Easy Pumpkin Bars Cake with Cream Cheese Frosting – Fall Best Dessert
These incredibly moist pumpkin bars cake are the perfect fall dessert that combines the rich flavors of pumpkin pie with the convenience of a sheet cake. Did you know that pumpkin contains more potassium than bananas? This recipe transforms humble canned pumpkin into a decadent treat that’s surprisingly simple to make and ready in under an hour.
Perfect for family gatherings, potluck dinners, or cozy autumn evenings, these bars offer all the comfort of traditional pumpkin pie without the fuss of making pastry. Just like our popular apple cinnamon coffee cake, this pumpkin bars cake will quickly become a household favorite that everyone requests year after year.
What is Pumpkin Bars Cake?
Ever wondered why we call these delightful treats “pumpkin bars cake”? Well, they’re essentially the lovechild of a pumpkin pie and a sheet cake – combining the best of both worlds! These bars offer all the spiced, creamy goodness of pumpkin pie but in a more portable, cake-like form that’s perfect for feeding a crowd.
As they say, “the way to a man’s heart is through his stomach,” and these pumpkin bars are guaranteed to steal hearts with every bite. Ready to fall in love with fall flavors?
Why You’ll Love This Pumpkin Bars Cake
Incredibly Moist and Flavorful Texture
These pumpkin bars cake deliver an incredibly moist, tender crumb that melts in your mouth with every bite. The combination of pumpkin puree, eggs, and oil creates a luxuriously soft texture that stays fresh for days. Each square is bursting with warm autumn spices like cinnamon, nutmeg, and cloves that fill your kitchen with the most amazing aroma while baking.
Budget-Friendly Fall Dessert
Making pumpkin bars cake at home costs a fraction of what you’d pay at a bakery, and you get triple the quantity! A single can of pumpkin puree (usually under $2) creates enough dessert to feed 24 people. Plus, most ingredients are pantry staples you likely already have on hand, making this an economical choice for large gatherings or meal prep.
Perfect Cream Cheese Frosting
The crowning glory of these bars is the rich, tangy cream cheese frosting that perfectly balances the sweet, spiced cake beneath. This isn’t just any frosting – it’s a silky-smooth blend of cream cheese, butter, and powdered sugar that adds the perfect finishing touch. Similar to our beloved carrot cake bars, the frosting transforms these simple bars into an elegant dessert worthy of any special occasion. Why not treat your family to this homemade goodness today?
How to Make Pumpkin Bars Cake
Quick Overview
This pumpkin bars cake recipe is surprisingly simple and incredibly forgiving, making it perfect for both novice and experienced bakers. The one-bowl mixing method means minimal cleanup, while the sheet pan format ensures even baking and easy serving.
Prep Time: 15 minutes
Bake Time: 25-30 minutes
Total Time: 45 minutes
Serves: 24 bars
Key Ingredients for Pumpkin Bars Cake
For the Cake:
- 4 large eggs
- 1⅔ cups granulated sugar
- 1 cup vegetable oil
- 15 oz can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Step-by-Step Instructions
Step 1: Prepare Your Pan and Oven Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan or line it with parchment paper, leaving some overhang for easy removal. This ensures your bars won’t stick and makes cutting much easier.
Step 2: Mix the Wet Ingredients In a large mixing bowl, beat the eggs until light and fluffy, about 2 minutes. Gradually add the granulated sugar, beating until well combined. Slowly drizzle in the vegetable oil while continuing to mix, then blend in the pumpkin puree until the mixture is smooth and uniform.
Step 3: Combine Dry Ingredients In a separate medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, nutmeg, and cloves. This ensures even distribution of the leavening agents and spices throughout your batter.
Step 4: Create the Batter Gradually fold the dry ingredients into the pumpkin mixture using a large spoon or rubber spatula. Mix just until combined – overmixing can result in tough, dense bars. The batter should be smooth with no visible flour streaks.
Step 5: Bake to Perfection Pour the batter into your prepared pan, spreading it evenly with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The surface should spring back lightly when touched, and the edges will just start to pull away from the sides.
Step 6: Cool Completely Allow the bars to cool completely in the pan before frosting – this is crucial! Warm bars will melt the frosting, creating a messy disaster instead of a beautiful dessert.
Step 7: Make the Frosting While the bars cool, prepare the cream cheese frosting. Beat the softened cream cheese and butter together until light and fluffy, about 3 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Finally, mix in the vanilla extract until smooth.
Step 8: Frost and Serve Spread the frosting evenly over the cooled bars using an offset spatula. Cut into 24 squares and serve immediately, or refrigerate for firmer bars.
What to Serve Pumpkin Bars Cake With
These versatile pumpkin bars cake pair beautifully with hot beverages like spiced chai tea, pumpkin spice coffee, or creamy hot chocolate. For a more indulgent treat, serve alongside vanilla ice cream or a dollop of fresh whipped cream.
Consider creating a fall dessert board featuring these bars with caramel apple slices, cinnamon sugar cookies, and candied pecans. The bars also complement savory autumn dishes – serve small squares after a hearty meal of roasted turkey, stuffing, and cranberry sauce.
