I’m excited to share my Pumpkin Bars With Cream Cheese Frosting and the clever pantry trick that gives the pumpkin cake an unexpectedly airy crumb beneath a lush cream cheese topping.

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I keep coming back to a recipe that feels like a tiny surprise every time I bake it. My Spiced Pumpkin Bars With Cream Cheese Frosting started as a test, turned into an obsession, and now it’s the thing I bring when people ask for something fall-ish but not too sweet.

There’s pumpkin puree and a tangy cream cheese swirl that somehow make it feel both nostalgic and new, you know? I can’t explain why but every bite sparks questions, like did I actually invent a better Pumpkin Cream Cheese Bars or did I just finally get lucky with timing and texture.

Try it, you’ll see what I mean.

Ingredients

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Rich in fiber and vitamin A adds moisture and mild earthy sweetness.
Foundation of bars mostly carbs and sugar quick and convenient.
Creamy tang adds fat and protein balances sweetness with slight tang.
Pure sweetener almost all simple carbs makes frosting smooth.
Binders that add protein and structure they help cakes rise.
Adds fat and moistness calories heavy but keeps bars tender.
Richer flavor then oil adds buttery fat and helps set frosting.
Small flavor boost deepens sweetness and makes things taste rounder.
Thins frosting adds creaminess and small amount of protein and fat.
Enhances flavor balances sweetness tiny mineral boost.

Ingredient Quantities

1 (15.25 ounce) box pumpkin spice or spice cake mix

1 cup canned pumpkin puree not pumpkin pie filling

2 large eggs, room temperature

1/2 cup vegetable oil

1/3 cup water

1 teaspoon vanilla extract

8 ounces cream cheese, softend

1/4 cup unsalted butter, softened

2 cups powdered sugar, sifted

1 to 2 tablespoons whole milk or heavy cream as needed

1/8 teaspoon fine salt

How to Make this

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1. Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment leaving an overhang for easy removal, then spray the parchment lightly with nonstick spray.

2. In a large bowl combine 1 box pumpkin spice cake mix, 1 cup canned pumpkin puree (not pie filling), 2 room temperature large eggs, 1/2 cup vegetable oil, 1/3 cup water and 1 teaspoon vanilla extract. Mix with a spoon or electric mixer on low until just combined, don’t overmix or it’ll get dense.

3. Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake 22 to 26 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the edges start to pull away. Oven temps vary so check early.

4. Remove from oven and let the cake cool in the pan on a wire rack until completely cool, about 1 hour. Cooling fully is important or the frosting will slide right off.

5. While cake cools, make the frosting: beat 8 oz softened cream cheese and 1/4 cup softened unsalted butter until very smooth and lump free. Sift in 2 cups powdered sugar gradually so it doesn’t puff everywhere.

6. Add 1/8 teaspoon fine salt and beat again. Add 1 to 2 tablespoons whole milk or heavy cream as needed to reach a spreadable but not runny consistency. Taste and adjust a bit more salt if it’s too sweet.

7. If frosting is too soft chill it 10 to 20 minutes, then spread evenly over the fully cooled cake bars. Use an offset spatula for a neat finish.

8. Chill the frosted bars at least 30 minutes to set, then lift out using the parchment overhang and slice. For cleaner cuts run a sharp knife under hot water, dry it, then slice, wiping the blade between cuts. Store leftovers covered in the fridge up to 4 days.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9×13 inch baking pan lined with parchment paper (leave an overhang)
3. Nonstick cooking spray
4. Large mixing bowl
5. Electric hand mixer or a sturdy wooden spoon (if you dont have a mixer)
6. Measuring cups and measuring spoons
7. Rubber spatula and an offset spatula for smoothing the frosting
8. Sifter or fine mesh sieve for the powdered sugar
9. Wire cooling rack and a sharp knife (run under hot water and dry between cuts)

FAQ

Q: Can I use pumpkin pie filling instead of pumpkin puree? A: No, dont use pumpkin pie filling. It has added sugar and spices so it makes the bars too sweet and changes the texture. Use plain canned pumpkin puree only.

Q: My bars were undercooked in the middle, what did I do wrong? A: Most likely your pan size, oven temp, or mixing. Use the correct pan and preheated oven, and bake until a toothpick comes out with a few moist crumbs and the top springs back a little. If edges look set but center jiggles a tiny bit thats ok, it will finish setting as it cools.

Q: How do I get a smooth, not grainy cream cheese frosting? A: Beat the softened cream cheese and butter until totally smooth before adding powdered sugar. Add the sugar slowly, then add milk 1 teaspoon at a time until you reach spreadable consistency. If it looks too soft, chill it briefly. Also sifted powdered sugar helps prevent graininess.

Q: Can I make these ahead or freeze them? A: Yes. Store cooled, unfrosted bars in an airtight container in the fridge up to 4 days. For longer storage wrap unfrosted bars tightly in plastic then foil and freeze up to 3 months. Thaw overnight in the fridge, then frost. Freezing frosted bars can make the frosting watery, so avoid it if you can.

