Pumpkin Cake Bars

Name: Pumpkin Cake Bars
Prep time: 15 min
Cook time: 25 min
Total time: 100 min
Ingredients: 1/2 cup (1 stick) salted butter, (softened to room temperature); 1 cup sugar; 1 cup brown sugar; 1 1/2 cups pure pumpkin; 3 large eggs; 1 1/2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 1/2 -2 teaspoons pumpkin pie spice ((depending on your spice preference)); 8 ounce block cream cheese, (softened to room temperature); 1/2 cup (1 stick) salted butter, (softened to room temperature); 4 cups powdered sugar; 1/2 teaspoon ground cinnamon; 2 teaspoons vanilla extract

October 10, 2020 by Brandie @ The Country Cook

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The Best Pumpkin Cake Bars recipe is a homemade pumpkin pie spice cake topped with a homemade pumpkin pie spice cream cheese frosting.

A SIMPLE HOMEMADE PUMPKIN CAKE RECIPE

If you are looking for a pumpkin cake recipe that will feed a crowd, these pumpkin cake bars will fit the bill. This is my go-to recipe when I don't want to make pumpkin pie but still want a nice pumpkin spice dessert!

Pumpkin cake bar slice on a small white plate with a bowl of pumpkin puree in a bowl in the background.

TIPS FOR MAKING PUMPKIN CAKE BARS:

It's super important that the butter and cream cheese are at room temperature - not melted. Cream cheese won't whip up smooth if it isn't at room temperature. I usually just put the butter and cream cheese on the counter the night before I make these so they'll be ready when I need it.
Don't have pumpkin spic? You can make it! Check out my Homemade Pumpkin Pie Spice recipe.

The Best Pumpkin Cake Bars recipe from The Country Cook, a slice shown on a small white round plate with a bite taken out.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

salted butter
sugar
light brown sugar
pure pumpkin
eggs
vanilla extract
all-purpose flour
baking soda
pumpkin pie spice
cream cheese
powdered sugar
ground cinnamon

HOW TO MAKE PUMPKIN CAKE BARS

To make the bars:
Preheat oven to 350F degrees, spray a 10"x15" jelly roll pan with non-stick cooking spray, set aside. I like the nonstick spray that has flour in it.

In a large bowl, add the butter and sugars. Beat with an electric hand mixer or in a stand mixer until light and fluffy.

sugar, brown sugar and butter in a large clear bowl.

Add in the eggs, pumpkin and vanilla extract. Beat again until everything is combined and smooth.

eggs and canned pumpkin added to butter and sugar mixture in a bowl.

In another bowl add the flour, baking soda and pumpkin pie spice. Whisk together until everything is combined.

flour and pumpkin pie spice and baking soda added to a clear bowl.

Add in flour mixture to the wet mixture.

Fold in gently just until everything is combined and no flour streaks are left.

pumpkin cake bar batter in a mixing bowl.

Spread batter into prepared baking pan.

pumpkin cake bar batter spread into baking pan.

Bake for about 22-25 minutes, remove from oven and let cool for about an hour.

pumpkin cake bar after being fully cooked and pictured in a metal baking pan.

To make the frosting:
In a medium bowl, beat cream cheese and butter until fluffy.

cream cheese and butter in a large mixing bowl.

Add powdered sugar, one cup at a time, until combined.

powdered sugar added to butter cream cheese mixture.

Then add vanilla and cinnamon and beat until smooth.

vanilla extract and pumpkin spice added to cream cheese mixture.

Spread frosting over cooled bars.

cream cheese frosting dolloped on top of pumpkin cake bars.

Slice into 15 squares, then serve.

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