Pumpkin Bars with Cinnamon Cream Cheese

The Story Behind the Recipe 🍂

There’s something magical about pumpkin — the aroma, the warmth, and the cozy feeling that hits you the moment you take a bite. I first made these Pumpkin Bars with Cinnamon Cream Cheese Frosting one crisp autumn afternoon. The leaves had turned gold, and the air smelled like bonfires and cinnamon.

I had a craving for something sweet, soft, and full of spice — something that made you want to curl up with a warm drink and forget the world for a moment. I dug through my pantry and found a can of pumpkin puree and a block of cream cheese, and inspiration struck.

The first batch came out golden, fluffy, and perfectly spiced. I topped it with a cream cheese frosting swirled with cinnamon — and the entire family went silent for a few minutes, savoring that first bite. Then came the happy sighs, the “more please” requests, and the inevitable debate over who would get the last square.

Since then, these pumpkin bars have become a fall favorite in our home — perfect for cozy nights, parties, or just a sweet little pick-me-up. Every bite is comfort, nostalgia, and a little slice of happiness. 💛

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What Makes This Recipe Special

These pumpkin bars aren’t just any dessert. Here’s what makes them truly special:

• 🎃 Moist & Fluffy: Perfectly tender, soft pumpkin cake that melts in your mouth.
• 🥄 Richly Spiced: Cinnamon, nutmeg, and a touch of ginger create warm, autumnal flavor.
• 🍰 Cream Cheese Frosting: Soft, sweet, and swirled with cinnamon for extra cozy vibes.
• 🕰️ Easy to Make: One-bowl pumpkin cake, simple frosting — no fuss, all comfort.
• 🌿 Perfect for Sharing: Great for potlucks, dessert tables, or just family nights.

It’s a recipe that feels like a hug — sweet, warm, and just what you need when life gets chilly.

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Ingredients – Fresh, Simple & Full of Flavor

🥣 For the Pumpkin Bars:

• 1¾ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 (15 oz) can pumpkin puree

🧁 For the Cinnamon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• Pinch of salt

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Step-by-Step Cooking Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it lightly with butter.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

Step 3: Mix Wet Ingredients

In a large bowl, combine granulated sugar, brown sugar, and oil. Whisk in eggs, pumpkin puree, and vanilla extract until smooth and well combined.

Step 4: Combine Wet and Dry

Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix — the batter should be smooth and thick.

Step 5: Bake the Bars

Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan on a wire rack.

Step 6: Make the Frosting

In a large bowl, beat the cream cheese and butter together until creamy. Add powdered sugar, vanilla, cinnamon, and a pinch of salt. Beat until smooth and fluffy.

Step 7: Frost the Bars

Once the pumpkin bars are completely cooled, spread the cinnamon cream cheese frosting evenly on top. Optional: sprinkle a little extra cinnamon or chopped nuts for decoration.

Step 8: Slice and Serve

Cut into squares and serve at room temperature. Perfect with a warm cup of coffee or spiced tea! ☕💛

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Serving Suggestions – What to Pair It With

These pumpkin bars are amazing on their own, but you can elevate them with a few simple pairings:

• ☕ Hot Coffee or Chai Tea: The spices in the bars pair beautifully with warm drinks.
• 🥛 Cold Milk: Perfect classic combination for kids or grown-ups alike.
• 🍨 Vanilla Ice Cream: Turn it into a quick pumpkin dessert sundae.
• 🍂 Holiday Tables: Perfect for Thanksgiving or autumn brunch spreads.

They’re versatile, festive, and always a crowd-pleaser.

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Customization & Variations

This recipe is flexible — here’s how you can make it your own:

• 🌰 Add Nuts: Chopped pecans or walnuts for crunch.
• 🍫 Chocolate Lovers: Fold in chocolate chips or drizzle melted chocolate on top.
• 🍯 Spice it Up: Extra cinnamon or pumpkin pie spice for deeper flavor.
• 🥥 Coconut Twist: Add shredded coconut into the batter or sprinkle on top.
• 🍎 Autumn Fruit: Fold in finely chopped apples for extra texture and sweetness.
• 🧁 Mini Version: Bake in muffin tins for pumpkin cupcakes with frosting swirl.

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Storing & Reheating

Pumpkin bars are perfect for making ahead or enjoying over several days:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps for up to 1 week — frosting stays creamy.
• Freezer: Slice into bars and freeze for up to 3 months. Thaw at room temperature before serving.

(Pro tip: Frost after thawing if you freeze unfrosted bars — frosting spreads easier and tastes fresher.)

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Nutritional Snapshot (Per Serving – Approx.)

• Calories: 320
• Protein: 4g
• Fat: 16g
• Carbohydrates: 42g
• Fiber: 2g
• Sugar: 28g
• Sodium: 180mg

These bars are indulgent but packed with pumpkin’s nutrients — beta-carotene, fiber, and cozy fall flavor! 🎃

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Reader Q&A – Common Questions

1. Can I use fresh pumpkin instead of canned?
Yes! Roast, puree, and drain excess water. One cup of pumpkin puree equals roughly 1½ cups fresh roasted pumpkin.

2. Can I make this gluten-free?
Use a 1-to-1 gluten-free flour blend. Baking powder may need adjustment — check the blend’s instructions.

3. How do I prevent the frosting from being runny?
Make sure the bars are completely cooled before frosting. Slightly chilled cream cheese also helps.

4. Can I make mini pumpkin bars?
Absolutely! Bake in a muffin tin for about 20–25 minutes.

5. Can I use butter instead of oil in the batter?
Yes! Melted butter adds richness but may make the bars slightly denser.

6. Can I make it vegan?
Use flax eggs (2 tablespoons flax + 6 tablespoons water per egg), dairy-free cream cheese, and coconut oil instead of butter.

7. How long should I bake the bars?
30–35 minutes at 350°F for a 9×13 pan. Adjust slightly if using a different size pan.

8. Can I add chocolate chips?
Yes! ½–1 cup works perfectly. Fold gently into the batter.

9. How spicy are these bars?
Mild — warm cinnamon, nutmeg, and ginger flavor. Add more spice if desired.

10. Can I make the frosting ahead?
Yes! Store in the fridge up to 3 days, then bring to room temperature before frosting.

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Final Thoughts 🍽️

These Pumpkin Bars with Cinnamon Cream Cheese Frosting are the ultimate cozy dessert. Soft, moist, spiced pumpkin cake topped with a creamy, cinnamon-kissed frosting — it’s everything autumn should taste like.

Whether you serve them for a holiday dessert, a fall brunch, or a simple midweek treat, these bars are guaranteed to make everyone smile. They’re comforting, sweet, and perfectly nostalgic — a little slice of fall in every bite. 💛

Curl up with one (or two) squares, a warm cup of tea, and enjoy the flavors of pumpkin, spice, and everything nice.

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Tried This Recipe? 💕

Did you make my Pumpkin Bars with Cinnamon Cream Cheese Frosting?

📸 Snap a picture and share it on Pinterest — tag @Granny’s Lil Kitchen so I can see your cozy creations!

Did you swirl the frosting extra thick, add chocolate chips, or sprinkle nuts on top? Whatever your twist, I’d love to see it. Leave a comment, rate the recipe, and follow for more comforting, homey desserts that make life sweeter. 🎃💛