Pumpkin Bars with Cream Cheese Frosting

My mom’s famous Pumpkin Bars recipe slathered in the best cream cheese frosting! These will be your new favorite and the only fall dessert you need!

As far as Pumpkin Desserts go, there isn’t a bad one to be had.

However, I’m playing favorite with Pumpkin Bars if only because they are the easiest to make.

My mom's famous Pumpkin Bars recipe slathered in the best cream cheese frosting! These will be your new favorite and the only fall dessert you need!

You don’t have to fill a muffin tin or drop cookie dough, line a loaf pan with parchment paper, or roll anything in a kitchen towel. You just mix up the batter, spread it in a pan, and bake.

The biggest challenge will be saving some frosting for the bars (versus eating it all straight out of the bowl).

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My mom's famous Pumpkin Bars recipe slathered in the best cream cheese frosting! These will be your new favorite and the only fall dessert you need!

These Pumpkin Bars are made in a 10-inch by 15-inch jelly roll pan. I love jelly roll pans because the resulting bars are thinner than a 9-inch by 13-inch pan. This means you have a more equal ratio of cake-to-frosting.

The same phenomenon happens with my favorite Frosted Banana Bars. SO GOOD.

The bars have a great pumpkin spice flavor. Once you add the frosting, it’s game over. My husband LITERALLY ate 4 pieces in a row on Saturday. One after another.

Usually I’m the one eating like a man in my house.

My mom's famous Pumpkin Bars recipe slathered in the best cream cheese frosting! These will be your new favorite and the only fall dessert you need!

I found it easiest to cut the entire pan of bars at once so I could accurately place the Mellowcreme pumpkins. Using a ruler (nerd alert) I aimed for roughly 2 1/2-inch by 2 1/2-inch squares. I ended up with 24 squares in a 4×6 configuration.

If you feel like baking for your neighbors, for your child’s preschool, or for your coworkers, make these. Everyone will be so excited to be your friend!

Save this Pumpkin Bars to your “Desserts” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

My mom's famous Pumpkin Bars recipe slathered in the best cream cheese frosting! These will be your new favorite and the only fall dessert you need!
5 from 2 votes
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Pumpkin Bars with Cream Cheese Frosting

My mom's famous Pumpkin Bars recipe slathered in the best cream cheese frosting! These will be your new favorite and the only fall dessert you need!
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 24 servings
Calories 346 kcal

Ingredients

For the Bars:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin spice
  • 1/4 teaspoon salt
  • 2 cups sugar
  • 1 (16 ounce) can pumpkin
  • 1 cup vegetable oil
  • 4 eggs

FOR THE FROSTING:

  • 1 (8 ounce) package cream cheese softened
  • 1/2 cup butter (1 stick), softened
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 24 MellowCreme pumpkins

Instructions

  1. Preheat oven to 350 degrees. Grease a 10-inch by 15-inch jelly roll pan.
  2. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. Set aside.
  3. In a large bowl, combine sugar, pumpkin, and oil. Mix well. Whisk in eggs.
  4. Fold in the flour mixture until uniformly combined. Spread into prepared pan. Bake for 20 to 25 minutes, until a toothpick inserted comes out clean. Cool completely, at least 30 minutes.
  5. Using a standing mixer with the paddle attachment, or using an electric hand mixer with a large bowl, combine cream cheese, butter, and vanilla until smooth. Add the powdered sugar in batches until combined. Spread on the cooled cake.
  6. Cut into 24 bars and top each with a MellowCreme pumpkin.

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My mom's famous Pumpkin Bars recipe slathered in the best cream cheese frosting! These will be your new favorite and the only fall dessert you need!

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9 comments

  1. Yum! I can already see them disappearing!

  2. Oh my gosh, these look delicious! I was wondering how long I should cook these if I were using mini cupcake tins?

    • Hi Jodi! Thanks! I would check them at 9 minutes. Might take 12-14 minutes, but please check them at 9. And temp stays at 350 degrees. What a great idea!

  3. Looks delicious! I don’t have a jelly roll pan and was going to try to bake in a 9×13 pan instead. How long would you recommend baking with a 9×13? 

    • Hi Paige! Good question! I’d keep the oven temp at 350 degrees but bake it for 30 to 35 minutes. This is a guess, so obviously stab it with a toothpick and check it and bake longer as needed. But I think that should do it! Thanks for checking, I will definitely test this myself soon so I can make sure. Thanks again!

  4. It was kind of easy to make, but very delicious. My family has it gone in less than 5 days. Everyone loved it. 

  5. I will definitely make it again. 

  6. Why does the cook time at the top of recipe differ from the one in the directions?

    • Hi Debra, sorry for the confusion. “Cook time” refers to the amount of time it takes to complete all of the instructions, not just the time the cake spends in the oven. If that makes sense. Versus “prep time” which refers to how much time to get the ingredients to the state they are listed in the list. For example, “1 carrot, grated.” You would count how long it takes to grate a carrot in “prep time.” Once you start actually following the directions, that is what goes in to “cook time.” So really cook time should be called “The amount of time it takes to complete all of the instructions.” And generally that includes cooling time or chilling time, marinading time, whatever. All of it. Does that make sense? Sorry for the confusion. Also, recipes that have absolutely no “cooking” (as in heating or whatever) still have a “cook time.” Which is also a bit confusing. Sorry again!

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