This post may contain affiliate links. Please see my disclosure policy
Pumpkin Bars are soft, spiced, and topped with homemade cream cheese frosting — an easy from-scratch fall dessert that feeds a crowd.
When I was a kid there were a few things that you could expect every time we went to family functions on my mom’s side of the family. My grandma would have Apple Bars around if they were in season, she would make pans and pans of them! There would always be nuts in everything….cookies, brownies, fudge, everything.
And my aunt would always bring her pumpkin bars. There was just something about how she made them. I am not sure if it was the cream cheese frosting, or extra spices she added, but they were always extra tasty!
So today I am sharing the pumpkin bars recipe that I grew up with! It is light, fluffy, and full of all those fall spices that you are looking for. And the cream cheese frosting on top makes it all come together and be amazing! I have seen many pumpkin bar recipes start out with a cake mix, but not here. These are completely from scratch, but still so easy to make.
Erin’s Notes
- Completely from scratch — no cake mix shortcuts, but still simple enough for a weeknight.
- Makes a big batch (30 servings), so it’s perfect for potlucks, parties, and holiday tables.
- No mixer needed for the bars themselves — just two bowls and a spatula.
- Rich, tangy cream cheese frosting balances the warm pumpkin spice.
Ingredient Notes
- Pumpkin Puree: Use plain canned pumpkin puree, not pumpkin pie filling — the filling already has sugar and spices added, which will throw off the recipe.
- Spices: Cinnamon, ginger, nutmeg, and cloves give the classic warm fall flavor. You can substitute 1 tablespoon of pumpkin pie spice for all four if you want to simplify your ingredient list.
- Vegetable Oil: Oil keeps these bars moist for days, so it’s worth using instead of butter here.
- Cream Cheese: Use full-fat, block-style cream cheese and let it soften fully at room temperature so the frosting whips up smooth.
Pumpkin Bars
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 cup vegetable oil
- 4 eggs
- 15 oz canned pumpkin
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 4 Tablespoons butter, softened
- 1 teaspoon vanilla extract
- 3-4 cups powdered sugar
- 1-2 Tablespoons milk, use if frosting is too thick
Instructions
- Preheat oven to 350º F. Line a 9×13 baking dish with parchment paper or grease well. Set aside
- In a large bowl mix together flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves.2 cups all-purpose flour, 1 1/2 cups sugar, 1 teaspoon baking soda, 2 teaspoons baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon ground cloves
- In a separate bowl mix together oil, eggs, and pumpkin until well blended.1 cup vegetable oil, 4 eggs, 15 oz canned pumpkin
- Add pumpkin mixture to the flour mixture and mix until well combined. Pour into prepared pan. Bake for 25 minutes or until a tester comes out clean.
- Let the bars cool completely before frosting
To make frosting
- Beat butter and cream cheese together until light and fluffy. Add vanilla and sugar, beat until creamy. If frosting is too thick add milk to make it easy to spread.8 oz cream cheese, 4 Tablespoons butter, 1 teaspoon vanilla extract, 3-4 cups powdered sugar, 1-2 Tablespoons milk
- Once bars are completely cool, spread with frosting. Cut into squares to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Pumpkin Bars
You do not even need a mixer to make the bars, you really just need a couple bowls and spatula to mix everything together!
- Mix Dry Ingredients. In a large bowl mix together flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves.
- Mix Wet Ingredients. In a separate bowl mix together oil, eggs, and pumpkin until well blended.
- Combine. Add pumpkin mixture to the flour mixture and mix until well combined.
- Bake. Pour the batter into a prepared 13×9 inch baking dish. Bake for about 25 minutes or until a tester comes out clean. Let the bars cool completely.
- Frosting. Beat cream cheese and butter together until it is light and creamy. Start slow when you add the powdered sugar or it will end up all over the place! If your frosting is thick you can add a tablespoon or two of milk to help thin it out.
Pro Tip: Substitute 1 tablespoon of pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves if you want a simpler ingredient list.
Storage & Freezing
Because of the cream cheese frosting, store leftover pumpkin bars covered in the refrigerator, where they’ll keep well for 4-5 days.
To freeze, wrap bars tightly (individually or in a single layer) and freeze for up to 2-3 months. They can be frozen either frosted or unfrosted, but for the best texture and appearance, freeze the bars unfrosted and add the cream cheese frosting after they’ve thawed. Thaw overnight in the refrigerator before serving.
Yes. Once they’re topped with cream cheese frosting, these bars should be stored in the refrigerator rather than left out at room temperature.
This recipe is tested with canned pumpkin puree, which is more consistent in moisture and texture than homemade puree. If you’d like to try fresh, just make sure it’s well-drained so the batter isn’t too wet
Yes — pumpkin bars are a great make-ahead dessert. Bake and cool them a day or two in advance, then frost close to serving time, or frost ahead and store covered in the fridge.
More Tasty Fall Dessert Recipes
- Apple Crisp Cheesecake
- Pumpkin Dump Cake
- Apple Coffee Cake
- Pumpkin Crisp
- Pumpkin Sugar Cookies
- Apple Spice Cupcakes
I could totally eat the whole pan of these bars with a cup of coffee. So good!
Yum! Do leftovers need to be refrigerated.
These are some of the best pumpkin bars I’ve ever made. They’re so moist and tender, and the frosting is incredible.
Fall is upon us and I cannot wait to make this recipe. It looks fabulous!
These are perfect with a cup of coffee! So fluffy and moist!
Such a classic, you’ve got me craving fall!
This is why I love fall. Pumpkin is our family favorite!