Easy Old-Fashioned Pumpkin Bars with Cream Cheese Frosting
There is nothing quite like the comforting taste of homemade fall treats as the cooler weather settles in. These Old-Fashioned Pumpkin Bars are soft, moist, and packed with cozy autumn spices like cinnamon, nutmeg, ginger, and cloves. Topped with a thick layer of creamy, tangy cream cheese frosting, this simple dessert is always a huge hit at family gatherings, potlucks, and holiday celebrations.
Whether you are baking for a weekend treat or prepping ahead for a party, this crowd-pleasing recipe comes together easily with standard pantry ingredients.
Why You’ll Love This Pumpkin Recipe
- Moist & Tender Texture: Pumpkin puree and vegetable oil keep these dessert bars rich and soft for days.
- Warm Spice Flavor: Balanced blends of cinnamon, nutmeg, ginger, and cloves deliver authentic autumn flavor in every slice.
- Simple Prep: No special baking equipment required—just basic bowls and a standard 9×13-inch baking pan.
- Perfect for Groups: Easy to slice into neat individual squares to serve a crowd.
Ingredients Checklist
For the Pumpkin Bars:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup granulated white sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie mix)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
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Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pan (or line it with parchment paper).
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- Mix Wet Ingredients: In a separate bowl, beat the white sugar, brown sugar, and vegetable oil until smooth. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- Mix & Bake: Slowly fold the dry ingredients into the pumpkin mixture just until combined. Spread evenly into your prepared pan and bake for 35–40 minutes (until a toothpick inserted in the center comes out clean). Cool completely.
- Frost & Serve: Beat the softened cream cheese and butter until smooth. Add powdered sugar and vanilla, whipping until light and fluffy. Spread evenly over the cooled bars, cut into squares, and enjoy!
Tips & Storage
- Make Ahead: You can bake the base a day in advance and frost it right before serving.
- Storage: Because of the cream cheese frosting, store leftover bars covered in the refrigerator for up to 5 days.
- Freezer Friendly: Freeze unfrosted bars wrapped tightly for up to 2 months. Thaw and frost before serving.
To learn more about safe food handling and storage temperatures, consult the official USDA Food Safety Guidelines.
Frequently Asked Questions
Can I use pumpkin pie mix instead of pure pumpkin puree?
No, stick to 100% pure pumpkin puree. Pumpkin pie mix contains added sugars and spices that will alter the recipe’s balance.
Can I add nuts to this recipe?
Yes! Chopped pecans or walnuts make a delicious topping over the cream cheese frosting or can be folded directly into the batter.
