Every autumn my recipe box fills up with pumpkin dessert recipes, but these pumpkin bars with cream cheese frosting are the ones that get baked first and disappear fastest. Imagine the softest, moistest pumpkin cake, fragrant with cinnamon, ginger and nutmeg, baked in a sheet pan and covered with a thick, tangy layer of cream cheese frosting. They taste like a cross between pumpkin bread and carrot cake, and they are even easier to make than either.
One bowl, a whisk and about 20 minutes of work are all you need, so they are perfect for school bake sales, office parties, potlucks and Thanksgiving dessert tables. Below I will share the tips that keep the bars tender instead of dense, show you how to frost them smoothly, and give you two bonus ideas for pumpkin snickerdoodles and pumpkin cinnamon rolls using the same flavors. The full printable recipe card is at the bottom of the post.
Why These Pumpkin Bars Are So Good
There are hundreds of pumpkin bar recipes out there, and many of them turn out dry, dense or bland. After a lot of testing in my kitchen, these are the details that make the difference.
- Oil instead of butter. Oil keeps the bars incredibly moist and soft for days, even straight from the fridge.
- A whole can of pumpkin. The full 15 ounces gives real pumpkin flavor and a tender crumb.
- A generous spice blend. Cinnamon, ginger, nutmeg and a pinch of cloves taste like the best pumpkin pie.
- Both baking powder and baking soda. The combination gives a light, cake-like texture that rises evenly in a large pan.
- Tangy frosting. Cream cheese balances the sweetness of the cake and makes every bite feel special.
They are also a make-ahead dream. Pumpkin bars actually taste better on day two, when the spices have had time to mellow and the frosting has set. That means you can bake them the night before a party and have one less thing to worry about.
Ingredients for Pumpkin Bars
All of the ingredients are pantry staples, and the exact measurements are in the recipe card below. Here is what you need for the cake and the frosting.
For the pumpkin cake
- All-purpose flour: spoon it into the measuring cup and level it off. Packing flour makes the bars dry.
- Baking powder and baking soda: check that both are fresh for the best rise.
- Spices: ground cinnamon, ginger, nutmeg and cloves, or 1 tablespoon of pumpkin pie spice.
- Eggs: four large eggs at room temperature.
- Sugar: a mix of granulated and light brown sugar for sweetness and a hint of caramel.
- Vegetable oil: or any neutral oil such as canola or light olive oil.
- Pumpkin puree: one 15-ounce can of pure pumpkin, not pumpkin pie filling.
For the cream cheese frosting
- Cream cheese: full-fat block cream cheese, softened. Spreadable tub cream cheese makes runny frosting.
- Butter: unsalted and softened.
- Powdered sugar: sifted if it looks lumpy.
- Vanilla extract and a pinch of salt: they make the frosting taste rich and balanced.
How to Make Pumpkin Bars Step by Step
- Prepare the pan. Heat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan or a 9×13-inch baking pan and line it with parchment paper.
- Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, spices and salt.
- Mix the wet ingredients. In a large bowl, whisk the eggs and both sugars until smooth, then whisk in the oil and pumpkin.
- Combine gently. Add the dry ingredients and fold with a spatula just until no streaks of flour remain. Overmixing develops gluten and makes the bars tough.
- Bake. Spread the batter evenly in the pan and bake for 25 to 30 minutes in a 10×15-inch pan, or 30 to 35 minutes in a 9×13-inch pan, until a toothpick in the center comes out clean.
- Cool completely. Let the bars cool in the pan on a wire rack for at least an hour. Frosting a warm cake will make it melt and slide.
- Frost and slice. Beat the cream cheese and butter until creamy, add the powdered sugar, vanilla and salt, and beat until fluffy. Spread over the cooled cake, chill for 30 minutes and cut into 24 bars.
For perfectly clean slices, dip a long sharp knife in hot water, wipe it dry and cut straight down. Wipe the knife between each cut. It takes a minute longer, but your bars will look like they came from a bakery.
Baking Tips for Moist, Fluffy Bars
- Room temperature ingredients. Cold eggs and cream cheese do not blend smoothly. Take them out of the fridge 30 minutes ahead.
- Do not overbake. Start checking 5 minutes early. The top should spring back when lightly pressed.
- Blot watery pumpkin. If your puree looks very wet, press it between paper towels for a minute.
- Choose the right pan. Glass pans bake more slowly and need a few extra minutes; dark metal pans bake faster.
- Chill before slicing. Cold frosting cuts cleanly and holds its shape.
Planning a full fall menu? Start with my creamy spiced pumpkin soup, serve my buttery garlic mashed potatoes on the side, and end with these bars. You will find more treats in our dessert recipe collection.
Easy Variations for Pumpkin Bars
Once you have baked the classic version, it is fun to play with the recipe. The batter is forgiving, so small changes work beautifully without any other adjustments.
- Chocolate chip pumpkin bars: fold 1 cup of semi-sweet or mini chocolate chips into the batter and skip the frosting, or keep it for an extra-indulgent treat.
- Brown butter frosting: brown the butter in a small pan until nutty and golden, chill it until soft and spreadable, then use it in the frosting for a deep, toasty flavor.
