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Pumpkin Bars with White Chocolate-Cream Cheese Frosting

The perfect dessert to bring to a Halloween gathering or Thanksgiving meal

Pumpkin Bars with White Chocolate-Cream Cheese Frosting

This pumpkin bar recipe is not only going to become a seasonal favorite, it’s one you’ll want to make year-round. And that won’t be a problem since this recipe uses pure canned pumpkin, which makes for a wonderfully moist bar.
Prep Time20 mins
Cook Time25 mins
Cooling30 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: Cream Cheese Frosting, Pumpkin, Pumpkin bars, Pumpkin Bars with White Chocolate-Cream Cheese Frosting, Sheet cake, Thanksgiving dessert
Servings: 36



  • 1 cup Granulated sugar 
  • 1 cup Packed light brown sugar 
  • 1 cup Canola oil 
  • 1 can Pumpkin purée (15 oz.) 
  • 4 Eggs, room temperature
  • 1 tbsp. Pure vanilla extract


  • 2 cups All-purpose flour
  • 2 tsp. Baking powder
  • 2 tsp. Ground cinnamon
  • 1 tsp. Table salt
  • 1 tsp. Baking soda
  • ½ tsp. Ground ginger
  • ½ tsp. Ground cloves
  • ½ tsp. Ground nutmeg


  • ¼ cup Dried cranberries
  • ¼ cup Crystallized ginger
  • ¼ cup Pecans


  • 4 oz. White bar chocolate, chopped 
  • 1 ½ pkg. Cream cheese, softened (12 oz.) 
  • 1 ½ Sticks unsalted butter, softened (12 Tbsp.) 
  • 3 cups Sifted powdered sugar


  • Preheat oven to 350°. Coat an 11½×16½-inch baking sheet with nonstick spray.
  • Whisk together granulated sugar, brown sugar, oil, pumpkin purée, eggs, and vanilla.
  • Sift flour, baking powder, cinnamon, salt, baking soda, ground ginger, cloves, and nutmeg into pumpkin mixture; whisk until combined. Spread batter onto prepared baking sheet.
  • Bake bars until a toothpick inserted in center comes out clean, about 20 minutes. Transfer pan to a rack and cool completely before frosting.
  • Finely chop cranberries, crystallized ginger, and pecans; combine.
  • Melt white chocolate in a microwave on high, 1–2 minutes; stir until smooth.
  • Beat cream cheese and butter with a mixer on high speed until smooth. Add melted chocolate and beat to combine. Add powdered sugar and beat on low speed until smooth.
  • Spread frosting over cooled bars. Cut into bars and top with cranberry mixture.


  • Cool the bars completely before covering them with the frosting so it doesn’t melt off the sides.

What do you think?

Written by Lisa Yarde

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