The BEST pumpkin bars with cream cheese frosting you will ever have. Actually, the best pumpkin cake ever to be exact.
Best Pumpkin bars with cream cheese frosting
My dear friend Kim was nice enough to let me share this recipe with all of you! It is truly the best pumpkin bar recipe I have ever had. People LOVE this cake. It's a great neighbor gift, party dessert, and fall dessert all around. Our hope is that you love pumpkin bars with cream cheese frosting just as much as we do.
How to make pumpkin bars
First things first, gather your ingredients. For the cake portion:
- Add all ingredients to the bowl of a mixer.
- Mix all ingredients until incorporated.
- Pour mixture into un-greased jelly-roll pan 12''x18''
- Bake at 350 degrees Fahrenheit for 25-30 minutes.
Cream Cheese Frosting portion:
- Cream together cream cheese and butter.
- Once smooth with no lumps, add vanilla.
- Slowly add in powdered sugar until frosting is a nice thick consistency.
- Frost cake once completely cooled. Enjoy!!
Do pumpkin bars with cream cheese frosting freeze well?
The answer is YES!! Pumpkin bars do freeze well but make sure to read through our expert tips below for optimal success!
- The cake can be frozen but please reference the jelly roll pan lid we recommend below.
- Prepare ahead! Give your cream cheese and butter ample time to soften.
- Serve the pumpkin bars cold! We think it tastes better this way!
- Don't overbake your cake. Watch it closely toward the end of your timer. The toothpick inserted into the center will come out clean when done.
- Allow cake to completely cool before frosting.
- Be aware that the frosting recipe makes a lot! This is the way we like it. Use less frosting if you find it is too much for your liking.
- Jelly-roll pan with a lid-- LIFECHANGING
- Rada Spatula- This metal spatula is lifechanging. It cuts out beautiful pieces of cake AND is the perfect pancake flipper.
Don't forget to pin it!
Pumpkin Bars With Cream Cheese Frosting
Moist pumpkin bars with thick cream cheese frosting are so good, they're almost sinful!! The perfect fall or Thanksgiving dessert that feeds a crowd!
Equipment
- Oven
- Mixer
Ingredients
Pumpkin Bars (cake portion)
- 4 Eggs Large
- 1 C. Vegetable Oil
- 15 Oz. Canned Pumpkin Puree
- 2 C. All Purpose Flour
- 2 C. Granulated Sugar
- 2 Tsp. Baking Powder
- 1 Tsp. Baking Soda
- 1 Tsp. Salt
- 2 Tsp. Cinnamon
Cream Cheese Frosting
- 5 Oz. Cream Cheese Softened
- 3/4 C. Salted Butter Softened
- 3 C. Powdered Sugar
- 2 Tsp. Vanilla Extract
Instructions
Pumpkin Bars (cake portion)
- Add all ingredients to bowl of mixer.
- Mix all ingredients until incorporated.
- Pour mixture into un-greased jelly-roll pan 12''x18''
- Bake at 350 degrees fahrenheit for 25-30 minutes.
Cream Cheese Frosting
- Cream together cream cheese, and butter.
- Once smooth with no lumps, add vanilla.
- Slowly add in powdered sugar until frosting is a nice thick consistency.
- Frosted cooled cake and enjoy!
Notes
Check cake at the 25-minute mark. Still a toothpick in the center and if it comes out clean, the cake is done.
Walnuts can be topped on the frosted cake if desired.
The cake can be frozen but take care to cover properly. The recomended lid is linked in the post above.
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