- Pecan crunch: sprinkle 3/4 cup chopped toasted pecans over the frosting, or fold them into the batter.
- Maple cream cheese frosting: replace the vanilla with 2 tablespoons of pure maple syrup and a little maple extract.
- Whole wheat version: swap half of the flour for white whole wheat flour. The bars will be slightly denser but still soft.
- Dairy-free option: the cake is naturally dairy free. Use a dairy-free cream cheese and plant butter for the frosting.
If you are baking for a crowd, the recipe doubles easily. Bake it in two pans on separate oven racks and rotate them halfway through the baking time so they cook evenly. For a smaller household, cut the frosted slab into squares, then freeze half so you have a ready-made dessert on hand for surprise guests. The bars also travel well: leave them in the pan, cover tightly with a lid or foil, and slice them once you arrive.
Want mini versions? Line a muffin tin with paper liners, fill each cup two thirds full and bake for 18 to 20 minutes. Pipe a swirl of frosting on top and you have pumpkin cupcakes that are perfect for lunch boxes and classroom parties.
More Pumpkin Dessert Recipes to Try
The same warm spice blend and pumpkin puree can be turned into a whole collection of fall treats. These are two favorites from my kitchen that use ingredients you will already have on hand after making the bars.
Pumpkin Snickerdoodles
Beat 1/2 cup softened butter with 1 cup sugar, then add 1/2 cup pumpkin puree, 1 egg yolk and 1 teaspoon vanilla. Mix in 2 1/4 cups flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1 teaspoon pumpkin pie spice and 1/2 teaspoon salt. Chill the dough for an hour, roll into balls, coat generously in cinnamon sugar and bake at 350°F (175°C) for 10 to 12 minutes. They are soft, chewy and taste like a cozy sweater in cookie form.
Pumpkin Cinnamon Rolls
Add 1/2 cup pumpkin puree and 1 teaspoon pumpkin pie spice to your favorite soft cinnamon roll dough, reducing the milk by a couple of tablespoons. Fill with butter, brown sugar and cinnamon, roll up, slice and let rise before baking. Top the warm rolls with the same cream cheese frosting from this recipe for an unforgettable weekend breakfast.
Pumpkin Pie Dip
For a no-bake option, beat 8 ounces cream cheese with 1 cup pumpkin puree, 3/4 cup powdered sugar and 1 teaspoon pumpkin pie spice, then fold in whipped cream. Serve with graham crackers, gingersnaps and apple slices at your next party.
Common Mistakes and How to Fix Them
| Problem | Likely cause | How to fix it |
|---|---|---|
| Dense, heavy bars | Overmixed batter or packed flour | Fold gently and spoon flour into the cup |
| Dry texture | Overbaked or too much flour | Check early and measure flour carefully |
| Runny frosting | Tub cream cheese or warm cake | Use block cream cheese and frost a cold cake |
| Sunken middle | Underbaked or oven door opened early | Bake until a toothpick comes out clean |
| Bland flavor | Old spices | Replace spices older than a year |
How to Store and Freeze Pumpkin Bars
Refrigerator: because of the cream cheese frosting, store the bars covered in the refrigerator for up to 5 days. Let them sit at room temperature for 15 minutes before serving for the softest texture.
Freezer: freeze unfrosted bars, wrapped tightly in plastic and foil, for up to 3 months. You can also freeze frosted bars: chill them until the frosting is firm, then freeze in a single layer before transferring to a container. Thaw overnight in the fridge.
Serving: dust the frosted bars with a little cinnamon, sprinkle with chopped toasted pecans or top each square with a candy pumpkin for a festive look. For a fun Halloween party spread, pair them with our spooky savory party bites.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes. Use 1 3/4 cups of thick homemade puree. If it looks watery, drain it in a sieve for 30 minutes first.
Can I make pumpkin bars without frosting?
Absolutely. Dust them with powdered sugar or cinnamon sugar instead, and they can be stored at room temperature for 2 days.
Do pumpkin bars need to be refrigerated?
Yes, once they are topped with cream cheese frosting. Keep them covered in the fridge for up to 5 days.
Can I halve this recipe?
Yes. Halve every ingredient and bake in an 8×8-inch pan for about 25 to 30 minutes.
Can I use pumpkin pie spice?
Yes. Replace all of the individual spices with 1 tablespoon of pumpkin pie spice.
Ready to bake? Here is the full printable recipe for pumpkin bars with cream cheese frosting with exact measurements and estimated nutrition.
Pumpkin Bars with Cream Cheese Frosting
Ingredients
Method
- Heat the oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
- Whisk the flour, baking powder, baking soda, spices and salt in a medium bowl.
- In a large bowl, whisk the eggs with both sugars until smooth, then whisk in the oil and pumpkin.
- Fold the dry ingredients into the wet ingredients just until combined.
- Spread in the pan and bake for 25 to 30 minutes (30 to 35 minutes in a 9×13-inch pan) until a toothpick comes out clean. Cool completely.
- Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla and salt and beat until fluffy.
- Spread over the cooled bars, chill for 30 minutes and cut into 24 squares.
Notes
I hope these become your favorite of all the pumpkin dessert recipes you bake this season. If you make them, leave a comment and a star rating below and tell me who you shared them with!
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