Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting are perfect served as a dessert, a late night snack or just because. These lightly spiced, moist pumpkin bars are topped with a thick layer of old fashioned cream cheese frosting. Butter, eight ounce package of cream cheese and a sixteen ounce box of powdered sugar is transformed into a creamy and decadent cream cheese frosting!! Pumpkin bars are so delicious, you won’t even need a plate.

pumpkin bars
pumpkin bars

Carrot Cake with Cream Cheese Frosting

I have a confession to make, I’m not a huge fan of carrot cake but my hubby is. His favorite, all-thyme cake is carrot cake. More specifically “Mary’s Carrot Cake.” In fact, my sister Mary is famous for her carrot cake. When Mary comes to a party with her carrot cake in tow, the carrot cake fans come-a-running. Some day I’ll have to share her recipe. Until then, my hubby will just have to suffer and settle for a pumpkin bar. Poor baby!


These yummy pumpkin bars stand in just fine for carrot cake. With a thick layer of cream cheese frosting, you might not be able to tell the difference between the two. I have a thing with cream cheese frosting, I love it! Cream cheese frosting would taste good on just about anything! I can’t think of one thing that wouldn’t benefit from a thick layer of cream cheese frosting. Can you?

UP NEXT: Philadelphia Cream Cheese Cheesecake

Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars are usually made in the fall but anytime is the right time for Pumpkin Bars.
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  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 2 eggs
  • 2/3 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon each; ground ginger, nutmeg, allspice
  • 1/8 teaspoon ground cloves
  • 1/2 cup chopped walnuts
  • 1/2 stick butter, softened
  • 1 8 oz. package cream cheese, softened
  • 1 16 oz box powdered sugar
  • 1 teaspoon vanilla extract


  • In a large mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla.
  • Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, allspice and cloves. Add to creamed mixture and mix well. Stir in nuts.
  • Spread into a greased 13 x 9 x 2 inch baking dish.
  • Bake at 350º for 20 to 25 minutes or until toothpick inserted near middle comes out clean.
  • Cool in pan on wire rack
  • For Frosting: Cream together cream cheese and butter. Add powdered sugar and vanilla extract.
  • Beat until smooth. Spread on cooled bars.
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines
Hungry for more? Try this recipe for Pumpkin Spice Chocolate Chip Scones