For entertaining, arrange the bars on a rustic wooden board with mini pumpkins and autumn leaves as decoration. They’re perfect for Halloween parties, Thanksgiving gatherings, or cozy harvest celebrations.
Top Tips for Perfecting Pumpkin Bars Cake
Choose Quality Pumpkin Puree
Always use pure pumpkin puree, not pumpkin pie filling which contains added spices and sweeteners. Libby’s is a reliable brand that provides consistent results. If your puree seems watery, drain it in a fine-mesh strainer for 30 minutes before using.
Room Temperature Ingredients Work Best
Bring eggs to room temperature quickly by placing them in warm water for 10 minutes. This helps create a smoother batter and more even texture. Cold eggs can cause the batter to curdle or become lumpy.
Don’t Overbake
These bars continue cooking slightly after removal from the oven due to residual heat. Check for doneness at 25 minutes – the toothpick should come out with just a few moist crumbs, not completely clean. Overbaked bars become dry and crumbly.
Frosting Consistency Matters
If your frosting is too thick, add 1-2 tablespoons of milk or cream. If too thin, refrigerate for 15 minutes before spreading. The perfect consistency should hold its shape but spread easily without tearing the cake beneath.
Ingredient Substitutions
Replace vegetable oil with melted butter for richer flavor, though the texture will be slightly denser. Greek yogurt can substitute for half the oil for a lighter version. For gluten-free bars, use a 1:1 gluten-free flour blend.
Storing and Reheating Tips
Store frosted pumpkin bars cake covered in the refrigerator for up to 5 days. The cream cheese frosting requires cold storage to maintain food safety and prevent spoilage.
For longer storage, freeze unfrosted bars wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
Frosted bars can also be frozen, but store them in a single layer in an airtight container to prevent the frosting from sticking. Individual bars can be wrapped in plastic wrap for grab-and-go convenience.
These bars taste best at room temperature, so remove them from the refrigerator 15-20 minutes before serving for optimal flavor and texture.
Nutrition Information
| Nutrient | Per Bar (24 servings) |
|---|---|
| Calories | 285 |
| Total Fat | 12g |
| Saturated Fat | 4g |
| Cholesterol | 45mg |
| Sodium | 245mg |
| Total Carbohydrates | 45g |
| Dietary Fiber | 2g |
| Sugars | 38g |
| Protein | 4g |
| Vitamin A | 184% DV |
| Vitamin C | 4% DV |
| Calcium | 6% DV |
| Iron | 8% DV |
Frequently Asked Questions
Can I make pumpkin bars cake ahead of time?
Yes! These bars actually taste better the next day as the flavors meld together. Make them up to 2 days in advance, store covered in the refrigerator, and bring to room temperature before serving.
What’s the difference between pumpkin bars and pumpkin cake?
Pumpkin bars are baked in a sheet pan and cut into squares, making them more portable and perfect for crowds. They have a denser, more substantial texture than layer cake, similar to brownies but with pumpkin flavor.
Can I use fresh pumpkin instead of canned?
Absolutely! Roast a sugar pumpkin, scoop out the flesh, and puree it until smooth. You’ll need about 1¾ cups of fresh pumpkin puree to replace the 15 oz can. Make sure to drain excess moisture before using.
Why did my pumpkin bars turn out gummy?
Gummy texture usually results from overmixing the batter or using too much pumpkin puree. Mix ingredients just until combined, and measure your pumpkin accurately using the scoop-and-level method.
Can I omit the frosting?
While the cream cheese frosting is traditional and delicious, these bars are wonderful without it too. Try dusting with powdered sugar, drizzling with caramel sauce, or serving with a scoop of vanilla ice cream instead.
How do I know when the bars are done baking?
Insert a toothpick in the center – it should come out with a few moist crumbs but not wet batter. The surface should spring back lightly when touched, and the edges may just start pulling away from the pan sides.
Pro Baker’s Secrets
The Brown Butter Upgrade: For an extra layer of flavor, brown half the butter for the frosting until it’s golden and nutty, then cool completely before mixing with the cream cheese.
Spice Blend Customization: Create your own pumpkin spice blend using 3 teaspoons cinnamon, 1 teaspoon each of ginger and nutmeg, ½ teaspoon allspice, and ¼ teaspoon cardamom for a more complex flavor profile.
Texture Enhancement: Add ½ cup mini chocolate chips, chopped pecans, or butterscotch chips to the batter for extra texture and flavor variety.
Professional Presentation: Use a bench scraper to cut perfectly even bars, and clean the blade between cuts for the neatest presentation. Garnish each bar with a small piece of candied ginger or a sprinkle of cinnamon for an elegant finish.
These pumpkin bars cake truly embody everything wonderful about fall baking – they’re comforting, delicious, and bring people together around the table. Whether you’re a seasoned baker or just starting your culinary journey, this recipe will become a treasured part of your autumn traditions. Happy baking!
