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Biscuits, Cookies & Traybakes

Pumpkin Bars with Cream Cheese Frosting

Jump to Recipe

Incredibly moist and lightly spiced cake smothered in smooth cream cheese frosting. These Pumpkin Bars with Cream Cheese Frosting are absolutely delicious. 

What does pumpkin cake taste like?

If you haven’t tried pumpkin cake before, imagine carrot cake but slightly different.

I realise that isn’t helpful but this recipe has the familiar flavourings of cinnamon and the moistness of carrot cake, but the pumpkin provides something slightly different.

Don’t get put off by thinking vegetables shouldn’t be in cakes – carrot cake proves this is not the case!

Tweaking a friend’s recipe

I hadn’t tried pumpkin in baking until an American friend I used to work with brought in pumpkin bars for Thanksgiving.

I’d never had anything like them. They had such a unique taste and of course because it’s an American recipe they had a lovely cinnamon flavour.

Becky was kind enough to give me the recipe so I could make them myself. Over the years I have made small changes to the recipe to hopefully make these Pumpkin Bars with Cream Cheese Frosting even tastier. 

These hands down Mr Curly’s favourite thing I have ever baked.  He loves carrot cake but he really loves these Pumpkin Bars with Cream Cheese Frosting and would like me to make them more than the once a year I do.

Are you a pumpkin spice fan?

Pumpkin cake is an essential flavour of autumn (fall). As soon as summer draws to a close people are craving pumpkin spice flavoured treats.

These Pumpkin Cake Bars are simply flavoured with cinnamon, but you can definitely add more flavours to make them pumpkin spiced.

Pumpkin spice is usually a mix of cinnamon, ginner, nutmeg and sometimes all spice. To incorporate these flavours I would reduce the cinnamon to 1½ tsp and then add ¼ tsp each of ground ginger, nutmeg and all spice.

If you are in the US you can probably buy ready made pumpkin spice so you could just add 2 tsp of this to the recipe.

If you are a pumpkin spice fan, make sure you check out my Spiced Pumpkin Layer Cake with Cream Cheese Frosting.

What kind of pumpkin do you use?

When I’ve mentioned the Pumpkin Bars with Cream Cheese Frosting before people automatically assume I spend hours preparing the pumpkin from scratch. But the recipe uses pumpkin puree from a tin so it really couldn’t be easier.

Libby’s pumpkin puree was recommended to me to be the best to use because it is what American’s use. You can’t get it in every shop so you might have to look around for it.

Most supermarkets seem to stock it now. Sometimes Aldi have it but it is more of a seasonal item for them so stock it up if you see it. Also make sure you look in the world food aisles as it is often in the American food section. 

A lot of people go crazy for it at the start of Autumn so what I like to do is stock up with a few cans and keep them in the cupboard ready for Autumn. It keeps for over a year so I like to be prepared!

Can you make your own pumpkin puree?

Yes you can.  However, when I have made my own in the past it has been wetter than the shop  bought puree.

I would recommend draining the pumpkin thoroughly in a sieve before adding it to your cake mix. This will help to remove as much of the excess moisture as possible. 

If you want to make your own, I recommend trying Jo’s Kitchen Larder’s recipe.

don’t over bake these Pumpkin bars  

These Pumpkin Bars have a moist sponge and therefore are easy to over bake. 

When you are testing to see if the sponge is cooked, you want the cocktail stick to come out mostly clean – a few crumbs is ok. 

The sponge does look quite damp on the top and it would be easy to think it isn’t quite baked. Don’t worry this is normal. 

Check the cake after 30 minutes and keep checking every few minutes until it is baked. It shouldn’t take more then 38 minutes. I think this is the best way to make sure you don’t over bake it. 

How to get really smooth cream cheese frosting

My number one tip for cream cheese frosting is to make sure you have really soft butter. 

I like to get it out of the fridge a good few hours before I want to make the frosting so it is nice and soft. Firm butter is much harder to combine into the frosting and you are more likely to end up with little lumps of butter. 

