Nothing says autumn quite like the combination of pumpkin and cream cheese frosting, and this family recipe delivers it perfectly.
As autumn arrives, we turn to a trusted recipe that has graced our family's dessert table for over a decade: these Pumpkin Bars with Cream Cheese Frosting.
No matter if you refer to them as Pumpkin Bars or Pumpkin Sheet Cake, there's no denying that the pairing of pumpkin and tangy cream cheese frosting is unbeatable.
First published in 1976 in Better Homes and Gardens as "Paul's Pumpkin Bars," this recipe has been served at countless family gatherings. Over the years, we've made it our own by adding generous amounts of ground cloves and ginger.
For those who love classic pumpkin desserts but prefer to skip making pie crust from scratch, these bars are the perfect fall treat.
Each bite offers a nutty crunch from toasted pecans, while the tangy cream cheese frosting beautifully balances the warm spices in the pumpkin cake.
A great advantage: if you're planning these for a holiday meal when oven space and time are limited, you can prepare the bars and frosting a day ahead, then frost them just before serving.
Finish with extra chopped toasted pecans and a dusting of pumpkin pie spice or cinnamon for a festive look that will impress any crowd.
If you're looking for more quick and delicious pumpkin desserts, check out Pumpkin Pie Rice Krispies Treats, Pumpkin Cheesecake Cookies, and Pumpkin Dip with Pie Fries!
Homemade Pumpkin Bars with Cream Cheese Frosting
Bar Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 large eggs
- 1 (16-oz.) can pumpkin
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 1 cup chopped pecans, toasted
Frosting Ingredients
- 1 (8-oz.) package cream cheese
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 teaspoon vanilla extract
- 3/4 cups powdered sugar, sifted
How to Make the Pumpkin Bars
Heat your oven to 350°F.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves with a whisk. Set this dry mixture aside.
Using a stand mixer with the paddle attachment, beat the eggs, pumpkin purée, sugar, and oil until well blended.
Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated, then fold in the chopped pecans.
Spread the batter evenly into an ungreased 15x10x1-inch baking sheet. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Take the pan out of the oven and allow the bars to cool completely while you make the frosting.
Prepare the Cream Cheese Frosting
In a stand mixer with the paddle attachment, beat the cream cheese, softened butter, and vanilla extract until smooth.
Slowly add the sifted powdered sugar, continuing to beat until the frosting is creamy and well combined.
Spread the frosting evenly over the completely cooled bars, then sprinkle with the reserved chopped pecans. Cut into bars and serve.
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Nutrition Facts
Pumpkin Bars with Cream Cheese Frosting
Amount Per Serving
Calories 371 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Cholesterol 74mg 25%
Sodium 308mg 13%
Potassium 147mg 4%
Total Carbohydrates 50g 17%
Dietary Fiber 1g 4%
Sugars 32g
Protein 4g 8%
Vitamin A 6.7%
Vitamin C 0.1%
Calcium 5.2%
Iron 8.6%
- Percent Daily Values are based on a 2000 calorie diet.
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