These pumpkin bars with cream cheese frosting are soft and moist but sturdy enough to cut into clean squares. The 10×15-inch jelly roll pan is important here because it spreads the batter into a thinner layer than a 9×13-inch pan, helping the center set without drying out the edges.

I also mix the batter only until the flour disappears and pull the bars as soon as the center springs back lightly. Once frosted, a short chill firms up the cream cheese layer and makes slicing much cleaner.

For more pumpkin baking, try my chewy pumpkin cookies or pumpkin muffins.

Ingredients

For the Pumpkin Bars

• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 3 large eggs, room temperature
• ½ cup (100 g) packed brown sugar
• ¼ cup (50 g) granulated sugar
• ¼ cup (60 ml) whole milk
• ⅔ cup (160 ml) vegetable oil
• 1 can (15 oz / 425 g) pure pumpkin puree, not pumpkin pie filling
• 2 teaspoons vanilla extract

For the Cream Cheese Frosting

• ½ cup (113 g) unsalted butter, softened
• 8 oz (226 g) cream cheese, softened
• 3 cups (360 g) powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the pan and oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang on the long sides so the bars are easier to lift out after baking.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, and nutmeg until evenly combined.
3. Mix the wet ingredients: In another large bowl, whisk the eggs, brown sugar, and granulated sugar for about 1 minute. Add the milk, vegetable oil, pumpkin puree, and vanilla and whisk until smooth.
4. Combine the batter: Pour the wet mixture into the dry ingredients. Fold with a spatula just until no dry streaks of flour remain. A few small lumps are fine. Avoid overmixing, which can make the bars denser and tougher.
5. Bake: Spread the batter evenly into the prepared pan, making sure it reaches the corners. Bake for 20–25 minutes, or until the center springs back lightly when touched and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
6. Cool completely: Let the bars cool in the pan for about 10 minutes, then use the parchment overhang to carefully lift the slab onto a wire rack. Cool completely before frosting.
7. Make the cream cheese frosting: Beat the softened butter until creamy, about 30 seconds. Add the cream cheese and beat until smooth. Mix in the powdered sugar and vanilla on low speed, then beat for another 1–2 minutes until thick and creamy.
8. Frost and chill: Spread the frosting evenly over the completely cooled bars. Refrigerate for 20–30 minutes before slicing if you want especially clean squares.
9. Slice: Use a sharp knife and wipe the blade clean between cuts for neat edges.

Why These Pumpkin Bars Slice Cleanly

The 10×15-inch jelly roll pan keeps the bars relatively thin, so the center can set before the edges become dry.

The three eggs provide structure and help the pumpkin batter hold together once baked.

Brown sugar and pumpkin puree keep the crumb moist, while the oil helps the bars stay soft even after refrigeration.

Mixing only until the flour disappears prevents unnecessary gluten development, which can make the texture tougher.

Finally, chilling the frosted slab briefly before slicing firms up both the bars and the cream cheese frosting.

Tips for the Best Pumpkin Bars

• Use pure pumpkin puree. Pumpkin pie filling already contains sugar and spices and will throw off the balance of the recipe.
• Don’t overmix. Once the flour disappears, stop stirring.
• Spread the batter evenly. Thin spots can dry out before the center finishes baking.
• Start checking at 20 minutes. A thin sheet of pumpkin bars can go from moist to overbaked fairly quickly.
• Cool completely before frosting. Even slightly warm bars can melt the cream cheese frosting.
• Chill before slicing. Twenty to thirty minutes in the refrigerator gives you much cleaner squares.

Easy Variations

Pumpkin Pie Spice

Instead of the cinnamon, allspice, ginger, and nutmeg, use about 2½ teaspoons pumpkin pie spice.

Add Nuts

Fold up to ½ cup chopped pecans or walnuts into the batter before spreading it into the pan.

Skip the Frosting

The bars can also be served plain or with a light dusting of powdered sugar.

If you’re leaving off the cream cheese frosting, serve the bars the same day at room temperature or refrigerate them for longer storage.

