Is there anything cozier than the smell of pumpkin and spices filling your kitchen on a crisp fall day? I live for this time of year when I can dust off my trusty crockpot and whip up these ridiculously easy pumpkin bars that taste like autumn in every bite. The best part? While they bake slowly to perfection, I’ve got time to sip my cider and pretend I’m a domestic goddess. These crockpot pumpkin bars with cream cheese frosting have become my go-to dessert – moist, warmly spiced, and topped with that dreamy tangy-sweet frosting that makes everyone ask for seconds. Perfect for potlucks, lazy Sundays, or when you just need a little pumpkin therapy!
Why You’ll Love These Crockpot Pumpkin Bars
Let me count the ways these pumpkin bars will steal your heart (and possibly become your new fall obsession)! First off, they’re the ultimate lazy baker’s dream – dump everything in the crockpot and let magic happen while you go about your day. No oven babysitting required!
Perfect for Fall Baking
That first whiff when you lift the crockpot lid? Pure autumn bliss. The cinnamon and nutmeg create this heavenly aroma that’ll make your whole house smell like a pumpkin spice latte factory. There’s something so comforting about warm pumpkin desserts when the leaves start turning – it’s like edible seasonal therapy.
Simple Ingredients, Big Flavor
You probably have most of this in your pantry right now: canned pumpkin (no peeling required!), basic baking staples, and that block of cream cheese lurking in your fridge. The magic happens when these humble ingredients transform into moist, spice-kissed bars with that irresistible cream cheese frosting that makes everyone hover around the kitchen island begging for samples.
Other reasons to adore this recipe:
- Crowd-pleaser at potlucks (they disappear FAST)
- Perfect texture – dense but not heavy
- Frosting doubles as a spoon-licking opportunity
- Makes your kitchen smell amazing for hours
Ingredients for Crockpot Pumpkin Bars with Cream Cheese Frosting
Alright, let’s talk ingredients! One of my favorite things about this recipe is how simple the shopping list is. I’ve made these pumpkin bars with everything from name-brand to store-brand ingredients, and they always turn out delicious. Here’s what you’ll need to create these autumnal wonders:
For the Pumpkin Bars:
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling – trust me, there’s a big difference!)
- 1 cup granulated sugar (I sometimes use half brown sugar for extra depth)
- 1/2 cup vegetable oil (or melted coconut oil if you’re feeling fancy)
- 2 large eggs (room temperature helps them blend better)
- 1 tsp vanilla extract (the real stuff makes all the difference)
For the Dry Ingredients:
- 1 cup all-purpose flour (spooned and leveled to measure correctly)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (freshly grated if you’re extra)
- 1/4 tsp salt
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened (don’t skip the softening – cold cream cheese = lumpy frosting)
- 2 tbsp butter, softened
- 1 cup powdered sugar (sifted if you want super smooth frosting)
- 1/2 tsp vanilla extract
Pro tip: I always set out my cream cheese and butter about 30 minutes before making the frosting. Watching them soften feels like watching paint dry, but it’s worth it for that perfect spreadable consistency!
How to Make Crockpot Pumpkin Bars Step by Step
Okay, let’s get baking! These crockpot pumpkin bars come together so easily, you’ll be amazed. I’ve made this recipe dozens of times (okay, maybe hundreds – don’t judge my pumpkin addiction), and these steps never fail me. Just follow along, and you’ll have perfect bars every time.
Preparing the Pumpkin Batter
First, grab your biggest mixing bowl – the one that makes you feel like a real baker. Add the pumpkin puree, sugar, oil, eggs, and vanilla. Give it all a good whisk until it’s completely smooth and looks like a pumpkin-y hug in bowl form. No need for fancy mixers here – a little arm workout never hurt anyone!
Now for the dry ingredients: sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt right into the wet mixture. This is where the magic starts! Gently fold everything together until just combined – overmixing is the enemy of tender pumpkin bars. The batter will be thick and luscious, kind of like pumpkin pie filling’s cooler cousin.
Cooking in the Crockpot
Here’s where your trusty crockpot comes in! Generously grease the insert with cooking spray – I mean really go for it because nobody wants pumpkin bars stuck to the bottom. Pour in that gorgeous orange batter and smooth the top with a spatula. Pop on the lid and set it to high.
Now the hard part: waiting. These crockpot pumpkin bars need about 1.5 to 2 hours to bake to perfection. At the 1.5 hour mark, do the toothpick test – if it comes out clean, you’re golden! If not, give it another 15 minutes. The top will look set and your kitchen will smell like pumpkin spice heaven when they’re done.
