Name: Pumpkin Bars with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 15-oz can pumpkin puree; 3 large eggs; 1 cup neutral oil; 1 cup granulated sugar; ½ cup light brown sugar; 1 tsp vanilla extract; 2 cups all-purpose flour; ½ tsp kosher salt; 1 tsp baking soda; 1 tsp baking powder; 2 tsp ground cinnamon; 8 oz cream cheese, room temperature; 4 tbsp unsalted butter, room temperature; ½ tsp vanilla extract; 2 cups sifted powdered sugar

There’s something incredibly comforting about a sweet, spiced treat like these Pumpkin Bars with Cream Cheese Frosting Recipe. Moist, tender pumpkin bars paired with silky cream cheese frosting make for a slice of autumn heaven anytime you want it.

The image shows six square pieces of pumpkin cake with a thick layer of creamy white frosting on top. Each cake piece has two layers: the bottom layer is a moist, orange-brown pumpkin cake with a slightly crumbly texture, and the top layer is a smooth, pale cream-colored frosting evenly spread with soft swirls. The cake pieces are arranged on a round white plate placed on a white marbled surface. The overall look is neat and inviting with a soft contrast between the warm cake and the cool frosting. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Bars with Cream Cheese Frosting Recipe
Top Tip
How to Serve Pumpkin Bars with Cream Cheese Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Bars with Cream Cheese Frosting Recipe

Why You'll Love This Recipe

Honestly, this Pumpkin Bars with Cream Cheese Frosting Recipe is one of my fall favorites that’s surprisingly simple to whip up but tastes like you spent hours in the kitchen. I’ve made these for gatherings and family dinners, and they always get devoured fast.

Perfect texture: The bars stay moist and tender without being dense or heavy.
Balanced sweetness: Cream cheese frosting adds just the right tangy richness that complements the pumpkin spice.
Easy to make: A straightforward recipe using pantry staples that anyone can tackle.
Great for sharing: Baked in a jelly roll pan, so you get lots of delicious squares perfect for potlucks or afternoon treats.

The image shows four rectangular pieces of an orange-colored cake on a white plate placed on a white marbled texture. Each piece has two layers: a thick, moist, and textured orange cake base on the bottom and a smooth, creamy white frosting layer on top. One piece is tilted up, showing the side view of the two layers clearly, while the other three pieces lay flat on the plate, displaying the smooth frosting tops. The frosting has a soft, slightly swirled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here is chosen to create the perfect flavor and texture balance. The pumpkin puree lends natural moisture and earthiness, while the combination of sugars gives a lovely caramelized sweetness that plays nicely with cinnamon’s warmth.

Flat lay of a small white ceramic bowl filled with smooth orange pumpkin puree, three whole clean brown eggs, a small white ceramic bowl of light golden neutral oil, two small white ceramic bowls holding white granulated sugar and light brown sugar, a small white ceramic bowl with clear vanilla extract, a small white ceramic bowl of pale all-purpose flour, a small white ceramic bowl containing fine kosher salt, a small white ceramic bowl with baking soda powder, a small white ceramic bowl of baking powder, a small white ceramic bowl with warm brown ground cinnamon, a small white ceramic bowl of creamy white cream cheese, a small white ceramic bowl of pale yellow unsalted butter, and a small white ceramic bowl piled with sifted white powdered sugar, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pumpkin puree: Use canned pumpkin puree (not pumpkin pie filling) for consistent moisture and flavor.
Eggs: They bind the ingredients and add richness to the bars.
Neutral oil: I use canola or vegetable oil to keep the bars moist without adding competing flavors.
Granulated sugar and light brown sugar: Brown sugar adds subtle molasses notes; granulated sugar balances the sweetness.
Vanilla extract: Enhances all the warm spices and pumpkin flavor beautifully.
All-purpose flour: Provides structure; just don’t overmix to keep bars tender.
Kosher salt: Elevates the flavors and balances the sweetness.
Baking soda & baking powder: These leavening agents help lift and lighten the bars.
Ground cinnamon: The star spice that pairs perfectly with pumpkin.
Cream cheese: Room temperature for smooth, creamy frosting with a touch of tang.
Unsalted butter: Adds richness and softness to the frosting without overpowering flavor.
Powdered sugar: Sifted for a silky smooth frosting that spreads easily.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This pumpkin bars recipe is so versatile! I like to tweak it depending on the occasion or who I’m serving it to. Feel free to add your favorite nuts, chocolate chips, or even a sprinkle of nutmeg for more spice.