Smaller Batch

You can halve the recipe and bake it in an 8×8-inch pan. The bars will be slightly thicker, so begin checking around 20 minutes and continue baking until the center passes the same doneness tests.

Make Ahead

The unfrosted pumpkin bars can be baked 1 day ahead.

Cool them completely, cover tightly, and refrigerate. Make the cream cheese frosting and frost the bars before serving, or frost them the day before and keep them refrigerated.

For the cleanest slices, chill the finished bars before cutting.

Storage

Because the bars are topped with cream cheese frosting, store them covered in the refrigerator.

They keep well for about 4–5 days.

Serve them cold or let individual bars sit at room temperature for about 15–20 minutes before eating if you prefer a softer texture.

Can You Freeze Pumpkin Bars?

Yes. For the best texture, freeze the bars without the frosting.

Let the baked slab cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months.

Thaw overnight in the refrigerator, then add the cream cheese frosting.

Frosted pumpkin bars can also be frozen, but the cream cheese frosting may develop a little condensation or become slightly softer after thawing.

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but homemade pumpkin puree often contains more water than canned puree.

If yours looks loose or watery, let it drain in a fine-mesh strainer or blot away some of the excess moisture before measuring. The finished puree should have a thick consistency similar to canned pumpkin.

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling already contains added sugar and spices, which would make these bars too sweet and change the flavor balance.

Use a can labeled 100% pumpkin or pure pumpkin puree.

Can I make these pumpkin bars in a 9×13-inch pan?

Yes, but the bars will be thicker and more cake-like.

They will also take longer to bake. Begin checking around 25 minutes and continue until the center springs back lightly and a toothpick comes out clean or with a few moist crumbs.

Why are my pumpkin bars gummy in the middle?

The most common causes are underbaking, adding too much moisture, or overmixing the batter.

Make sure you’re using plain pumpkin puree, measure the flour accurately, mix only until the flour disappears, and bake until the center is fully set.

Can I make pumpkin bars without cream cheese frosting?

Yes. The pumpkin bars are moist enough to serve on their own. You can leave them plain or dust the cooled bars lightly with powdered sugar.

This crab cakes recipe starts with real lump crab and only as much binder as it takes to hold the meat together, because filler is what turns a good cake into a bready puck. I keep the mix cold, form the patties, and let them rest in the fridge before they ever touch the pan. That rest and a hot skillet give you a crisp, golden crust with sweet crab still in whole pieces.

Too much cracker and too little chill is the usual reason crab cakes slump in the pan and shed their crumbs. I fold the crab in last with a spatula and stop the moment the mixture holds, then serve the finished cakes with classic coleslaw and a spoon of tartar sauce.

Ingredients

• 1 pound (453 g) jumbo lump crab meat, picked over for shells and patted dry
• ½ cup (40 g) panko breadcrumbs, or ½ cup finely crushed saltines (about 12 crackers)
• 3 tablespoons mayonnaise
• 1 large egg, beaten
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1 tablespoon finely chopped fresh parsley
• 2 teaspoons fresh lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter or neutral oil, for the pan
• Lemon wedges and tartar sauce, for serving

