The BEST Pumpkin Bars Recipe (With Cream Cheese Frosting)
You won’t be able to resist these soft and moist Pumpkin Bars infused with the rich flavors of fall, topped with a generous spread of luscious cream cheese frosting. Whether you’re planning for an upcoming Halloween bash, the big Thanksgiving dinner, or you’re just in the mood for some pumpkin goodness (because who isn’t?), this recipe is going to become one of your new favorite pumpkin recipes.
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Why You Will Love Making Delicious Pumpkin Bars
- Who doesn’t adore a recipe that’s straightforward and fuss-free? These easy pumpkin bars fit the bill. With common ingredients like pumpkin puree, vanilla extract, and your usual baking essentials, you’re already halfway there. Just follow the simple instructions, and before you know it, your kitchen will be filled with the intoxicating aroma of baking pumpkin.
- Whether you’re hosting a grand Thanksgiving dinner, a cozy autumn evening with friends, or simply want to treat yourself on a chilly evening, these bars are the answer. Add some chocolate chips or chopped pecans to jazz things up for special occasions. You see, this isn’t just a one-time recipe; it’s one that you can modify and make your own every time you bake.
- Ever brought a dish to a party and secretly hoped it would outshine the others? (Come on, we’ve all been there!) Well, these pumpkin bars with cream cheese frosting have that exact magic. Adults love them, kids adore them, and even that one friend who claims they’re “not a dessert person” will be sneaking seconds.
- Let’s face it; come fall, we all become a tad obsessed with everything pumpkin. From lattes to candles, there’s just something about that spice blend that makes us all swoon. If you’ve been searching for more ways to infuse your life with that beloved fall flavor, these bars will do just that.
- Lastly, if you’ve always been a bit hesitant about baking, this is a wonderful recipe to start with. It’s forgiving and doesn’t demand any intricate techniques. Plus, with the detailed step-by-step instructions provided, you’re set up for success from the get-go. So, even if you’ve only baked a handful of times (or never!), these pumpkin bars promise to boost your baking confidence.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
How to Make Pumpkin Bars with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Prepping and Preheating
Before diving in, ensure you’ve got all your ingredients on hand. From pumpkin puree and spices to the cream cheese for that dreamy frosting, it’s always good to be prepared.
Once you’re set, fire up your oven and preheat it to 350°F/175°C. A properly preheated oven is key to achieving baking perfection.
Mix The Ingredients
Now, grab a large bowl and whisk together the all purpose flour, baking powder, baking soda, pumpkin pie spice, and cinnamon. Once that’s mixed, set it aside.
In a separate large bowl, combine your eggs, oil, both the brown and granulated sugar, pumpkin puree, milk, and vanilla extract.
Make sure the pumpkin mixture is all blended smoothly. Then, pour these wet ingredients into your bowl of dry ingredients and give it a good stir until combined.
Yes, the batter will be on the thick side, but that’s just right for this recipe!
Pour, Smooth, and Let the Magic Happen
Once your batter is ready, pour it into a prepared baking dish lined with parchment paper. Make sure to spread it out evenly so it bakes uniformly. Pop it in the oven and let it bake for about 25-30 minutes.
You’re looking for a lovely golden hue and a center that’s firm to the touch. Once baked to perfection, take it out and place it on a wire rack to cool down.
The Frosting Finale
While you’re waiting for those bars to cool, it’s frosting time! In a mixing bowl, beat together the unsalted butter and cream cheese until it’s creamy and dreamy.
Gradually mix in the confectioner’s sugar and vanilla extract. Here’s a tip: If you let the frosting chill in the fridge for about 30 minutes, it spreads more easily. Spread the tangy cream cheese frosting on top of the cooled pumpkin bars.
For an extra touch of fall, sprinkle a bit of cinnamon over the frosting. For more tips and tricks, check out our post on How to Make the BEST Cream Cheese Frosting.
Recipe Notes and Expert Tips
- Pumpkin Puree vs. Pumpkin Pie Filling: Remember to grab pumpkin puree, not pumpkin pie filling. The latter has added spices and sugar, which can make your bars too sweet.
- Can I use fresh pumpkin instead of canned pumpkin puree? Absolutely! Just roast, steam, or boil your pumpkin until tender, then blend until smooth to make your own puree.
- Customizing Your Bars: Feel like adding a twist? Toss in some chopped pecans for crunch, or chocolate chips for extra sweetness. A maple syrup drizzle on the frosting can also be a game-changer!
