Pumpkin Cake Bars with Cream Cheese Frosting
Indulge in the warm, spiced flavors of fall with these Pumpkin Cake Bars with Cream Cheese Frosting, a dessert that’s as easy to make as it is delicious. These moist, tender bars are infused with pure pumpkin puree and cozy spices like cinnamon and nutmeg, creating the perfect balance of sweetness and warmth. Topped with a luscious cream cheese frosting, whipped to perfection with real butter and vanilla, every bite melts in your mouth. Ideal for Thanksgiving gatherings, holiday parties, or a simple autumn treat, this recipe comes together in just 50 minutes and yields 16 decadent servings. Perfectly portable and irresistibly delicious, these pumpkin bars are destined to become a seasonal favorite for both kids and adults alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 15 ounces Pumpkin puree (not pumpkin pie filling)
- 0.5 cups Vegetable oil
- 4 Eggs
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened
- 3 cups Powdered sugar
- 1 teaspoons Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper for easy removal of the bars.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Stir until smooth.
Add in the eggs, one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the pan from the oven and let the pumpkin cake bars cool completely in the pan on a wire rack.
While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and mix until fully incorporated and fluffy.
Once the cake bars have fully cooled, spread the cream cheese frosting evenly over the top.
Carefully remove the frosted cake from the pan and slice into 16 bars. Serve and enjoy!
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 235 mg | 10% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 49.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 180 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
