If autumn had a signature dessert, it would be these Cream Cheese Frosted Pumpkin Bars. Warm, spiced, and melt-in-your-mouth tender, they strike the perfect balance between a classic Southern pumpkin cake and the delicate spice-laden treats you’d find in European bakeries.
Inspired by the warming spices of Indian chai masala and the airy crumb of French gâteau, these bars embrace the best of global baking traditions while staying true to their cozy, comforting roots.
The real magic? It’s all in the technique. By whipping the pumpkin purée with eggs before folding in the dry ingredients, we create a batter that’s impossibly light yet rich in flavor.
And let’s talk about that frosting—velvety cream cheese with just a hint of citrus zest, balancing out the spice and adding a bakery-style finish.
What Makes This Recipe Special?
- A Soft, Cloud-Like Texture: The trick is in aerating the pumpkin before mixing—this small step makes the bars fluffier than a traditional sheet cake.
- A Spice Blend That Travels the World: A mix of cinnamon, nutmeg, ginger, and a whisper of cardamom gives these bars depth, reminiscent of spiced Dutch speculoos cookies.
- Bakery-Quality Frosting, Made Easy: The frosting is light, tangy, and silky, thanks to a pro tip: blending cream cheese and butter at room temperature before adding sugar prevents lumps and creates a smooth, spreadable consistency.
- Perfect for Any Occasion: Whether you’re serving them at a Thanksgiving gathering, bringing them to a bake sale, or enjoying a slice with coffee, these bars always disappear fast.
- A Surprising Flavor Boost: A pinch of salt and a splash of maple syrup in the frosting enhance the natural sweetness—a trick borrowed from classic French pastry techniques.
One bite, and you’ll understand why these pumpkin bars are the kind of dessert that feels like a warm hug on a crisp fall day. So grab your whisk, preheat your oven, and let’s bring a little global inspiration to your autumn baking.
Cream Cheese Frosted Pumpkin Bars Recipe
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Medium mixing bowl
- WhiskSpatulaWire cooling rack
- Spatula
- Wire cooling rack
Ingredients
Pumpkin bars
- 1 tsp vanilla extract
- 1⅔ cups granulated sugar
- 2 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp fine sea salt
Frosting
- 1 tsp vanilla extract
- 1 package of low-fat cream cheese softened
- 3 cups sifted powdered sugar
- 2 tbsp butter softened
Instructions
- Preheat the oven to 350°F and lightly coat a 9×13-inch baking dish with cooking spray.
- In a large mixing bowl, whisk together the eggs, sugar, oil, pumpkin puree, and vanilla extract until well blended.
- In a separate bowl, combine the flour, baking powder, cinnamon, pumpkin pie spice, salt, and baking soda, whisking until evenly mixed.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined without over-mixing.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bars cool in the pan on a wire rack until they reach room temperature.
- For the frosting, mix the softened cream cheese, butter, and vanilla extract in a bowl until smooth.
- Gradually add powdered sugar, stirring until the frosting reaches the desired consistency.
- Evenly spread the frosting over the cooled bars,
- Slice into squares, and enjoy!
Notes
- For extra flavor, add a pinch of nutmeg to the dry ingredients.
- Ensure the bars are completely cooled before frosting to prevent melting.
| Nutrition | Value |
| Calories | 220kcal |
| Carbohydrates | 30g |
| Fibre | 1g |
| Fat | 10g |
| Protein | 3g |
| Cholesterol | 30g |
