Tis' the season for pumpkin spiced EVERYTHING.

From lattes to hummus and now these heavenly bars.

Pumpkin Bars With Cream Cheese Frosting

This pumpkin bars recipe was due about two weeks ago. We had made a visit to Nashville and came back to Sacramento with a home in contract! It's been a whirlwind of time.

But they are finally here and they were absolutely worth the wait.

After a few test batches, I started to think it was time to share these babies. After sharing, the urgency to get the recipe to FFB was on top priority.

Pumpkin Bars With Cream Cheese Frosting

These pumpkin bars are so incredibly moist and soft on the inside, think pumpkin bread. And then, you have a rich and luscious cream cheese frosting that gets slathered on top like a dream. Yes, these bars are dreamy and will have your back on fulfilling your pumpkin-spiced needs for this fall.

Give yourself the gift of the best of pumpkin spiced food and make these bars! Share them or just indulge, bar after bar (I'm there with ya.)

Pumpkin Bars With Cream Cheese Frosting

Here are a few of my favorite desserts:!

Triple Berry Cream Cheese Puff Pastry Tarts

Deep Dish Carrot Cake

Lemon Olive Oil Cake

Lemon Blueberry Poppy Seed Scones

Chocolate Chip Cookie Brownie Bars (Brookies)

Lemon Poppy Seed Muffins

If you make this Pumpkin Bars With Cream Cheese Frosting, be sure to leave a comment and/or give this recipe a rating! I'd love to hear from you, or better yet, see what you're cooking! Tag me on Insta, @fettysfoodblog with your creation.

Pumpkin Bars With Cream Cheese Frosting

These pumpkin bars are so incredibly moist and soft on the inside. And then, you have a rich and luscious cream cheese frosting that gets slathered on top like a dream.

Bars

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground ginger
  • 1 cup butter, unsalted (2 sticks)
  • 2 eggs
  • 1 cup brown sugar
  • ⅓ cup granulated sugar
  • 1 (15 oz) can pumpkin puree
  • 2 tsp vanilla extract

Frosting

  • 8 oz cream cheese, room temperature
  • 6 tbsp butter, unsalted, room temperature
  • 2½ cups powdered sugar
  • 1 tsp vanilla extract

  1. Preheat oven to 350 degrees F. Line a 9 x 13 baking dish or jelly roll pan with parchment paper.

  2. Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl. Whisk until well combined. Set aside.

  3. Melt butter in the microwave in a microwave safe dish or stove top in a saucepan. Set aside and let cool 10 minutes.

  4. In another bowl, whisk together eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract. Add in cooled melted butter and whisk until well combined.

  5. Add the dry ingredients to the wet ingredients and stir until smooth and creamy.

  6. Pour into prepared baking dish and smooth the top into an even layer across the baking dish. Bake for 22-25 minutes or until toothpick inserted into the center comes out clean. Let cool on wire rack before adding frosting.

  7. To make the frosting, beat together cream cheese, butter, powdered sugar, and vanilla until smooth. Spread frosting over the top of the cooled bars. Cut into squares and serve.

Store in the refrigerator (in a single layer) in an airtight container up to 4 days. Bring to room temperature before serving.

Dessert
American
Dessert, Fall Dessert, Pumpkin, Pumpkin Bars