As soon as pumpkin season rolls around, these pumpkin bars with cream cheese frosting belong at the top of the baking list. They’re soft, moist and filled with warm pumpkin spice flavor, then covered with a thick layer of fluffy vanilla cream cheese frosting. The batter comes together in one bowl and bakes in a 9×13-inch pan, so you get an easy fall dessert with plenty to share and very little cleanup.
My daughter asks me to make these the moment pumpkin flavors begin appearing. I can’t blame her because I love the way the pumpkin pie spice makes the whole kitchen smell like fall. I also love that I can mix the batter in one bowl, add a few cute sprinkles on top and have a fun dessert ready to share.
The cream cheese frosting is non-negotiable for me. It’s sweet, tangy and fluffy, and I make sure every bar gets a generous layer. It’s rich and sweet with just enough tang to keep me coming back for another square.
I like these with coffee in the morning, my daughter loves them as an after-school snack and we’re both happy to have another after dinner. Apparently, pumpkin bars follow their own schedule, and any time of day is a perfectly reasonable time to eat one.
Is This the Right Recipe for You?
- You want soft, cake-style pumpkin bars. These bars have a moist, tender crumb rather than the dense or chewy texture of a cookie bar.
- You love cream cheese frosting. Each square gets a generous layer of sweet, tangy vanilla frosting that balances the warmly spiced pumpkin base.
- You prefer a mild pumpkin spice flavor. One teaspoon of pumpkin pie spice adds warmth without overpowering the pumpkin.
- You need an easy dessert for sharing. The recipe bakes in a 9×13-inch pan and makes about 15 generous bars, or more if you cut smaller squares.
- You have time to let the bars cool. The batter is quick to prepare and bakes in about 20 minutes, but the bars must cool completely before frosting.
- You want a fun fall treat. Sprinkles add an easy seasonal finish for after-school snacks, parties, potlucks or casual family desserts.
Ingredients You’ll Need
Most of the ingredients are baking staples. Here are a few details that will help when you’re gathering everything.
- Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. You can also make homemade pumpkin puree, but make sure it is thick and smooth like the canned version before measuring.
- Vegetable oil: This neutral oil adds moisture without competing with the pumpkin and warm spices. Avocado oil or another mild-flavored baking oil can be substituted in the same amount.
- Eggs: This recipe calls for medium eggs. Keep that size in mind when checking what you have in the refrigerator.
- Light brown sugar and granulated sugar: The combination sweetens the batter, with brown sugar adding a mild molasses flavor.
- All-purpose flour: Spoon it into the measuring cup and level the top to avoid packing in more flour than the recipe needs.
- Baking soda and baking powder: Both help the batter rise. Check that they’re fresh before starting.
- Pumpkin pie spice: This blend adds warm spice flavor without needing several separate spice jars.
- Cream cheese: Plain, full-fat brick cream cheese is a good choice for frosting. Let it come to room temperature so it blends smoothly.
- Unsalted butter: It should also be at room temperature, soft enough to press gently with a finger but still holding its shape.
- Powdered sugar: This sweetens and thickens the frosting. Break up any noticeable lumps before mixing.
- Vanilla extract: Divide it between the batter and frosting.
How to Make Pumpkin Bars with Cream Cheese Frosting
Start by mixing the pumpkin batter, then bake it until the center is done. Once the bars are completely cool, mix the frosting and spread it over the top.
1. Prepare the oven and pan
Preheat the oven to 350°F. Grease a 9×13-inch baking pan and line it with parchment paper, leaving enough overhang to help lift the baked bars out.
2. Mix the wet ingredients
Add the pumpkin puree, canola oil, eggs, granulated sugar, brown sugar and 1 teaspoon of the vanilla extract to a large mixing bowl.
Beat with an electric mixer until smooth and evenly combined.
3. Finish the batter
Add the flour, baking soda, baking powder, salt and pumpkin pie spice to the same bowl. Mix until combined.
Scrape the sides and bottom of the bowl with a rubber spatula, then mix briefly again so no dry pockets remain.
Pro Tip: Once the flour is incorporated, stop mixing. Beating longer than needed can make the finished bars less tender.
4. Bake
Pour the batter into the prepared pan and spread it into an even layer.
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. If the toothpick has wet batter on it, continue baking and check again after a short interval.
Pro Tip: Check the center of the pan rather than an edge. The edges can finish baking before the middle is ready.
5. Cool completely
Carefully lift the bars from the pan using the parchment paper, supporting the baked slab so it doesn’t bend or break. Transfer to a wire cooling rack and let cool completely.
The bars should no longer feel warm before you add the frosting.
6. Make the cream cheese frosting
Add the room-temperature butter, cream cheese, powdered sugar and remaining 1 teaspoon vanilla extract to a large mixing bowl.
Start mixing slowly until the powdered sugar is incorporated. Increase the speed and beat until the frosting is smooth and fluffy.
Pro Tip: Room-temperature butter and cream cheese blend more smoothly. If the frosting still has small lumps, continue beating and scrape the bowl again before spreading it over the bars.
7. Frost and slice
Spread the frosting evenly over the cooled pumpkin bars. Decorate with sprinkles, if using.
Cut into equal-size squares and serve. For about 15 servings, slice into three rows by five rows.
Expert Tips
- Measure the flour carefully. Spoon the flour into the measuring cup and level it with a knife. Scooping directly from the container can pack in too much flour and leave the bars dry.
