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Who doesn’t love a batch of pumpkin bars!? Soft and melt-in-your-mouth delicious, they’re the epitome of fall for me and bring back so many warm memories of my mom pulling these out of her oven. Honestly, they’re super easy to make and always a huge hit. If you want to dress them up, have them pre-cut and place individual portions on plates to serve as a dessert. You could even gild the lily with a little seasonal cinnamon ice cream on top. How amazing does that combination sound?!
If you’re looking for something to feed a large crowd at a potluck or party, these are also perfect since they make a large pan. As so many of my desserts do, they freeze beautifully so you can feel free to whip up a batch beforehand.
Any way you enjoy them, they can be your go-to seasonal dessert. They seriously just about melt in your mouth and instantly taste like fall!
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Watch how to make these pumpkin bars
After you make these pumpkin bars (and I know you’re going to!), make sure to leave me a comment and recipe rating so I know how they turned out for you!
Pumpkin Bars
Ingredients
For the bars
- 1 cup pumpkin purée
- 4 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 2 cups flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
For the frosting
- 3 oz cream cheese room temperature
- ¾ stick butter room temperature
- 1 tsp vanilla extract
- 1 tbsp cream
- 2 cups powdered sugar
Instructions
- Crack eggs into a large bowl and beat. Add pumpkin, oil, and sugar, whisking to incorporate.
- Mix in flour, salt, soda, powder, and cinnamon. Whisk together until completely incorporated.
- Pour into a greased 15 ½ x 10 ½ (jelly roll size) pan and bake in a preheated 350°F oven for 20-30 minutes until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.
- To make the frosting, the butter and cream cheese needs to be at room temperature. Otherwise, they won’t incorporate well. Beat butter and cream cheese until light and fluffy.
- Add remaining ingredients, adjusting sugar to achieve good frosting consistency. Frost bars and enjoy!
Notes
- I like to chill my pumpkin bars slightly after they come out of the oven to ensure the frosting won’t melt.
