Old-Fashioned Pumpkin Bars with Cream Cheese Frosting are truly a nostalgic treat that captures the heart of autumn. Picture a dessert that warms your kitchen with the rich, inviting aromas of cinnamon and nutmeg while being joyfully easy to whip up. This recipe brings together the cozy flavors of pumpkin and spices in a bar format, making it perfect for gatherings, potlucks, or a quiet evening with family. It’s one of those cherished recipes that feels like a hug in dessert form, and I can’t wait to share it with you!
Why You’ll Love This Dish
These pumpkin bars are not just delicious; they encapsulate everything we adore about fall. With each bite, you’ll enjoy the light, moist texture paired with the irresistible creaminess of the frosting. It’s a dish that’s quick to prepare and even easier to share, making it an ideal choice for everything from a cozy family dessert to entertaining friends. Plus, the combination of granulated and brown sugar gives the bars a depth of flavor that feels like homemade comfort.
"I made these for a family gathering, and they were gone in minutes! Everyone loved the layers of pumpkin, spice, and that cream cheese frosting—it was a fantastic hit!"
Preparing Old-Fashioned Pumpkin Bars with Cream Cheese Frosting
This recipe comes together seamlessly, making it perfect for bakers of all skill levels. You’ll start by preheating your oven and preparing your baking pan. The mixing process is straightforward: whisk together dry ingredients, then blend your sugars and oils before incorporating the pumpkin and wet elements. A few easy steps later, you’ll have that lovely batter ready to bake. Once cooled, you can top the bars with a rich cream cheese frosting, transforming them into a show-stopping dessert!
What You’ll Need
Gather these ingredients before you start:
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Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
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Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1 (15 oz) can pumpkin puree
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For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Feel free to substitute vegetable oil with applesauce for a lighter twist or replace the all-purpose flour with gluten-free flour for dietary considerations.
Directions to Follow
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well mixed.
- In another bowl, blend the granulated sugar, brown sugar, and vegetable oil until they’re nicely combined.
- Beat in the eggs, one at a time, and then stir in the vanilla extract and pumpkin puree until everything is well incorporated.
- Gradually add the dry mixture into the wet mixture. Stir just until combined—don’t overmix!
- Pour the batter into your prepared baking pan, smoothing the top for even baking.
- Bake for 35-40 minutes. Check doneness with a toothpick; it should come out clean from the center.
- Let the bars cool completely in the pan on a wire rack.
- For the frosting, beat the cream cheese and butter together until creamy.
- Gradually add powdered sugar and vanilla extract, mixing until fluffy.
- Spread the frosting evenly over the cooled bars.
- Cut into squares and enjoy!
Best Ways to Enjoy It
These pumpkin bars shine on their own, but you can elevate the experience in several ways. Serve them with a scoop of vanilla ice cream or alongside a warm cup of spiced chai for a delightful pairing. If you want to impress your guests, dust some cinnamon or even crushed nuts on top of the frosting for an extra touch.
How to Store & Freeze
To store your leftover pumpkin bars, place them in an airtight container and refrigerate. They’ll keep fresh for about a week. If you decide to freeze them, wrap each bar tightly in plastic wrap followed by aluminum foil, which helps prevent freezer burn. They’ll hold up well for up to three months—just thaw in the fridge overnight before enjoying them again!
Pro Chef Tips
- Make Ahead: You can bake the pumpkin bars a day in advance. Just store them in an airtight container at room temperature until ready to frost.
- Frosting Tip: For a smooth frosting, ensure your cream cheese and butter are at room temperature before beating them together.
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined to ensure your bars remain soft and tender.
Creative Twists
Feeling adventurous? Try adding chocolate chips to the batter for a fudgy twist or top the cream cheese frosting with crushed candy corn for a festive touch. You might also experiment with different spices like cardamom or swap out pumpkin puree for sweet potato for a unique flavor profile.
Your Questions Answered
Q: How long do these pumpkin bars take to prepare?
A: The total prep and bake time is about an hour, with around 15-20 minutes of prep and 35-40 minutes of baking.
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin puree! Just be sure to roast and puree it until smooth before measuring.
Q: Are these bars safe to eat if left out overnight?
A: It’s best to store them in the fridge after they cool, especially since they have cream cheese frosting. Otherwise, they should be eaten within a day if left out.
With this guide, you’re all set to bring a taste of nostalgia into your kitchen with these delightful Old-Fashioned Pumpkin Bars with Cream Cheese Frosting. Enjoy every moment of baking and sharing!
