Pumpkin Cake Bars with Cream Cheese Frosting

Recipe by King Arthur Test Kitchen
99 Reviews 4.7 out of 5 stars

These pumpkin cake bars are moist and delicious, similar to carrot cake but with a fall flavor. The silky cream cheese frosting adds a layer of creamy richness without making the cake bars overly sweet. For extra nutty flavor, be sure to use toasted walnuts in both the cake bars and on top for garnish. See "tips," below for details on our Test Kitchen's preferred way to toast nuts. (Trust us — it's worth the extra step to bring out the nutty essence of the walnuts.)

Prep
20 mins
Bake
20 to 25 mins
Total
1 hr 40 mins
Yield
4 dozen 2" squares, or 3 dozen 2" x 3" bars
Pumpkin Cake Bars with Cream Cheese Frosting - select to zoom
Pumpkin Cake Bars with Cream Cheese Frosting - select to zoom
Pumpkin Cake Bars with Cream Cheese Frosting - select to zoom
Pumpkin Cake Bars with Cream Cheese Frosting - select to zoom
Pumpkin Cake Bars with Cream Cheese Frosting - select to zoom
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Instructions

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  1. Preheat the oven to 350°F.

  2. To make the cake: Grease and flour a large rimmed half-sheet pan, about 18" x 13"; or line the pan with greased parchment. Note: To make these bars in a 9" x 13" pan, see "tips," below.

  3. Beat the oil and the sugars together until well blended.

  4. Beat in the eggs, then the pumpkin purée.

  5. Stir the baking soda, baking powder, salt, and spice into the wet ingredients, then stir in the flour, beating gently to combine.

  6. Stir in the nuts and raisins/ginger.

  7. Pour the batter into the prepared pan, and bake for approximately 20 to 25 minutes, or until a cake tester or toothpick inserted into the middle of the cake comes out clean.

  8. Cool the cake in the pan for 10 minutes, then turn it onto a rack to finish cooling; or leave it right in the pan, if you've lined the pan with parchment.

  9. To make the frosting: In a large bowl working with an electric hand mixer or in the bowl of a stand mixer fitted with the flat beater attachment, beat the cream cheese and butter together.

  10. Beat in the maple syrup, then mix in the confectioners' sugar and salt. Adjust the consistency of the frosting with additional maple syrup or confectioners' sugar, if necessary; it should be nicely spreadable.

  11. Frost the pumpkin cake bars and sprinkle with the toasted walnuts. Once the frosting has set somewhat, cut into squares or rectangles to serve.

Tips from our Bakers

  • Want to make pumpkin cake bars recipe in a 9" x 13" pan? Change the amounts of ingredients as follows: 2/3 cup (132g) vegetable oil, 2/3 cup (142g) brown sugar, 1/3 cup (66g) granulated sugar, 3 large eggs, 2/3 cup (152g) pumpkin purée, 3/4 teaspoon baking soda, 3/4 teaspoon baking powder, 3/8 teaspoon salt, 2 teaspoons pumpkin pie spice, 1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour, 1/3 cup (38g) chopped toasted walnuts, 2/3 cup (100g) golden raisins/ginger mini chips. Bake as directed in the original recipe. For the frosting, reduce ingredients as follows: 4 ounces cream cheese, 2 tablespoons softened butter, 1 tablespoon maple syrup, 1 1/4 cups (142g) confectioners' sugar, pinch of salt, 1/2 cup (113g) diced toasted walnuts.

  • Want to make this recipe gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.

  • To toast nuts, place them in a single layer on a baking sheet and bake in a 350°F oven for 8 to 10 minutes, just until you can start to smell them; let cool before using.

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