Pumpkin Spice Bars with Cream Cheese Icing

Today, we’re sharing one of our favorite fall recipes, Pumpkin Spice Bars with Cream Cheese Icing! 

Baking for a Family of Picky Eaters

As I’ve shared many times before I’m a picky eater. I come from a family of picky eaters too.  Just for the record they’re all on my Dad’s side.

Go figure. 

A few years ago, my parents were hosting my Dad’s family for a fun weekend and my Mom asked if I would bring these pumpkin spice bars.

Now normally I wouldn’t hesitate to bring these to any event. Not even for a second. This recipe has been well received throughout the years.

But no one has ever made anything like this for my dad’s family.  We don’t even have pumpkin pie at Thanksgiving on his side of the family.

I know. It’s all but scandalous.

Ultimately, I brought these Pumpkin Spice Bars with Cream Cheese Icing to the family dinner and to my surprise I came home with an empty tray.

Every single pumpkin spice bar had been eaten. One of my aunts even asked me for the recipe which felt like a huge compliment.

These bars are really moist and can be easily transported for fall picnics, parties or Sunday Suppers. 

Here’s a look at how to make these picky eater approved Pumpkin Spice Bars with Cream Cheese Icing*…

*this recipe was adapted from a vintage Betty Crocker Cookbook 

Pumpkin Spice Bars with Cream Cheese Icing Recipe:

• 4 Eggs
• 2 cups Granulated Sugar
• 1 cup Vegetable Oil
• 1 15 oz Can of Pumpkin (not pumpkin pie mix)
• 2 cup All Purpose Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 2 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg or Ginger
• 1/4 tsp Ground Cloves
• Walnuts or Pecans, if desired

Pumpkin Spice Bars with Cream Cheese Icing Steps:

Begin by preheating the oven to 350 degrees and spray a 15 x 10 x 1 inch pan with cooking spray.

Using a large bowl, combine 4 eggs, 2 cups granulated sugar, 1 cup vegetable oil, and 1 can (15 oz) of pumpkin (not pumpkin pie mix).

Beat with whisk until smooth or use a whisk attachment on your stand mixer and beat on low.

In a separate bowl, whisk together 2 cups of all purpose flour, 2 teaspoons of baking powder, 1 teaspoon baking soda and ½ teaspoon salt.

Next add 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg or ginger, and ¼ teaspoon ground cloves. 

Finally, combine wet and dry ingredients together in large bowl. Beat with whisk until smooth.

I usually add ½ cup dry ingredients mix at a time on low speed until the dry ingredients are fully incorporated with the wet ingredients.

Spread in prepared pan.

Pumpkin Spice Bars Easy Baking Tips: 

Place in the oven and bake at 350 degrees for 25-30 minutes or until toothpick comes out clean and pumpkin spice bars spring back when touched lightly in center.

The oven and pumpkin spice bars will be hot, so remember to use caution, care, and oven safety awareness when checking for readiness.

After removing pumpkin spice bars from the oven, allow to cool completely approximately 2 hours.

Cream Cheese Icing Recipe:

• 1 (8 oz) Package of Cream Cheese, softened
• ¼ cup butter or margarine
• 2-3 tbs Milk
• 1 tsp Vanilla
• 3 cups of Powdered Sugar

Cream Cheese Icing Steps:

Gather ingredients to make cream cheese frosting. 

Combine cream cheese, butter, milk and vanilla. Beat with electric mixer until smooth.

Gradually beat in powdered sugar ½ cup at a time on low speed until smooth and spreadable.

Spread cream cheese frosting over pumpkin bars once the bars are completely cooled.

Sprinkle with walnuts or pecan if desired. Store covered in the refrigerator. This recipe will yield approximately 48 bars.

I hope you enjoy this taste of fall. I look forward to making this Pumpkin Spice Bars with Cream Cheese Icing recipe every year and I know you will too. 

Before you go, be sure to check out these recipes:

• Salted Caramel Pumpkin Pie Gooey Bars
• Salted Caramel Mini Pumpkin Bundt Cakes
• Spice Cake Donuts with Cream Cheese Frosting
• Weight Watchers Pumpkin Spice Muffins

Until next time, I’ll see you on Instagram, Facebook and Pinterest.

Many blessings,

CoCo