Irresistible Pumpkin Bars with Cream Cheese Frosting: Your Perfect Fall Baking Recipe
These incredibly soft and moist pumpkin bars are generously spiced with warming autumn flavors and crowned with a luscious, tangy cream cheese frosting. They are wonderfully quick and easy to prepare, making them an ideal treat for any fall gathering or simply to enjoy at home.
This post is proudly sponsored by Danish Creamery. All thoughts and opinions expressed herein are my own.
As autumn leaves begin to fall and the air grows crisp, there’s nothing quite like the comforting aroma of freshly baked pumpkin desserts filling your kitchen. These delectable pumpkin bars truly encapsulate the essence of fall. Each bite offers a harmonious blend of warm spices like ground cinnamon and a generous amount of pumpkin pie spice, perfectly complemented by the rich sweetness and subtle caramel notes from light brown sugar.
Once baked to perfection, these tender bars are generously slathered with a rich, tangy cream cheese frosting and often finished with a delicate sprinkle of extra cinnamon. The combination is simply irresistible, promising a truly delightful experience for your taste buds. What makes this pumpkin bar recipe even more appealing is its simplicity. It’s incredibly quick and straightforward to prepare, yielding enough to graciously serve a crowd. In fact, the most challenging part of the entire process is exercising the patience required to let the bars cool completely before applying the frosting – a crucial step to prevent a melty mess! Beyond that, these spiced pumpkin bars are an absolute breeze to make.
Pumpkin Cake vs. Pumpkin Bars: Understanding the Delicious Difference
While some might use “pumpkin cake” and “pumpkin bars” interchangeably, there’s a subtle yet significant distinction in texture. While these pumpkin bars certainly possess a moist, cake-like quality, they are intentionally designed to be denser and more substantial than a traditional pumpkin cake, such as my popular pumpkin cake recipe. I’ve meticulously tweaked several elements in this recipe to achieve that perfect, satisfying density that makes a bar truly a bar, and the results are absolutely divine!
Let’s delve into the specific adjustments that contribute to these bars’ unique and desirable texture:
- Reduced Leavening Agents (Baking Soda & Baking Powder): To achieve a denser, chewier bar rather than an airy cake, we’ve carefully scaled back the amounts of baking soda and baking powder. Leavening agents create gas bubbles that make baked goods rise. By reducing these, we ensure less lift, resulting in a more compact crumb. One teaspoon of baking powder and just 1/2 teaspoon of baking soda are precisely enough to provide a tender crumb without making the bars too fluffy for the 2 cups of flour used. This balance is key for the ideal bar texture.
- Butter Replaces Oil for Richer Flavor and Texture: A crucial swap in this recipe is using butter instead of oil. While oil can make cakes incredibly moist, butter contributes a depth of flavor and a richness that transforms the overall taste profile of these pumpkin bars. I wholeheartedly endorse Danish Creamery European-style unsalted butter for this recipe. It stands out with a higher butterfat percentage (85%) compared to the typical 82-83% found in most European-style butters. This elevated butterfat content means less water, which is a game-changer in baking. The result is not only a richer flavor but also a more tender and satisfying texture in your pumpkin bars, offering a superior mouthfeel that can’t be achieved with standard butter or oil. This premium butter contributes significantly to the indulgent quality of these bars.
- Fewer Eggs for a Denser Consistency: My pumpkin cake recipe calls for 4 large eggs to provide structure and moisture, creating a lighter, more tender cake. For these bars, however, we reduce the egg count to just 2 large eggs. Eggs act as a binding agent and contribute to leavening and richness. By using fewer eggs, we lessen the overall lift and create a tighter, more substantial crumb that is characteristic of a perfect bar. It’s the ideal amount to hold everything together and provide a slight tenderness without crossing into “too cakey” territory.
- Optimized Pan Size for the Perfect Bar-to-Frosting Ratio: The choice of baking vessel also plays a vital role. To ensure these pumpkin bars are delightfully thin and have the ideal proportion of pumpkin goodness to creamy frosting, they are baked in a 10×15-inch jelly roll pan. This is a larger surface area compared to a standard 9×13-inch pan, resulting in thinner bars that bake more evenly and quickly, offering that perfect balance with the rich cream cheese frosting in every single bite. This ensures you get a wonderful flavor experience without the bars being overly thick or bready.
