Easy Pumpkin Bar Recipe

5 from 2 votes

These pumpkin bars with cream cheese frosting are the perfect fall treat. They're soft and fluffy with a thick layer of sweet and tangy frosting.

Prep Time5

Cook Time30

Total Time35

Course: Dessert

Cuisine: American

Servings: people

Calories: 455kcal

Author: The Carefree Kitchen

Ingredients

Pumpkin Bars

1 cup butter melted
16 ounces pumpkin puree canned or homemade
4 large eggs
1⅔ cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon salt

Cream Cheese Frosting

1/2 cup butter room temperature
8 ounces cream cheese room temperature
2 cups powdered sugar
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
In the bowl of a stand mixer, combine the melted butter, pumpkin puree, eggs, and sugar. Beat until the ingredients are combined. In a separate bowl, mix together the flour, baking powder, cinnamon, ginger, cloves, and salt. Add the dry ingredients to the wet ingredients and mix. Pour the batter into a baking sheet lined with parchment paper.
Bake in your preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, then remove from the oven and let the cake cool completely while you make the frosting.

Cream Cheese Frosting

With an electric mixer, beat the butter until light and fluffy. Add the soft cream cheese and beat again until light and fluffy again. Add the powdered sugar and vanilla and mix on low, then increase speed and beat until fluffy.
Spread evenly over the cooled pumpkin cake and cut into pieces. Enjoy!

Notes

Storing instructions: store frosted pumpkin bars in an airtight container in the fridge for up to 4 days. Unfrosted pumpkin cake can be wrapped and stored in the freezer for up to 1 month. To thaw, transfer to the fridge overnight. The next day, you can frost and serve.

Nutrition