Pumpkin Bars with Lemon Cream Cheese Icing

Updated: October 2023

I looked for the recipe for these Pumpkin Bars with Lemon Cream Cheese Icing for a long time.  I just love the combination of the moist pumpkin bar with the tangy lemon icing. I've seen it with raisins and sometimes nuts, but I prefer it without.

This recipe came from the Penzey's catalog that used to come in the mail about once a month.  

In addition to all of the wonderful spices and seasonings for sale, they always had really good recipes from everyday people around the country. 

Unfortunately the catalog doesn't come anymore, but luckily I've saved a bunch of good recipes from it, including this winner!

I've adapted this recipe a bit (more lemon, please!) until it's what I think is just perfect.

I don't usually include lemon extracts in desserts because if too much is used, it can become bitter.  If you'd rather leave it out, put a teaspoon of lemon zest in the frosting, along with the tablespoon of lemon juice.

If you're looking for an excellent dessert or snack for the holidays, try these Pumpkin Bars with Lemon Cream Cheese Icing. They're great for the season, although we enjoy them all year long.

I'm not one for going everything-pumpkin crazy come September 1 of every year, but these bars are always on the Fall recipe agenda.  They're delicious.

There always seems to be a leftover can of pumpkin from the holidays in the cabinet and now I have a go-to recipe to use it in. Excellent  little bars.

Looking for more pumpkin recipes?  Try my amazing and different Pumpkin Mocha Swirl Bundt Cake or the best-ever Pumpkin Bread with Caramel Icing.

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Pumpkin Bars with Lemon Cream Cheese Icing

Yield: 30 to 32 bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Great pumpkin bars with a luscious lemon frosting.

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Ingredients

• 2 C sugar
• 2 eggs
• 15 oz pumpkin puree (1 can)
• 2 C flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 ¼ teaspoon cinnamon
• ¾ C butter, melted
• 3 oz cream cheese, softened
• 6 tablespoon butter, , softened
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 3 to 4 drops lemon extract
• 3 C powdered sugar, sifted
• 2 - 3 tablespoon cream or milk

Instructions

1. Preheat oven to 325 degrees.  
2. In a mixing bowl, beat together the sugar and eggs until creamy.  Add the pumpkin and ¾ C melted butter and mix well.  
3. In a medium bowl stir together the flour, baking powder, baking soda and cinnamon. Gradually add the flour mixture to the mixer bowl and blend well.
4. Pour into a greased 15x10x1-inch jelly roll pan (or a 9x13" pan for a more cake-like bar). Bake for 30 minutes (bake longer if using a 9x13" pan).  Let it cool completely before icing.
5. To make the icing, beat together the cream cheese, 6 tablespoons butter, lemon juice, lemon extract and vanilla. Gradually add the powdered sugar and beat, adding milk or cream to achieve your desired consistency (it will be rather thick).  Spread over the cake.  Zest some more lemon rind over the top to make it pretty.  
6. Store leftovers in refrigerator.

Notes

Tips and Stuff:

I sometimes use Neufchatel cream cheese (⅓ less fat) and it comes out great. I also mix about half a teaspoon of lemon zest into the icing because I like that lemon flavor....a lot.

For the pans I sometimes divide the batter between a 13x9" pan and an 8x8" pan because I want thinner bars and don't have a jelly roll pan.  30 minutes baking was perfect.  I used parchment paper in the 8x8" pan and it was easy to lift out of the pan and cut into bars.  

I could eat that icing all day long.

Nutrition Information:

Yield: 32 Serving Size: 1 bar
Amount Per Serving: Calories: 212Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 140mgCarbohydrates: 32gFiber: 1gSugar: 24gProtein: 2g

Nutrition Values are Approximate