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Perfect Cinnamon Sugar Pumpkin Bars with Easy Cream Cheese Frosting

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These soft, cake-like pumpkin bars feature a crackly cinnamon sugar crust and a tangy cream cheese frosting. They are simple enough for a weekday craving but impressive enough for a holiday table.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 ½ cups granulated sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon (Ceylon if available)
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, whisk together the wet ingredients: sugar, pumpkin puree, oil, eggs, and vanilla extract until smooth and well combined.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and spread evenly.
  6. In a small bowl, stir together the cinnamon sugar topping: 2 tablespoons sugar and 1 teaspoon cinnamon. Sprinkle evenly over the batter.
  7. Bake for 22-26 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the bars cool in the pan for 10 minutes, then lift them out onto a cooling rack using the parchment overhang. Cool completely, about 1 hour.
  9. While the bars cool, make the cream cheese frosting: In a medium bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract and beat again.
  10. Gradually add the powdered sugar, one half cup at a time, beating on low speed. Once all sugar is incorporated, beat on medium-high for 1-2 minutes until light and fluffy. Add milk one tablespoon at a time if needed for spreading consistency.
  11. Spread the frosting evenly over the completely cooled bars.
  12. For clean slices, refrigerate the frosted bars for 20-30 minutes before cutting. Use a sharp knife and wipe clean between cuts.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. Let cream cheese sit out for at least 30 minutes before making frosting. Cool bars completely before frosting to prevent melting. For clean slices, chill frosted bars for 20-30 minutes before cutting.

Nutrition

Keywords: pumpkin bars, cinnamon sugar, cream cheese frosting, fall dessert, pumpkin dessert, easy pumpkin bars

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