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Pumpkin Bars with Cream Cheese Frosting

Posted: 10/29/26

W're releasing a retired Wisconsin Union recipe! 

These pumpkin bars bring together a soft, cinnamon-spiced cake and cream cheese frosting for a fall treat you're going to want to try. These bars were previously a part of our take-and-heat Thanksgiving To Go meals. We’re sharing the recipe so you can bring a little Wisconsin Union into home. Put on your fall playlist, and save a corner piece for yourself.

Ingredients

Pumpkin Bar Cake

  • 4 large eggs
  • 1¼ cups (10 oz.) of canned pumpkin puree
  • 1 cup + 1 tbsp + 1 tsp of canola oil
  • 2 cups (1lb) of granulated sugar
  • 2⅓ cups all-purpose flour
  • 2¾ tsp vaking powder
  •  ½ tsp fine kosher salt
  • ½ tsp of baking soda
  • 1 tsp of ground cinnamon

Cream Cheese Frosting

  • 12 tbsp of softened unsalted butter
  • 1 cup of cream cheese, softened
  • 4½ cups of powdered sugar, sifted
  • 1 tbsp + 2 tsp of vanilla extract
  • ½ tsp of fine kosher salt 

Tools 

  • 9x13 baking pan
  • Mixer
  • Sifter/fine-mesh strainer
  • Measuring cups and spoons
  • Spatulas
  • Toothpicks (optional)

Recipe

Make the pumpkin cake. 

  1. Preheat your oven to 350°F. 

  2. Grease a 9x13-inch baking pan.

  3. In a stand mixer or large bowl, beat the eggs, pumpkin puree, canola oil, and granulated sugar together for 5 minutes until the mixture is light in color and completely smooth/emulsified.

  4. In a separate bowl, sift together the flour, baking powder, kosher salt, baking soda, and ground cinnamon.

  5. Add the sifted dry ingredients to the pumpkin mixture. Beat for 3–5 minutes until fully blended and uniform.

  6. Pour the batter into your prepared pan, spreading it slightly so the edges are higher than the center. Bake for 30–36 minutes, or until a toothpick inserted into the center comes out clean.

  7. Transfer the pan to a wire rack, and allow the bars to cool completely before frosting.

Make the frosting, and assemble. 

  1. In a mixing bowl, beat the softened butter on medium-high speed until light and fluffy.

  2. Add the softened cream cheese, and beat until fully incorporated and smooth.

  3. Slowly add the powdered sugar, mixing on low speed for 1 minute until incorporated. Then, increase speed to medium and beat for 4 minutes. Mix in the vanilla extract and kosher salt until combined.

Evenly spread the frosting over the cooled pumpkin bars. Slice into squares and store any leftovers covered in the refrigerator. This receipe typically makes 12-16 bars.