Desserts Cakes Pumpkin Cake Recipes Pumpkin Bar Recipes Paul's Pumpkin Bars 4.8 (1,581) 1,246 Reviews 91 Photos These easy pumpkin bars are full of fall flavor with a moist texture and a decadent cream cheese frosting. So far, I haven't found anyone who doesn't love them! Submitted by Deb Martin Updated on August 30, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 91 91 91 91 Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins Servings: 24 Yield: 24 bars Jump to Nutrition Facts Jump to recipe If you're looking for the perfect fall treat, your search ends with these pumpkin bars. Indulgent cream cheese frosting perfectly complements a moist spiced pumpkin cake. What more could you ask for in a crowd-pleasing autumnal dessert? Pumpkin Bar Ingredients Here's what you'll need to add to your grocery list: For the Cake: eggs, pumpkin puree, white sugar, vegetable oil, all-purpose flour, cinnamon, baking soda, baking powder, and saltFor the Frosting: butter, cream cheese, vanilla extract, and confectioners' sugar How to Make Pumpkin Bars SMClanton You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these decadent pumpkin bars with cream cheese frosting: Bake the Cake: Beat the wet ingredients in a bowl until well-combined. Sift the dry ingredients together in a separate bowl, then add the dry mixture to the wet mixture. Spread the batter in an ungreased jelly roll pan. Bake in a preheated oven until the cake bounces back when gently pressed.Make the Frosting: Beat the butter and cream cheese together until smooth, then stir in the vanilla. Add the confectioners' sugar a little at a time, beating until mixture is smooth.Frost and Cut the Bars: Evenly spread the frosting over the cooled cake. Cut into 24 equal squares. Can You Make Pumpkin Bars Ahead Of Time? Yes! You can make these pumpkin bars ahead of time. They will last for about three days in an airtight container in the fridge. How to Store Pumpkin Bars? Place the pumpkin bars in an airtight container or wrap them in storage wrap or foil. Store in the fridge for up to three days. Can You Freeze Pumpkin Bars? Yes, but it's best to frost the pumpkin bars after freezing. After baking, let the cake cool completely. Wrap it in a layer of storage wrap, then follow it up with a layer of foil. Freeze for up to three months. Thaw in the fridge overnight. Frost the thawed cake, then cut into squares for serving. Allrecipes Community Tips and Praise "The steps were clear and easy, and it ended up tasting incredible!" raves Mirai Hanson. "I especially loved the butter cream frosting and the final texture of the cake itself. Highly recommend!" "I just made these today, and my family absolutely loves them," says Just a Novice Baker. "Also, while they bake, your house will smell like pumpkin pie." "The only changes I made was I spread the frosting while they were still warm and it melted over the bars, which made them even better and provided a great texture and "gooeyness" to the bars," according to Brayden Edman. Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings Cake: 1 (15 ounce) can pumpkin puree 1 ⅔ cups white sugar 1 cup vegetable oil 4 large eggs 2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt Frosting: ½ cup butter, softened 1 (3 ounce) package cream cheese, softened 1 teaspoon vanilla extract 2 cups sifted confectioners' sugar Directions Gather cake ingredients and frosting ingredients. Allrecipes/Victoria Jempty Allrecipes/Victoria Jempty Preheat the oven to 350 degrees F (175 degrees C). To make the cake: Beat pumpkin puree, sugar, oil, and eggs with an electric mixer in a medium bowl until well combined. Allrecipes/Victoria Jempty Sift together flour, cinnamon, baking powder, baking soda, and salt in a separate bowl. Allrecipes/Victoria Jempty Stir into pumpkin mixture until thoroughly combined. Allrecipes/Victoria Jempty Spread batter evenly into an ungreased 10x15-inch jelly roll pan. Allrecipes/Victoria Jempty Bake in the preheated oven until cake bounces back when gently pressed, 25 to 30 minutes. Remove from the oven and let cool. Allrecipes/Victoria Jempty While the cake is cooling, make frosting: Beat together butter and cream cheese until smooth; stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Allrecipes/Victoria Jempty Spread frosting evenly on top of cooled cake. Cut into 24 squares. Allrecipes/Victoria Jempty Enjoy! Victoria Jempty/Allrecipes I Made It Print 2,018 home cooks made it! Nutrition Facts (per serving) 279 Calories 15g Fat 34g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 279 % Daily Value * Total Fat 15g 19% Saturated Fat 5g 24% Cholesterol 45mg 15% Sodium 283mg 12% Total Carbohydrate 34g 12% Dietary Fiber 1g 3% Total Sugars 25g Protein 3g 5% Vitamin C 1mg 1% Calcium 39mg 3% Iron 1mg 6% Potassium 66mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.