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Double Pumpkin Bars with Cream Cheese Frosting

  • Author: Chew Out Loud


Double Pumpkin Bars with Cream Cheese Frosting are the ultimate pumpkin treat for fall. They’re supremely chewy and flavorful. Bonus: these pumpkin bars are quick, easy, and freeze well.


  • For the Cream Cheese Frosting:
  • 4 oz cream cheese, very soft
  • 2 TB salted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • For the Pumpkin Bars:
  • 3 eggs
  • 1 2/3 cups sugar
  • 1 cup coconut oil, liquid
  • 30 oz pure pumpkin puree
  • 1 cup all purpose flour
  • 1 cup whole wheat flour*
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 TB pumpkin pie spice
  • 1 teaspoon salt


  1. In a bowl with hand whisk, whisk together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Cover and set aside at moderate room temp (or chill) until ready to use. If you chill it, be sure to let it soften at room temp before using it.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a medium bowl, whisk the eggs, sugar, coconut oil, and pumpkin by hand until smooth. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
  4. Spread the batter evenly into a 12×15 inch rimmed baking pan/jellyroll pan. Bake about 23 minutes or until toothpick comes out clean; don’t over bake. Cool completely. Slice into bars and either drizzle or spread cream cheese frosting onto individual bars as desired (it can be hard to slice frosted bars.)


* You can use all regular flour or all wheat flour, if you like. If you use all wheat flour, it will likely yield a bit more of a grainy texture.

  • Category: dessert