Welcome to the ultimate guide for crafting the Best Pumpkin Cake Bars, a truly irresistible dessert that captures the essence of autumn in every bite. This isn’t just any pumpkin treat; it’s a moist, flavorful pumpkin pie spice cake generously topped with a rich, creamy homemade pumpkin pie spice cream cheese frosting. Prepare to delight your taste buds and impress your guests with this easy-to-make, crowd-pleasing recipe.
The Ultimate Autumn Delight: Easy Pumpkin Cake Bars
If you’re searching for a pumpkin cake recipe that effortlessly serves a crowd, these pumpkin cake bars are your perfect solution. Forget the fuss of a traditional pumpkin pie; this recipe offers all the beloved flavors of a spiced pumpkin dessert in a convenient, shareable bar form. It’s a fantastic alternative for holiday gatherings, fall parties, or simply a cozy evening treat. The simplicity of preparation, combined with the incredibly satisfying taste, makes this my go-to recipe when I crave that warm, spiced pumpkin goodness without the complexities of a pie.
Expert Tips for Perfect Pumpkin Cake Bars:
- **Room Temperature Ingredients are Key:** For both the cake and the frosting, it’s absolutely crucial that your butter and cream cheese are at true room temperature – soft to the touch but not melted. This allows them to cream together smoothly with the sugars, creating an emulsified, airy base that results in a wonderfully light cake texture and a silky, lump-free frosting. Planning ahead is recommended; I often place these ingredients on the counter the night before I plan to bake.
- **Craft Your Own Pumpkin Spice:** Don’t have any pumpkin pie spice on hand? No problem! You can easily make your own blend. For a quick and aromatic homemade spice mix, check out our simple Homemade Pumpkin Pie Spice recipe. This ensures you always have the perfect blend of cinnamon, nutmeg, ginger, and cloves ready for your fall baking.
- **Choosing Your Pumpkin:** Always opt for pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will alter the flavor and sweetness balance of this recipe. Pure pumpkin is just that – pure pumpkin, providing the authentic, earthy flavor and moist texture necessary for these bars.
- **Don’t Overmix the Batter:** Once you add the dry ingredients to the wet mixture, mix just until combined. Overmixing can develop the gluten in the flour, leading to a tough, dense cake. A few streaks of flour are acceptable; they’ll disappear during baking. Gently folding the ingredients ensures a tender, crumbly cake.
- **The Right Baking Pan:** A 10″x15″ jelly roll pan is ideal for these bars, ensuring they bake evenly and to the perfect thickness. Make sure to spray it thoroughly with non-stick cooking spray, especially one that contains flour, to prevent sticking and guarantee easy removal.
- **Cool Completely Before Frosting:** Patience is a virtue, especially when it comes to frosting. Ensure your pumpkin cake bars are completely cooled before applying the cream cheese frosting. If the cake is even slightly warm, the frosting will melt and slide right off, creating a messy situation. An hour of cooling time is usually sufficient, but in warmer environments, it might take a little longer.
- **Storage and Make-Ahead:** These pumpkin cake bars store beautifully. Once frosted, cover them tightly and refrigerate for up to 3-4 days. They actually taste even better the next day as the flavors meld together. You can also freeze unfrosted cake bars for up to 3 months, tightly wrapped. Thaw them overnight in the refrigerator before frosting and serving.
How to Make the Best Pumpkin Cake Bars
Creating these delightful pumpkin cake bars is a straightforward process, divided into making the moist cake and whipping up the heavenly cream cheese frosting. Follow these detailed steps for a perfect autumnal treat.
Preparing the Cake Bars:
Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Prepare a 10″x15″ jelly roll pan by spraying it generously with non-stick cooking spray. I find that a spray with flour already incorporated works wonders for easy release. Set the prepared pan aside.
Cream Wet Ingredients: In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, and light brown sugar. Beat these together on medium speed until the mixture becomes light, fluffy, and pale in color. This process typically takes about 2-3 minutes and is crucial for a tender cake.
Add Pumpkin & Eggs: To the creamed butter and sugar mixture, add the pure pumpkin puree, large eggs, and vanilla extract. Continue to beat on medium speed until all ingredients are thoroughly combined and the mixture is smooth and uniform. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and pumpkin pie spice. Whisking ensures these dry ingredients are evenly distributed, which is important for the cake’s rise and flavor.
Incorporate Dry into Wet: Gradually add the whisked flour mixture to the wet pumpkin mixture. Do this in two additions, gently folding with a spatula or mixing on very low speed. The key here is to mix just until everything is combined and no dry flour streaks remain. Overmixing will result in a tough cake.
