Pumpkin Bars with Cream Cheese Frosting are such a classic, easy recipe! From scratch, moist pumpkin bars are the perfect fall treat and simple enough that anyone can make them.
Pumpkin Bars with Cream Cheese Frosting
I have a bit of a confession. I am not a huge pumpkin fan.
I feel like I might be stoned for saying that, given the pumpkin-spice-everything mentality that hits this time of year.
I can handle it though – I don’t like coffee or wine either.
BUT…I’m coming around to pumpkin. It started when I made the Pumpkin Chocolate Marble Bundt Cake. Then I progressed to Pumpkin Chocolate Chip Cookies. And now, these bars.
They are moist and dense – the kind of bar you need to eat with a fork, not handheld – and the cream cheese frosting gives great tangy balance. It is a classic recipe with a cake-like texture that has a sweet but subtle pumpkin flavor that I think anyone will love.
This is my first time enjoying pumpkin without a chocolate component and I think you’ll love them, too!
Helpful Tools
- Mixing Bowls – I love the grippy bottoms so the bowls don’t slide all over.
- Hand Mixer – I use my hand mixer way more than my stand mixer, even though I love both.
- Jelly Roll Pan – I have a Pampered Chef jelly roll pan that I love but this one works just as well.
- Serving Knife – To slice these bars.
- Offset Spatula – This makes it easy to frost these bars.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
JumpFor the bars, you just need a handful of pantry staples. They are:
- Flour
- Sugar
- Baking Powder
- Baking Soda
- Cinnamon
- Nutmeg
- Salt
- Cloves
- Vegetable Oil
- Canned Pumpkin
- Eggs
For the cream cheese frosting, you’ll need: powdered sugar, butter, cream cheese, milk, and vanilla extract. EASY. You’re going to want to keep this recipe for all sorts of things.
How to make Pumpkin Bars
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
JumpDid I mention these are easy? They are super easy. Ready? Let’s do this.
- STEP ONE: Add all the “bar” ingredients to a bowl – that’s the flour, sugar, baking powder & soda, cinnamon, nutmeg, salt, cloves, oil, pumpkin, and eggs – and mix with a hand mixer for two minutes until well combined. Pour into a 15 x 10 jelly roll pan and bake for 25-30 minutes at 350.
- STEP TWO: While the bars are cooling, make the cream cheese frosting by mixing the room temperature powdered sugar, butter, cream cheese, milk, and vanilla in a large bowl on medium speed until smooth.
- STEP THREE: Once the bars are completely cooled, spread the frosting evenly over the top, slice into bars, and serve!
How to store them
Store these bars covered in the refrigerator for 3-5 days. They taste just as good cold as they do warm.
How many does it serve
Depending on how large or small you slice these bars, you’ll get a varying amount. I got 48 hours out of my batch, which are small, but the perfect serving size.
Need more pumpkin recipes? Try these:
Pumpkin Chocolate Chip Muffins
Cinnamon Sugar Pumpkin Donuts
Pumpkin Scones
Pumpkin Delight
Pumpkin Bars with Cream Cheese Frosting
Ingredients
For the Bars
- 2 cups all purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon salt
- ½ teaspoon cloves
- 1 cup vegetable oil
- 15 oz canned pumpkin
- 4 eggs
For the Cream Cheese Frosting
- 3 cups powdered sugar
- ⅔ cup butter softened
- 6 oz cream cheese softened
- 2 Tb milk
- 2 teaspoons vanilla extract
Instructions
To Make the Pumpkin Bars
- Preheat the oven to 350 degrees and line a 15 x 10 jelly roll pan with parchment paper and lightly spray with non-stick spray. Set aside.
- Add all "bar" ingredients to a large bowl. With a hand mixer (or a stand mixer), mix on low speed until moist and then medium speed for 2 minutes. Pour into the prepared pan and bake for 25-30 minutes until set and toothpick inserted into the center comes out clean.2 cups all purpose flour, 2 cups sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon salt, 1/2 teaspoon cloves, 1 cup vegetable oil, 15 oz canned pumpkin, 4 eggs
- While bars are cooling, make the frosting.
To Make the Cream Cheese Frosting
- To a medium mixing bowl, add all "frosting" ingredients and beat on medium until smooth.3 cups powdered sugar, 2/3 cup butter, 6 oz cream cheese, 2 teaspoons vanilla extract, 2 Tb milk
- Once bars are completely cooled, spread frosting evenly over the top.
- Slice into 48 bars & enjoy!
Notes
- A single batch can make about 48 small bars, just right for snacking or sharing.
- Store bars covered in the refrigerator for 3-5 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Love anything made with pumpkin. Can I make these in a 9×13 pan?
Yes, but add extra bake time because they’ll be thicker 🙂
I made these last night. My husband who loves desserts, but will only eat one piece of dessert, broke his rule. He commented on how moist the bars are, and didn’t have a very big piece to start with. I noticed the second serving he had was quite large. It’s a win win when the recipes are easy and delicious!
You’re making my day =)
Could you substitute the canned pumpkin for fresh pumpkin?
Yes, that should work fine. Same amount.
Can you sub pumpkin pie spice for the spices? If so how much?
Hi. Yes, that’ll work. I’d do 1.5 – 2 teaspoons, depending on how “spicy” you like it.
Do you put parchment paper on the jelly roll pan?
I do (as shown in the pics) – it’s easier to lift them out.
Perfect amount of spices and very moist
Thanks, Jeanette!
Very moist, with lots of flavor. A recipe keeper!!
Thanks Kathy!
Absolutely wonderful!!! My family begs me to make them for each holiday. My grandaughter want extra to take back to college with her
Love that, thanks Cindy!
Made these tonight, so good and moist ! Also so much, can you freeze them?
Yes, they should freeze well.
Hi Melissa,
I haven’t tried your recipe yet,as I need you to clarify something first. Your recipe calls for “canned pumpkin”.
I have a LG can of Libby’s “Easy pumpkin pie mix” and also I’ve seen similar recipes call for using “pumpkin puree”
It’s all a lil’ bit confusing and I’m hoping to get a better understanding with your help. Finally…..can I use the can of “easy pumpkin pie mix” and if so how much ? It’s a 30oz can. Thx in advance
Hi Mary – pumpkin pie mix has additional ingredients (salt, sugar, etc.). You want to use canned pumpkin – the ingredient list should only show “pumpkin”.
So, no, you shouldn’t use the pumpkin pie mix in this one. Hope that helps!
I was wondering if the recipe can be halved? Just my husband and me.
I think that should be fine in an 8×8 or 9×9 pan 🙂
Received this recipe from a friend. Love it!!
I love when friends share =)
This has way too much oil. 1 cup seemed like too much but I followed the recipe. All I can taste is oil!
Hmm, no one else has had that problem 🤔
Have made these a few times now. Easy recipe with great resulting product! Mine turn out cake-like which everybody loves!
Thanks, Lisa 🙂
I dont have a hand or stand mixer. Can I just mix by hand?
It’ll take some elbow grease, but it should work 🙂
I use your recipe all the time when making pumpkin bars. They are absolutely the easiest and best. Flavor is spot on and so moist
Yay, thanks for letting me know!
Moist, simple, and delicious. I made it in a 9×13 and just had to increase bake time. It still came out perfectly!
Yay 🙂 Glad you liked it!