I love Christmas baking and I do a lot of it, but with my busy days I need recipes that are quick, delicious, and foolproof.
Luckily, I’ve found quite a few of those over the years, and these Pumpkin Bars with Cream Cheese Frosting are the perfect example!
The fabulous thing about baking with pumpkin is that it creates a very moist and dense dessert that’s sure to satisfy the most discriminating sweet tooth…without a ton of sugar!
But despite the reasonable amount of sugar, these Pumpkin Bars have a rich flavor that kids and adults will both love.
As an added bonus, that means you can cut it into smaller pieces and still leave everyone satisfied!
These pumpkin bars can be eaten on their own, but they’re even better once you spread on a simple cream cheese frosting.
And for those that love a little crunch, just add a cup of chopped walnuts or pecans to the batter right before baking!
Looking for more tasty pumpkin recipes? Try this Pumpkin Cream Cheese Roll for a show-stopping dessert that’s so easy to put together!
Or if you prefer pumpkin for breakfast, these Pumpkin White Chocolate Muffins are sure to impress.
After all, once fall weather arrives, there’s no better dessert or treat than one that features the sweet, moist flavor of pumpkin!
Pumpkin Bars with Cream Cheese Frosting
These easy and moist bars are full of rich pumpkin flavour with a delicious cream cheese frosting on top!
- 1 cup (250 mL) all purpose flour
- 1 tsp (5 mL) cinnamon
- 1/4 tsp (1 mL) nutmeg
- 1/4 tsp (1 mL) ginger
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) butter, softened
- 1/2 cup (125 mL) granulated sugar
- 1/2 cup (125 mL) firmly packed brown sugar
- 2 eggs
- 1 can (14 oz/398 mL) solid-pack pumpkin
Cream Cheese Frosting:
- 1/2 cup (125 g) cream cheese, softened
- 1/4 cup (50 mL) butter, softened
- 1 tsp (5 mL) vanilla
- 2 cups (500 mL) icing sugar
- Preheat oven to 350°F (180°C). Grease a 13×9-inch baking pan.
- Combine flour, spices, baking powder, baking soda and salt in medium bowl; set aside.
- Mix together butter and sugar in large bowl on medium-high speed of electric mixer until creamy.
- Add eggs one at a time, mixing until blended after each addition.
- Turn mixer to low; add pumpkin. Gradually blend in flour mixture.
- Spread into pan and bake for 40-45 minutes, until wooden pick inserted in center of cake comes out clean.
- Let cool completely before frosting.
- Beat cream cheese and butter in small mixing bowl until smooth and creamy.
- Blend in vanilla.
- Gradually mix in icing sugar until fully combined.
- Spread over pumpkin bars and cut into squares
Cream Cheese Frosting
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Nutrition Information:Yield: 54 Serving Size: 1
Amount Per Serving: Calories: 74Total Fat: 3.5gSaturated Fat: 2.2gTrans Fat: 0gCholesterol: 15mgSodium: 50mgCarbohydrates: 10.2gFiber: .3gSugar: 7.8gProtein: .7g
22 thoughts on “Easy Holiday Pumpkin Bars with Cream Cheese Frosting”
MMMMM, that looks delicious. I’m not a raisin fan either but, seriously… you made me drool. :) Pumpkin Spice is amazing in anything.
Thanks Nancy! It really is; I don’t know why but pumpkin is just a rock star!
oh yum- that looks delicious!
Thanks Tara! It was REALLY good; I was going to save some for Christmas but that didn’t happen. Lol
Looks like a yummy cake. I love spice cakes at this time of year.
Me too! Pumpkin spice, gingerbread, eggnog spice cake…I love them all!
OK I’m making this ASAP before my diet starts….it look delicious and I’d like the raisins please
Lol! It is pretty decadent, but SO worth the indulgence!
Wow!! That looks sensational!! YUM! Thanks for sharing!
You’re very welcome, Jenn! It is pretty tasty! :)
Pumpkin is one of my favourites as well. But, for some reason I tend to forget about it once Halloween is over. I’ve been making gingerbread loaves this week, and of course I’ve been spraying my pans with PAM.
I know how you feel; every once in a while I pigeonhole poor pumpkin in pie. But really, it’s good for SO much more!
I am an absolute pumpkin nut! I so want to make this and I too would have taken out raisins. I can only stomach raisins in tarts & oatmeal, beyond that NOT HAPPENING! I so wish I could make this right now. Hate not having any of my baking stuff with me.
Aww, I think I would go crazy! When December hits, my need to bake is almost a compulsion! Lol Hang in there!
I bought some pillsbury cookie dough so I could do them at least. And of course purchased a Marie Callendar’s pie just because I wanted a pie that tasted homemade! When I get home, I will bake for weeks!
I think I would love this cake, I am a sucker for anything pumpkin!! Mmm :)
Me too! I’m making another pumpkin dessert today actually; Pumpkin Cake Roll with Cream Cheese Filling. SO much easier with PAM Baking Spray! :)
As part of the Raisin Defense League, I must protest this anti-Raisin sentiment!
You never told me you were a member of the RDL!
Someone has to stick up for the silent minority. As an Arbiter of Justice, the RDL keeps an eye out on malicious acts towards Raisn-kind.
I would have taken the raisins out too, this sounds delish the way it is!
I know, right? I like raisins in buttertarts and oatmeal raisin cookies, but that’s about it!