These pumpkin bars with cream cheese frosting are soft, moist and full of pumpkin flavor. The best fall treat!
This fall dessert might be my favorite, although I also love mini pumpkin pies, pumpkin cookies with cream cheese frosting and pumpkin chocolate chip cookies.
Table of Contents
Best Pumpkin Bars with Cream Cheese Frosting
One of my all-time favorite pumpkin recipes is pumpkin bars with cream cheese frosting. If you’re looking for an easy homemade recipe from scratch, look no further than this classic!
I got this recipe when I first got married and it’s very similar to the version by Paula Deen. I make them every year along with my favorite pumpkin lasagna dessert and easy pumpkin pie bars
Why I Love This Recipe
- The perfect texture. What makes these the best pumpkin bars you’ve ever tried is the super soft, moist, and fluffy texture thanks to the pumpkin puree and oil.
- A creamy finish. The cream cheese frosting is what takes these easy pumpkin bars to the next level. It adds a creamy, sweet, rich, and tangy flavor that everyone loves!
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Baking staples: All-purpose flour, granulated sugar, eggs, baking powder, baking soda, salt and vanilla extract.
- Pumpkin: It’s important to use 100% pure pumpkin puree with no extra sweetener or spices. This is different from the canned pumpkin pie filling which is not the correct type to use.
- Oil: Using vegetable oil instead of butter will give these bars a super moist and tender texture.
- Spices: Cinnamon and pumpkin pie spice for a warm, fall flavor. Feel free to add more or less depending on how much spice you like.
- Frosting: The best pumpkin bars are topped with a luscious cream cheese frosting! Made with cream cheese, butter, vanilla, and powdered sugar.
How to Make Pumpkin Bars
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
Using a mixer, combine wet ingredients first, then slowly add in the dry ingredients.
Spread the batter out evenly into a greased jelly roll baking dish.
Bake in the oven at 350°F for about 25 minutes, just until lightly browned. You do not want to burn them. Then allow the pumpkin bars to cool.
Cream together the frosting ingredients until the mixture is smooth and creamy with no lumps.
Use an offset spatula to spread the cream cheese frosting on top of the cooled pumpkin bars. Frosting the bars too soon will have the frosting slide off or melt.
Slice into squares, decorate or garnish with whipped cream and enjoy!
Pro Tips and Variations
- Thicker bars. You can use a smaller 9×13″ prepared pan for thicker bars if preferred. You’ll need to cook them longer, about 30 to 35 minutes.
- Sifting. I find that sifting the flour and spices together makes these bars extra fluffy.
- Fluffier. For a lighter, fluffier pumpkin bar use 1/2 cup applesauce and 1/2 cup oil.
- More spice. Sometimes I mix in other fall spices like ginger or cloves, as I do in this gingerbread bars recipe.
- Chill before serving. I like to refrigerate the dessert before serving so that the frosting has time to set.
- Frosting: A sour cream frosting, cinnamon cream cheese frosting, or maple cream cheese frosting would also taste delicious on top of the pumpkin bars.
- Decorate. My kids love to decorate them with candy corn and pumpkins on top. You can always sprinkle a little cinnamon or nutmeg on top as well. Seriously so delicious!
Love pumpkin dessert recipes? Try this pumpkin cheesecake bars recipe, pumpkin spice cupcakes and pumpkin dump cake, too!
More Pumpkin Dessert Recipes
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Pumpkin Bars
Video
Ingredients
Bars
- 4 large eggs
- 1 ⅔ cups (340 g) granulated sugar
- 1 cup vegetable oil , see notes
- 1 (15-ounce) can pumpkin puree , I prefer Libby's
- 1 ½ teaspoons vanilla extract
- 2 cups (275 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice , add an extra 1/2 teaspoon if you like spice
- 1 teaspoon salt
Cream Cheese Frosting
- 6 ounces cream cheese , softened
- ½ cup salted butter , softened
- 1 ½ teaspoons vanilla extract
- 2 cups powdered sugar
Optional toppings: Cinnamon, Pumpkin pie spice, Candy pumpkins
Instructions
Bars
- Preheat the oven to 350°F. Butter a 15×10" jelly roll pan and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat 4 eggs, 1 2/3 cup sugar, 1 cup oil, 1 can pumpkin puree, and 1 1/2 teaspoons vanilla just until combined.
- In a medium bowl, sift together 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, and 1 teaspoon salt.