Key Ingredients for Your Best Pumpkin Bars with Cream Cheese Frosting
Crafting these heavenly pumpkin bars with cream cheese frosting relies on a few fundamental ingredients, most of which you probably already have stashed in your pantry. Let’s take a closer look at the essential components and why they are so important for achieving the perfect result:
- Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves is the heart of our fall flavor profile. If you find yourself without any on hand, or prefer to tailor the spice level, you can easily make your own homemade pumpkin pie spice using common pantry spices. A good homemade blend often offers a fresher, more vibrant flavor.
- Danish Creamery European Style Unsalted Butter: As mentioned earlier, this is my absolute favorite butter for baking, and for good reason! Danish Creamery’s European Style Butter is slow-churned in small batches, giving it an exceptionally velvety texture and a rich, luxurious flavor that elevates any baked good. Its higher butterfat content means your bars will be more tender, moist, and flavorful. If you only have salted butter available, simply reduce the amount of added salt in the recipe to 1/8 teaspoon to maintain the perfect balance.
- Pumpkin Puree: This is the star ingredient that provides both the characteristic flavor and moistness of our bars. It is absolutely crucial to purchase pure pumpkin puree. Do NOT mistake it for pumpkin pie filling, which is already sweetened and spiced, and will throw off the carefully balanced flavors of this recipe. Look for cans clearly labeled “100% Pure Pumpkin” or “Pumpkin Puree.”
- Cream Cheese for the Frosting: For a truly stable, thick, and luscious cream cheese frosting that pipes beautifully and holds its shape, you must use full-fat, brick-style cream cheese. Avoid the whipped varieties or those that come in a tub, as these often have a lower fat content and a higher water content, which will result in a runny, unstable frosting that won’t set properly. Softened brick-style cream cheese is the secret to that classic, tangy, and incredibly smooth cream cheese frosting.
How to Make Homemade Pumpkin Bars: A Step-by-Step Guide
This recipe for pumpkin bars is wonderfully straightforward, requiring minimal prep work and delivering maximum flavor. Let’s walk through the baking process to ensure your success:
- Prepare Your Baking Pan: Begin by preheating your oven to 350ºF (180°C). Then, take a 10×15-inch jelly roll pan and generously spray it with a non-stick cooking spray. For even easier removal and clean-up, I highly recommend lining the pan with parchment paper, leaving a slight overhang on the sides to act as “handles.” This simple step makes lifting the entire baked slab out for slicing an absolute breeze.
- Combine the Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Ensure there are no lumps and that all ingredients are evenly distributed. This step is crucial for consistent flavor and texture throughout your bars. Set this bowl aside.
- Combine the Wet Ingredients: In a separate, equally large bowl, whisk together the pumpkin puree, the melted and slightly cooled butter, both light brown sugar and granulated sugar, room temperature eggs, and pure vanilla extract. Whisk until all these wet ingredients are fully incorporated and smooth. The sugars should be dissolved as much as possible, and the mixture should be a uniform color.
- Gently Fold Dry into Wet: Now, gradually add the dry ingredient mixture to the wet ingredients. Mix until they are just combined. It’s absolutely vital not to overmix the batter at this stage, as overmixing can develop the gluten in the flour too much, leading to dense, tough, or gummy bars. A few small lumps are perfectly fine and preferred over an overmixed, smooth batter.
- Bake Your Delicious Bars: Carefully pour the prepared pumpkin batter into your lined baking dish. Use an offset spatula or the back of a spoon to gently spread the batter evenly across the pan into a single, uniform layer. Bake for approximately 17 to 23 minutes, or until a toothpick inserted into the very center of the bars comes out clean, with no wet batter clinging to it. The top should be lightly golden and spring back slightly when touched.
- Allow the Bars to Cool Completely: Once baked, remove the pan from the oven and place it on a wire rack to cool. This step is non-negotiable! The bars must cool completely to room temperature, which will take at least one to two hours, if not more, depending on your environment. Attempting to frost warm bars will result in a melted, runny frosting mess. If time is a constraint, you can even bake the bars the day before and frost them fresh the next day.