Instructions

1. Dry the crab: Pick through the crab meat for any bits of shell, then spread it on a paper towel and blot the top gently. Wet crab steams the binder loose in the pan, so this step matters more than it looks. Keep the crab in the fridge while you mix the binder.
2. Whisk the binder: In a large bowl, whisk the mayonnaise, egg, mustard, Worcestershire, Old Bay, parsley, lemon juice, salt, and pepper until smooth. The mixture should look like a loose dressing with no streaks of egg left in it.
3. Fold in crab and crumbs: Add the crab and the panko to the bowl and fold with a rubber spatula just until everything is coated, keeping the lumps of crab as whole as you can. Stop as soon as a spoonful holds together when you press it. If the mix still looks wet, add crumbs one tablespoon at a time instead of dumping in the full amount.
4. Form and chill: Scoop the mixture with a ⅓ cup measure or an ice cream scoop, pack it lightly, and turn it out onto a parchment lined tray. Leave the mounds rounded instead of flattening them. Cover the tray and refrigerate for at least 30 minutes, or up to 24 hours, so the crumbs hydrate and the cakes set.
5. Sear until golden: Heat the butter in a large skillet over medium-high heat until it shimmers. Add the chilled cakes with space between them and leave them alone for 3 to 4 minutes, until the underside is deep golden and releases on its own. Slide a thin metal spatula all the way underneath, turn carefully, and cook 3 minutes more.
6. Check and serve: The cakes are done when both sides are crisp and the center is firm and hot all the way through, with no runny binder in the middle. Move them to a plate lined with paper towels for a moment, then serve them with lemon wedges and tartar sauce while the crust is still crackling.

Why crab cakes fall apart

• Wet crab meat. Blot the meat dry before it goes in the bowl, and drain frozen crab well after thawing, because extra water steams the binder loose.
• Too much filler. More than about a half cup of crumbs per pound makes a heavy, bready cake that still crumbles. Add crumbs a spoonful at a time until the mix just holds.
• Overmixing. Stirring shreds the lump meat and the mix loses its structure. Fold with a spatula and stop the moment it comes together.
• Skipping the chill. A warm mix slumps as soon as it hits the pan. Thirty minutes in the fridge hydrates the crumbs and glues the cakes together.
• Flipping too early. Wait until the underside is golden and moves freely, then get a thin metal spatula all the way under before you turn.
• A lukewarm pan. If the fat is not shimmering, the cakes soak up oil and break apart. Let the pan come up to heat before the first batch.

What to serve with crab cakes

• A sharp crispy roasted potato salad or a vinegary slaw cuts the richness of the fried cakes.
• For the sauce, a spoon of tartar works, but the remoulade from the blackened shrimp recipe is even better against the Old Bay.
• Round out the plate with garlic bread or a bowl of creamy lemon pasta.

Storage

Cool any leftover crab cakes and refrigerate them in an airtight container within 2 hours. They keep 3 to 4 days, and they freeze well for up to 3 months when wrapped individually. Reheat them in a skillet over medium heat for about 2 minutes per side instead of in the microwave, which leaves the crust soggy and the crab rubbery. USDA leftover food safety guidance covers the 3-to-4-day window I follow for cooked seafood.

FAQ

What is the best crab meat for crab cakes?

Jumbo lump is the best choice because the pieces stay whole and give the cake its texture. Lump or backfin crab works as a cheaper substitute and tastes fine, though the flakes are smaller. Skip imitation crab, because it is processed fish and it will not hold the way real crab does.

Can I make crab cakes ahead of time?

Yes. Form the cakes, cover the tray, and refrigerate them for up to 24 hours before cooking. The longer rest actually helps them set. You can also freeze the uncooked cakes on the tray until firm, then wrap them individually and keep them for up to 3 months.

Can I bake crab cakes instead of frying them?

Yes. Bake them on a buttered sheet at 450°F for 8 to 10 minutes, then broil for the last 2 minutes for color. Baked cakes are more delicate than seared ones, so handle them with a spatula and serve them straight from the oven.

I cook this white chicken chili on the stove so the cumin toasts in the oil before the broth and green chiles go in. Chicken thighs simmer in that pot until they shred, then I mash a cup of beans against the side and whisk softened cream cheese with a ladle of hot broth so it melts in without lumps. If I want the tomato-and-beef version, I make homemade chili, and I set either bowl next to a pan of cornbread.

