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Sweet Fall Perfection: Pumpkin Bars with Creamy Cream Cheese Frosting and Crunchy Candied Pecans!
3 hours ago
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Wait until you try these pumpkin bars with cream cheese frosting! We have moist pumpkin cake bars made from scratch with pumpkin puree and topped with homemade cream cheese frosting, homemade candied pecans, and cinnamon. Have you ever seen a more perfect fall treat?
Yep, I said it! These easy pumpkin bars with cream cheese frosting are the perfect pumpkin dessert to indulge in this fall. I mean the only way to make a pumpkin cake with cream cheese frosting combination better is to add crushed candied pecans on top.
The pumpkin cake bars are made from scratch, but I promise they don’t take long to make. All you need to do is mix the wet ingredients together, mix the dry ingredients together, and combine the two. What ingredients do you need? Kitchen essentials, like flour, baking powder, baking salt, oil, sugar, salt, and cinnamon. But you also need a can of pumpkin puree for the pumpkin flavor and to ensure the pumpkin cake is extra moist.
Bake the cake on a baking sheet and while it cools, prepare the homemade cream cheese frosting recipe. You only need 4 ingredients for the icing: cream cheese, butter, sugar, and vanilla. Spread the cream cheese frosting over the cooled pumpkin bars and add the finishing touches: crushed candied pecans and cinnamon.
The combination of the soft and tender pumpkin cake bars with the sweet and creamy frosting and candied pecans is just to die for. Plus, did I mention that this pumpkin bar recipe makes 18 to 24 bars, so it’s the perfect fall dessert to feed a crowd? Let’s get baking!
While the cake layer is cooling, make the frosting: combine cream cheese, butter, and vanilla together in a mixing bowl and beat with a hand mixer until creamy.
Store pumpkin bars in an airtight container in the fridge for up to 5 days.
Recipe Notes
Feel free to omit the pecans or use toasted or regular chopped pecans or chopped walnuts instead.
If you like, use 1 cup of granulated sugar and 1 cup of brown sugar in the cake batter.
You can also substitute the ground cinnamon in the cake for pumpkin pie spice (or apple pie spice if that’s all you have on hand). To make a homemade pumpkin pie spice, just add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon each of ground ginger and cloves.
For added texture, you can fold 1/2 cup of chopped walnuts or pecans, 1/2 cup of semi-sweet chocolate chips, or 1 cup of golden raisins into the cake batter.
Make sure both your cream cheese and butter are softened at room temperature before making the frosting.
You can use any oil in the cake batter, such as avocado, coconut, or canola oil.
Powdered sugar or confectioners’ sugar both work in the frosting.
If you want to use a 9×13 pan you can but the cooking time will need to increase and they will be thicker, more like cake.
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