Pumpkin bars are perfect for fall, but can be enjoyed any time of year. And, why not? Especially when it’s as delicous and simple as this pumpkin bar recipe topped with homemade cream cheese frosting.
How to make cream cheese frosting
If you want an easy button, you can use canned cream cheese frosting for this recipe. It will still taste amazing! However, I recommend trying this homemade frosting with just four simple ingredients. It makes these pumpkin bars next-level amazing.
The key to making homemade cream cheese frosting is to start with room temperature ingredients and use an electric mixer. Let the cream cheese and butter sit out on the counter while your pumpkin bars are in the oven. This should give them enough time to come to room temperature for a great consistency to your frosting. For best results, wait until your pumpkin bars are completely cool before adding the frosting. Enjoy!
Love all things pumpkin? Try these amazing recipes:
- Pumpkin Spice Snickerdoodles
- Pumpkin Muffins with Cream Cheese Swirl
- Pumpkin Chocolate Chip Blondie Bars
- 4 eggs, beaten
- 1 cup oil
- 1 1/2 cups sugar
- 15 ounce can of pumpkin
- 2 cups flour
- 2 teaspoons baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/2 tsp nutmeg
Cream Cheese Frosting
- 2 8 oz bricks cream cheese, room temperature
- 2/3 cup salted butter, room temperature
- 2 tsp vanilla extract
- 4 cups powdered sugar
- Mix the eggs, oil, sugar and pumpkin.
- Add flour, baking soda, baking powder, cinnamon, salt, ginger, nutmeg.
- Pour into greased jelly roll pan and bake at 350°F for 25 -30 minutes.
- Let cool before frosting.
Cream Cheese Frosting
- Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining.
- Add in vanilla. Mix until combined.
- Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined. You may not need all 4 cups or you might need more.If it gets too thick, you can add some milk to thin it down.
- Frost bars after completely cool.
Jayme is a wife to 1 and a mother to four little boys. She tries to coupon, builds a smart stockpile, and always meal plans. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how many hands she’ll have free at dinner time! You can find her on Instagram.