Cranberry Pumpkin Bars

Recipes

Tart cranberries and a brown butter cream cheese frosting make these Cranberry Pumpkin Bars an epic fall dessert. Rich, flavorful, and perfectly fall, you’re going to love this seasonal treat. 

Cranberry Pumpkin Bars on platter.

My Favorite Pumpkin Bar Recipe

Pumpkin bars … the gift that keeps on giving. I would say that pumpkin bars are my favorite fall treat. (Well, let’s say in the top five.) While I love the classic recipe (you can find that HERE), I wanted to try something different and add in the tart flavor of cranberries. 

Cranberry Pumpkin Bars on platter and plate.

As you might have guessed, in this post we’re making these cranberry pumpkin bars with brown butter cream cheese frosting. I love what the cranberries do for this recipe. They add this subtle tartness that just works so wonderfully with the sweet and spiced flavors of the pumpkin cake. 

Cranberry Pumpkin Bars on platter and plates.

Then there’s the brown butter cream cheese frosting. I shared the recipe for this yesterday. You can find it HERE. I also used it on my applesauce cupcakes. (I’ll be sharing that recipe soon!) It’s incredibly good and works so well with fall desserts. I know you’re going to love it as much as I do. 

Want some of my other favorite fall treats? Try these:

Cranberry Pumpkin Bars on platter.

Before we go any further, I want to quickly mention that today I’m being joined by my Tastes of the Season blogger friends. We’ve teamed up to share our favorite fall pumpkin treats. Be sure to check out the delicious collection of recipes at the end of this post. You’re in for a delight. 

Want even more of my pumpkin recipes? Check out all my favorites HERE.

How to Make Pumpkin Bars:

I’ll walk you through the steps here, but for your convenience, I’ve also provided a detailed ingredient list and instructions in the printable recipe card below. 

  1. Begin by preheating your oven to 350 degrees F. Spray a 15×10 baking pan with baking spray. Set aside. 
  2. In a medium bowl whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and nutmeg.
  3. In a large bowl, whisk together the eggs, pumpkin, and melted butter.
  4. Add in the dry ingredients and stir to combine. 
pumpkin bar batter in bowl.
  1. Fold in three-fourths cup dried cranberries. 
  2. Spread this batter into the prepared baking pan. 
pumpkin bars in pan.
  1. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. 
  2. Prepare a half batch of the brown butter cream cheese frosting recipe. 
  3. Frost the cooled bars. Sprinkle with the remaining one-fourth cup of chopped cranberries. 
spreading frosting on pumpkin bars.
sprinkling cranberries on pumpkin bars.

Slice, serve, and enjoy that cranberry, pumpkin, and brown butter goodness!

What’s not to love, right?

Cranberry Pumpkin Bars on platter.
fork in cranberry pumpkin bars.

FAQ and Recipe Notes:

Do You Need to Refrigerate Pumpkin Bars?

Yes, you should always refrigerate any cake or cupcake that has cream cheese frosting. While sugar does inhibit spoilage, I always think it’s better to be safe than sorry. Remove the pumpkin bars from the refrigerator about a half-hour before serving. 

Can I freeze these pumpkin bars?

Yes, however, I personally don’t like to freeze cream cheese, so I would not freeze these pumpkin bars unless I absolutely had to. 

If I don’t like cranberries, what can I use?

If you’re not a fan of cranberries, you can try dried cherries, raisins, toffee bits, or even a nut such as pecans or walnuts. Those all sound delicious! 

cranberry pumpkin bars on platter.

Tastes of the Season Maple Recipes: 

Ready for more pumpkin goodness? Be sure to visit my blogger friends below. Don’t their recipes look wonderful? I’m confident you’ll find more deliciousness to try.

Seasons of Home Pumpkin Recipes

Pumpkin Bundt Cake with Cream Cheese Frosting by Ella Claire & Co. | Cranberry Pumpkin Bars by Inspired by Charm | Baked Pumpkin Brie by French Country Cottage

Seasons of Home Pumpkin Recipes

Gluten and Dairy-Free Pumpkin Chocolate Chip Cookies by Zevy Joy |
Old Fashioned Pumpkin Gingerbread Cake by Handmade Farmhouse

Happy Fall Baking! 

And that’s a wrap on these cranberry pumpkin bars. They are so good my friend, so good! 

I definitely hope you’ll add these to your fall baking list. As always, if you do make them, let me know. Share them on Instagram and be sure to tag me @inspiredbycharm. I always love to see your IBC recipes. 

cranberry pumpkin bars on plates.

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Pumpkin Cranberry Bars

Did you make this recipe? Leave a review!

Course: Dessert
Cuisine: American
Keyword: dessert, fall baking, pumpkin, pumpkin bars
Servings: 24
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Tart cranberries and a brown butter cream cheese frosting make these Cranberry Pumpkin Bars an epic fall dessert. Rich, flavorful, and perfectly fall, you’re going to love this seasonal treat.

Ingredients

Instructions

  • Begin by preheating your oven to 350 degrees F. Spray a 15×10 baking pan with baking spray. Set aside.
  • In a medium bowl whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and nutmeg.
  • In a large bowl, whisk together the eggs, pumpkin, and melted butter. Add in the dry ingredients and stir to combine. Fold in three-fourths cup of dried cranberries.
  • Spread this batter into the prepared baking pan. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  • While your cake bakes, prepare a half-batch of the brown butter cream cheese frosting recipe. You can find that in the notes below.
  • Frost the cooled bars. Sprinkle with the remaining one-fourth cup of chopped cranberries.

Notes

Find the Brown Butter Cream Cheese Frosting recipe HERE.
The serving size is based on 24 pieces. However, feel free to cut the pieces larger or small depending on what you need.

Nutrition Facts

Calories: 262kcalCarbohydrates: 40gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 36mgSodium: 189mgPotassium: 32mgFiber: 1gSugar: 32gVitamin A: 208IUVitamin C: 0.02mgCalcium: 29mgIron: 1mg
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you’re cooking in the kitchen!

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Comments

  • Mandy at

    These were amazing. And that frosting … EPIC!

    • Michael Wurm, Jr. at

      It’s the bomb, right!? So glad you enjoyed them!

      xo Michael

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