Pumpkin Bars with Cream Cheese Frosting
Old Fashioned Pumpkin Bars with Cream Cheese Frosting are the perfect fall dessert! They are lightly spiced, super moist, and topped with a sweet and tangy cream cheese frosting.
Kate’s Recipe Rundown
There’s something so magical about the onset of fall. Namely, cooler weather, changing leaves, and the return of fall baking season! These old fashioned Pumpkin Bars with Cream Cheese Frosting are at the top of my must-make list each fall.
The spiced pumpkin cake is moist and tender, and the tangy cream cheese frosting flawlessly complements the sweetness of the cake.
This is one of those recipes that has stood the test of time. I have several spiral-bound cookbooks from the 70’s and 80’s that contain this recipe. Safe to say, it never goes out of style.
Enjoy! Kate
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Ingredients
- Make sure you have pumpkin purée and NOT pumpkin pie filling. The pie filling has sugar in it and it’ll be too sweet.Make sure that the cream cheese and butter are at room temperature for the frosting. That makes for the smoothest, creamiest frosting!
- Don’t have pumpkin pie spice? You can make your own pumpkin pie spice with 1½ teaspoons cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, a pinch of allspice, and a pinch of cloves.
How to Make Old Fashioned Pumpkin Bars
- Whisk together the eggs, sugar, pumpkin purée, and melted butter.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Fold the flour mixture into the pumpkin mixture just until combined.
- Pour the mixture into a 15×10-inch jelly roll pan. Bake for 28–30 minutes, or until a toothpick inserted into the center of the bars comes out clean.
How to Make Cream Cheese Frosting
- Place the softened cream cheese and softened butter in a large bowl. Mix with a handheld mixer until light and fluffy. Add the vanilla and powdered sugar. Mix until a smooth frosting forms.
- Spread the frosting over the cooled cake. Refrigerate for 1 hour before slicing (for the cleanest cuts), or until you’re ready to serve it.
Serving Suggestions
- Serve at room temperature for the best taste and texture. Trust me, it’s worth it!
- You can decorate the top if you like: sprinkle cinnamon on top (I use a tea ball for an even dusting) or top with mellowcreme pumpkins or another fall candy on each slice.
- It also tastes delicious with chopped walnuts or chopped pecans on top of the frosting.
- Serve the bars à la mode! They taste great with vanilla, pralines and cream, or cinnamon ice cream.
More Fall Desserts
Here are a few more of my favorite fall recipes!
- Grandma’s Pumpkin Dump Cake
- Pumpkin Apple Bread
- Pear Crumble
- Easy Pumpkin Bundt Cake
- Pear Bread with Candied Ginger
- Old Fashioned Pecan Pie
📖 Recipe
Old Fashioned Pumpkin Bars with Cream Cheese Frosting
These tender pumpkin bars are lightly spiced, super moist, and topped with a sweet and tangy cream cheese frosting.
Ingredients
For the pumpkin bars:
- 4 large eggs
- 2 cups granulated sugar
- 15 oz canned pumpkin purée (1 can)
- ¾ cup unsalted butter (1½ sticks), melted
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons pumpkin pie spice
For the cream cheese frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter (1 stick), softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
For the pumpkin bars:
- Preheat oven to 325°F. Grease a 15×10 inch jelly roll pan with cooking spray.
- In a large bowl, whisk together the eggs, sugar, pumpkin purée, and melted butter.
- In another large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Fold the flour mixture into the pumpkin mixture just until combined.
- Pour the mixture into the prepared pan. Bake for 28–30 minutes, or until a toothpick inserted into the center of the bars comes out clean.
- Let cool completely.
For the frosting:
- Place the softened cream cheese and softened butter in a large bowl. Mix with a handheld mixer until light and fluffy.
- Add the vanilla and powdered sugar. Mix until a smooth frosting forms.
- Spread the frosting over the cooled cake.
- Refrigerate for 1 hour before slicing (for the cleanest cuts), or until you’re ready to serve it.
Notes
Use a jelly roll pan: This recipe is made in a jelly roll pan (10×15 inches). If you don’t have one, you can halve the recipe and use a 9×13 inch pan.
How to store and serve: Store in the fridge, but serve at room temperature. Refrigerate for 1 hour before slicing (for the cleanest cuts).
Don’t have pumpkin pie spice? You can make your own by combining 1½ teaspoons cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, a pinch of allspice, and a pinch of cloves.
Freezing instructions: Freeze for up to 3 months by covering tightly with a layer of plastic wrap and then an additional layer of foil. It is easiest to freeze the cake before it is frosted. Allow it to thaw overnight the day before you plan to serve it. Then, prepare the frosting, and spread it on the cake just before you need it. You can also freeze individual bars in an airtight container.
Nutrition
Serving: 1barCalories: 474kcalCarbohydrates: 67gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 100mgSodium: 315mgPotassium: 120mgFiber: 1gSugar: 52gVitamin A: 5152IUVitamin C: 1mgCalcium: 69mgIron: 2mg
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