Pumpkin Bars With Cinnamon Frosting Recipe

Name: Pumpkin Bars With Cinnamon Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Canned Pumpkin Puree; 1 cup White Sugar; 1 whole Egg; 1 teaspoon Vanilla Extract; 1/2 cups Vegetable Oil; 2 cups All-purpose Flour; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1/2 packages Cream Cheese (8 Ounce Package); 1 stick Butter; 1 cup Powdered Sugar; 3 Tablespoons Ground Cinnamon

Servings: persons

1-1/2 cup Canned Pumpkin Puree
1 cup White Sugar
1 whole Egg
1 teaspoon Vanilla Extract
1/2 cups Vegetable Oil
2 cups All-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Salt
1/2 packages Cream Cheese (8 Ounce Package)
1 stick Butter
1 cup Powdered Sugar
3 Tablespoons Ground Cinnamon

1
Preheat the oven to 350 F.
2
Cream together pumpkin, sugar, egg, vanilla extract and oil in a large mixing bowl.
3
In another bowl sift together flour, baking powder, baking soda and salt. Slowly add the flour mixture into the first bowl with the pumpkin mixture. Stir until the the batter is thoroughly combined.
4
Pour this into a 9x9 baking pan and put it in the oven for about 30 minutes depending on your oven. When done, remove from oven and set baking dish on a cooling rack. Allow the bars to cool before frosting.
5
For the frosting:
6
In a medium sized bowl blend the cream cheese and butter together on a low speed with a mixer. Slowly add the powdered sugar and cinnamon and beat until creamy and fluffy. Frost using your preferred method. Before I frosted my bars, I cut them but you can do it however you like.

1151

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/2 cup Canned Pumpkin Puree, 1 cup White Sugar, 1 whole Egg, 1 teaspoon Vanilla Extract, and more.

Yes, Pumpkin Bars With Cinnamon Frosting falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Bars With Cinnamon Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions