Pumpkin Bars + Cream Cheese Frosting

It’s October, which means pumpkin spice season is in full swing. It seems to start as early as August, these days, which is just a little too early if you ask me. But pumpkin spice is delicious, so maybe there is no “too early” when it comes to a flavor that is so beloved. While pumpkin is great in all kinds of dishes, including savory, pumpkin spiced treats are my favorite way to consume pumpkin in the fall. These pumpkin cream cheese bars have been known to please a crowd, and I won’t tell anyone if you decide to just make them for yourself, either.

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Pumpkin Bars

Pumpkin Bars with Cream Cheese Frosting

Stephanie Hansen
4.75 from 4 votes
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Equipment

Ingredients
  

Pumpkin Bars

  • 4 large eggs room temperature
  • 1 2/3 c sugar
  • 1 c canola oil
  • 1 can 15 oz solid pack pumpkin
  • 2 c all-purpose flour
  • 3 tsp pumpkin spice blend
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Icing

  • 6 oz cream cheese softened
  • 2 c confectioners’ sugar
  • 1/4 c butter softened
  • 1 tsp vanilla extract
  • 1 to 2 tbsp milk

Instructions
 

  • In a bowl, beat the eggs, sugar, oil, and pumpkin until well blended.
  • Combine the flour, cinnamon, baking powder, baking soda, and salt; gradually add to pumpkin mixture and mix well.
  • Pour into an ungreased 15" x 10" x 1" baking pan.
  • Bake at 350° for 25-30 minutes, or until set. Cool completely.
  • For icing, beat the cream cheese, confectioners' sugar, butter, and vanilla in a small bowl.
  • Add enough milk to achieve spreading consistency. Spread over bars. Store in the refrigerator.

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