Pumpkin Cake Bars
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!
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.
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.
Add in the eggs, pumpkin and vanilla extract. Beat again until everything is combined and smooth.
In another bowl add the flour, baking soda and pumpkin pie spice. Whisk together until everything is combined.
Add in flour mixture to the wet mixture.
Fold in gently just until everything is combined and no flour streaks are left.
Spread batter into prepared baking pan.
Bake for about 22-25 minutes, remove from oven and let cool for about an hour.
To make the frosting:
In a medium bowl, beat cream cheese and butter until fluffy.
Add powdered sugar, one cup at a time, until combined.
Then add vanilla and cinnamon and beat until smooth.
Spread frosting over cooled bars.
Slice into 15 squares, then serve.
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Pumpkin Cake Bars
Ingredients
For the bars:
- 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)
For the frosting:
- 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
Instructions
To make the bars:
- Preheat oven to 350F degrees. Spray a 10"x15" jelly roll pan with non-stick cooking spray and set aside. I like the nonstick spray that has flour in it.
- In a large bowl or the bowl of a stand mixer, add the butter and sugars. Beat together until light and fluffy.
- Add in the eggs, pumpkin and vanilla extract. Beat again until everything is combined and smooth.
- In another bowl add the flour, baking soda and pumpkin pie spice. Whisk together until everything is combined.
- Add in flour mixture to the wet mixture.
- Fold in gently just until everything is combined and no flour streaks are left.
- Spread batter into prepared baking pan and bake for about 22-25 minutes, remove from oven and let cool for at least an hour.
To make the frosting:
- in a medium bowl, beat cream cheese and butter until fluffy.
- Add powdered sugar, one cup at a time, until combined.
- Then add vanilla and cinnamon and beat until smooth, spread over cooled bars.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Truly the best bars ever! Easy to make and everyone asked for the recipe!
Brandie, these look so good! I’m gonna make these, but as I have an abundance of pecans in the freezer I need to use up, I think I’ll add some to the batter and sprinkle some on top of the frosting. They sure look scrumptious, though.
Thanks for sharing the recipe.
Claudine in Fort Worth, TX
That sounds delicious Claudine!