- Prepare the Cream Cheese Frosting: While the bars are cooling, begin preparing your rich cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and a handheld electric mixer), beat the softened brick-style cream cheese and softened Danish Creamery butter until the mixture is light, fluffy, and completely smooth, with no lumps of cream cheese remaining. Gradually add the powdered sugar, one cup at a time, beating until fully incorporated. Finally, add the pure vanilla extract and beat until the frosting is smooth, creamy, and spreadable. Remember to scrape down the sides of the bowl as needed to ensure everything is thoroughly mixed.
- Frost and Serve: Once your pumpkin bars are thoroughly cooled, scoop the prepared cream cheese frosting onto them. Use an offset spatula or the back of a large spoon to gently spread the frosting over the entire surface of the bars, creating a smooth and even layer. Once frosted, you can slice them into individual bars and serve immediately, or refrigerate them until you’re ready to enjoy these delightful fall treats!
Can These Pumpkin Bars Be Made in Advance?
Absolutely! These pumpkin bars are an excellent make-ahead dessert, perfect for holiday gatherings or when you want to get a head start on your baking. You have a couple of options: you can fully assemble the bars, including the frosting, and refrigerate them until you’re ready to slice and serve. The flavors actually meld beautifully overnight! Alternatively, you can bake the unfrosted pumpkin bars and store them at room temperature in an airtight container for up to 48 hours before you add the frosting and serve. Just be sure they are completely cool before covering to prevent condensation.
Is it Okay to Use Homemade Pumpkin Puree for this Recipe?
While I’ve consistently achieved excellent results using canned pumpkin puree for this specific recipe due to its consistent moisture content, you can most likely use homemade pumpkin puree with great success. However, a crucial tip when using homemade puree is to pay close attention to its moisture level. Homemade purees can vary significantly in water content. If your homemade pumpkin puree appears particularly moist or watery, I highly recommend draining any excess moisture. You can do this by placing the puree in a fine-mesh sieve lined with cheesecloth over a bowl and letting it sit for an hour or two, gently pressing out liquid. This will prevent your bars from becoming too wet or dense.
Storage Instructions for Maximum Freshness
Given that these delightful pumpkin bars are generously topped with a rich cream cheese frosting, proper storage is essential to maintain their freshness and safety. They must be stored in the refrigerator. To keep them wonderfully moist and prevent them from drying out, transfer the sliced or whole bars to an airtight container. Alternatively, you can wrap them tightly with plastic wrap or aluminum foil. When stored correctly, these frosted pumpkin bars will remain fresh and delicious for up to five days in the fridge.
These bars are also fantastic for freezing, allowing you to enjoy a taste of fall anytime! You can freeze them for up to three months, either with or without the frosting. If you plan to freeze the bars after they’ve been frosted, I highly recommend a method called “flash freezing” to protect the frosting. Arrange the frosted bars in a single layer on a parchment paper-lined baking sheet and place them in the freezer for about an hour or two, or until the frosting has completely hardened. Once firm, you can then transfer the hardened bars to a freezer-safe zip-top bag or an airtight container. This way, the delicate frosting won’t get squished or damaged when stacked! Thaw overnight in the refrigerator before serving.
Essential Baking Tips for Perfect Pumpkin Bars
- After you’ve melted the butter for the bar batter, allow it to cool slightly for a few minutes before incorporating it into the wet ingredients. Adding hot butter directly to the eggs could accidentally scramble them, which we definitely want to avoid for a smooth batter!
- When combining the dry ingredients with the wet ingredients, mix them only until they are *just* combined. Overmixing the batter is a common pitfall that can lead to tougher, denser, and sometimes gummy pumpkin bars due to excessive gluten development. A few small lumps are perfectly acceptable and indicate you’ve mixed just enough.
- I strongly recommend lining your baking pan with parchment paper. While it’s an optional step, it dramatically simplifies the process of removing the baked bars from the pan and makes cleanup significantly easier, ensuring your bars come out perfectly intact.
- Ensure all cold ingredients, especially the eggs for the bars and the cream cheese and butter for the frosting, are at room temperature. Room temperature ingredients emulsify more effectively, resulting in a smoother, more uniform batter and a truly creamy frosting.
- Always verify your oven temperature with an oven thermometer. Home ovens can often fluctuate, and an accurate temperature is crucial for consistent baking results, preventing your bars from being under or over-baked.