Spread and Bake: Pour the luscious pumpkin cake batter into your prepared baking pan. Use an offset spatula or the back of a spoon to spread the batter evenly across the entire pan. Bake for approximately 22-25 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
Cooling Time: Once baked, remove the pan from the oven and allow the cake to cool completely on a wire rack for at least one hour. This step is essential before frosting to prevent any melting.
Crafting the Cream Cheese Frosting:
Beat Cream Cheese & Butter: In a medium mixing bowl, beat the softened cream cheese and softened salted butter together with an electric mixer until the mixture is light, smooth, and fluffy. This should take about 2-3 minutes. Ensure there are no lumps of cream cheese.
Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated and smooth after each addition. This prevents a cloud of sugar from engulfing your kitchen!
Flavor and Finish: Finally, add the vanilla extract and ground cinnamon to the frosting. Beat on medium-high speed for another 1-2 minutes until the frosting is incredibly smooth, creamy, and wonderfully fluffy. This step incorporates air, giving your frosting a delightful texture.
Assembling and Serving:
Frost the Bars: Once the cake bars are completely cooled, spread the rich cream cheese frosting evenly over the entire surface of the cake. Use an offset spatula for a smooth finish or create charming swirls.
Slice and Serve: Slice the frosted cake into 15 generous squares. For a clean cut, use a sharp knife wiped clean between each slice. Serve immediately and watch them disappear!
Variations and Serving Suggestions:
These pumpkin cake bars are fantastic as is, but feel free to get creative! Stir in 1/2 cup of chopped pecans or walnuts into the batter for an added crunch, or sprinkle a handful of mini chocolate chips for a delightful twist. For an extra touch of elegance, dust the frosted bars with a little extra ground cinnamon or nutmeg just before serving. They pair wonderfully with a hot cup of coffee, a glass of milk, or even a scoop of vanilla bean ice cream for a more decadent dessert experience.
Frequently Asked Questions:
- Can I use a different size pan? A 9×13-inch pan can be used, but the baking time will increase, and the bars will be thicker. Keep an eye on them and test for doneness with a toothpick.
- Can I make these gluten-free? While not tested with this specific recipe, a 1:1 gluten-free all-purpose flour blend could potentially work. Ensure your blend contains xanthan gum.
- How long do these last? Stored in an airtight container in the refrigerator, these bars will stay fresh and delicious for 3-4 days.
- Can I freeze pumpkin cake bars? Yes! Unfrosted bars can be wrapped tightly in plastic wrap and then foil, and frozen for up to 3 months. Thaw in the refrigerator before frosting and serving. Frosted bars can also be frozen, but the frosting’s texture might change slightly upon thawing.
Craving More Pumpkin Recipes?
The delightful flavors of pumpkin are perfect for so many dishes! If you’ve loved these Pumpkin Cake Bars, explore these other fantastic pumpkin-inspired recipes:
- Pumpkin Honey Bun Cake
- 40 Best Pumpkin Recipes
- Pumpkin Pie Bars
- Frosted Pumpkin Oatmeal Cookies
- Pumpkin Earthquake Cake
- Pumpkin Bread with Brown Sugar Glaze
- Pumpkin Crinkle Cookies
- Pumpkin Streusel Bars
- Mini Pumpkin Bundt Cakes
- Pumpkin Poke Cake
Pumpkin Cake Bars
The Best Pumpkin Cake Bars recipe features a homemade pumpkin pie spice cake generously topped with a rich and creamy homemade pumpkin pie spice cream cheese frosting – an autumnal dessert sensation!
3 Reviews
Pin Recipe
Ingredients
For the Bars:
For the Frosting:
Instructions
To make the bars:
- Preheat oven to 350°F (175°C). Spray a 10″x15″ jelly roll pan with non-stick cooking spray and set aside. (A spray with flour works best!)
- In a large bowl or the bowl of a stand mixer, add the softened butter, granulated sugar, and brown sugar. Beat with an electric hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
- Add in the eggs, pure pumpkin, and vanilla extract. Beat again until everything is well combined and smooth, scraping down the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and pumpkin pie spice until evenly combined.
- Gradually add the flour mixture to the wet pumpkin mixture.
- Gently fold the dry ingredients into the wet until just combined and no flour streaks are left. Be careful not to overmix.
- Spread the batter evenly into the prepared baking pan. Bake for about 22-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack for at least an hour.
To make the frosting:
- In a medium bowl, beat the softened cream cheese and softened butter together until fluffy and smooth (about 2-3 minutes).
- Gradually add the powdered sugar, one cup at a time, beating on low speed until fully combined and smooth after each addition.
- Stir in the vanilla extract and ground cinnamon. Beat on medium-high speed until the frosting is light, airy, and smooth. Spread the frosting evenly over the completely cooled pumpkin cake bars.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Did you make this recipe?
Share it on Instagram @thecountrycook and mention us #thecountrycook!