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 9x13 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
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
Ingredients
Pumpkin Bars:
- 2 cups (280 g) all-purpose flour
- 2 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon ginger
- ½ teaspoon (0.5 teaspoon) nutmeg
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (224 g) oil
- 1¾ cups (350 g) granulated sugar
- 4 large eggs room temp
- 15 oz can (425.24 g) pumpkin puree
Cinnamon Cream Cheese Frosting:
- ½ cup (113.5 g) butter room temp
- 8 oz (226.8 g) cream cheese room temp
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 4 cups (480 g) powdered sugar
Instructions
- Preheat oven to 350 F. Spray or line a 9x13 baking pan, or cookie sheet, if you want the bars to be thin in a sheet cake form.
- 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 22-25 minutes in a sheet pan, or 25-30 minutes in a 9x13, 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.
Lindsay
This is the perfect treat for fall! All of the flavors are spot on!
R. Court Huish
My wife made these for me, AMAZING!!!
Cami
Delicious! I could eat these for breakfast lunch and dinner!! Easy and turned out perfect.
Anne
These were SO good!
Elaine
These are amazing! I live in high altitude so the center was not done. I baked it 10 min longer then suggested. Any suggestion for baking in high altitude?
Sandy
These are fantastic! I have made them both as a cake and thinner as a bar. Either way they are full of flavor and moist and delicious!
Sarah M.
Hi! Excited to try these tomorrow. Would the cooking time be similar for the sheet pan, or would it be less because they're thinner? Thank you!
brooke
I would do less time. Set your timer for 18 minutes and then check and watch it. I would guess it would take 18-20 minutes!
Sarah M.
Yes! These were so delicious. The cinnamon cream cheese frosting, yum. And I love the flavor in these - you didn't shy away from the spices and I'm here for it.
Erin Klingman
I made this for my book club recently and it came out perfect - so delicious for fall 💛
brooke
Yay!! This is one of my all time favorites for Fall!!
Jamie
I made them in a half sheet pan, they were the perfect thickness and perfect frosting ratio. Everyone loved them and they disappeared quickly. So easy and so fast to make, will make again for sure!
Brooke Homec
Yay!! Thank you Jamie!
Laura
Made a half batch of these for a work fall potluck and they blew everyone’s minds! Incredibly moist and the icing is out of this world.
Rhoda Meza
These are the best pumpkin bars you'll ever taste, even my husband who's not a fan of pumpkin, loves these.And they're easy to make,I've made them 4 or 5 times this season.
Thank you for another great recipe
rebecca
This recipe is a winner. Both times I have made it with gluten free flour and it is delicious. Even ate it for breakfast! You won’t be disappointed!
Mary Kay
Amazing! 😊