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Harvest Pumpkin Bars

Cream Cheese Frosted Harvest Pumpkin Bars

Cream Cheese Frosted Pumpkin Bars
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Author Cookie Madness


Pumpkin Bars

  • 1/3 cup canola oil
  • 2 large eggs
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 tsp nutmeg
  • 1 1/4 cups all-purpose flour

Cream Cheese Frosting

  • 1/2 pack 4 oz softened cream cheese (114 grams)
  • 3 tablespoons unsalted butter 42 grams, softened
  • 1 3/4 cups confectioners' sugar 210 grams
  • 1 teaspoon vanilla extract
  • Optional 1/4 cup diced crystallized ginger and/or chopped pecans
  • Dried cranberries may also be sprinkled over the top.


  • Preheat oven to 350°F. Grease and flour a 9 inch square baking pan or line with nonstick foil. Alternatively, you can use a 7x11 inch baking dish
  • With an electric mixer, beat together oil, eggs, sugar, pumpkin, baking powder, salt, and spices.
  • Add the flour and stir until blended.
  • Pour batter into prepared pan and spread evenly.
  • Bake until a toothpick inserted into the center comes out clean -- about 30 minutes. Let cool completely before frosting.
  • In a large bowl, beat softened cream cheese and butter until well combined. Add powdered sugar and mix until creamy, then beat until fluffy (it's fairly stiff). Beat in vanilla.
  • Spread cream cheese over bars. If desired, sprinkle with nuts and crystallized ginger.
  • Cut into 16 bars.