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Pumpkin Bars are soft, spiced, and slathered with the dreamiest cream cheese frosting, basically pumpkin cake cut into easy, shareable squares. I made a big pan last crisp fall afternoon and they vanished at the school bake sale before I could grab one for myself. If you love cozy pumpkin treats, they are right at home next to our pumpkin bread.
One bowl of spiced pumpkin batter and a quick whip of cream cheese frosting are all it takes for the coziest fall dessert that feeds a crowd.
Pumpkin Bars Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 35 minutes
- ⏳ Total Time: 55 minutes
- 🍽️ Serving: 24 bars
- ⚡ Calories: 356kcal
- 🌶️ Flavor Profile: Soft, warmly spiced pumpkin cake under tangy cream cheese frosting
- ✋ Difficulty: Easy, no mixer needed for the cake, like our pumpkin bread
Quick Answer
To make Pumpkin Bars, whisk together pumpkin puree, oil, eggs, and sugar, then stir in the flour, baking soda, salt, and warm spices to make a smooth batter. Spread the batter in a sheet pan and bake until set, then cool completely. Whip a tangy cream cheese frosting, spread it over the cooled bars, and slice into squares.
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Why This Recipe Works
Click to see the technique science
- Pumpkin keeps them moist. Pumpkin puree adds moisture and flavor so the bars stay soft and tender for days.
- Oil over butter. Using oil instead of butter in the cake keeps the bars extra moist and easy to mix.
- A sheet pan means even bars. Baking in a sheet pan gives you the perfect cake-to-frosting ratio in easy squares.
- Warm spices. Cinnamon and pumpkin pie spice give that classic cozy fall flavor.
- Cream cheese frosting balances. The tangy frosting cuts the sweetness and pairs perfectly with the spiced pumpkin.
- Make-ahead friendly. The bars taste even better the next day after the flavors meld, making them great for parties.
Why You’ll Love This Recipe
- They are soft, perfectly spiced pumpkin cake topped with the best tangy cream cheese frosting, all in easy-to-share squares.
- One pan makes a big batch, so they are perfect for fall parties, potlucks, and bake sales, like our pumpkin chocolate chip cookies.
- They come together in one bowl with no mixer needed for the cake, then stay moist for days.
Key Ingredients
Here is what makes these Pumpkin Bars so moist and the cream cheese frosting so tangy.
- Pumpkin puree: Use pure canned pumpkin, not pumpkin pie filling, for the right flavor and texture.
- Warm spices: Pumpkin pie spice and cinnamon give the bars their cozy fall flavor.
- Cream cheese: The base of the tangy frosting. Soften it to room temperature for a smooth spread.
- Oil: Keeps the pumpkin cake extra moist and tender.
- Powdered sugar: Sweetens and thickens the cream cheese frosting, just like on our pumpkin chocolate chip cookies.
See recipe card for exact quantities.
Variations and Substitutions
These Pumpkin Bars are easy to make your own. Here are a few favorite add-ins.
- Add nuts: Fold chopped pecans or walnuts into the batter for crunch.
- Add chips: Stir in chocolate chips or butterscotch chips.
- Maple frosting: Add a splash of maple syrup to the cream cheese frosting.
- Make them plain: Skip the frosting and dust with powdered sugar instead.
- Spice it up: Add extra cinnamon, ginger, or a pinch of cloves for bolder flavor.
How to Make Pumpkin Bars
- In a large bowl, whisk together the pumpkin puree, oil, eggs, and sugar until smooth.
- Add the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice to the wet ingredients.
- Stir until just combined, then spread the batter evenly into a parchment-lined sheet pan.
- Bake at 350 degrees for 25 to 30 minutes, until a toothpick comes out clean. Cool completely.
- Beat the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
- Spread the cream cheese frosting over the cooled bars, then slice into squares and serve.
