I love all things fall and welcome pumpkin season with open arms. I don’t know who invented the combo of pumpkin and cream cheese but it really is the perfect fall treat. These classic Pumpkin Bars are another big hit with the best combo of pumpkin and tangy cream cheese frosting. Some of my other favorite pumpkin desserts are Starbucks Pumpkin Scones, Pumpkin Roll, Pumpkin Bread, and these soft Pumpkin Cookies with Cream Cheese Frosting. If you have a pumpkin lover in your life or are a fan of anything with pumpkin flavor then these bars are for you. These best pumpkin bars are so good and have such a smooth flavor and so incredibly soft that I would be pretty shocked to find anyone that didn’t want seconds. Really, they are that good. I have come across pumpkin bars that are pretty lack luster or dry and the flavors were just off. But when our friend Brian brought these to our house one night, I knew I had to have the recipe! Brian is the master of sheet cakes and he also shared his banana bar recipe, which is equally incredible. These pumpkin bars are so soft. And lucky for you they are so easy and quick to make. They’re basically foolproof which makes these pumpkin bars the perfect dessert to feed a crowd or bring to a social gathering. You can deliver some to a neighbor or share with your family. I must warn you though, when you make these you must have every intention of sharing or giving some away or else you will eat the whole pan and you will not be able to stop. How could something so easy to make, be so good? I mean, it’s just a simple sheetcake, right?! And my answer to that is yes, it is so simple but it has the perfect combination of flavors with a rich cream cheese frosting that make these bars so irresistible.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions. Cake
Canned Pumpkin – One 15-ounce can of canned pumpkin (not pumpkin pie filling) will be enough for these bars. I like using Libby’s pure pumpkin or my homemade pumpkin puree. White sugar – There is no doubt about it, this is a sweet treat and you will need sugar. Oil – This is necessary for having a soft, moist, cake. Eggs – help bind the cake together and give it some of its rise so it is light and fluffy. Flour – Some regular all-purpose flour holds up well with the added moisture in this recipe. Baking Powder – A leavening agent to lift the cake. Baking Soda – This works as the leavening agent to lift the cake for a soft, light texture. Salt – To help balance the sweetness. Cinnamon – A wonderful addition to add a little bit of spice and warmth to the cake.
Cream Cheese Frosting
Cream Cheese – Cream cheese makes the best creamy frosting for the cake. Butter– I always use salted butter when making frostings. Vanilla – A touch of vanilla helps round out the flavors. Powdered Sugar – Helps sweeten the cream cheese and butter in the frosting.
How to Make Pumpkin Bars with Cream Cheese Frosting
Tips for Success
Don’t overbake! You want to have moist, soft bars and overbaking will dry them out. Be sure to use softened cream cheese. For smooth frosting without lumps, you need to make sure to let the cream cheese come to room temperature before mixing.
How to Store
Once frosted, store your Pumpkin Bars in an airtight container in the fridge for up to 5 days. Because the frosting has cream cheese in it, it is advisable to store these bars in the fridge, although they will be okay kept out on the counter for about a day. But they will stay nice and moist and will not dry out if stored properly in the fridge.
Can I freeze Pumpkin Bars?
Yes! You can! They actually freeze quite well. There are a couple of different options here. You can freeze the pumpkin bars in individual pieces or just freeze the whole baking sheet. You can also freeze the bars unfrosted or frosted. Whichever way you want to freeze them, make sure they are wrapped tightly in plastic wrap or tin foil and place in freezer bags or containers to prevent freezer burn. If you are freezing frosted bars, I would stick them in the freezer for a bit to let the cream cheese frosting harden so it will be easier to wrap the bars. When ready to eat, take the individual pieces or whole pan out and let it sit at room temperature for a couple of hours to thaw.
More Favorite Pumpkin Recipes
Pumpkin Cheesecake Pumpkin Chocolate Chip Bread Starbucks Pumpkin Scones Pumpkin Roll Pumpkin Muffins
Pumpkin Cookies with Cream Cheese Frosting
Pumpkin Snickerdoodles
Pumpkin Pie Smoothie
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