Pumpkin Bars with Cream Cheese Frosting
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These Pumpkin Bars with Cream Cheese Frosting are a favorite fall dessert - tender, lightly spiced pumpkin cake bars baked in a 9×13-inch pan and topped with luscious cream cheese frosting. They're simple and delicious for sharing during the season.
⭐⭐⭐⭐⭐ "A great recipe - moist with a good flavor!" - Darlene, 31Daily reader
Recipe Overview
- Flavor: Spiced pumpkin with tangy cream cheese frosting
- Texture: Soft, cake-like, and easily sliceable into bars
- Pan: 9×13-inch baking pan
- Time: 15 minutes prep + 25-30 minutes bake
- Servings: 20-24 bars
What I Love About This Recipe
It wouldn't be fall in my kitchen without pumpkin bars. By late August, this recipe is making its way up my list of "to-bake" desserts! The aroma that fills the house is wholly and utterly delightful!
I love how simple it is to make and share these bars. They come together with pantry ingredients, bake beautifully in a 9×13-inch pan, and are finished with the most luscious cream cheese frosting. Every bite tastes like fall.
- Simple to make: Everyday ingredients, quick prep.
- One-pan baking: A 9×13 pan makes them easy to cut and store.
- Velvety frosting: Creamy, tangy, and the perfect match for pumpkin spice.
- The flavor: Pumpkin spice in every bite, cozy as autumn itself.
You will find many easy pumpkin recipes on the site, including pumpkin bread recipes, simple pumpkin scones, and even a quick pumpkin mug cake.
But you'll also find wholesome baking ideas like these reader-favorite Healthy Pumpkin Muffins and an old favorite Healthy Pumpkin Spice Bars (a recipe I developed to conveniently "hide" veggies for my picky-eater toddler).
Happy Fall Baking!
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Ingredients
Here are the ingredients you'll need to make these easy pumpkin bars. The exact measurements are in the recipe card at the bottom of this post.
For the Bars
- Eggs: Large eggs add moisture, richness, and structure.
- Granulated sugar: For the perfect balance of sweetness.
- Pumpkin puree: I use canned pure pumpkin puree, but you can also use homemade puree.
- All-Purpose flour: Provides structure to the cake.
- Baking soda and baking powder give the pumpkin bars rise and a fluffy texture.
- Spices and seasonings: Cinnamon and pumpkin pie spice add delicious warmth to the bars, and salt further enhances it. If you don't have pumpkin pie spice on hand, there is a substitution in the "notes" section of the recipe card below.
For the Cream Cheese Frosting
- Cream cheese: Use room-temperature or softened cream cheese. It is the base for this velvety frosting.
- Butter: Adds a rich, creamy texture to the frosting.
- Vanilla extract: Brings a depth of flavor.
- Powdered Sugar: Confectioners' sugar sweetens and provides a creamy, perfect consistency.
How to Make Pumpkin Bars with Cream Cheese Frosting
You'll find the full, step-by-step recipe below - but here's a brief overview of how to make these fall pumpkin bars with cream cheese frosting:
- Step 1: Preheat the oven to 350°F, and lightly grease a 9 x 13-inch baking pan. Then, combine sugar, oil, and pumpkin puree with beaten eggs until well combined. Whisk the dry ingredients together and fold into the pumpkin mixture until combined. Transfer to the prepared pan.
- Step 2: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean. Transfer the baking dish to a wire rack to cool completely.
- Step 3: In a large bowl, stir together the cream cheese, butter, and vanilla until combined. Stir in the confectioners' sugar until the frosting is smooth. Add additional powdered sugar until it reaches the desired consistency. Once the pumpkin bars are completely cooled, spread the frosting evenly, cut into squares, and serve.
Variations
- Reader tip: Some readers serve these as a pumpkin sheet cake - they're versatile either way!
- Pan size: Use a 9×13 pan for traditional bars or an 8×8 for thicker, cake-like squares.
- Texture adjustment: For a denser bar, reduce baking powder by ½ teaspoon.
- Spices: Swap in pumpkin pie spice for the individual spices.
- Toppings: Add toasted nuts (pecans or walnuts) or a sprinkle of cinnamon on the frosting.
Serving Ideas
- Dust the frosted bars with extra cinnamon or nutmeg.
- Chill for a firmer bite or serve at room temperature for a softer texture.
- Pair with coffee, cider, or a cozy cup of tea.
Recipe FAQs
Store the pumpkin bars in an airtight container in the refrigerator for up to 3 days.
Absolutely! You can easily make the bars ahead and freeze for up to 3 months. Wrap the unfrosted bars in a layer of plastic wrap, followed by another layer of foil. Thaw in the refrigerator overnight and then ice with Cream Cheese Frosting when ready to serve.
This recipe can be converted from a 9 x 13-inch baking pan to an 8 x 8-inch baking pan by halving the ingredients. There is no need to adjust baking time or oven temperature.
Yes. Freeze frosted bars on a sheet pan until firm, then wrap individually and store up to 2 months. Thaw in the fridge.
Yes, but drain well - homemade purée often holds extra water.
That's intentional - they're soft and cake-like to balance the frosting. For denser bars, use a smaller pan or reduce the baking powder slightly.
Yes, though they'll be thinner and bake faster. Begin checking at 18-20 minutes.
More Fall Recipes You May Also Enjoy
Easy Pumpkin Recipes
- Easy Pumpkin Trifle
- 25 Easy Pumpkin Desserts to Make This Fall
- Pumpkin Mug Cake (2 Minutes)
- Panera Pumpkin Muffins
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Pumpkin Bars with Cream Cheese Frosting Recipe
Ingredients
- 4 large eggs
- 1 ⅔ cup granulated sugar
- 1 cup vegetable oil
- 1 (15-oz) can pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice *see substitution in notes
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
Cream Cheese Frosting:
- 8 ounces cream cheese softened to room temperature
- 2 tablespoons butter softened to room temperature
- 1 teaspoon vanilla extract
- 2-3 cups confectioners' sugar
Instructions
- Preheat the oven to 350 degrees F. Cost a 9 x 13-inch baking dish with cooking spray.
To make the bars:
- Whisk together the eggs, sugar, oil, pumpkin puree, and vanilla in a large bowl until fully combined. You can do this by hand or with an electric hand mixer or stand mixer.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, salt, and baking soda. Then add the dry ingredients into the pumpkin mixture. Stir until combined with no dry flour streaks. Try not to overmix the batter.
- Pour the batter into prepared baking dish and spread evenly to the edges. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean. Transfer the baking dish to a wire rack to cool completely.
To make the frosting:
- In a large bowl, stir together the cream cheese, butter, and vanilla until combined. Stir in the confectioners' sugar until the frosting is smooth. Add additional powdered sugar until it reaches desired consistency.
- Spread frosting evenly once the bars have cooled.
Video
Notes
- Pumpkin Pie Spice: If you don't have this in your spice cabinet, you can substitute: ½ teaspoon ground ginger, ½ teaspoon nutmeg, ¼ teaspoon ground allspice, and ¼ teaspoon ground cloves.
- Pumpkin Purée: Use canned (not pumpkin pie filling). Drain homemade purée well.
- Pan Size: Recipe is written for a 9×13 pan, but can be halved for an 8×8.
- Cooling: Cool completely before frosting to prevent melting.
- Storage: Store covered in the fridge up to 5 days.
- Serving Tip: Bars slice cleanest when chilled.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Wondering if you’ve ever used a jelly roll pan for these?
I have not used a jelly roll pan for these pumpkin bars but it's a great idea! If you try it, be sure to reduce the baking time slightly. Thank you for the idea!
I just made this recipe hoping for pumpkin bars to take to a friend's house for Thanksgiving tomorrow. This is not bars, it is a pumpkin cake. The flavor is ok, but if I wanted a cake I would have made my own recipe for cake, (which is much better). Your recipe also makes way too much frosting. I am very disappointed. You really should change the name to what it truly is; Pumpkin Cake with cream cheese frosting. The way it is now is quite misleading.
A great recipe, moist and a good flavor.
Hi Darlene! Thank you for trying the recipei-- I'm so happy you enjoyed it!
Could you use pure pumpkin instead of pumpkin purée?
Hi Viki- absolutely! It works great.
First time making these! Love the flavor and texture, and so easy to make!
Really was rather tasty, moist and a Keeper. I suppose one could half the recipe & bake in an 8 X 8 pan.
Thank you, Elaine! I'm so glad you enjoyed them -- and yes, the recipe could definitely be halved and made in an 8 x 8 pan. Thank you for trying them.