Q: Can I use a different cake mix or make them gluten free? A: You can swap in a yellow or vanilla cake mix if you dont have a spice mix, just add about 1 teaspoon pumpkin pie spice to get the flavor back. For gluten free, use a labeled gluten free cake mix, but check that all other ingredients are GF.

Q: How can I cut down on sugar or make these a bit healthier? A: The cake mix is already sweet so changes will affect texture. You can slightly reduce powdered sugar in the frosting and add a splash more milk to get spreadability, or use lower fat cream cheese but expect a softer frosting. For the bars themselves, try a lower-sugar cake mix, but results will vary.

Pumpkin Cake Bars Recipe Substitutions and Variations

Pumpkin spice cake mix → Homemade mix: 2 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1-2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg), pinch salt. Works fine, but bake time/texture may vary.
2 large eggs → Flax eggs: 2 tbsp ground flax + 6 tbsp water (mix and let sit 5 min) to replace 2 eggs; or 1 cup unsweetened applesauce. Flax keeps structure, applesauce adds moisture and can make bars denser, so dont be surprised.
1/2 cup vegetable oil → Melted unsalted butter, same amount, for richer flavor; or 1/2 cup applesauce to cut fat and make it cakier; neutral oils (canola, light olive) work too.
8 oz cream cheese → Neufchatel 1:1 for a lighter frosting; mascarpone 1:1 for a richer, silkier finish; or chilled full-fat coconut cream (or blended silken tofu) for a dairy-free option. Expect slight flavor/texture shifts.

Pro Tips

– Always use pumpkin puree not pie filling, seriously. If your can seems a little watery, drain off a tablespoon or two or your batter can get slack and bake oddly. If you forgot to set your cream cheese or butter out, pop them in the microwave 4 to 6 seconds at a time until just soft, dont melt them.

– Room temp eggs, cream cheese and butter make everything smoother. If the frosting still has tiny lumps, beat it longer with a paddle or use a hand blender on low for a few seconds, it will become silky without adding extra sugar.

– Dont overmix the cake batter, mix until just combined, otherwise it gets tough. Start checking the bake about 3 to 5 minutes before the low end of the time listed, and rotate the pan once halfway if your oven has hot spots.

– For clean slices chill the frosted bars at least 30 minutes, then run a sharp knife under hot water, dry it and slice, wiping the blade between cuts. Store in the fridge and let pieces sit at room temp 10 to 15 minutes before serving so the frosting isnt rock hard.

Pumpkin Cake Bars Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m excited to share my Pumpkin Bars With Cream Cheese Frosting and the clever pantry trick that gives the pumpkin cake an unexpectedly airy crumb beneath a lush cream cheese topping.

Servings

servings

Calories

415

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 9×13 inch baking pan lined with parchment paper (leave an overhang)
3. Nonstick cooking spray
4. Large mixing bowl
5. Electric hand mixer or a sturdy wooden spoon (if you dont have a mixer)
6. Measuring cups and measuring spoons
7. Rubber spatula and an offset spatula for smoothing the frosting
8. Sifter or fine mesh sieve for the powdered sugar
9. Wire cooling rack and a sharp knife (run under hot water and dry between cuts)

Ingredients

1 (15.25 ounce) box pumpkin spice or spice cake mix
1 cup canned pumpkin puree not pumpkin pie filling
2 large eggs, room temperature
1/2 cup vegetable oil
1/3 cup water
1 teaspoon vanilla extract
8 ounces cream cheese, softend
1/4 cup unsalted butter, softened
2 cups powdered sugar, sifted
1 to 2 tablespoons whole milk or heavy cream as needed
1/8 teaspoon fine salt

Directions

Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment leaving an overhang for easy removal, then spray the parchment lightly with nonstick spray.
In a large bowl combine 1 box pumpkin spice cake mix, 1 cup canned pumpkin puree (not pie filling), 2 room temperature large eggs, 1/2 cup vegetable oil, 1/3 cup water and 1 teaspoon vanilla extract. Mix with a spoon or electric mixer on low until just combined, don't overmix or it'll get dense.
Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake 22 to 26 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the edges start to pull away. Oven temps vary so check early.
Remove from oven and let the cake cool in the pan on a wire rack until completely cool, about 1 hour. Cooling fully is important or the frosting will slide right off.
While cake cools, make the frosting: beat 8 oz softened cream cheese and 1/4 cup softened unsalted butter until very smooth and lump free. Sift in 2 cups powdered sugar gradually so it doesn't puff everywhere.
Add 1/8 teaspoon fine salt and beat again. Add 1 to 2 tablespoons whole milk or heavy cream as needed to reach a spreadable but not runny consistency. Taste and adjust a bit more salt if it's too sweet.
If frosting is too soft chill it 10 to 20 minutes, then spread evenly over the fully cooled cake bars. Use an offset spatula for a neat finish.
Chill the frosted bars at least 30 minutes to set, then lift out using the parchment overhang and slice. For cleaner cuts run a sharp knife under hot water, dry it, then slice, wiping the blade between cuts. Store leftovers covered in the fridge up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.