A true fall classic, these Pumpkin Bars feature a moist, fluffy layer of cinnamon-spiced cake topped with a tangy cream cheese frosting.
There’s something about the change of season between summer and fall that inspires me to start baking more. Maybe it’s the dip in temperature that kicks my cravings for cozy baked goods into high gear, or maybe it’s the sudden appearance of fall produce at the markets. Whatever it is, I immediately start compiling a list of recipes that I want to make throughout the season—a baking bucket list, if you will.
Since I’m not the biggest fan of pumpkin spice (it’s mostly nutmeg that I don’t like), I used to shy away from making pumpkin desserts. But then I realized I could omit pumpkin spice from most recipes and just use cinnamon instead—and that revelation was a game changer. Suddenly, pumpkin recipes, like these delicious pumpkin bars, were back on the table. If you’re like me and love the taste of pumpkin but are not a pumpkin spice lover, then this is the recipe for you!
These moist, fluffy bars are similar to a sheet cake, though they’re a bit sturdier, so you can pick them up and eat them without a fork. They don’t contain traditional pumpkin spice, but the cinnamon combined with the pumpkin purée still gives them that wonderfully warm, spiced flavor that’s synonymous with autumnal treats. Plus, the sweet yet slightly tangy cream cheese frosting adds another delectable layer of goodness. Sweet, spicy, and pumpkin-y, these bars are the perfect treat for fall.
Can I make my own pumpkin purée?
Though this recipe calls for canned pumpkin purée, you can certainly make your own using fresh pumpkin. First, grab two sugar pumpkins or pie pumpkins—they’re the smaller guys known for being both sweet and smooth (avoid the larger pumpkins used for jack-o’-lanterns). Cut each pumpkin in half, and remove the seeds. Place the cut sides down on a baking sheet, and roast them in a 350°F oven for 45 minutes. Let them cool enough so you can handle them, and then peel the skin off of the pumpkins. The last step is to purée them, either in a blender or food processor, until smooth. Substitute the fresh pumpkin purée for the canned purée using a 1:1 ratio, and freeze any leftovers in a freezer bag or airtight container for up to 3 months.
How do I store leftovers?
If you have any leftover pumpkin bars, you can place them in an airtight container and keep them in the fridge for 3-5 days. Since the cream cheese frosting is dairy-based, avoid storing them at room temperature on the counter. For longer storage, you can wrap the pumpkin bars in a layer of plastic followed by aluminum foil or place them in an airtight, freezer-safe container, and freeze them for up to 3 months. Allow them to thaw overnight in the fridge before serving—you can either enjoy them cold straight out of the refrigerator, or set them out on the counter for 10-15 minutes and enjoy them at room temperature.
Serving suggestions
Though the basic cream cheese frosting complements the pumpkin flavor beautifully, you could use a different frosting to switch up the flavor. I recommend trying either this Cinnamon Cream Cheese Frosting or this Maple Cream Cheese Frosting—both would be equally delicious with these bars. If you love to pair your treats with a tasty beverage, try enjoying them with a Coffee Smoothie or a big mug of Hot Cocoa.
Pumpkin Bars
Ingredients
- 4 large eggs room temperature
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 (15-ounce) can pure pumpkin purée
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
For The Frosting:
- 6 ounces cream cheese softened
- 2 cups confectioners’ sugar
- 1/4 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons whole milk
Instructions
- Preheat your oven to 350°F. In a large mixing bowl, whisk together the eggs, sugar, oil, and pumpkin purée until smooth and well combined.
- In a separate bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the pumpkin mixture until just blended. Spread the batter evenly into an ungreased 15×10-inch baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan on a wire rack.
- For the frosting, beat the cream cheese, confectioners' sugar, butter, and vanilla extract in a bowl until creamy. Add milk as needed to reach a spreadable consistency.
- Once the bars are cool, spread the frosting over the top. Cut into squares and serve.
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