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These moist and fluffy Pumpkin Bars with Cream Cheese Frosting are the ultimate fall dessert made in 30 minutes with just one bowl! Full of warm spices and real pumpkin, they’re easy to make and topped with the dreamiest tangy-sweet frosting. A cozy classic you’ll make all season long!
Try my Banana Bars Recipe next time! You’ll also love our Libby’s Pumpkin Bread.
Why you’ll love this recipe!
These pumpkin bars are everything I love about cozy fall baking—warm spices, a moist and fluffy crumb (never dense!), and just the right balance of sweetness and pumpkin flavor.
The tangy cream cheese frosting adds that perfect creamy finish. It’s a simple recipe, but with an Italian warmth that makes it feel like home. Pro tip: Make sure to use pure canned pumpkin (not pumpkin pie filling) for the best texture and flavor. Try my German Apple Pancake for another fall treat.
Made With AmorE,
Table of Contents
What Ingredients Are In Pumpkin Bars?
This easy pumpkin bar recipe comes together with a few basic ingredients!
For the Pumpkin Bars:
- Pumpkin purée – brings moisture and that classic fall flavor
- White and brown sugar – adds sweetness and a hint of caramel depth
- Vegetable oil or avocado oil – keeps the bars tender and moist
- Eggs – provide structure and richness
- Vanilla extract – enhances the warm, sweet flavors
- All-purpose flour – the base for a soft, cake-like texture
- Cinnamon & pumpkin pie spice – infuses cozy spice throughout
- Baking powder – helps the bars rise perfectly
- Salt – balances the sweetness and enhances flavor
For the Cream Cheese Frosting:
- Unsalted butter – creates a smooth, creamy base
- Cream cheese – adds tangy richness and body
- Vanilla extract – boosts flavor and sweetness
- Salt – just a pinch to cut through the sweetness
- Powdered sugar – makes the frosting light and fluffy
- Optional cinnamon – for an extra touch of warm spice
See the recipe card for exact quantities.
Substitutions and Additions
- Frosting swap: Try maple cream cheese frosting or a simple vanilla glaze.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Use homemade pumpkin puree like my pumpkin pie recipe.
- Add-ins: Mix in chocolate chips, chopped walnuts, toasted pecans, or your favorite nuts. Try my chocolate chip ricotta cake.
- Spice variation: Add a pinch of cardamom, nutmeg, or allspice for a twist.
- Dairy-free: Use dairy-free cream cheese and butter for the frosting.
How To Make Pumpkin Bars
This is a step-by-step photo overview of these easy pumpkin bars; the full instrcutions are in the recipe card below.
Step #1: Add all of the wet ingredients to a bowl.
Step #2: Mix to combine until a smooth texture.
Step #3: Stir to combine the wet and dry ingredients until fully incorporated without overmixing.
Step #4: Spread the pumpkin bar batter in a baking pan and bake.
Step #5: While the bars bake, make the homemade cream cheese frosting.
Step #6: Beat with electric mixers to a smooth and creamy texture.
Step #7: Spread the creamy frosting over the cooled pumpkin cake in the pan.
Step #8: Spread the cream cheese evenly over the top (I like to do swirls) and then cut the sheet cake into bars.
My Pro Tip
Tips For Perfect Pumpkin Bars
- Use pure pumpkin purée, not pumpkin pie filling, which has added sugar and spices.
- Don’t overmix the batter; this keeps the bars soft and tender.
- Cool completely before frosting, or the frosting will melt.
- Use block-style cream cheese for thick, fluffy frosting.
- Chilling before slicing makes cleaner cuts and enhances flavor.
FAQ’s
Pumpkin bars are typically denser and cut into squares, while pumpkin cake is lighter, fluffier, and often served as slices with more height. Both usually have cream cheese frosting as well.
Use oil instead of butter, reduce the leavening slightly, and avoid overmixing the batter—this helps create a denser, fudgier texture.
Not necessarily. Unfrosted bars can be stored at room temperature in an airtight container for up to 3 days. Frosted bars should be refrigerated. You can store the frosting separately and add it as needed.
Olive oil works beautifully in pumpkin bars and adds a subtle richness. Use a light or mild olive oil to avoid overpowering the pumpkin spice flavor.
Make-Ahead and Storage
These bars are perfect for prepping ahead! Frosted or unfrosted, they keep beautifully in the fridge in an airtight container for up to 5 days or can be frozen for up to 2 months. Just thaw overnight in the fridge and enjoy like they’re freshly baked. Tip: Thaw frozen bars in the fridge overnight, uncovered, to prevent condensation from making the frosting soggy.
Serving Suggestions
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Pumpkin Bars Recipe
Ingredients
For the Pumpkin Bars:
- 1 15-ounce can pumpkin purée (not pumpkin pie filling)
- 1 cup white sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil, or avocado oil
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1½ teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon salt
For the Cream Cheese Frosting:
- ½ cup unsalted butter, softened (1 stick)
- 8 ounces cream cheese, softened (block-style)
- 1 teaspoon vanilla extract
- 1 pinch salt, about ¼ teaspoon
- 4 cups confectioner’s sugar, adjust to taste
- Optional: ¼ teaspoon ground cinnamon for a warm twist
Instructions
Prepare the Bars
- Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
- In a large mixing bowl add the pumpkin purée, white sugar, brown sugar, oil, eggs, and vanilla whisk or beat with electric mixer until smooth and well com
- Sift in the flour, cinnamon, pumpkin pie spice, baking powder, and salt to the bowl with the wet ingrediejnts . Mix with a dough hook or spatuala until well combined, but do not over mix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
Make the Cream Cheese Frosting
- In a large bowl, beat the softened butter and cream cheese together until smooth and fluffy.
- Add vanilla extract and salt. Mix until combined.
- Gradually add the confectioner’s sugar, one cup at a time, beating until light and creamy. Add the optional cinnamon here, if using.
- Once the bars are completely cooled, spread the frosting evenly over the top.
Slice and Serve
- Cut into squares or rectangles. Serve chilled or at room temperature.
Notes
- Use pure pumpkin purée- not pumpkin pie filling, which has added sugar and spices.
- Don’t overmix the batter- this keeps the bars soft and tender.
- Cool completely before frosting, or the frosting will melt.
- Use block-style cream cheese for thick, fluffy frosting.
- Chill before slicing- makes cleaner cuts and enhances flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best pumpkin bars EVER!