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.
I make this recipe into a cake. It is wonderful. So very moist. Everyone loves it.
Can I leave out the nutmeg?
That should be fine!
I have made these before they never disappoint.I do add golden raisins and walnuts.
Sounds delicious!!
Very moist bars. The best pumpkin bar recipe I’ve found.
I’m so glad you enjoyed them!
This was so easy to make and everyone had two pieces it was so good.
I’m so glad you enjoyed it!
It just wouldn’t be fall without these pumpkin bars!
Looks so good! Can’t wait to try this one.
My recipe is very similar but spices are cinnamon, nutmeg, ginger, gloves. Just made a pan today and bakes up beautifully
Love them made the many times!
Delicious! Do you know if you can freeze these? For the frosting, I used 8 oz cream cheese and additional powdered sugar since most recipes were 50/50 cream cheese and butter.
Hi Cynthia! I would probably recommend freezing without the cream cheese frosting and then adding that fresh. :)
I made these today and substituted the nutmeg with pumpkin pie spice. Yummy! Thank you.
Glad you enjoyed them! :)
Absolutely delicious! I was looking for something to bake for a group of ladies I was having over to my new home. I’m not usually a fan of the “bar”-type dessert, but these are so moist and delicious that I’m making them again to take to my grandson’s 21st birthday party tomorrow!
I’m so glad you enjoyed them! :)
I made them and took 50 minutes to cook, 9 x 13. Seemed wet after and dropped about 1/4 inch after took out of oven. I made the purée from scratch and drained water out of pumpkin purée with cheese cloth. Was this a mistake? Taste good but kinda heavy
They are usually light and fluffy. I haven’t made with homemade puree, but I would think draining the extra water would be a great idea! I’m sorry they turned out heavy for you.
I made 2 of these today and followed the recipe to a tee. My question is, the icing is a little runny. Will it set up if I put it in the fridge overnight?
I would probably recommend adding more powdered sugar. It will set up a bit in the fridge though. :)
Haven’t made yet. Would like to know if they freeze well and frost later. Thank you
Yes the do! I have done that many times. :)
Cake is great but the cream cheese frosting has far too much butter in it. I would recommend cutting it to 4 tablespoons of butter for a creamier much easier frosting to spread.
This really is the best pumpkin bar ever!
It’s looking soo beautiful
Thank you! :)
How long do these store for?
They’ll stay fresh for 3-4 days covered in the refrigerator.