Making the Cream Cheese Frosting
While your pumpkin bars cool (seriously, don’t skip this step unless you want melty frosting disasters), let’s make that dreamy topping. In a medium bowl, beat together the softened cream cheese and butter until they’re completely smooth – no lumps allowed! Gradually add the powdered sugar and vanilla, mixing until you’ve got a creamy, spreadable cloud of deliciousness.
Once the bars are completely cool (I know, the wait is torture), slather on that frosting like you’re icing the world’s most delicious cake. Use the back of a spoon to make pretty swirls if you’re feeling fancy. Then slice, serve, and prepare for compliments!
Tips for the Best Crockpot Pumpkin Bars
After making these pumpkin bars more times than I can count, I’ve picked up some tricks that make all the difference! First – patience is key. Let those bars cool completely before frosting, or you’ll end up with a melty mess (trust me, I’ve learned the hard way). For perfectly thick frosting, chill your cream cheese mixture for about 15 minutes before spreading – it firms up beautifully. And here’s my secret: line your crockpot with parchment paper before adding the batter for super easy removal. Just leave some overhang to lift the whole slab out in one gorgeous piece!
Serving and Storing Your Pumpkin Bars
The best part? Digging in! I like to cut these pumpkin bars into generous squares – they’re rich, so smaller portions work great. For parties, I’ll slice them bite-sized because people always come back for “just one more.” A dusting of extra cinnamon on top makes them look bakery-worthy. These keep beautifully in the fridge for about 5 days (if they last that long!). Just cover them tightly – I use an old cake carrier that’s seen better days. Want to serve them warm? A quick 10-second microwave zap brings back that just-baked magic. They also freeze well for up to 3 months – wrap individual slices in parchment first so you can grab one whenever the pumpkin craving hits!
Frequently Asked Questions
I get so many questions about these crockpot pumpkin bars (seriously, my friends won’t stop texting me about them!), so let me answer the most common ones here.
Can I use fresh pumpkin instead of canned?
Technically yes, but I really recommend sticking with canned pumpkin puree. Fresh pumpkin has more moisture and can make your bars too wet – plus, who has time to roast and puree a pumpkin when dessert cravings strike? If you insist, roast your pumpkin first, then drain the puree in cheesecloth to remove excess liquid.
Why won’t my frosting spread smoothly?
Three words: soften your ingredients! Cold cream cheese turns into lumpy disaster. Let it sit out for 30 minutes, and if you’re impatient (no judgment), microwave it in 5-second bursts. Also, sift that powdered sugar – it makes all the difference for silky frosting.
My crockpot cooks hot – should I adjust the time?
Absolutely! Every crockpot has its own personality. Start checking at 1 hour if yours runs hot. The edges should pull away slightly when done. If the top’s browning too fast, place a paper towel under the lid to absorb moisture.
Can I double this recipe?
Sure can! Just use a 6-quart crockpot and add about 30 extra minutes to the cook time. The batter shouldn’t fill more than 2/3 of the insert, or you’ll have overflow (learned that the messy way!).
Nutritional Information
Just a heads up – these numbers are estimates since ingredients vary by brand! Each pumpkin bar clocks in at about 220 calories with that delicious cream cheese frosting. They’ve got 30g carbs, 10g fat, and 3g protein per serving. Not too shabby for a dessert that tastes this indulgent! Remember, portion sizes are flexible – I won’t judge if you sneak an extra bite.
Okay friends, now it’s your turn! I want to hear all about your pumpkin bar adventures. Did you add any fun twists like chocolate chips or pecans? Maybe you discovered the perfect cook time for your particular crockpot? Share your tips, tricks, and taste-test results in the comments below – I read every single one!
And hey, if you snapped a photo of your gorgeous frosted pumpkin bars (because we all know cream cheese frosting deserves its moment in the spotlight), tag me on social media! Nothing makes me happier than seeing your kitchen creations. Whether you’re a crockpot newbie or a pumpkin dessert veteran, I’d love to know how these bars turned out for you. Happy baking, and may your fall be filled with plenty of pumpkin spice and everything nice!
PrintMoist Crockpot Pumpkin Bars with Irresistible Cream Cheese Frosting
Delicious pumpkin bars made easily in a crockpot, topped with creamy cream cheese frosting for the perfect fall treat.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Grease the crockpot insert with cooking spray.
- In a bowl, mix pumpkin puree, granulated sugar, oil, eggs, and vanilla.
- Sift flour, baking powder, baking soda, cinnamon, nutmeg, and salt into the wet mixture. Stir until combined.
- Pour batter into the crockpot and spread evenly.
- Cover and cook on high for 1.5-2 hours or until a toothpick inserted comes out clean.
- Let cool completely.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Spread frosting over cooled bars.
- Slice and serve.
Notes
- Store leftovers in the refrigerator.
- For extra spice, add 1/4 tsp ground cloves.
- Ensure cream cheese is softened for smooth frosting.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
