Spiced pumpkin ghost cake bars combine a soft pumpkin sheet cake with maple cream cheese frosting and small white-chocolate ghost toppers. The familiar fall flavor keeps the bars broadly appealing, while the decoration makes them instantly ready for Halloween.
The cake bakes in one rectangular pan and slices into tidy portions. Low frosting swirls and flat chocolate ghosts make the bars easier to transport than tall cupcakes.
Why pumpkin cake bars work
Pumpkin puree adds moisture and color, oil keeps the crumb tender after chilling, and a blend of cinnamon and ginger gives warmth without overpowering the maple frosting.
Ingredient notes
Use plain pumpkin puree rather than sweetened pie filling. Full-fat block cream cheese creates the firmest frosting. White chocolate makes smooth ghost shapes that can be prepared ahead.
Make simple chocolate ghosts
Spoon small teardrops of melted white chocolate onto parchment and pull one end into a tail. Add two tiny dark-chocolate eyes after the shapes set, with no lettering or detailed faces.
Success tips
- Blot visibly watery pumpkin puree before measuring.
- Mix only until the flour disappears.
- Cool the cake fully before frosting.
- Add chocolate ghosts after refrigeration.
Substitutions and variations
Sweet potato puree works in place of pumpkin. Brown sugar frosting can replace maple cream cheese frosting. Use dairy-free coating for the ghost toppers if needed.
Storage and make-ahead
Refrigerate frosted bars airtight for four days. Prepare the ghosts up to one week ahead in a cool dry container. Bring the bars to cool room temperature before serving.
Frequently asked questions
Why are my bars dense?
The batter may have been overmixed or the pumpkin unusually wet. Fold gently and blot excess moisture.
Can I bake this as cupcakes?
Yes. Divide into 18 liners and begin checking after 17 minutes.
Print
Spiced Pumpkin Ghost Cake Bars
- Prep Time: 40 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour 48 minutes
- Yield: 20 cake bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft pumpkin sheet-cake bars with maple cream cheese frosting and white-chocolate ghosts.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 1/2 tsp (6 g) baking powder
- 1/2 tsp (2 g) baking soda
- 2 tsp (4 g) ground cinnamon
- 1/2 tsp (1 g) ground ginger
- 1/2 tsp (3 g) fine salt
- 3 large eggs (150 g without shells)
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 cup (245 g) plain pumpkin puree
- 3/4 cup (180 ml) neutral oil
- 2 tsp (10 ml) vanilla extract, divided
- 8 oz (227 g) full-fat block cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 2 tbsp (30 ml) pure maple syrup
- 8 oz (227 g) white chocolate, melted
- 1 oz (28 g) dark chocolate, melted
Instructions
- Heat the oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) metal pan with parchment.
- Whisk the flour, baking powder, baking soda, cinnamon, ginger, and salt.
- Whisk the eggs, both sugars, pumpkin, oil, and 1 tsp (5 ml) vanilla until smooth. Fold in the dry ingredients.
- Spread the batter in the pan and bake for 25–30 minutes, until the center springs back. Cool completely.
- Spoon 20 small white-chocolate teardrops onto parchment and pull each into a short ghost tail. Let set, then add two tiny dark-chocolate eyes.
- Beat the cream cheese and butter smooth. Beat in powdered sugar, maple syrup, and remaining vanilla.
- Cut the cake into 20 bars. Pipe or spoon one modest frosting swirl on each and add one ghost topper.
Notes
Keep the chocolate toppers dry and add them after the frosted bars have finished chilling.