I also like to beat the butter by itself until it is smooth before adding the cream cheese and icing sugar. This helps make it easier for it all to combine. 

How long do these Pumpkin Bars keep for?

Like carrot cake, Pumpkin Bars with Cream Cheese Frosting keep really well because of their moist sponge. The sponge is oil based which helps it stay moist for longer. 

Keep these bars in an airtight container in the fridge for up to 4-5 days. I always recommend keeping any cakes with cream cheese icing in the fridge. 

How many pumpkin bars does this recipe make?

That really does depend how big you want to cut them! 

I like to cut them into 18 rectangles. However if you would prefer them to be in squares you can obviously do this. 

You could also cut the bars larger if you wanted, but I do think 18 is the prefect size for these. 

Other cakes you might like

  • Carrot Cake with Cream Cheese Frosting
  • Carrot Cake Sandwich Cookies 
  • Gluten Free Carrot Sheet Cake
  • Blackberry Crumble Loaf Cake 
  • Apple Traybake with Yogurt Sponge

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5 from 13 votes
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Pumpkin Bars with Cream Cheese Frosting

Incredibly moist and lightly spiced cake smothered in smooth cream cheese frosting. These Pumpkin Bars with Cream Cheese Frosting are absolutely delicious. 

Course Cake
Cuisine American
Keyword Cream Cheese, Frosting, Pumpkin, Cake
Prep Time 20 minutes
Cook Time 35 minutes
Servings 18
Calories 164 kcal

Ingredients

For the cake

  • 410 g caster sugar
  • 250 ml sunflower oil
  • 320 g plain flour
  • 425 g pumpkin puree (one tin)
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp cinnamon (rounded)
  • 4 eggs

For the frosting

  • 35 g unsalted butter (softened)
  • 225 g icing sugar
  • 100 g cream cheese full fat
  • ½ tsp vanilla extract

Instructions

  1. Preheat the oven to 150ºC (fan assisted or 170ºC) and line a tray bake tin with baking parchment

  2. Mix all of the ingredients together thoroughly and pour into the tin. Use a spatula to spread the mix is level and right to the corners

  3. Bake in the oven for 30-35 minutes. Test with a cocktail stick, when it comes out nearly clean the cake is ready

  4. When the cake is completely cool, make the frosting

  5. Mix all of the frosting ingredients together and spread evenly across the cake. Cut into equal sized bars 

Recipe Notes

My cake took 36 minutes to cook. Check yours after 30 minutes to see if it is cooked. You don’t want the cocktail stick to come out completely clean, a few sticky crumbs are fine because this is quite a moist cake. 

Nutritional information is given as a guide only.

Nutrition Facts
Pumpkin Bars with Cream Cheese Frosting
Amount Per Serving
Calories 164 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 36mg12%
Sodium 84mg4%
Potassium 84mg2%
Carbohydrates 33g11%
Sugar 22g24%
Protein 2g4%
Vitamin A 60IU1%
Calcium 35mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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24 Comments

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Reader Interactions

Comments

  1. Kat (The Baking Explorer) says

    November 5, 2017 at 9:38 pm

    They look so moist and delicious, I adore baking with pumpkin and I’m so glad you can get the puree easily now in the UK! Thanks for linking up to #TreatPetite

    Reply
    • Cat says

      November 6, 2017 at 9:15 pm

      In the last few years it has become far easier to find the tinned puree which does mean I stock up so I can make pumpkin cakes throughout the year!x

      Reply
  2. Mandy says

    October 30, 2018 at 3:02 pm

    5 stars
    Yum, I love pumpkin cake and your recipe with the frosting sounds perfect – definitely a must try.

    Reply
  3. Choclette says

    October 31, 2018 at 11:10 am

    5 stars
    Your pumpkin bars look delicious. I assumed it was gingerbread when I first looked. That would have been good too, but pumpkin is definitely the veg of the moment.

    Reply
  4. Anna says

    November 2, 2018 at 8:48 am

    5 stars
    Love anything pumpkin at this time of the year! These bars look so tasty, not to mention that heavenly cream cheese frosting on top! I can almost taste it!