- Choosing the Right Baking Pan: A 10 x 15-inch jelly roll pan or a similar-sized baking dish is your best bet. It ensures even baking and just the right thickness for your bars.
- Perfecting the Frosting: For a smooth cream cheese frosting, use room-temperature butter and cream cheese. An offset spatula will help you achieve that seamless spread. Make sure you let the bars cool completely before spreading the icing, or it will melt!
- I don’t have pumpkin pie spice. Can I make my own? Yes, you can! Mix together ground cinnamon, nutmeg, ginger, and cloves in typical ratios (3:2:2:1) to create your own pumpkin pie spice blend and that gorgeous pumpkin flavor.
- How do I know when my pumpkin bars are done baking? When they’re done, the center should spring back when gently pressed, or a toothpick inserted into the center should come out clean.
- Is it necessary to frost the bars? While the cream cheese icing is delicious, these pumpkin bars are flavorful on their own. You can skip the frosting if you prefer a less sweet treat, or simply dust them with powdered sugar.
How to Store Leftover Pumpkin Bars
If you have leftover pumpkin bars or if you’re trying to get ahead, then here are the best ways to store them.
Unfrosted Bars
If you’re planning to devour those pumpkin bars in a day or two, you can safely store them at room temperature.
Just make sure they’re in an airtight container to maintain that fresh, moist texture. A cool, dry spot away from direct sunlight will be perfect.
Frosted Bars
If you’ve frosted your pumpkin bars with that delightful cream cheese frosting, it’s best to store them in the fridge.
Again, an airtight container is your friend here. They’ll stay fresh and tasty for up to a week.
And here’s a little secret: sometimes, they taste even better a day or two after making, as the flavors meld together beautifully.
Freeze Pumpkin Bars for Later
Yes, you can freeze your pumpkin bars! If you’ve made a big batch and want to savor them over time, simply wrap individual bars or portions in plastic wrap or aluminum foil, then place them in a freezer bag.
They’ll be good for up to three months. The next time you’re ready to enjoy, just thaw them in the fridge overnight.
What to Serve with Pumpkin Bars
Think pumpkin bars are to be eaten on their own? Well, yes, you are right, but then they go so well with our suggestions.
Warm Beverages
Pairing your pumpkin bars with a warm beverage can elevate the entire experience.
How about a steamy cup of chai tea or a frothy pumpkin spice latte? Their spices will harmonize with the flavors in your pumpkin bars, making each bite even more comforting.
Whipped Coconut Cream
For an extra touch of indulgence, dollop some whipped coconut cream on the side. It’s dairy-free, fluffy, and adds a tropical twist that surprisingly complements the pumpkin’s earthiness.
Just take a can of full-fat coconut milk, refrigerate it overnight, scoop out the solid part, and whip it up until it’s light and airy.
Vanilla Ice Cream or Frozen Yogurt
While your pumpkin bars are delightful on their own, a scoop of vanilla ice cream or frozen yogurt can turn them into a decadent dessert.
If you’re looking to keep it dairy-free, there are numerous almond, soy, and oat-based ice creams available that are creamy and delicious.
A Dazzling Dessert Table
Thinking of a Thanksgiving dessert spread? Alongside our pumpkin bars, add an Apple Pie, Sweet Potato Pie, our easy Cinnamon Pie Recipe, and nothing beats our Pecan Pie Cheesecake.
If you’re looking for other delicious pumpkin recipes to add to the table, you can’t go wrong with our Cream Cheese-Stuffed Pumpkin Roll and Pumpkin Muffins.
With this variety, your dessert table will be a hit!
More delicious recipes for you to try
- Air Fryer Cinnamon Rolls (from scratch!)
- Best Easy Sopapilla Cheesecake
- Easy Sweet Potato Casserole
- Air Fryer Green Bean Casserole
- Cranberry Brie Bites
The BEST Pumpkin Bars Recipe (With Cream Cheese Frosting)
Ingredients
For the Bars
- 2 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Pumpkin Pie Spice
- 1½ tsp Cinnamon
- 3 large Eggs
- ⅔ cup Vegetable oil
- 1 cup Brown sugar
- ¼ cup Granulated sugar
- 15 oz Pumpkin puree
- ¼ cup Whole milk
- 2 tsp Vanilla extract
For the Cream Cheese Frosting
- ½ cup Unsalted butter at room temperature
- 8 oz Cream cheese at room temperature
- 3 cups Confectioners sugar
- 1 tsp Vanilla extract
- Sprinkles optional
Instructions
- Preheat your oven to 350°F/175°C. Grease a 10 x 15 inch baking pan, or line it with parchment paper, you'll want to have enough paper over the edges so you can easily remove the bars after cooking.
