Pumpkin Bars with Cream Cheese Icing (Best Pumpkin Cake)

These pumpkin bars are the perfect fall treat! Pumpkin cake is topped with a cream cheese icing for a decadent and tasty dessert that the whole family will love. Easy and quick to make.

Fall means pumpkin, and I have got such a yummy treat for you! This pumpkin cake recipe is full of the flavors of fall and is perfect as a dessert for the whole family or as a mid afternoon snack with a cup of coffee!

How to Make Pumpkin Bars with Cream Cheese Icing

Pumpkin Bars from Scratch

Time to ditch the boxed cake mix! This pumpkin cake only takes 15 minutes to prep and tastes way better than anything store bought! It has the perfect blend of spices and is perfectly soft and fluffy. I promise it takes no longer to make it from scratch than if you buy a mix – be sure to let me know if you try this!

The Best Cream Cheese Frosting!

The cream cheese frosting on these pumpkin bars is so light and airy, I reckon you’ll be using it on many baked goods in the future! It’s perfectly sweet, without being sickly, and works so well with the spice in this cake. It’s so easy to whip up a batch!

Can these pumpkin bars be made ahead of time?

Yes! These bars can be made several days ahead of time! The cake will keep for three days covered and stored in the refrigerator.

The frosting can be made up to 2 days ahead. Keep refrigerated and in an airtight container until ready to use. When ready to use, place the frosting in a mixing bowl and mix on medium speed about 1-2 minutes or until fluffy and refreshed.

Top Tips to Make Pumpkin Bars with Cream Cheese Icing

• Use a rimmed sheet pan for the cake and spray it with non-stick spray for easy removal.
• Don’t use pumpkin pie filling. Instead, get pure pumpkin (or make your own pureed pumpkin).
• When you pour the cake mix into the pan, tap the pan firmly to get rid of any air bubbles.
• Bake the cake in a pre heated oven.
• Let the cake cool completely before icing it.

Be sure to check out these other easy and tasty pumpkin recipes!

• Easy Pumpkin Pie Crumble Recipe (Sugar Free Version!)
• Pumpkin Cinnamon Rolls from Scratch
• Pumpkin Spice White Russian Cocktail
• Pumpkin Pie Monkey Bread Recipe
• Pumpkin Chocolate Chip Cookies
• Pumpkin Crisp

Recipe

Pumpkin Bars with Cream Cheese Frosting

4.39 from 31 votes

Author: Becky Hardin

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

Serves24 bars

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These pumpkin bars are the perfect fall treat! Pumpkin cake is topped with a cream cheese icing for a decadent and tasty dessert that the whole family will love. Easy and quick to make.

Ingredients

For the Cake

• ▢ 2 cups all-purpose flour 240 grams
• ▢ 2 teaspoons baking powder 8 grams
• ▢ 1 teaspoon baking soda 6 grams
• ▢ ½ teaspoon kosher salt
• ▢ 1½ teaspoons ground cinnamon 5 grams
• ▢ 1½ teaspoons pumpkin pie spice 5 grams
• ▢ 2 cups granulated sugar 400 grams
• ▢ 1 cup canola oil 100 grams
• ▢ 4 large eggs 200 grams
• ▢ 15 ounces pumpkin puree 425 grams (1 can) - NOT pumpkin pie filling

For the Frosting

• ▢ 8 ounces cream cheese 227 grams, room temperature (1 brick)
• ▢ 5 tablespoons unsalted butter 71 grams, softened but still cool
• ▢ 2 tablespoons sour cream 28 grams, room temperature
• ▢ ½ teaspoon pure vanilla extract 2 grams
• ▢ ⅛ teaspoon kosher salt
• ▢ 1½ cups powdered sugar 170 grams

For Topping

• ▢ 1 cup roasted chopped pecans 114 grams, optional

Recommended Equipment

• Kitchen Scale
• Baking Sheet

Instructions

• Preheat oven to 350°F, position the oven rack to the middle position, and spray a rimmed sheet pan (11x15 inches) with nonstick baking spray. Set aside.
• In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and pie spice together. Set aside.
  2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt, 1½ teaspoons ground cinnamon, 1½ teaspoons pumpkin pie spice
• In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and oil together on medium speed until well incorporated, about 1 minute.
  2 cups granulated sugar, 1 cup canola oil
• Add eggs, one at a time, mixing well after each addition.
  4 large eggs
• Add pumpkin puree and mix for 1 minute.
  15 ounces pumpkin puree
• Set the mixer to the lowest speed and add the flour (1 cup at a time) until no flour is visible. Turn mixer to medium speed and beat 1-2 minutes, or until smooth and flour is completely incorporated.
• Pour the pumpkin batter into the prepared pan and rap the pan on the counter to release any batter bubbles.
• Bake 25-33 minutes, or until a toothpick inserted in the middle comes out clean.
• Transfer the cake to a wire cooling rack to cool completely.
• While the cake cools, make the frosting. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed for 1 minute.
  8 ounces cream cheese
• Add the butter and mix until incorporated, about 1 minute.
  5 tablespoons unsalted butter
• Add the sour cream, vanilla extract, and salt. Reduce the speed to medium and beat for an additional 1 minute.
  2 tablespoons sour cream, ½ teaspoon pure vanilla extract, ⅛ teaspoon kosher salt
• Add the powdered sugar and beat until fluffy and smooth, about 2-3 minutes.
  1½ cups powdered sugar
• Frost the cooled cake with the frosting, top with pecans (if desired), cut into squares, and serve.
  1 cup roasted chopped pecans

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

• Use a rimmed sheet pan for the cake and spray it with non-stick spray for easy removal.
• Don't use pumpkin pie filling. Instead, get pure pumpkin (or make your own pureed pumpkin).
• When you pour the cake mix into the pan, tap the pan firmly to get rid of any air bubbles.
• Bake the cake in a pre heated oven.
• Let the cake cool completely before icing it.
• The frosting can be made up to 2 days ahead. Keep refrigerated and in an airtight container until ready to use. When ready to use, place the frosting in a mixing bowl and mix on medium speed about 1-2 minutes or until fluffy and refreshed.

Storage: Store pumpkin bars in an airtight container in the refrigerator for up to 3 days.

Nutrition Information

Serving: 1bar Calories: 320kcal (16%) Carbohydrates: 35g (12%) Protein: 3g (6%) Fat: 19g (29%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 4g Monounsaturated Fat: 10g Trans Fat: 1g Cholesterol: 47mg (16%) Sodium: 185mg (8%) Potassium: 94mg (3%) Fiber: 1g (4%) Sugar: 25g (28%) Vitamin A: 3012IU (60%) Vitamin C: 1mg (1%) Calcium: 47mg (5%) Iron: 1mg (6%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

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