Pumpkin Bars with Cream Cheese Frosting Recipe

Why You’ll Love This Recipe

What I love most about these pumpkin bars is how perfectly balanced they are—light and tender, with just the right amount of sweetness and spice. The cream cheese frosting adds a luscious layer that pairs beautifully with the spiced pumpkin base. I also appreciate that I can make a big batch in one pan, which makes them ideal for potlucks, parties, or keeping in the fridge for quick desserts throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bars:

• 1 (15 oz) can pumpkin puree

• 3 large eggs

• 1 cup neutral oil

• 1 cup granulated sugar

• ½ cup light brown sugar

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• ½ teaspoon kosher salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 2 teaspoons ground cinnamon

For the frosting:

• 8 oz cream cheese, room temperature

• 4 tablespoons unsalted butter, room temperature

• ½ teaspoon vanilla extract

• 2 cups sifted powdered sugar

Directions

1. Preheat the Oven:
   I start by preheating the oven to 350°F and greasing a 10×14-inch jelly roll pan. This helps ensure the bars release easily after baking.

2. Prepare the Batter:
   In a large mixing bowl, I beat the eggs, then whisk in the pumpkin puree, oil, granulated sugar, brown sugar, and vanilla extract until smooth. In a separate bowl, I combine the flour, salt, baking soda, baking powder, and cinnamon. I gradually fold the dry ingredients into the wet mixture, being careful not to overmix.

3. Bake the Bars:
   I pour the batter evenly into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Once done, I let the bars cool completely in the pan before frosting.

4. Make the Frosting:
   Using a hand mixer or stand mixer, I beat the cream cheese and butter until light and fluffy. Then I add the vanilla extract and gradually mix in the sifted powdered sugar until the frosting is smooth and creamy.

5. Frost and Serve:
   I spread the frosting evenly over the cooled pumpkin bars, then slice into 18 squares and serve.

Servings and Timing

Yield: 18 bars
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

• I sometimes add a dash of nutmeg or ground ginger to the batter for extra warmth.

• For a crunchy twist, I top the frosting with chopped toasted pecans or a sprinkle of cinnamon sugar.

• If I’m short on time, I use a 9×13-inch pan—just extend the bake time by 5–7 minutes as the batter will be thicker.

• A swirl of maple syrup or honey in the frosting adds a lovely seasonal touch.

Storage/Reheating

I store the frosted bars in an airtight container in the refrigerator for up to 5 days. They actually taste better the next day as the flavors meld together. If I want to serve them warm, I let them sit at room temperature for about 15 minutes before serving. These bars also freeze well (before frosting); I wrap them tightly and freeze for up to 2 months, then thaw and frost when ready to serve.

FAQs

Can I use homemade pumpkin puree?

Yes, I use homemade puree when I have it on hand—just make sure it’s thick and well-drained, not watery.

Can I make these bars ahead of time?

Definitely. I often bake the bars a day in advance and frost them the next day. This makes prep easier and the flavor even better.

What kind of oil works best?

I use a neutral oil like vegetable, canola, or grapeseed oil. Avoid anything too strongly flavored like olive oil.

Can I use a different frosting?

Absolutely. While I love the tangy richness of cream cheese frosting, a vanilla glaze or even whipped topping also works well.

Do these bars need to be refrigerated?

Since they’re topped with cream cheese frosting, I keep them in the fridge. I let them come to room temperature before serving for the best texture.

Conclusion

These Pumpkin Bars with Cream Cheese Frosting are a fall favorite I can always count on. They’re moist, flavorful, and perfectly spiced, with a frosting that’s creamy and just sweet enough. Whether I’m baking for a holiday dinner, a potluck, or just because it’s pumpkin season, these bars are always a hit—and always worth making again.

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