These homemade pumpkin bars are super moist, with a homemade cream cheese filling, and are more cakey than traditional pumpkin bars. Easy to make and the perfect treat for fall.
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Are you a fan of all things pumpkin? Then you are going to love these homemade pumpkin bars. They are packed with pumpkin flavor, and the cream cheese filling adds a delicious touch that takes them to a whole new level of yum!
If you are a fan of pumpkin-based desserts, you should also try making pumpkin bread or pumpkin pie. They’re all delicious and share that signature pumpkin flavor.
This recipe comes from a vintage cookbook as part of my collection of treasures to uncover for you. I was drawn to this recipe because of the massive amount of pumpkin bars it makes – perfect for a crowd!
Why I Love This Recipe
- Classic Flavors: This recipe sticks to the classic combination of pumpkin and warm spices like cinnamon, cloves, and ginger, making it a time-tested favorite.
- Family Favorite: My family can’t get enough of these pumpkin bars. They’re always a hit at gatherings, and I’m sure your family will love them too.
- Perfectly Moist: Thanks to the addition of whole milk and the perfect amount of pumpkin, these bars turn out incredibly moist every time.
- Irresistible Frosting: The smooth and creamy cream cheese frosting is the perfect finishing touch to these bars. It’s just the right amount of sweet and tangy.
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Equipment
- Stand Mixer – You’ll need this to cream the butter and sugar, mix in the eggs and pumpkin, and combine the dry ingredients with the milk for the pumpkin bars.
- Jellyroll Pan (11×17) – This is the perfect size for spreading the cake batter and baking the pumpkin bars.
How to Make Homemade Pumpkin Bars
Preparation
To start off, preheat your oven to 350˚ F. This will make sure that it’s at the right temperature when you’re ready to bake your pumpkin bars.
Step 1 – Combine the Dry Ingredients
In a bowl, gather your dry ingredients – that’s the flour, baking powder, ground cloves, cinnamon, ginger, and salt. Mix them all together and set this bowl aside for now.
Step 2 – Add the Wet Ingredients
In a mixer, combine your softened butter and sugar. Mix them until they are smooth and well combined. Then, add the eggs one at a time, making sure they are fully incorporated. Next, add the star ingredient – the pumpkin. Mix it in well.
Step 3 – Add the Dry Ingredients and Milk
Now, it’s time to add the dry ingredients from step 1 and the milk to the pumpkin mixture. Do this alternately, adding a little bit of each at a time and mixing well until everything is smooth.
Step 4 – Spread and Bake the Batter
Step 5 – Make the Cream Cheese Frosting
While your pumpkin bars are cooling, it’s time to make the cream cheese frosting. In a large bowl, combine the cream cheese, butter, vanilla extract, and confectioners’ sugar. Mix these ingredients together until the frosting is smooth. If it’s too thick, you can add a little bit of milk to thin it out.
Step 6 – Frost the Pumpkin Bars
Once your pumpkin bars are completely cool, it’s time to add the finishing touch. Spread the cream cheese frosting over the top of the pumpkin cake. For a decorative touch, you can add a candied pumpkin on top of each square. Your homemade pumpkin bars are ready to serve!
Expert Tip
To ensure a smooth and creamy cream cheese frosting for your pumpkin bars, make sure that the cake is completely cooled before frosting. If the cake is even slightly warm, the frosting will melt and not spread well. So, for the best results, I recommend baking the cake bars on the first day and then frosting them once they are fully cooled.
Recipe Variations
- Different Frostings: While the recipe calls for a classic cream cheese frosting, feel free to experiment with different flavors. A simple vanilla or a spiced buttercream would be a delicious alternative.
- Add Nuts: If you’re a fan of added crunch, consider mixing some chopped walnuts or pecans into the batter before baking. It’s a great way to add a little extra texture to your pumpkin bars.
What to Serve With
- For a delicious fall-themed dessert, serve these homemade pumpkin bars with a hot cup of coffee. The combination of the sweet, creamy bars and the robust, slightly bitter coffee is a match made in heaven.
- If you’re hosting a brunch, these pumpkin bars are a must-try. They pair well with a spread of fresh fruits, eggs, and other breakfast favorites. Your guests will love the seasonal twist on a classic brunch dish.
- Looking for a unique after-dinner treat? Serve these pumpkin bars with a glass of dessert wine. The wine’s sweet, fruity notes complement the creamy frosting and warm spices in the bars.
Recipe FAQs
Unlike traditional pumpkin bars, these bars are more cake-like in texture. They are also spread and baked in a jellyroll pan, making them easy to serve to a crowd.
Yes, you can. If you don’t have all the individual spices on hand, a good-quality pumpkin pie spice will work just fine. Use 1 tablespoon of pumpkin pie spice in place of the cloves, cinnamon, and ginger.
The bars are done when a toothpick inserted into the center comes out clean. This is usually around 20 minutes, but it’s a good idea to start checking around the 15-minute mark, as every oven is different.
Storing and Reheating
- Storing: After you’ve cut your pumpkin bars into squares, store them in an airtight container. They can be kept at room temperature for up to 2 days or in the fridge for up to a week.
- Freezing: If you need to store them for longer, these bars also freeze well. Once they’ve cooled completely, cut them into squares. Place the squares in a single layer in a freezer-safe container or bag, separating the layers with parchment paper. They can be stored in the freezer for up to 3 months.
- Thaw: When you’re ready to enjoy your frozen pumpkin bars, simply let them thaw at room temperature. This will take about 1-2 hours.
More Bar Recipes You’ll Enjoy
Serving Size
- What to Expect: This homemade pumpkin bar recipe yields a deliciously moist cake that can be cut into 24 bar-sized servings.
- How to Scale: If you’re planning to serve a larger crowd or just want to have some extra bars on hand, you can easily double the recipe. Make sure to use a larger mixing bowl to accommodate the increased quantity of ingredients. Follow the rest of the instructions as directed, but keep an eye on the baking time as it may be slightly longer due to the larger quantity in the oven.
Pumpkin Cake Bars
Ingredients
Pumpkin Cake Bars
- 1 1/2 cup butter softened
- 1 1/4 cup sugar
- 2 large eggs room temp
- 1 cup pureed pumpkin room temp
- 1 cup whole milk room temp
- 2 1/2 Cups all-purpose flour
- 1 Tablespoon baking powder
- 1 1/2 teaspoon ground cloves
- 1 1/2 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon salt
Cream Cheese Frosting
- 15 oz. cream cheese softened
- 8 Tablespoons unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- milk or cream 3 teaspoons or additional until frosting is smooth
Instructions
- Preheat the oven to 350˚ F.
- In a bowl, combine the flour, baking powder, ground cloves, cinnamon, ginger, and salt together. Set aside.
- In a mixer, cream the butter and sugar until smooth. Add the eggs one at a time until well incorporated. Add the pumpkin and mix well. Slowly add the dry ingredients and the milk alternately to the creamed mixture and mix until smooth.
- Spread batter onto a greased jellyroll pan (11×17) and bake for 20 minutes at 350˚ F. Let cool.
- To make the cream cheese frosting, add all ingredients to a large bowl and whip until smooth. Add an additional 1 teaspoon of milk at a time until desired consistency.
- After the cake is cooled, top with cream cheese frosting and a candied pumpkin on top of each square.
