Pin Moist, warmly spiced pumpkin bars topped with a decadent brown sugar cream cheese frosting—an irresistibly cozy fall treat perfect for any gathering.
This recipe quickly became a favorite in my household, especially during chilly autumn evenings.
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Ingredients
- For the Pumpkin Bars: 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, 1 1/2 cups granulated sugar, 1/2 cup vegetable oil, 2 large eggs, 1 (15-ounce) can pumpkin puree (not pumpkin pie filling), 1/2 cup chopped walnuts or pecans (optional)
- For the Brown Sugar Frosting: 8 tablespoons (1 stick) unsalted butter softened, 4 ounces cream cheese softened, 3 cups powdered sugar, 1/2 cup packed light brown sugar, 1 teaspoon vanilla extract, 2–4 tablespoons milk or cream
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Instructions
- Preheat oven:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Mix wet ingredients:
- In another large bowl, whisk together the granulated sugar, vegetable oil, and eggs until smooth.
- Incorporate pumpkin:
- Stir in the pumpkin puree until fully incorporated.
- Combine mixtures:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add nuts:
- Fold in walnuts or pecans, if using.
- Pour batter:
- Pour the batter into the prepared pan and spread evenly.
- Bake:
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Allow bars to cool completely in the pan on a wire rack before frosting.
- Make frosting:
- In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
- Add sugars:
- Gradually add the powdered sugar and brown sugar, mixing until fully incorporated and fluffy.
- Flavor frosting:
- Mix in the vanilla extract.
- Adjust consistency:
- Add milk or cream, one tablespoon at a time, until the frosting is smooth and spreadable.
- Frost bars:
- Spread frosting evenly over the cooled bars. Cut into squares and serve.
Pin My family always gathers around the kitchen to share these bars, making every fall celebration special.
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Notes
For extra crunch and flavor, sprinkle additional chopped nuts on top of the frosted bars. For a lighter version, substitute half of the oil with unsweetened applesauce.
Required Tools
9×13-inch baking pan, Mixing bowls, Whisk, Electric mixer or hand mixer, Spatula, Wire cooling rack, Measuring cups and spoons
Allergen Information
Contains Wheat (gluten), eggs, milk (butter, cream cheese), tree nuts (if using walnuts or pecans). Always verify ingredient labels if allergies are a concern.
Pin 
These pumpkin bars are a perfect blend of spice and sweetness that bring warmth to any occasion.
Recipe FAQ
- → Can I substitute nuts in the bars?
Yes, walnuts or pecans can be included or omitted based on preference or allergies.
- → How should I store the bars after frosting?
Store in an airtight container in the refrigerator for up to five days to keep them fresh.
- → What is the best way to achieve a smooth frosting?
Beat softened butter and cream cheese until creamy, then gradually add sugars and vanilla, finishing with milk for spreadability.
- → Can I make these bars ahead of time?
Yes, bake the bars and cool completely before frosting; they can be prepared a day ahead and refrigerated.
- → Is there a lighter alternative to oil in the batter?
You can substitute half of the vegetable oil with unsweetened applesauce for a lighter version.
