Spiced Pumpkin Bars With Cream Cheese Icing Recipe

These easy Spiced Pumpkin Bars with Cream Cheese Icing are made with moist pumpkin puree, warm spices like cinnamon and ginger, and topped with a rich, tangy cream cheese icing. The result is a fluffy, moist, and perfectly spiced cake that makes the perfect shareable dessert. They are ideal for an autumn potluck, an afternoon snack, or a simple holiday treat and the recipe makes 24 delicious bars.

Spiced Pumpkin Bars with Cream Cheese Icing Ingredients

For the Bars:

• Nonstick baking spray
• 2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 2 cups granulated sugar
• 1 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 4 large eggs
• One 15-ounce can pumpkin puree

For the Icing:

• 8 ounces cream cheese, at room temperature
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 2 cups confectioners’ sugar, sifted
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt

How To Make Spiced Pumpkin Bars with Cream Cheese Icing

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease a 13-by-9-inch metal baking pan with nonstick spray. Line the pan with parchment paper, leaving about an inch of overhang on the two long sides. This overhang will act as a handle to lift the cake out later.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, and cloves until everything is evenly combined.
3. Mix the wet ingredients: In a separate large bowl, whisk together the granulated sugar, vegetable oil, vanilla, eggs, and pumpkin puree until the mixture is completely smooth.
4. Combine the mixtures: Pour the wet pumpkin mixture into the bowl with the dry ingredients. Stir with a spatula just until the batter comes together and no dry streaks of flour remain. Be careful not to overmix.
5. Bake the bars: Spread the batter evenly into your prepared pan. Bake for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool the cake: Let the cake cool in the pan for 30 minutes. Then, use the parchment paper overhangs to lift the cake out of the pan and place it on a wire rack to cool completely.
7. Make the icing: In a medium bowl, combine the room-temperature cream cheese and butter. Use a handheld mixer on medium speed to beat them together until smooth. Add the sifted confectioners’ sugar, vanilla, and salt, and continue to beat until the icing is smooth and creamy.
8. Frost and serve: Once the cake is completely cool, spread the icing on top in a smooth, even layer. Cut the cake into 24 squares and serve.

Recipe Tips

• Use Room Temperature Icing Ingredients: For the smoothest, creamiest icing, make sure your cream cheese and butter are fully softened to room temperature. This prevents lumps and helps the ingredients combine perfectly.
• Don’t Overmix the Batter: When you combine the wet and dry ingredients, mix only until they are just combined. Overmixing develops the gluten in the flour, which can make the bars tough instead of light and fluffy.
• The Parchment Paper Sling: The parchment paper overhangs are a simple trick that makes a big difference. They create a “sling” that allows you to lift the entire cake out of the pan at once, making it much easier to frost and cut neatly.
• Cool Completely Before Frosting: Be patient and let the cake cool completely before you add the icing. If the cake is even slightly warm, the cream cheese icing will melt and become a runny mess.

What To Serve Pumpkin Bars

These spiced pumpkin bars are a wonderful standalone treat. They are the perfect companion to a hot cup of coffee, a frothy chai latte, or a simple glass of cold milk. If you’re serving them for a special occasion, you can add a sprinkle of chopped toasted pecans or an extra dash of cinnamon over the icing for a beautiful finishing touch.

How To Store Pumpkin Bars Leftovers

• Refrigerate: Due to the cream cheese icing, these bars must be stored in the refrigerator. Place them in a single layer in an airtight container. They will stay fresh and moist for up to 4 days.
• Freeze: You can freeze these bars for longer storage. For best results, freeze the unfrosted cake slab wrapped tightly in plastic wrap and then foil. You can also freeze the icing separately. Thaw both overnight in the refrigerator, then frost and slice before serving.

Spiced Pumpkin Bars with Cream Cheese Icing Nutrition Facts

• Calories: 285 kcal
• Total Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 45mg
• Sodium: 190mg
• Total Carbohydrate: 33g
• Sugars: 23g
• Protein: 3g

Frequently Asked Questions

• Can I use butter instead of vegetable oil in the bars? You can, but the texture will change. Vegetable oil makes the bars exceptionally moist and keeps them that way for days. Melted butter will add a richer flavor but will result in a slightly drier, more cake-like texture.
• My cream cheese icing is too thin. How can I fix it? If your icing seems too runny, you can fix it by adding more sifted confectioners’ sugar, about a tablespoon at a time, until it reaches the desired thickness. You can also place the bowl of icing in the refrigerator for 15-20 minutes to help it firm up.
• Do I really have to sift the confectioners’ sugar? It is highly recommended. Confectioners’ sugar often has small lumps that won’t beat out. Sifting it first guarantees your cream cheese icing will be perfectly smooth and creamy.
• Can I add mix-ins to the batter? Yes! About 1 cup of chopped walnuts or pecans would be a delicious addition. You could also add 1 cup of chocolate chips. Gently fold them into the batter as the very last step.

Try More Recipes:

• Crustless Pumpkin Pie Recipe
• Pumpkin Pie with Whipped Cream and Cinnamon Recipe
• Pumpkin-Maple Bread Pudding Recipe