Pumpkin bars with cream cheese frosting

Oh my gosh, these pumpkin bars are good! Add the cream cheese frosting and then they become dangerously good. Like, have to have more than one piece good. I'm not a big icing person but this icing is amazing. Words can't describe. This makes a big batch. A different way to describe them would be a pumpkin sheet cake with cream cheese frosting.

Did I tell you these pumpkin bars are so moist!

To make these, everything was in my fridge and pantry except an 8 oz bar of cream cheese. I LOVE recipes that are simple and don't have complicated ingredients.

A moist, delicious, so 'pumpkiny' flavored recipe. With cream cheese icing.....

Ingredients for Pumpkin bars and cream cheese Icing

Bars
4 Eggs
15 oz can of Pumpkin (not pumpkin pie filling)
1 ⅔ cup Sugar
1 cup Vegetable oil
2 cups Flour
2 teaspoon Cinnamon
2 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Vanilla
½ teaspoon salt
Cream Cheese Icing
8 oz cream cheese
1 cup butter
4 cups Powdered Sugar (Icing Sugar for my Canadian friends)
1 tsp. Vanilla

Directions for Pumpkin bars and cream cheese Icing

Preheat over to 350 Fahrenheit
Let butter and cream cheese sit out to warm to room temperature (cut into small pieces and it will warm up faster) You want to do this so that it mixes better and you don’t have butter or cream cheese lumps.
Combine all Pumpkin Bar ingredients in one bowl. I recommend using a mixer. It’s easy to do with your stand mixer but I’ve done this easily with my hand mixer. Mix until well combined.
Spread batter on a greased 17 x 11 inch(ish) cake roll pan.
Bake at 350 for approx. 25 minutes. Check with a toothpick to test if done.
Set aside and let the bar base cool.

To make Cream Cheese Icing

Add all cream cheese icing ingredients into a bowl.
Beat until mixture is smooth.

Printable for Pumpkin Bars and Cream Cheese Icing

Pumpkin Bars with cream cheese icing.

An easy and delicious scratch pumpkin bar recipe. It's the cream cheese icing that makes this a fabulous dessert!

5 from 1 vote

Print Pin Rate

Course: Dessert

Calories:

Author: Susan Moncrieff

Ingredients

Bar Ingredients

4 Eggs
15 oz can of Pumpkin not pumpkin pie filling
1 ⅔ cup Sugar
1 cup Vegetable oil
2 cups Flour
2 teaspoon Cinnamon
2 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Vanilla
½ teaspoon salt

Cream Cheese Icing Ingredients

8 oz cream cheese
1 cup butter
4 cups Powdered Sugar Icing Sugar for my Canadian friends
1 tsp. Vanilla

Instructions

Preheat over to 350 Fahrenheit
Let butter and cream cheese sit out to warm to room temperature (cut into small pieces and it will warm up faster) You want to do this so that it mixes better and you don't have butter or cream cheese lumps.
Combine all Pumpkin Bar ingredients in one bowl. I recommend using a mixer. It's easy to do with your stand mixer but I've done this easily with my hand mixer. Mix until well combined.
Spread batter on a greased 17 x 11 inch(ish) cake roll pan.
Bake at 350 for approx. 25 minutes. Check with a toothpick to test if done.
Set aside and let the bar base cool.

To make Cream Cheese Icing

Add all cream cheese icing ingredients into a bowl.
Beat until mixture is smooth.

Notes

Hint - if you beat the on high for a minute or so at the end, your icing gets nice and fluffy.

Some other pumpkin recipes for you!/strong>

Pumpkin dip with cream cheese
Pumpkin Blueberry Muffins
Pumpkin with Nutella squares

Pumpkin Bars with cream cheese frosting