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Moist Pumpkin Bars with Cream Cheese Frosting

A close-up, sunlit slice of moist pumpkin bars topped with thick cream cheese frosting on a white plate.
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Make these classic, moist pumpkin bars, packed with warm spices, and top them with a creamy, tangy cream cheese frosting. This simple recipe is perfect for fall baking and holiday gatherings.

Ingredients

Scale
  • 1 15-ounce can pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup powdered sugar (for frosting)
  • 4 ounces cream cheese, softened (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil until well combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix the batter.
  5. Pour the batter evenly into the prepared baking pan.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the pumpkin bars cool completely on a wire rack before frosting. This step is important for the frosting to set properly.
  8. To make the cream cheese frosting, beat the softened cream cheese and butter together in a bowl until smooth.
  9. Gradually beat in the powdered sugar and vanilla extract until the frosting is light and creamy.
  10. Spread the cream cheese frosting evenly over the cooled pumpkin bars.
  11. Cut the bars into squares and serve.

Notes

  • For the best flavor, use pure pumpkin puree, not pumpkin pie filling.
  • You can make these pumpkin bars ahead of time; store them covered in the refrigerator for up to three days.
  • If you prefer a thicker frosting layer, increase the powdered sugar to 1 1/2 cups.

Nutrition

Find it online: https://cookingbycarla.com/pumpkin-bars-moist-cream-cheese-frosting/