- Let the bars cool completely. Even slightly warm bars can soften the cream cheese frosting and make it difficult to spread evenly.
- Choose the right cream cheese. Full-fat brick-style cream cheese creates a thicker, more dependable frosting than whipped cream cheese from a tub.
- Use a metal pan when possible. Metal conducts heat evenly and usually gives more predictable results than glass. If you use glass, the bars may need a little more time.
- Chill before making clean cuts. Refrigerating the frosted bars briefly helps firm the frosting so it does not drag across the top as you slice.
Variations and Substitutions
- Use dark brown sugar. It can replace the light brown sugar for a slightly deeper molasses flavor.
- Make your own pumpkin puree. Homemade pumpkin puree works well if it is thick and smooth like canned puree. Drain away any excess liquid before measuring.
- Mix your own pumpkin pie spice. Use a homemade blend of cinnamon, ginger, nutmeg, cloves and allspice if you do not have a prepared blend.
- Change the topping. Replace the sprinkles with chopped pecans, a light dusting of cinnamon or a pinch of pumpkin pie spice.
- Serve them without frosting. Leave the bars plain or add a light dusting of powdered sugar for a simpler, less rich version.
What to Serve with Pumpkin Bars
These frosted pumpkin bars work well as an afternoon treat or dessert after a fall meal. Serve them with coffee or tea, or pair them with a warm homemade drink.
- Instant Pot Apple Cider: Apples, citrus and whole spices make a seasonal pairing for the pumpkin bars.
- Homemade Hot Chocolate: A warm chocolate drink makes this an especially cozy dessert break.
- Mocha Latte: Coffee and chocolate pair well with the sweet vanilla frosting.
Storage, Freezing and Serving Leftovers
Refrigerator: Store leftover bars covered in the refrigerator for up to 3 days. Use an airtight container or cover the pan well to keep the cut edges from drying out.
Freezer: Freeze the pumpkin bars with or without frosting for up to 2 months. If the bars are frosted, freeze them in a single layer until the frosting is firm, then transfer them to a freezer-safe container with parchment paper between the layers. Thaw the bars covered in the refrigerator. For the best appearance, add the sprinkles after thawing so the colors do not bleed into the frosting.
Serving leftovers: Enjoy the bars chilled, or let an individual serving sit briefly at room temperature for a softer frosting. Reheating isn’t necessary.
Frequently Asked Questions
Do pumpkin bars with cream cheese frosting need to be refrigerated?
Yes, pumpkin bars with cream cheese frosting should be refrigerated. Store them covered or in an airtight container for up to 3 days to protect the frosting and keep the cut edges from drying out.
Can you freeze pumpkin bars with cream cheese frosting?
Yes, you can freeze pumpkin bars with or without the cream cheese frosting. Freeze frosted bars in a single layer until the topping is firm, then place them in a freezer-safe container with parchment paper between layers. Thaw them covered in the refrigerator before serving.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is not a direct substitute for pumpkin puree in these bars. Pumpkin pie filling contains added sugar, spices and other ingredients that would change the flavor and sweetness of the recipe. Use plain canned or homemade pumpkin puree.
Are pumpkin bars the same as pumpkin cake?
Many pumpkin bars have a soft, cake-style texture, but they are baked in a shallow layer and cut into individual squares. These bars are moist and tender rather than dense or chewy. They are also different from pumpkin pie bars, which usually have a crust and a custard-like filling.
More Pumpkin Desserts
Keep the fall baking going with these easy pumpkin desserts.
- Soft Pumpkin Chocolate Chip Cookies: The same pumpkin-and-chocolate pairing in a classic cookie.
- Pumpkin Cheesecake Bars: A creamy pumpkin cheesecake layer over a graham cracker crust.
- Pumpkin Muffins with Pecan Streusel: Soft pumpkin muffins with a crunchy cinnamon pecan topping.
- Mini Pumpkin Pies with Graham Cracker Crust: Individual pumpkin pies baked in a muffin tin.
- Pumpkin Pie From Scratch: A classic pumpkin dessert with a homemade crust.
Made these Pumpkin Bars with Cream Cheese Frosting? Leave a review and let me know how they turned out!
Pumpkin Bars with Cream Cheese Frosting
Ingredients
Method
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan and line with parchment paper, leaving overhang for lifting.
- Add the pumpkin puree, oil, eggs, granulated sugar, brown sugar and 1 teaspoon vanilla extract to a large mixing bowl. Beat with an electric mixer until smooth.
- Add the flour, baking soda, baking powder, salt and pumpkin pie spice. Mix until combined. Scrape the sides and bottom of the bowl with a rubber spatula and mix briefly again until no dry pockets remain.
- Pour the batter into the prepared pan and spread evenly. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Carefully lift the bars from the pan using the parchment, supporting the baked slab. Transfer to a wire cooling rack and cool completely.
- Add the butter, cream cheese, powdered sugar and remaining teaspoon vanilla extract to a large mixing bowl. Mix slowly until the powdered sugar is incorporated, then increase the speed and beat until smooth and fluffy.
- Spread the frosting evenly over the cooled bars. Add sprinkles, if desired.
- Cut into equal-size squares and serve. Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- The butter and cream cheese should be softened but not melted.
- Cool the bars completely before frosting.
- Cut into three rows by five rows for about 15 servings.
- The 40 minutes of prep and cooking does not include cooling time.
I love pumpkin bread. This looks amazing. Will try it!