These pumpkin bars are soft, moist, and perfectly spiced with warm fall flavors. They’re topped with a luscious cream cheese frosting that makes each bite irresistible. I love making these bars because they’re simple, crowd-pleasing, and perfect for autumn gatherings.

Why You’ll Love This Recipe

I like that this recipe gives me all the cozy flavors of pumpkin pie in a lighter, snackable form. I can cut them into squares for a party platter, and they’re always a hit. I enjoy how the spices balance beautifully with the creamy frosting, and I appreciate how easy the batter comes together without any complicated steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pumpkin puree
• Eggs
• Sugar
• Vegetable oil
• All-purpose flour
• Baking powder
• Baking soda
• Cinnamon
• Nutmeg
• Cloves
• Salt
• Cream cheese
• Butter
• Powdered sugar
• Vanilla extract

Directions

1. I start by preheating my oven and greasing a 9×13-inch baking pan.
2. In a large mixing bowl, I whisk together pumpkin puree, eggs, sugar, and oil until smooth.
3. I add the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. I stir until just combined.
4. I pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean.
5. While the bars cool, I prepare the cream cheese frosting by beating cream cheese, butter, powdered sugar, and vanilla until fluffy.
6. Once the bars are completely cool, I spread the frosting evenly on top and slice them into bars.

Servings and timing

This recipe makes about 24 bars. I usually need around 15 minutes to prepare the batter and 30 minutes for baking. Cooling time takes about an hour before I can frost and slice them.

Variations

I sometimes add chopped walnuts or pecans into the batter for a little crunch. If I want something more decadent, I sprinkle mini chocolate chips on top of the frosting. For a lighter version, I leave the bars unfrosted and enjoy them as spiced pumpkin snack bars.

storage/reheating

I keep the pumpkin bars covered in the refrigerator for up to 5 days. I let them sit at room temperature for about 15 minutes before serving so the frosting softens slightly. If I want to store them longer, I freeze them (without frosting) in an airtight container for up to 2 months and frost them fresh once thawed.

The Best Pumpkin Bars

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, I can use fresh pumpkin puree as long as it’s well-drained and smooth. I prefer canned because it’s more consistent in texture.

Do I have to use cream cheese frosting?

No, I can swap it for a simple glaze, buttercream, or even leave them plain if I prefer a less sweet option.

Can I make these bars ahead of time?

Yes, I often bake them the day before, store them covered, and frost them right before serving.

Why are my pumpkin bars too dense?

If the bars turn out dense, I might have overmixed the batter or added too much flour. I make sure to measure carefully and stir just until combined.

Can I double the recipe?

Yes, I can easily double the recipe and bake it in a larger sheet pan. I just watch the baking time closely, as it may take a bit longer.

Conclusion

These pumpkin bars are one of my favorite fall desserts to make and share. I love how simple they are to prepare and how warmly spiced they taste. With their soft texture and creamy frosting, they always bring a little seasonal joy to my table.

The Best Pumpkin Bars

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These pumpkin bars are soft, moist, and filled with cozy fall spices, topped with a rich cream cheese frosting. Perfect for autumn gatherings and easy to prepare.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes (includes cooling time)
• Yield: 24 bars
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup pumpkin puree
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 8 oz cream cheese, softened
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large bowl, whisk together pumpkin puree, eggs, sugar, and vegetable oil until smooth.
3. Add flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Stir until just combined.
4. Pour the batter into the prepared pan and spread evenly.
5. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bars cool completely in the pan.
7. For the frosting, beat cream cheese and butter until smooth.
8. Add powdered sugar and vanilla extract, then beat until light and fluffy.
9. Spread frosting evenly over cooled bars and slice into squares.

Notes

• Add chopped walnuts or pecans to the batter for crunch.
• Top with mini chocolate chips for extra sweetness.
• For a lighter version, skip the frosting and serve as snack bars.
• Refrigerate for up to 5 days; let sit at room temp before serving.
• Freeze unfrosted bars for up to 2 months and frost after thawing.

Nutrition

• Serving Size: 1 bar
• Calories: 190
• Sugar: 18g
• Sodium: 160mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg