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    Brownies & Bars

    Home > Recipes > Desserts > Brownies & Bars > Pumpkin Bars

    Pumpkin Bars

    By Maike | Published: August 17, 2020 | Modified: August 18, 2020

    This post may contain affiliate links. Please read my disclosure policy.

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    This tender and incredibly moist Pumpkin Bar recipe is gently spiced with the best fall flavors: pumpkin, cinnamon, cloves, nutmeg, and dried cherries. Topped with a thin layer of cream cheese frosting, it's the perfect fall dessert. #cheerfulcook #withcreamcheesefrosting #recipe #pumpkin #fallfavorites #falldessert via @cheerfulcookThis tender and incredibly moist Pumpkin Bar recipe is gently spiced with the best fall flavors: pumpkin, cinnamon, cloves, nutmeg, and dried cherries. Topped with a thin layer of cream cheese frosting, it's the perfect fall dessert. #cheerfulcook #withcreamcheesefrosting #recipe #pumpkin #fallfavorites #falldessert via @cheerfulcook

    This tender and incredibly moist Pumpkin Bar recipe is gently spiced with the best fall flavors: pumpkin, cinnamon, cloves, nutmeg, and dried cherries.

    Finished with a thin layer of cream cheese frosting, these dessert bars are the perfect fall and winter dessert.

    a forkful of pumpkin sheet cake

    If you love tender and moist cake-like treats like our Banana Nut Bread or Easy Zucchini Bread, this pumpkin dessert is for you.

    While you can use fresh pumpkin, I generally opt for canned pumpkin puree. This one has been my go-to brand for years.

    Table of Contents show
    1 Why This Recipe Works
    2 Ingredients
    3 How To Make Pumpkin Bars
    4 Recipe Notes
    5 Leftovers
    6 If You Like This Dessert Recipe, Try These!
    7 Pumpkin Bars

    Why This Recipe Works

    EASY - The recipe doesn't have too many complicated steps, so it's not too hard to follow. All you need to do is mix the ingredients together, bake it in the oven, and then add the frosting on top.

    DELICIOUS - The pumpkin flavor mixed with the spices like cinnamon and nutmeg make for a really yummy and unique taste. Plus, the cream cheese frosting is sweet and tangy, which complements the pumpkin flavor really well.

    SHARABLE - This recipe makes a whole tray of pumpkin bars, so you can share it with your friends and family. It's a great dessert to bring to a party or potluck, and it's also a good way to use up any leftover canned pumpkin you might have.

    Ingredients

    Ingredients needed to make the Yummiest Pumpkin Bars

    FLOUR - All-purpose flour is perfect.

    SUGAR - Use granulated white sugar.

    SPICES - Ground cinnamon, nutmeg, ground cloves, and a dash of salt create a beautiful spice mix perfect for this dessert.

    LEAVENING AGENTS - We'll use baking powder and baking soda for this recipe. This creates the perfect balanced light and airy texture.

    PUMPKIN PUREE - You can use canned pumpkin puree; make sure you are not using pumpkin pie filling. If you're feeling ambitious, you can, of course, also make your own pumpkin puree.

    EGGS - Help to bind and create a velvety texture.

    VEGETABLE OIL - Using vegetable oil helps us to make a very moist cake.

    DRIED CHERRIES - These work wonderfully with the spice mix.

    VANILLA EXTRACT - Vanilla extract is one of these magical ingredients that help other ingredients shine.

    CREAM CHEESE - Make sure to soften the cream cheese. It's best to take it out of the fridge before you start baking. But you can also soften it in the microwave. Most microwaves have a "soften cream cheese setting."

    POWDERED SUGAR - Powdered sugar is ultra-fine, pulverized sugar. It's perfect for frosting because it dissolves without using any heat.

    BUTTER - Use unsalted, softened butter.

    LEMON ZEST - This adds a bit of delicious tanginess.

    How To Make Pumpkin Bars

    Step 3 and Step 4: Combine butter, cream cheese, lemon zest, and powdered sugar and mix until creamy
    1. BATTER - Beat eggs, vanilla extract, and sugar until creamy. Add oil and pumpkin puree and continue to beat until smooth. Add dry ingredients and spices and continue to beat until the batter is smooth. Fold in the flour-dusted cherries.
    2. BAKE - Pour the batter into the baking pan. Bake for 25 minutes.
    3. FROSTING - Combine softened butter, softened cream cheese, lemon zest, and powdered sugar in a large bowl. Beat until the frosting is thick and creamy.
    📌 Click To Save This Pumpkin Bar Recipe
    Taking a slice of freshly baked pumpkin bars from a baking sheet

    Recipe Notes

    Let's talk cream cheese frosting! Whenever I make this recipe, I halve the amount of frosting because some people in our family like pumpkin bars with cream cheese frosting, and others prefer it without frosting.

    I'm in the ladder group. While I love a good cream cheese frosting, for this recipe, I think the flavors unfold even more if you skip it, but you can't go wrong. Either way, it's delicious.

    But if you can find any or don't have them in your pantry, try making this dessert with raisins or cranberries! You can even toss a few pecan or walnuts in for an extra bit of crunch.

    a slice of freshly baked pumpkin sheet cake on a white plate

    DRIED CHERRIES - If you've been following the blog for a while, you know I love cherries in desserts. It might be my German upbringing, but we had so many desserts with cherries, such as the German Cherry Crumble or the Cherry Pound Cake. Although for these recipes, I used fresh cherries.

    But for this pumpkin dessert, I used dried cherries. I think the sweet and tart flavors of the cherries go exceedingly well with the other flavors in this recipe.

    DECORATE - Are you ready for Halloween? Try adding some of these cute sprinkles on top of the cream cheese frosting.

    Leftovers

    STORE - Make sure to put them in an airtight container and store them in the refrigerator. They will last for up to 3-4 days.

    TOPPING - Turn your morning breakfast into an extra special treat. You can crumble up the leftover bars and use them as a topping on your morning oatmeal or yogurt. It's a great way to add some extra flavor and texture to your breakfast.

    FREEZE - If you don't think you'll be able to eat the leftover bars in time, you can freeze them for later. Just wrap the slices tightly in plastic wrap and store them in the freezer for up to 2-3 months.

    When you're ready to eat them, thaw them out in the refrigerator overnight.

    TIP - Don't try to thaw the Pumpkin Bars at room temperature or in the microwave, as this can cause the frosting to become watery.

    If You Like This Dessert Recipe, Try These!

    STREUSELKUCHEN - German Crumb Cake

    GERMAN CHEESECAKE - traditional German-style cheesecake

    WHITE CHOCOLATE CRANBERRY BARS - perfect as an anytime sweet treat!

    BREAD PUDDING - baked in a delicious custard and topped with a gooey caramel sauce!

    BANANA NUT BREAD - incredibly moist banana bread

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    Pumpkin Bars

    These super moist pumpkin bars taste like cake! Topped with a delicious classic cream cheese frosting. Fall perfection.
    Servings: 24
    a forkful of a piece of freshly baked pumpkin bars
    PREP TIME: 15 minutes minutes
    COOK TIME: 25 minutes minutes
    TOTAL TIME: 40 minutes minutes
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    Ingredients

    Batter

    • 4 large eggs
    • 2 teaspoon vanilla extract
    • 2 cups sugar
    • ¾ cup vegetable oil
    • 1 (15-oz) can pumpkin puree
    • 2 cups flour all purpose
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 tablespoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground cloves
    • 1 cup dried cherries

    Cream Cheese Frosting

    • 8 ounces cream cheese softened
    • ½ cup butter unsalted, room temperature
    • 1 cup powdered sugar
    • 1 tablespoon lemon zest

    Instructions

    Prep

    • Preheat the oven to 350° Fahrenheit. Grease a 15x10x1 inch baking sheet with baking spray.
    • Sprinkle one tablespoon of flour over the dried cherries and shake off any excess. Set aside.

    Batter

    • Beat eggs, vanilla extract, and sugar until creamy. Add oil and pumpkin puree and continue to beat until smooth.
    • Add the dry ingredients and spices and beat until the batter is smooth. Fold the cherries into the batter.
    • Pour the batter into the baking pan. Bake for 25 minutes. Use a wooden toothpick to check for doneness. Cool in pan.

    Frosting

    • Beat softened cream cheese, butter, powdered sugar, and lemon zest until creamy. Spread a layer of cream cheese frosting on top of the cooled cake.
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    Nutrition
    Calories: 277kcal | Carbohydrates: 34g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 220mg | Potassium: 69mg | Fiber: 1g | Sugar: 25g | Vitamin A: 476IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
    Author: Maike
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    Maike
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    Hi There, I’m Maike!
    A German girl turned American sharing hundreds of easy, homemade comfort food recipes perfect for everyday cooking.

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    August 18, 2020
    Hi, friends. My name is Maike. Nice to meet you. I am the blogger behind the Cheerful Cook. A Comfort Food blog where we celebrate easy German American recipes all year long
    About the AuthorMaike
    Hi There, I’m Maike! A German girl turned American sharing hundreds of easy, homemade comfort food recipes perfect for everyday cooking.
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    Hi, friends. My name is Maike. Nice to meet you. I am the blogger behind the Cheerful Cook. A Comfort Food blog where we celebrate easy German American recipes all year long

    Hi there, I’m Maike!

    A German girl turned American who loves to share my favorite comfort food recipes. Browse through hundreds of easy, homemade recipes perfect for everyday cooking. LEARN MORE… 

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