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Old‑Fashioned Pumpkin Bars with Cream Cheese Frosting

Old‑Fashioned Pumpkin Bars with Cream Cheese Frosting

Patricia Collins
These Old‑Fashioned Pumpkin Bars with Cream Cheese Frosting bring cozy fall flavors to your dessert table. Soft, warmly spiced pumpkin cake is baked in a 9×13‑inch pan, then topped with a smooth and tangy cream‑cheese frosting. Easy to make and perfect for holidays, family dessert nights, or a crowd‑pleasing treat any time of year.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Calories 320 kcal

Ingredients
  

For the Pumpkin Bars:

  • 2 cups all‑purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 15 oz can pumpkin purée

For the Cream Cheese Frosting:

  • 8  oz cream cheese softened
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350 °F (175 °C). Grease and flour (or line) a 9×13‑inch baking pan.
  • In a large bowl, whisk together all the dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, salt).
  • In another bowl, beat granulated sugar, brown sugar, and vegetable oil until well combined.
  • Add the eggs one at a time, beating after each addition. Stir in vanilla extract and pumpkin purée until smooth.
  • Gradually add the dry ingredient mixture into the wet mixture, mixing just until combined. Avoid over‑mixing.
  • Pour batter into the prepared pan and spread evenly.
  • Bake for 35‑40 minutes, or until a toothpick inserted into the center comes out clean. Remove and allow to cool completely in the pan.
  • For the frosting: Beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and beat until light and fluffy. Stir in vanilla extract.
  • Spread the frosting evenly over the cooled pumpkin bars.
  • Cut into squares and serve.

Notes

  • Use room‑temperature ingredients for smoother batter and frosting.
  • Chill the frosting slightly if your kitchen is warm to prevent it from running.
  • Store bars in an airtight container in the refrigerator due to the cream cheese frosting; they keep up to 5 days.
  • These bars freeze well — wrap well and freeze baked (unfrosted) up to 2 months; thaw overnight and frost before serving.
  • Optionally garnish with a dusting of cinnamon or chopped pecans for extra texture and festive look.