From the Cook
From Rachael Langerud
From Rachael Langerud
1/2
Pumpkin Bars With Cream Cheese Frosting
Instructions
1
Preheat the oven to 350°F.
2
Spray a 9x13-inch baking pan with nonstick cooking spray.
3
Place the softened butter, canola oil, brown sugar, granulated sugar, and vanilla extract into a large bowl. Use a mixer to cream together the ingredients on medium speed for 1 minute, or until well combined. Add the eggs and pumpkin puree, and continue to beat on medium speed for 30 seconds to 1 minute, until smooth.
4
Add the flour, pumpkin pie spice, baking soda, baking powder, and salt to the bowl. Beat the mixture on medium speed until all ingredients are combined into a smooth, medium-thick batter, about 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed.
5
Pour the batter into the prepared baking pan.
6
Bake the bars on middle rack of oven until edges are golden brown and a toothpick inserted in the center comes out clean, 34-38 minutes.
7
Check to see that bars are done. Remove from oven or add time as needed.
8
Allow the bars to cool at room temperature for 10 minutes, then transfer to the refrigerator for about 2 hours to cool completely before frosting. In the meantime, prepare the frosting.
9
Using a mixer, cream together the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt. Beat on low speed for 30 seconds to distribute the powdered sugar, then turn the mixer to medium-high speed and beat until the frosting is light and fluffy, another 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
10
Remove the cooled bars from the refrigerator. Spread or pipe the frosting in an even layer over the surface.
11
Slice the bars as desired, and serve.
My Calorie Intake
Review & Earn
Made this recipe? Review with a photo and earn 250
Level up & unlock free Premium by reviewing recipes!
All Reviews 5.0
R
Rachael Langerud
5
I had so much fun making this recipe! I made a few modifications - swapping vegetable oil for the canola oil and cinnamon for the pumpkin pie spice. I also didn't use brown sugar or butter for the bars. This recipe was such a hit at my Friendsgiving!
Nov 17, 2025
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Room Temperature Ingredients 🌡️Bring cream cheese, eggs, and butter to room temperature before mixing to ensure smooth batter and even baking without lumps or dense spots in your bars.
- Don't Overmix the Batter 🥄Mix dry ingredients separately and fold gently into wet ingredients—overmixing develops gluten and creates tough, dense bars instead of tender, cakey ones.
- Drain Your Pumpkin Puree 🎃Place canned pumpkin in a fine-mesh strainer for 10 minutes to remove excess moisture, preventing soggy bars and ensuring the proper texture and spice intensity.
- Chill Frosting Before Spreading ❄ ️Refrigerate cream cheese frosting for 15-20 minutes after beating so it sets to a spreadable consistency and won't sink into the warm bars or create a messy application.
- Cool Completely Before Frosting 🧊Allow pumpkin bars to cool in the pan for 30 minutes, then transfer to a wire rack until completely room temperature—applying frosting to warm bars will cause it to melt and slide off.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.