More Delightful Pumpkin Desserts to Make!
If you’re still craving more pumpkin goodness after enjoying these incredible bars, here are some other favorite fall recipes to try:
- Classic Pumpkin Pie
- Moist Pumpkin Bread
- Pumpkin Cupcakes with Cream Cheese Frosting
- Elegant Pumpkin Roll
- Chewy Pumpkin Chocolate Chip Cookies
- Decadent Pumpkin Crème Brûlée
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Pumpkin Bars
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Ingredients
Pumpkin Bars
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup Danish Creamery unsalted butter melted and slightly cooled (230 grams)
- 1 (15-ounce) can pumpkin puree (424 grams)
- 1 cup packed light brown sugar (200 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
Cream Cheese Frosting
- 1 (8-ounce) package brick-style cream cheese softened (226 grams)
- ½ cup Danish Creamery unsalted butter softened (115 grams)
- 2 cups powdered sugar (240 grams)
- 1 teaspoon pure vanilla extract
Instructions
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To make the pumpkin bars: Preheat your oven to 350°F (180°C). Prepare a 10×15-inch jelly roll pan by spraying it generously with nonstick cooking spray. For effortless removal and serving, line the pan with parchment paper, leaving a slight overhang on the sides. This will create handy “slings” to lift the baked bars from the pan. Then, set your prepared pan aside.
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In a large mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Ensure these dry ingredients are well combined and free of any lumps to guarantee an even distribution of flavor and leavening throughout your bars. Set this bowl aside for later.
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In a separate, spacious mixing bowl, combine the melted and slightly cooled Danish Creamery butter, pure pumpkin puree, packed light brown sugar, granulated sugar, room temperature large eggs, and pure vanilla extract. Whisk vigorously until all these wet ingredients are fully combined and the mixture is smooth and homogenous.
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Now, gently incorporate the whisked dry ingredients into the wet ingredients. Mix carefully until they are just combined, being very careful not to overmix the batter. Overmixing can lead to tough bars. A few small lumps are perfectly acceptable and indicate the perfect consistency.
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Pour the pumpkin batter into your previously prepared baking pan. Using an offset spatula or the back of a spoon, gently spread the batter evenly across the entire pan to create a uniform layer. This ensures even baking and a consistent thickness for your bars.
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Bake the bars for approximately 17 to 23 minutes. The bars are ready when a toothpick inserted into the center comes out clean, with no wet batter clinging to it. The edges should appear lightly golden brown.
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Once baked, carefully remove the pan from the oven and transfer it to a wire rack. Allow the pumpkin bars to cool completely to room temperature before proceeding with the frosting. This crucial step usually takes at least one to two hours to prevent the frosting from melting.
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To make the cream cheese frosting: Once the bars are fully cooled, begin preparing the frosting. In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl with a handheld mixer), beat the softened brick-style cream cheese and softened Danish Creamery butter together until the mixture is exceptionally smooth and creamy, with no lumps visible.
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Gradually add the powdered sugar to the cream cheese mixture, mixing on medium speed until it is fully combined and the frosting achieves a wonderfully smooth, spreadable consistency. Incorporate the pure vanilla extract and beat until just combined. Remember to stop and scrape down the sides of the bowl as needed to ensure all ingredients are thoroughly mixed.
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To assemble the bars: Scoop the prepared cream cheese frosting onto the completely cooled pumpkin bars. Using an offset spatula or the back of a large spoon, gently and evenly spread the frosting across the entire surface of the bars, creating a beautiful, smooth layer.
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Once frosted, you can slice the large slab into individual bars. These delightful treats are now ready to be served immediately, or you can refrigerate them until you are ready to enjoy them, perhaps with an extra sprinkle of cinnamon on top!
Notes
Freezing Instructions: These versatile pumpkin bars can be frozen for up to three months, whether they are frosted or unfrosted. If you plan to freeze the bars after they’ve been frosted, it’s highly recommended to first “flash freeze” them. Place the frosted bars in a single layer on a parchment paper-lined baking sheet and freeze for approximately one to two hours until the frosting is completely firm. This prevents the frosting from sticking or getting squished. Once hardened, transfer them to a freezer-safe bag or airtight container. To serve, thaw them overnight in the refrigerator.