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A close-up view of the cooled pumpkin cake on the white marble cooktop, as a thick layer of smooth cream cheese frosting is being spread evenly with a spatula. The creamy topping enhances the cake's moist texture, preparing it to be sliced into perfect bars.

Cream Cheese Frosted Pumpkin Bars Recipe

These Cream Cheese Frosted Pumpkin Bars are soft, moist, and bursting with warm fall flavors. Topped with silky cream cheese frosting, they make the perfect cozy dessert for any autumn gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24
Calories 373 kcal

Equipment

  • Mixing bowls
  • Hand mixer or whisk
  • Measuring cups and spoons
  • 9x13-inch baking pan
  • Spatula
  • Cooling rack

Ingredients
  

Cake Layer:

  • 4 large eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 1 15 ounce can pumpkin purée
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoon salt

Cream Cheese Frosting:

  • 1 8 ounce package cream cheese, softened
  • 1 cup unsalted butter softened
  • 2 teaspoons vanilla extract
  • 4 cups confectioners' sugar
  • ¼ teaspoon ground cinnamon or to taste

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  • In a bowl, whisk eggs, sugar, oil, and pumpkin purée until smooth.
    A close-up view of a glass mixing bowl on a white marble cooktop, where eggs, sugar, vegetable oil, and pumpkin purée are being whisked together. The mixture is smooth and golden-orange, with a whisk resting on the side, ready for the next step in making pumpkin bars.
  • In another bowl, mix flour, baking powder, cinnamon, baking soda, and salt.
    A close-up shot of another glass mixing bowl on a white marble cooktop, filled with flour, baking powder, cinnamon, baking soda, and salt. A wooden spoon is stirring the dry ingredients thoroughly to ensure an even distribution of flavors and leavening agents.
  • Gradually combine dry ingredients with wet ingredients and mix until well blended.
    A close-up view of a large glass bowl on a white marble cooktop, where the wet and dry ingredients are being gently mixed together. The thick pumpkin batter is well blended, creating a smooth consistency, ready to be transferred into the baking pan.
  • Pour batter into the prepared pan and bake for 30 minutes, or until a toothpick comes out clean.
  • Let the cake cool completely on a wire rack.
  • For frosting, beat cream cheese, butter, vanilla, confectioners’ sugar, and cinnamon until fluffy.
    A close-up shot of a glass mixing bowl on the white marble cooktop, where softened cream cheese, butter, vanilla, confectioners’ sugar, and cinnamon are being beaten together. The mixture becomes light and fluffy, with a spatula lifting a creamy dollop of the smooth frosting.
  • Spread frosting over the cooled cake, slice into bars, and enjoy!
    A close-up view of the cooled pumpkin cake on the white marble cooktop, as a thick layer of smooth cream cheese frosting is being spread evenly with a spatula. The creamy topping enhances the cake's moist texture, preparing it to be sliced into perfect bars.