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Pumpkin Spice Cake Bars with Maple Cream Cheese Frosting

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These Pumpkin Spice Cake Bars are moist, tender, and packed with warm autumn spices, topped with a fluffy maple cream cheese frosting. They’re easy to make, perfect for sharing, and deliver cozy comfort in every bite.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour (220g)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional)
  • 1 cup pumpkin puree (225g)
  • 3/4 cup granulated sugar (150g)
  • 1/2 cup brown sugar, packed (100g)
  • 2 large eggs, room temperature
  • 1/3 cup vegetable oil (80ml)
  • 2 teaspoons vanilla extract
  • 6 oz cream cheese, softened (170g)
  • 1/4 cup unsalted butter, softened (56g)
  • 1 1/2 cups powdered sugar, sifted (180g)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. Line with parchment for easy removal if desired.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  3. In another bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and glossy.
  4. Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined; do not overmix.
  5. Scrape batter into prepared pan and smooth the top.
  6. Bake for 22–28 minutes, rotating pan halfway through. Bars are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool bars completely in the pan on a wire rack for at least 45 minutes.
  8. For the frosting: In a medium bowl, beat cream cheese and butter with an electric mixer until smooth and creamy. Gradually add powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Beat on medium-high for 2–3 minutes until light and fluffy.
  9. Spread frosting evenly over cooled bars. Slice into 20 squares.
  10. Serve at room temperature. Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

Use room temperature eggs and dairy for best texture. Don’t overmix the batter to keep bars light. For gluten-free, substitute a 1:1 gluten-free flour blend. For dairy-free, use vegan cream cheese and butter. Add nuts or chocolate chips for variation. Frost only when bars are fully cooled to prevent melting.

Nutrition

Keywords: pumpkin spice, cake bars, maple frosting, fall dessert, easy pumpkin recipe, autumn baking, cream cheese frosting, potluck dessert, holiday treat

Find it online: https://jodierecipes.com/pumpkin-spice-cake-bars-recipe-easy-maple-frosted-fall-treat/