- Mix the flour mixture into the pumpkin mixture until just combined. Spread the batter evenly into the pan.
- Bake for 25 minutes, or until lightly browned and a toothpick inserted into the center comes out clean. Let cool completely.
Cream Cheese Frosting
- In a large bowl, cream together 6 ounces cream cheese, 1/2 cup butter, and 1 1/2 teaspoons vanilla with an electric mixer. Gradually add 2 cups powdered sugar. Beat until smooth and creamy. Add a pinch of salt and cinnamon, if desired.
- Spread frosting on top of the pumpkin bars with a spatula. Sprinkle with extra cinnamon or pumpkin spice, if desired.
- Slice into squares. Top with a candy pumpkin, if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
There are so many ways to jazz these up for any fall occasion. For something simple, I might sprinkle pumpkin pie spice or cinnamon over the top. I also love to top each bar with a candy pumpkin, candy corn, nuts or fall sprinkles to make them feel really special.
No need to worry, you can make it at home with just 4 spices I am sure you have on hand. This is my favorite pumpkin pie spice recipe to use.
Cover the bars with a lid or plastic wrap. They will stay fresh for 3 to 5 days covered in the refrigerator.
Yes, if you are planning on freezing them, I would recommend freezing without the cream cheese frosting and then adding that fresh. Let the bars cool completely, then wrap and place in a freezer bag or airtight container. Store in the freezer for up to 3 months. Thaw when ready to serve and add frosting.
Categorized as: American, Bars, Desserts, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
these are delicious and easy to make :)
I usually pass by recipes with this much oil, but these look so good. Do you think I could substitute a half a cup of applesauce for half of the oil?
Yes, I have actually made them with applesauce and greek yogurt with pretty good results. :D
great recipe, made these last night and they we’re a big hit
Will have to include raisins!! Will make them asap!
Yum…raisons sound good! Thanks for the idea Linda!
Glad you liked them, they are a favorite in my family! :)
Is a 16 oz can of pumpkin the same as using two cups? that might be a dumb question but I buy the huge cans and don’t want to use the wrong amount and ruin these!
What kind of flour? Plain? All Purpose? Self Rising?
Thank you for this recipe! I was told that I had a really great pumpkin bar recipe years ago. In fact, I am fairly sure is one of the main reasons my husband asked me to marry him! Sadly, between the years, the moves and the kids, the recipe disappeared . I’ve been searching and tweaking and experimenting and then I found your wonderful site and you have a recipe that is very close to my old one! Woo-hoo!!! I now have a very happy hubby and I feel as though I found the Holy Grail! ;-) THANK YOU!!! (the kids aren’t complaining either!)
Eternally grateful,
Megan :-)
Love the recipe, but the picture of the starfish hand taking a taste is priceless.
I love pumpkin bars, they are my favorite! I love your pictures, so beautiful!
I LOVE your recipe! Please come over and party with me at Cast Party Wednesday!
Thanks! ~Sheryl~
We make pumpkin bars like this all the time for the holidays but I have never thought of adding the little pumpkin on top. What a fun and cute idea!
These look delicious and the toddler hand sneaking in is beyond cute! Love it!
Oh my goodness these look amazing! Thanks for the share! Hugs, Bobbi Jo
Great recipe–thank you! Wish you had a “print” option for just the recipe–would be so handy. Other than that, great site. I enjoy your posts.
I agree with Lori. A “print” option for just the recipe is needed. I don’t need or want everything else that’s on the page. Your recipes are yummy!
Just cut and paste to a word document, then print the document. Easy as pumpkin bars!
Just highlight and cut or copy and paste to Microsoft word!
If I don’t have a sifter what else can I use?
Help! How many eggs?
whoops! 4 eggs :)
Thank you!!
These sound awesome- almost bought a mix to make these at Wal Mart earlier today, and thought, “Bet they would be waaaay better homemade, just need to find a recipe.” Thanks for sharing!
ooo they’re SO much better homemade! Especially the frosting! mmmm :)
Oh, I love a good pumpkin bar recipe! This one looks so yummy. I am going to have to try it!! Thanks for sharing Jamielyn:)
You’ll have to let me know how you like them. Thanks for stopping by!
Too funny! I just made pumpkin bars and put those cute little candy corn pumpkins on them! Yummers. I love the pic with the little hand, so sweet.
I love those little pumpkins! They are quite addicting though… ;)
What happened to that pic with the cute little hand reaching for the frosting. That was my favorite thing about this post. :(