- In a large bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and cinnamon, then set aside.2 cups All-purpose flour, 1 tsp Baking powder, 1 tsp Baking soda, 1 tsp Pumpkin Pie Spice, 1½ tsp Cinnamon
- In a separate bowl, whisk eggs, oil, brown and granulated sugar, pumpkin puree, milk, and vanilla extract until fully combined and smooth. Then, pour the mixture into the dry ingredients and use either a mixer or a whisk until combined, the batter will be thick.3 large Eggs, ⅔ cup Vegetable oil, 1 cup Brown sugar, ¼ cup Granulated sugar, 15 oz Pumpkin puree, ¼ cup Whole milk, 2 tsp Vanilla extract
- Pour the batter into your prepared baking pan and spread it into an even layer. Bake until the center springs back when it's gently pressed, approximately 25 – 30 minutes. Remove from the oven and place your pan on a wire rack to cool completely.
- In a large mixing bowl, beat unsalted butter and cream cheese until smooth, then add confectioner's sugar and vanilla extract, and, using an electric mixer, mix until creamy and smooth. Tip: Place the cheese frosting in the fridge for 30 minutes so it 'sets' a little and is easier to use and cut; however, you don't have to do this.½ cup Unsalted butter, 8 oz Cream cheese, 3 cups Confectioners sugar, 1 tsp Vanilla extract
- When the base has cooled completely, carefully remove it from the pan, spread the cream cheese frosting evenly over the top, and dust lightly with cinnamon and any preferred sprinkles. Cut into even bars, serve, and enjoy!Sprinkles
Notes
- Pumpkin Puree vs. Pumpkin Pie Filling: Remember to grab pumpkin puree, not pumpkin pie filling. The latter has added spices and sugar, which can make your bars too sweet.
- Can I use fresh pumpkin instead of canned pumpkin puree? Absolutely! Just roast, steam, or boil your pumpkin until tender, then blend until smooth to make your own puree.
- Customizing Your Bars: Feel like adding a twist? Toss in some chopped pecans for crunch, or chocolate chips for extra sweetness. A maple syrup drizzle on the frosting can also be a game-changer!
- Choosing the Right Baking Pan: A 10 x 15-inch jelly roll pan or a similar-sized baking dish is your best bet. It ensures even baking and just the right thickness for your bars.
- Perfecting the Frosting: For a smooth cream cheese frosting, use room-temperature butter and cream cheese. An offset spatula will help you achieve that seamless spread. Make sure you let the bars cool completely before spreading the icing or it will melt!
- I don’t have pumpkin pie spice. Can I make my own? Yes, you can! Mix together ground cinnamon, nutmeg, ginger, and cloves in typical ratios (3:2:2:1) to create your own pumpkin pie spice blend.
- How do I know when my pumpkin bars are done baking? When they’re done, the center should spring back when gently pressed, or a toothpick inserted into the center should come out clean.
- Is it necessary to frost the bars? While the cream cheese icing is delicious, these pumpkin bars are flavorful on their own. You can skip the frosting if you prefer a less sweet treat, or simply dust them with powdered sugar.
- Storage: Unfrosted bars store well at room temperature in an airtight container for up to 3 days. Frosted bars will stay fresh and tasty for up to a week in the fridge.
- Freeze: To freeze, simply wrap individual bars or portions in plastic wrap or aluminum foil, then place them in a freezer bag. They’ll be good for up to three months. When you’re ready to enjoy, just thaw them in the fridge overnight.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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I found these on Pinterest and the frosting just looked so good! I am a frosting girl, and often say the cake is just the vehicle to get the frosting into my mouth, because eating it from a spoon is frowned upon?!?!
I’m not a baker so I was pretty happy when I read that you didn’t need expert skills! (I often buy a plain sheet cake and then just make frosting for it!)
But I gave these a go and wow were they worth it! We had some warm for dessert with a drizzle of maple syrup land some pecans like you suggested and it was so good. The rest I kept in the refrigerator and the kids polished them off the following day.
Definitely a recipe I’ll be making again, we really loved the flavors and I loved how easy it was to follow the instructions 🙂
I’m with you on the frosting, if the truth be known, I usually make a little extra frosting because I just know that I am going to be eating it BEFORE it gets to the bars, glad I’m not the only frsoting lover out there 🙂