If you like the cozy aroma of spiced pumpkin wafting through your kitchen as much as I do, you are going to want to make Pumpkin Bars with Cream Cheese Frosting on repeat. They are a no-fuss solution to satisfy those fall cravings and they are guaranteed to delight. Perfect for beginning and experienced bakers alike, this simple recipe delivers the best flavors of the season.
When I'm craving cozy fall vibes (which happens even in Florida), this pumpkin bar recipe is one of my favorite treats.
What I love most about it is how balanced it is.
The nutty graham cracker crust plays perfectly with the creamy texture of the pumpkin filling. Then, the cream cheese frosting brings it all together for a delicious treat with the best flavors of the season.
Give this recipe for pumpkin bars with cream cheese frosting a try, and I’ll bet these pumpkin pie bars become a cool-weather favorite for you, too.
Ingredients
Crust
- Flaked Coconut: I recommend using unsweetened coconut flakes.
- Graham Cracker Crumbs: You can buy them pre-ground or use a food processor to grind crackers into a powder.
- Chopped Walnuts: Chopped pecans are an excellent alternative, but feel free to use your favorite type of nuts.
- Butter: Use unsalted butter.
Filling
- Pumpkin Puree: Look for canned pumpkin puree, not pumpkin pie filling.
- Sweetened Condensed Milk: Don't confuse this with evaporated milk.
- Eggs: I recommend large eggs.
- Pumpkin Pie Spice: Ground cinnamon and nutmeg are good alternatives if you don't have pumpkin spice on hand.
- Salt: Kosher salt or table salt work as well.
Cream Cheese Frosting
- Cream Cheese: Use full fat.
- Butter: I recommend unsalted butter.
- Powdered Sugar: For the smoothest frosting, make sure to sift your sugar.
- Vanilla Extract: Vanilla bean paste can also be used.
- Half and Half or Whole Milk: You could use water if you prefer; the purpose is to help the frosting achieve the right consistency.
- Sea Salt: Kosher salt works.
Tips and Tricks
- For a nuttier crust, lightly toast the walnuts before mixing them into the crust ingredients.
- Allow the bars to cool completely before frosting to prevent the frosting from melting.
- If you have one, use an offset spatula to spread the frosting evenly.
- Consider cutting the bars first and then frosting each piece separately for a neater presentation.
- Store leftovers in a sealed container in the refrigerator. You can also freeze them for up to two months. (I recommend freezing them unfrosted.) Thaw in the fridge overnight to serve.
- Looking for gluten free pumpkin bars with cream cheese frosting? Just substitute gluten-free graham crackers in the crust.
Step by Step
For the full recipe for pumpkin bars, see the recipe card at the bottom of the post.
More Pumpkin Recipes
- Discover the simplicity of Bread Machine Pumpkin Bread, where the machine does the work for a moist and flavorful loaf.
- Pumpkin Flan is a decadent twist on a classic.
- Gluten Free Pumpkin Muffins are perfect for those seeking a gluten-free treat without sacrificing flavor.
- Pumpkin Waffles are a great way to start your day with the best flavors of the season.
Pumpkin Bars with Cream Cheese Frosting
If you like the cozy aroma of spiced pumpkin wafting through your kitchen as much as I do, you are going to want to make Pumpkin Bars with Cream Cheese Frosting on repeat. They are a no-fuss solution to satisfy those fall cravings and they are guaranteed to delight. Perfect for beginning and experienced bakers alike, this simple recipe delivers the best flavors of the season.
Servings: 16
Calories: 340kcal
Ingredients
Crust
- 3 ½ ounces flaked coconut
- 1 cup graham cracker crumbs
- 1 cup chopped walnuts
- 6 tablespoons unsalted butter melted
Filling
- 2 14.5 oz cans pumpkin puree
- 1 14-ounce can sweetened condensed milk
- 2 eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Cream Cheese Frosting
- 4 ounces cream cheese at room temperature
- ¼ cup unsalted butter at room temperature
- 1 ½ cups powdered sugar sifted
- 1 teaspoon vanilla extract
- ½ tablespoon half and half or whole milk
- 1 pinch sea salt
Instructions
- Preheat the oven to 375 degrees. Line a 13 x 9 baking dish with parchment paper.
- In a large bowl, combine the coconut, graham crackers, walnuts, and melted butter. Stir to combine.
- Press the mixture into the bottom of the prepared dish.
- In another bowl, mix the pumpkin, condensed milk, eggs, pumpkin pie spice and salt.
- Spoon the mixture over the coconut mixture and smooth until even.
- Bake for 30 to 35 minutes, until a toothpick comes out clean.
- Allow to cool completely before frosting.
- Frosting
- Beat the cream cheese and butter together in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed for 2 minutes.
- Add the sugar, vanilla, and half and half, and salt. Start on low, and then increase to medium, beating for a total of 3 minutes. Scrape the sides as necessary. Turn the speed up to high and beat for 1 more minute.
- Spread the frosting over the pumpkin bars and cut to serve. Alternatively, you can cut the bars and frost individually.
Nutrition
Calories: 340kcal | Carbohydrates: 34g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 170mg | Potassium: 237mg | Fiber: 2g | Sugar: 28g | Vitamin A: 4416IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 1mg
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