Pumpkin Bars with Cream Cheese Frosting
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Pumpkin Bars with Cream Cheese Frosting is a classic fall dessert that’s simple to make, soft, utterly delicious, and filled with warm spices—like a taste of autumn in every bite. The velvety Cream Cheese Frosting makes these simple bars a standout favorite.
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I don’t know about you, but it truly couldn’t be fall without pumpkin bars. Around the end of August, I’m either already baking them or eagerly anticipating not only the quintessential pumpkin spice flavor but also the aroma that fills every room of my house.
Fall candles, especially “pumpkin spice” candles, are wonderful, but they can never stand up to the “real” thing! There is nothing like the warm and cozy autumn vibes created by the aroma of pumpkin bars baking in the oven.
What to Love About Pumpkin Bars
- Simple to make with easy ingredients
- Baked in a 9 x 13-inch pan for easy storing and cutting
- Velvety smooth cream cheese frosting
- Pumpkin spice in every bite
Pumpkin Bars with Cream Cheese Frosting 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 bring delicious warmth of flavor 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: Lends a rich and 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:
Bake the cake: Combine the sugar, cooking oil, and pumpkin with beaten eggs until well combined. Whisk the dry ingredients together and then fold into the pumpkin mixture until combined. Bake until a toothpick comes out clean.
To make the frosting, Beat the cream cheese, softened butter, and vanilla until combined. Then, gradually add the powdered sugar until smooth.
Frost the pumpkin bars: Once the pumpkin bars are completely cool, spread the frosting evenly. Cut into squares and serve.
Pumpkin Bars Questions
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.
How Are These Pumpkin Bars Different?
I have a few pumpkin bar recipes and a pumpkin bread recipe here at 31Daily. While I love each one of them and continue to make all of them throughout the autumn season, like Healthy Pumpkin Spice Bars (a bar that conveniently “hides” veggies in the batter I made for a then-toddler son), these are a classic “pumpkin-spice” bar.
Equipment Needed
- Baking pan: 9 x 13-inch
- Mixing bowl, spatula, and whisk
- An electric hand mixer is very helpful for making the cream cheese frosting, and an offset spatula is for spreading it.
More Fall Recipes You May Also Enjoy
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Pumpkin Bars with Cream Cheese Frosting
Ingredients
- 4 large eggs
- 1 and 2/3 cup granulated sugar
- 1 cup vegetable oil
- 1 15 ounce 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:
- 1 8 ounce package cream cheese, softened
- 2 tablespoons butter softened
- 1 teaspoon vanilla extract
- 2 to 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.
- Spread frosting evenly once the bars have cooled.
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.
Video
Notes
Pumpkin Pie Spice
If you don't have this in your spice cabinet, you can substitute:- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
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.