Old fashioned pumpkin bars with cream cheese frosting are a cozy fall dessert classic that brings comforting flavors and creamy sweetness together in every bite. Whether you’re baking for a holiday party, family gathering, or simply to satisfy your autumn cravings, this easy pumpkin bars recipe is always a hit. Packed with warm spices and topped with a luscious cream cheese frosting, these moist, tender bars are a guaranteed crowd-pleaser. Keep reading to learn how to make these nostalgic treats from scratch, including tips, variations, and how to store them for later.
Why You’ll Love This Old Fashioned Pumpkin Bars with Cream Cheese Frosting
These pumpkin bars offer everything you love about fall desserts: rich pumpkin flavor, the perfect blend of spices, and a decadent frosting. They’re simple to make, use pantry staples, and are easy to transport and serve. Whether you’re new to baking or a seasoned pro, this recipe delivers reliable results every time.
Ingredients
For the pumpkin bars:
- 4 large eggs
- 2 cups granulated sugar
- 15 oz canned pumpkin purée (1 can)
- ¾ cup unsalted butter (1½ sticks), melted
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons pumpkin pie spice
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter (1 stick), softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Step-by-Step: How to Make Old Fashioned Pumpkin Bars with Cream Cheese Frosting
- Prep the oven and pan: Preheat your oven to 325°F. Grease a 15×10 inch jelly roll pan with cooking spray.
- Mix wet ingredients: In a large bowl, whisk together the eggs, sugar, pumpkin purée, and melted butter until well combined.
- Combine dry ingredients: In a separate bowl, whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Make the batter: Gradually fold the dry ingredients into the wet mixture just until no streaks of flour remain.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool fully: Allow the bars to cool completely in the pan on a wire rack before adding frosting.
- Make the frosting: Beat the softened cream cheese and butter together until fluffy. Add vanilla and powdered sugar, mixing until smooth.
- Frost and chill: Spread the frosting over the cooled bars. Refrigerate for at least 1 hour before slicing to ensure the cleanest cuts. Wipe your knife between each slice for the best presentation.
Helpful Tips
- Always let the bars cool completely before frosting to prevent melting.
- Use room temperature ingredients for a smooth, creamy frosting.
- A jelly roll pan ensures even baking and easy slicing into bars.
- Clean your knife between cuts for the neatest presentation.
Substitutions And Variations
- No pumpkin pie spice? Mix 1½ tsp cinnamon, ¼ tsp ground ginger, ¼ tsp nutmeg, a pinch of allspice, and cloves.
- Lower sugar version: Reduce the sugar in the bars by up to ¼ cup for a less sweet version.
- Gluten-free option: Use a 1:1 gluten-free all-purpose flour blend.
- Add-ins: Chopped walnuts or chocolate chips can be stirred into the batter for extra texture and flavor.
Storage Instructions
- Refrigerator: Store in an airtight container in the fridge for up to 5 days. Let sit at room temperature before serving for best texture.
- Freezer: Freeze unfrosted bars for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before frosting and serving.
- Frosted leftovers: You can also freeze individual frosted bars in airtight containers. Just thaw in the fridge before enjoying.
Nutritional Information
- Serving Size: 1 bar
- Calories: 474
- Carbohydrates: 67g
- Protein: 5g
- Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 100mg
- Sodium: 315mg
- Sugar: 52g
- Fiber: 1g
- Vitamin A: 5152 IU
- Calcium: 69mg
- Iron: 2mg
Serving Suggestions
- Serve chilled or at room temperature with a hot cup of coffee or tea.
- Dust the top with a bit of cinnamon or nutmeg for extra flair.
- Pair with a scoop of vanilla ice cream for a festive dessert.
- Add to your holiday dessert spread or potluck table.
Frequently Asked Questions About Old Fashioned Pumpkin Bars with Cream Cheese Frosting
Can I make pumpkin bars ahead of time? Yes, these bars are perfect for making a day in advance. Store them in the fridge and let them sit at room temperature before serving.
Can I use homemade pumpkin puree instead of canned? Absolutely. Just make sure it’s well-drained and smooth for the best texture.
Why use a jelly roll pan? This type of pan allows the bars to bake evenly and provides the perfect thickness for frosting and slicing.
Can I double the recipe? You can! Use two jelly roll pans or bake in batches to avoid overcrowding.
How do I get clean slices? Chill the frosted bars for at least an hour and wipe your knife between cuts.
Final Thoughts
Thank you so much for stopping by to check out this recipe for old fashioned pumpkin bars with cream cheese frosting. These bars are truly a joy to make and even more delightful to eat, especially during the cozy fall season. With their soft, spiced cake base and rich, velvety frosting, they bring a nostalgic flavor that warms the heart. I hope you enjoy baking and sharing them as much as I do. Happy baking, and I’m so glad you’re part of this delicious journey!
Join us on Pinterest for new mouthwatering recipes every day!
Print
Old Fashioned Pumpkin Bars with Cream Cheese Frosting
- Total Time: 45 minutes
- Yield: 24 bars 1x
Description
Old Fashioned Pumpkin Bars are moist, warmly spiced, and topped with a thick layer of cream cheese frosting. Perfect for fall and easy to make from scratch.
Ingredients
For the pumpkin bars:
4 large eggs
2 cups granulated sugar
15 oz canned pumpkin purée (1 can)
¾ cup unsalted butter (1½ sticks), melted
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons pumpkin pie spice
For the cream cheese frosting:
8 oz cream cheese, softened
½ cup unsalted butter (1 stick), softened
1 teaspoon vanilla extract
3 cups powdered sugar
Instructions
Prep the oven and pan: Preheat your oven to 325°F. Grease a 15×10 inch jelly roll pan with cooking spray.
Mix wet ingredients: In a large bowl, whisk together the eggs, sugar, pumpkin purée, and melted butter until well combined.
Combine dry ingredients: In a separate bowl, whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice.
Make the batter: Gradually fold the dry ingredients into the wet mixture just until no streaks of flour remain.
Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Let cool fully: Allow the bars to cool completely in the pan on a wire rack before adding frosting.
Make the frosting: Beat the softened cream cheese and butter together until fluffy. Add vanilla and powdered sugar, mixing until smooth.
Frost and chill: Spread the frosting over the cooled bars. Refrigerate for at least 1 hour before slicing to ensure the cleanest cuts. Wipe your knife between each slice for the best presentation.
Notes
Use a jelly roll pan for best results. Bars must cool completely before frosting. You can freeze unfrosted or frosted portions for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 bar
- Calories: 474
- Sugar: 52g
- Carbohydrates: 67g
- Protein: 5g