Variation: One time, I swapped half the flour for whole wheat flour to give the bars a nuttier, heartier flavor, which was a hit with my health-conscious friends.

Step-by-Step: How I Make Pumpkin Bars with Cream Cheese Frosting Recipe

Step 1: Mix the Wet Ingredients Together

Start by cracking your eggs into a large mixing bowl and beating them lightly. Add in the pumpkin puree, neutral oil, granulated sugar, brown sugar, and vanilla extract. Whisk everything together until it’s smooth and well combined. The aroma at this stage always gets me excited—it smells like fall in a bowl!

Step 2: Incorporate the Dry Ingredients Gently

In another bowl, whisk together your flour, kosher salt, baking soda, baking powder, and cinnamon. Pour the dry mix into your wet ingredients. Now, here’s where you want to be careful: whisk or stir gently just until everything is combined. Overmixing can make your bars tough, so a few lumps are okay!

Step 3: Bake to Perfection

Pour your batter into a greased 10 x 14-inch jelly roll pan. Bake at 350°F for about 20-30 minutes. Around 20 minutes, start testing with a toothpick or skewer near the center—it should come out clean or with a few moist crumbs, never wet batter. Let the bars cool completely before moving on.

Step 4: Whip Up the Cream Cheese Frosting

Beat the room temperature cream cheese and unsalted butter until light and fluffy. Add the vanilla extract and sifted powdered sugar gradually. Adjust the powdered sugar to get that perfect spreadable consistency. I like it smooth and not too thick so it spreads easily but still holds its shape.

Step 5: Frost and Slice

Spread the frosting evenly over the cooled pumpkin bars. Use an offset spatula or a butter knife for a smooth finish. Then cut into squares—about 18 pieces works great. Serve and watch them disappear fast!

Top Tip

From my experience making these pumpkin bars multiple times, these tips can really help you nail the perfect texture and flavor every time.

Don’t Overmix: Stir the dry ingredients into the wet just until combined. The batter will be lumpy, but that’s okay—overmixing activates gluten, leading to tougher bars.
Room Temperature Ingredients: Make sure your cream cheese and butter are soft before making the frosting to get a smooth, lump-free finish.
Test with a Toothpick: Insert it near the center when nearing the end of baking—clean or moist crumbs means done; sticky batter means bake a few minutes more.
Frost After Cooling: Let the bars cool completely before frosting. Warm bars can cause frosting to melt and slide off.

How to Serve Pumpkin Bars with Cream Cheese Frosting Recipe

Garnishes

I sometimes sprinkle chopped toasted pecans or a dusting of cinnamon on top for a festive touch and extra texture. A few pumpkin seeds add nice crunch and look pretty too!

Side Dishes

These bars pair perfectly with a hot cup of coffee or spiced chai tea. For brunch, I love serving them alongside fresh fruit salad or a dollop of Greek yogurt for balance.

Creative Ways to Present

One year, I cut the bars into mini squares and served them on decorative toothpicks for a party appetizer-style dessert tray. It was fun and made serving super easy for guests.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin bars covered tightly in the refrigerator. The cream cheese frosting keeps well chilled, and the bars stay moist for up to 4 days—perfect for weekday snacks.

Freezing

If you want to freeze extras, I recommend freezing the unfrosted bars tightly wrapped in plastic wrap, then in foil. Thaw completely before frosting to avoid sogginess.

Reheating

These bars are best eaten chilled or at room temperature, but if you love a warm bite, try reheating an unfrosted piece in the microwave for 10 seconds, then add frosting afterward.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned puree?

Fresh pumpkin can be used, but you’ll need to cook and puree it first until smooth and measure the same quantity. Canned pumpkin puree is preferred for consistency and ease.

How do I avoid the frosting being too runny?

Make sure your cream cheese and butter are fully softened but not melted. Also, sift powdered sugar and add it gradually until you reach your desired thick yet spreadable texture.

Can I substitute the oil for butter in the bars?

You can substitute melted butter for the oil, but it will change the texture slightly making bars a bit denser and richer. I usually prefer oil for that tender crumb.

How long do pumpkin bars with cream cheese frosting last?

When stored in an airtight container in the fridge, these bars last about 4 days before the texture and flavor start to degrade.

Final Thoughts

This Pumpkin Bars with Cream Cheese Frosting Recipe is truly a staple I come back to year after year. It brings that cozy feeling of homemade goodness and the ease of a quick bake. Seriously, once you make these, you’ll want to keep a batch in the fridge or freezer for whenever the pumpkin craving hits. Trust me, your friends and family will thank you, and you’ll enjoy every sweet, spiced bite as much as I do!