    Reply
  5. Corina Blum says

    November 2, 2018 at 12:42 pm

    5 stars
    It looks delicious! I think pumpkin puree is great in cakes but that’s probably mainly because I just love the spices it goes with!

    Reply
    • Curly says

      November 5, 2018 at 10:29 am

      Oh yes, the spices make it!

      Reply
  6. Angela Roberts says

    November 3, 2018 at 1:25 am

    5 stars
    The frosting looks so delicious and I’ll bet just brings this cake to perfection.

    Reply
    • Curly says

      November 5, 2018 at 10:29 am

      Thanks 🙂

      Reply
  7. Jenny Walters says

    November 3, 2018 at 11:57 am

    5 stars
    What a fabulous looking bake Cat! The icing looks absolutely incredible. I love the sound of your cake, moist pumpkin crumb with cinnamon. As far as I’m Concerned cinnamon makes the whole of the colder months bearable! I love it in a cake and I love it even more with cream cheese icing! Thanks for sharing it on #Baking Crumbs

    Reply
    • Curly says

      November 5, 2018 at 10:30 am

      Thanks Jenny 🙂 Ooh cinnamon is just delicious isn’t it!

      Reply
  8. Lucy Parissi says

    November 3, 2018 at 2:10 pm

    5 stars
    The texture of this cake looks fantastic and using cinnamon instead of pumpkin spice makes a pleasant change.

    Reply
    • Curly says

      November 5, 2018 at 10:31 am

      Thanks Lucy.

      Reply
  9. Nickki/something sweet something savoury says

    November 3, 2018 at 3:23 pm

    5 stars
    I’m a huge pumpkin fan and it’s perfect for baking! This cake looks absolutely delicious – I would prefer this to carrot cake any day of the week!

    Reply
    • Curly says

      November 5, 2018 at 10:31 am

      It’s so delicious and makes cakes so moist doesn’t it!

      Reply
  10. esha says

    November 3, 2018 at 6:29 pm

    5 stars
    Im obsessed with pumpkins this time around. The cake looks super moist and delicious. And with that icing, I can almost taste it. So tempting and mouthwatering.

    Reply
    • Curly says

      November 5, 2018 at 10:31 am

      Thank you 🙂

      Reply
  11. Jo Allison / Jo's Kitchen Larder says

    November 4, 2018 at 7:44 pm

    5 stars
    This bake is right up my street Cat! 🙂 Every year I get slightly obsessed with pumpkin and use it as a star ingredient in all sorts of bakes! Your delicious pumpkin cake bars sound divine and would definitely be a huge hit in our house. Love the fact that you finished them off with some cream cheese frosting – my favourite! Thank you for sharing with #BakingCrumbs 🙂 x

    Reply
    • Curly says

      November 5, 2018 at 10:32 am

      Your pumpkin recipes have been so delicious this year. Cream cheese frosting is a must! x

      Reply
  12. Eb Gargano | Easy Peasy Foodie says

    November 5, 2018 at 8:24 pm

    5 stars
    Oh wow – these cake bars look amazing. I love all the flavours you’ve got going on in the cake mixture – it really captures the essence of autumn! Eb x

    Reply
  13. Anca says

    November 7, 2018 at 7:22 pm

    It looks very moist and it must be delicious too.

    Reply
    • Curly says

      November 8, 2018 at 10:57 am

      Thanks 🙂

      Reply
  14. Monika Dabrowski says

    November 2, 2019 at 8:54 am

    5 stars
    This is so my kind of cake! I love everything about it – the pumpkin, the icing, the fact it’s moist. Great recipe!

    Reply
    • Curly says

      November 3, 2019 at 8:42 pm

      Thanks Monika, it’s one of my favourites!

      Reply
5 from 13 votes (1 rating without comment)

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Hi, I'm Cat aka Curly. I'm a home cook that likes nothing better than a day in the kitchen baking and cooking. Whether its sweet or savoury, in my mind food is always the answer. Meet Curly

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