store them on the counter or in the fridge depending on how you prefer to eat them.

These bars also freeze great. You can cover the actual pan and put directly in the freezer, or freeze in any airtight container or ziplock bag.

WHY IS IT BEST TO USE ROOM TEMPERATURE INGREDIENTS

When all your ingredients are room temp it helps them to mix together more smoothly and allows for a better rise and bake of the bars.

It is also important for the ingredients to be room temp when making a frosting so that they can beat together easily and become smooth and creamy without lumps.

DO I NEED A MIXER TO MAKE THESE PUMPKIN BARS WITH CINNAMON CREAM CHEESE FROSTING

You do not need a mixer to make the pumpkin bars. A large bowl and a whisk will work perfectly.

While it is helpful to beat the frosting with a paddle attachment, it is not necessary. Doing it by hand works fine too. Just make sure the butter and cream cheese are very soft.

OTHER PUMPKIN RECIPES TO TRY:

Brown Butter Pumpkin Sugar Cookies

The Easiest Pumpkin Bread

Pumpkin Texas Sheet Cake

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.

Pumpkin Bars with Cinnamon Cream Cheese Frosting

brooke

These pumpkin bars with cinnamon cream cheese frosting are so tender and moist, with the perfect amount of sweetness and spice.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 25 mins

Course Dessert

Cuisine American

Servings 20

Calories 409 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Pumpkin Bars:

• 2 cups all-purpose flour
• 2 tsp cinnamon
• 1 tsp cloves
• 1 tsp ginger
• ½ tsp nutmeg
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup oil
• 1¾ cups granulated sugar
• 4 large eggs room temp
• 15 oz can pumpkin puree

Cinnamon Cream Cheese Frosting:

• ½ cup butter room temp
• 8 oz cream cheese room temp
• 1 tsp vanilla
• 1 tsp cinnamon
• 4 cups powdered sugar

Instructions

 

• Preheat oven to 350 F. Spray or line a 9×13 baking pan, or cookie sheet, if you want the bars to be thin.
• In a medium bowl whisk together flour, cinnamon, cloves, ginger, nutmeg, baking powder, baking soda and salt. Set aside.
• In a large bowl whisk together oil and sugar until mixed. Add eggs and pumpkin and mix all together. Add dry ingredients and mix until all incorporated.
• Pour batter into prepared pan. Bake for 25-30 minutes or until the edges are a golden brown and a toothpick inserted in the middle comes out clean. Set aside and allow to cool before frosting.
• Place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment, cream together until smooth. Add vanilla and mix in. Add cinnamon and powdered sugar and beat until smooth and creamy.
• Once cake is completely cooled spread frosting evenly over the top.

Notes

These bars have been tested and work great with Gluten Free flour as well.

This can be done in either a 9×13 pan for a thicker bar, or a cookie sheet for a thin bar. 

Cake will give best results with room temperature ingredients. Allow them to sit out before you begin.

I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key. Please note that if you double or triple the recipe that grams do not double or triple automatically. You’ll have to do that on your own.

Nutrition

Calories: 409kcalCarbohydrates: 54gProtein: 4gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 62mgSodium: 249mgPotassium: 92mgFiber: 1gSugar: 42gVitamin A: 3658IUVitamin C: 1mgCalcium: 53mgIron: 1mg

Keyword cream cheese frosting, pumpkin bars

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