Recipe Tips & Tricks
- Use pure pumpkin. Canned pumpkin puree, not pumpkin pie filling, gives the right flavor and texture.
- Cool completely before frosting. Warm bars will melt the cream cheese frosting right off.
- Soften the cream cheese. Room-temperature cream cheese beats up smooth and lump-free.
- Line the pan. A parchment sling makes it easy to lift the bars out for clean cutting.
- Do not overbake. Pull the bars when a toothpick comes out with a few moist crumbs for the softest texture.
- Chill to set the frosting. A short chill firms the frosting for neat squares, like our cheesecake bars.
Serving Ideas and Suggestions
These Pumpkin Bars are the ultimate fall crowd-pleaser. Cut them into squares for Thanksgiving dessert, potlucks, or an after-school treat with a glass of cold milk.
Build a cozy fall dessert table by pairing them with our pumpkin bread and pumpkin chocolate chip cookies. A scoop of vanilla ice cream never hurts.
Store leftovers in the fridge and enjoy them all week. For another classic fall dessert, try our sweet potato pie next.
Pumpkin Bars FAQs
Pumpkin bars and pumpkin cake use nearly the same batter, but bars are baked in a sheet pan so they are thinner and cut into squares. This gives the perfect ratio of moist spiced cake to tangy cream cheese frosting in every bite.
Yes. Fresh pumpkin puree works, but be sure to drain off excess liquid so the batter is not too wet. Canned pure pumpkin is more convenient and gives consistent results every time.
Because of the cream cheese frosting, store pumpkin bars covered in the refrigerator for up to five days. Let them sit at room temperature for a few minutes before serving for the softest texture.
Yes. Freeze them unfrosted, wrapped tightly, for up to three months. You can also freeze frosted bars in a single layer until solid, then wrap. Thaw in the fridge overnight before serving.
Dense pumpkin bars usually come from overmixing the batter or too much pumpkin. Stir just until the dry ingredients disappear and measure the pumpkin carefully for a light, soft crumb.
Yes, because of the cream cheese frosting. Keep them covered in the refrigerator. Unfrosted pumpkin bars can sit at room temperature for a day, but frosted bars should always be chilled.
Craving more cozy pumpkin? Try our pumpkin bread with streusel next.
For a cozy fall bake, try our sweet potato cake with fluffy maple frosting.
Easy Pumpkin Bars
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 4 large eggs room temp
- 1 ½ cups granulated sugar
- 1 cup unsalted butter melted
- 15 ounces pure pumpkin puree
- 1 teaspoon vanilla extract
Frosting:
- 8 ounces cream cheese softened
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 10×15 inch baking pan with parchment paper, this will help you lift the bars out, set aside.
- In a large bowl, stir together the flour, pumpkin spice, baking powder, baking soda, and salt.
- In a large bowl, whisk together the eggs, sugar, butter, pumpkin puree, and vanilla until smooth.
- Add the dry ingredients and stir it together until there are no dry patches.
- Pour the batter into the prepared baking dish and smooth out the top.
- Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Place on a wire rack to cool completely.
- While the bars cool, make the frosting by placing the cream cheese and butter in the body of a stand mixer with the paddle attachment or a large bowl with an electric hand mixer and cream until smooth. Add the powdered sugar and mix until combined. Add the cinnamon and vanilla, stir to combine. Scrape down the sides as needed. Whip the frosting at medium speed for 2 minutes until light and fluffy.
- Once the bars are cooled, add the frosting to the top of the bars.
- Cut and serve.
Notes
- You can use the cream cheese frosting we have in the recipe or make your own buttercream for this.
- This can be made into a cake if you bake it in a 9″x13″ baking pan.
- If you wan’t a little more richness, substitute 1/2 cup of the granulated sugar with brown.
- Make sure your bars are fully cooled before frosting.
- Make sure you are using pure pumpkin puree and not pumpkin pie filling.
- This can be frozen, see my tips above.
Nutrition
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