Ingredients

• 8 oz (226 g) cream cheese, cut into cubes and left out to soften
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 teaspoon kosher salt, plus more to taste
• 3 garlic cloves, minced
• 1½ teaspoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon ground coriander
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• 2 cans (4 oz / 113 g each) diced green chiles, undrained
• 4 cups (960 ml) low-sodium chicken broth
• 1½ lb (680 g) boneless, skinless chicken thighs
• 2 cans (15 oz / 425 g each) cannellini or Great Northern beans, drained and rinsed
• 1½ cups (210 g) frozen corn (no need to thaw)
• 1 tablespoon fresh lime juice
• ¼ cup chopped fresh cilantro
• Freshly ground black pepper

Instructions

1. Soften and saute: Cut the cream cheese into cubes and leave it on the counter while the pot heats so it isn’t fridge-cold when you need it. Heat the oil in a Dutch oven over medium heat, add the onion and 1 teaspoon kosher salt, and cook 5 minutes until the onion is translucent and the edges pick up a little color. Stir in the garlic for 30 seconds, until it smells sweet, not raw.
2. Bloom the spices: Add the cumin, oregano, coriander, paprika, and cayenne. Stir 1 minute until the spices darken a shade and smell toasty. If they start to stick, splash in a tablespoon of broth so they toast instead of scorch.
3. Simmer the chicken: Pour in the broth and the undrained green chiles, scrape up the browned bits, and nestle in the chicken thighs. Bring to a gentle simmer with small bubbles around the edge, not a rolling boil, then cook uncovered 15 to 18 minutes, until the thickest thigh reaches 165°F (74°C) and the meat shreds with two forks. Transfer the thighs to a cutting board.
4. Mash beans for body: Stir the drained beans into the pot. Mash about 1 packed cup of them against the side with a potato masher or the back of a spoon until the broth looks cloudy and slightly thick, with plenty of whole beans still visible. Shred the chicken and return it to the pot with the frozen corn.
5. Temper the cream cheese: Ladle about 1 cup of hot chili into a bowl with the softened cream cheese and whisk until smooth and pourable, with no white lumps left. Drop the heat to low, stir the slurry back into the pot, and cook 3 to 5 minutes, stirring, until the chili coats a spoon. Don’t let it boil or the dairy can split. Stir in the lime juice and cilantro, taste, and add salt if the beans flattened the seasoning.

What I tried and skipped

• Cold cream cheese cubes dumped into the simmer sit as white lumps even after 10 minutes of stirring. Soften the block, whisk it with a ladle of hot broth until it’s a slurry, then stir that in off a hard boil.
• A flour-and-milk roux in a second pan thickens the pot, but the chili tastes like gravy. Mashing a packed cup of beans against the side of the pot gives the same body and keeps it tasting like chili.

What I serve it with

• A square of buttermilk cornbread to scrape the bowl.
• Baked jalapeno poppers if this is a game-day spread.
• Skillet Mexican street corn on the side for the same cumin-and-chile lane.

Storage

Cool the chili, then refrigerate it in an airtight container within 2 hours. It keeps 3 to 4 days in the fridge. Reheat gently on the stove over low heat and don’t boil, or the cream cheese can split. It freezes up to 3 months; the dairy can turn slightly grainy after thawing, so stir well while it warms and add a splash of broth if it tightened up. USDA leftover food safety guidance is the 3-to-4-day fridge window I follow for cooked chicken.

FAQ

Can I use chicken breasts instead of thighs?

Yes, boneless breasts cook faster and dry out sooner in this pot, so simmer 12 to 14 minutes and pull them as soon as they hit 165°F (74°C) and shred. Thighs stay juicier through the extra minutes the beans and corn need.

Can I make white chicken chili in a slow cooker?

Saute the onion and bloom the spices on the stove first, then add them to the slow cooker with the broth, green chiles, raw thighs, beans, and corn. Cook on low 5 to 6 hours or high about 3 hours. Shred the chicken, mash a cup of beans in the cooker, then temper the cream cheese with a ladle of hot liquid and stir it in on Warm, not High.

Why is my white chicken chili watery?

Usually the beans went in whole and nobody mashed any, or extra broth never got a chance to reduce. Mash a packed cup of beans against the pot, simmer uncovered a few more minutes, and make sure the cream cheese went in as a slurry so it actually thickens the liquid.