I swear eating this never gets old, no matter the season!


For the Pumpkin Bars:

2 cups all-purpose flour

1 1/2 cups granulated sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon each of ground ginger, cloves, and nutmeg

4 large eggs

1 can (15 oz) pure pumpkin puree

1 cup vegetable oil

For the Cream Cheese Frosting:

1 package (8 oz) cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

1 teaspoon vanilla extract

4 cups powdered sugar, sifted


Begin by preheating your oven to 350°F (175°C). Grease or line a 9×13 inch baking pan.

Combine flour, sugar, baking powder, spices, and salt in a large bowl, setting the stage with a cozy blend of autumnal spices.

In a separate bowl, whisk together eggs, pumpkin puree, and oil until the mixture resembles a harvest sunset.

Gently mix the wet ingredients into the dry, stirring until just combined into a smooth batter.

Spread the batter in the prepared pan, and give it a gentle tap to remove air bubbles.

Bake for 25-30 minutes, or until a toothpick comes out clean. Let the inviting scent of baking fill your home.

Cool the bars completely on a wire rack.

For the frosting:

8. Beat cream cheese, butter, and vanilla until creamy. Gradually add powdered sugar until fluffy.

Frost the cooled bars, cut into squares, and serve with love.

Variations & Tips

Enhance the batter with chopped walnuts or pecans for a nutty twist.

For dietary adjustments, substitute all-purpose flour with a gluten-free blend and consider dairy-free alternatives.

Chocolate lovers will adore a sprinkle of mini chocolate chips on the frosting.

Transform the batter into cupcakes by using muffin tins and adjusting the baking time.

These bars freeze beautifully for future enjoyment, just wrap them well and frost after defrosting.

As the autumn leaves dance and twirl, let the warmth of Pumpkin Bars with Cream Cheese Frosting fill your home and hearts, reminding us of the simple joys and the enduring spirit of the season.


Leave a Comment