Pumpkin Cake for the Rainy Day

Old fashioned pumpkin bars in the spring, the history behind them, and cutie step-by-step photos.

My husband was craving the pumpkin bar recipe from our magazine, and I just so happened to have some homemade pumpkin purée in the freezer from the fall—perfect timing! So, I decided to surprise him with a little twist on the classic.

Instead of a traditional pan, I baked the bars in two round cake pans and did my best to frost them with a piping bag.

The result? A beautifully soft, spiced pumpkin treat that’s just as delicious as it is cozy.

They turned out amazing—warm, flavorful, and the perfect bite for some of these rainy, gloomy days we’ve been experiencing.

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The More You Know

By Ferninand Bernhard. 1804 Biodiversity Heritage Library https://www.biodiversitylibrary.org/bibliography/6465#/summary

Pumpkin bars have a rich history rooted in American baking traditions, evolving from the early use of pumpkins by settlers who adapted Native American cooking methods.

Originally inspired by pumpkin pie, these bars gained popularity in the mid-20th century as a simple, shareable treat.

Their soft, spiced texture made them a comforting staple, especially in the Midwest, where pumpkin harvests are plentiful. While they’re often associated with fall, their timeless flavor makes them a year-round delight—perfect for using up extra pumpkin purée, just like I did!

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Step-by-Step

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Pumpkin Bars or Cake

Ingredients

• For the Pumpkin Bars:

  • 1 cup avocado oil

  • 1 2/3 cups pure cane sugar

  • 4 large pasture-raised eggs

  • 1 (15-ounce) can organic pumpkin puree (not pumpkin pie filling) or 2 cups fresh pumpkin puree

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 2 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/2 tsp ground ginger

  • 1/4 tsp ground cloves (optional for extra warmth)

• For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened

  • 1/2 cup (1 stick) unsalted butter, softened

  • 2 cups powdered sugar

  • 1 tsp vanilla extract

  • A pinch of salt

Directions

1. Prepare the Bars:

   1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.

   2. In a large mixing bowl, beat together the oil, sugar, eggs, and pumpkin puree until smooth and well-combined.

   3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

   4. Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined.

   5. Pour the batter into the prepared baking pan and spread evenly.

2. Bake:

   1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

   2. Let the bars cool completely in the pan.

3. Make the Cream Cheese Frosting:

   1. In a medium mixing bowl, beat together the cream cheese and butter until smooth and creamy.

   2. Add the powdered sugar, vanilla extract, and a pinch of salt, and beat until fluffy.

4. Frost the Bars:

   • Once the bars have cooled, spread the cream cheese frosting evenly over the top.

   • Cut into squares and serve.

Note: I used a fairytale pumpkin and made the puree from scratch. It’s the perfect pumpkin for baking!

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