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Pumpkin bars with frosting, hands holding bar on spatula.
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5 from 5 votes

Pumpkin Bars with Cream Cheese Frosting

Pumpkin spice, tender texture, easy make-ahead option...these Pumpkin Bars with Cream Cheese Frosting really check all of the boxes. They make a great snack, dessert, or holiday treat to share with a crowd!
Prep Time10 minutes
Cook Time22 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Servings: 20
Calories: 131kcal
Author: Amy Palanjian

Equipment

Ingredients

  • 14.5 ounces pumpkin puree (from 1 can or homemade)
  • ½ cup plain whole milk yogurt
  • ½ cup unsalted butter (melted and slightly cooled)
  • 2 eggs (lightly beaten)
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Cream Cheese Frosting
US Customary - Metric

Instructions

  • Preheat the oven to 375 degrees F and line a 9x13-inch metal baking pan with parchment paper. (If you use a glass or ceramic pan, the baking time will be longer.)
  • Stir together the pumpkin puree, yogurt, melted butter, egg, and vanilla in a large bowl.
  • Stir in the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
  • Pour batter into the prepared pan. Bake for 22-24 minutes or until a cake tester inserted into the center comes out clean.
  • Let the cake cool in the pan for 5 minutes. Then use the parchment paper to lift the cake out of the pan onto a wire rack to cool completely. (Be quick when lifting to avoid the center cracking.)
  • Frost with Cream Cheese Frosting, slice, and serve.

Notes

  • Store in an airtight container in the fridge for up to 5 days. You can also make the bars up to 24 hours before you plan to serve them and once cool, store in an airtight container at room temperature before frosting.
  • Be sure to use fresh, active baking soda. This is key to making sure that the bars bake through in the center.
  • Gluten-free: Use all-purpose gluten-free flour.
  • Egg-free: Increase the baking soda to 1 teaspoon, omit the eggs, and add 1/4 cup milk.
  • Dairy-free: Use avocado or melted coconut oil in place of the butter. Use dairy-free yogurt or additional pumpkin in place of the yogurt.
  • Add chocolate chips to the batter if desired.

Nutrition

Calories: 131kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 166mg | Potassium: 75mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3371IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg