These soft pumpkin bars are moist, perfectly spiced and topped with creamy cream cheese frosting. They’re a classic fall dessert that’s perfect for parties, potlucks and Thanksgiving.

This fall dessert might be my favorite, although I also love my pumpkin cake with a spiced cream cheese frosting and pumpkin cookies with cream cheese frosting, too!

The best pumpkin bars with cream cheese frosting on a plate.

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Key Takeways: Pumpkin Bars with Cream Cheese Frosting

  • Made for a jelly roll pan. These pumpkin bars bake in a 15×10-inch jelly roll pan, which gives them their classic thinner, cake-like texture and makes plenty for a crowd.
  • Soft and moist. Pumpkin puree, oil and brown sugar keep the bars tender with plenty of warm pumpkin spice flavor.
  • Cream cheese frosting. A thick layer of homemade cream cheese frosting adds the perfect sweet and tangy finish.

Why I Love This Recipe

These pumpkin bars have been a fall favorite since I first got married. The recipe is very similar to Paula Deen’s version, and I still make it every year along with my pumpkin lasagna dessert and easy pumpkin pie bars.

I love the soft, moist texture and warm pumpkin spice flavor, but the cream cheese frosting is what really makes them. They’re one of those classic pumpkin recipes that always disappears fast at fall gatherings.

XO - Jamielyn

Recipe Ingredients

Pumpkin bar ingredients on marble countertop.

Find the full printable recipe with specific measurements below.

  • Baking staples: All-purpose flour, granulated sugar, eggs, baking powder, baking soda, salt and vanilla extract.
  • Pumpkin: It’s important to use 100% pure pumpkin puree with no extra sweetener or spices. This is different from the canned pumpkin pie filling which is not the correct type to use.
  • Oil: Using vegetable oil instead of butter will give these bars a super moist and tender texture.
  • Spices: Cinnamon and pumpkin pie spice for a warm, fall flavor. Feel free to add more or less depending on how much spice you like.
  • Frosting: The best pumpkin bars are topped with a luscious cream cheese frosting! Made with cream cheese, butter, vanilla, and powdered sugar.

Variations and Topping Ideas

Add more spice. Mix in a little ginger or cloves for even more fall flavor, similar to my gingerbread bars recipe.

Try another frosting. Sour cream frosting, cinnamon cream cheese frosting, or maple cream cheese frosting would all be delicious.

Decorate them. My kids love adding candy corn or pumpkin candies on top. A light sprinkle of cinnamon or nutmeg works well too.

How to Make Pumpkin Bars

Flour, pumpkin pie spice and baking staples in a bowl.

Step 1: In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

Pumpkin, oil, eggs being mixed together.

Step 2: Using a mixer, combine wet ingredients first, then slowly add in the dry ingredients.

Unbaked pumpkin bars batter spread in a jelly roll pan.

Step 3: Spread the batter out evenly into a greased jelly roll baking dish.

Baked pumpkin bars.

Step 4: Bake in the oven at 350°F for about 25 minutes, just until lightly browned. You do not want to burn them. Then allow the pumpkin bars to cool.

Making cream cheese frosting for pumpkin bars.

Step 5: Cream together the frosting ingredients until the mixture is smooth and creamy with no lumps.

Cream cheese frosting being spread on pumpkin bars.

Step 6: Use an offset spatula to spread the cream cheese frosting on top of the cooled pumpkin bars. Slice into squares, decorate or garnish with whipped cream and enjoy!

Slice of a pumpkin bar with cream cheese frosting being removed from the jelly roll pan.

Recipe Tips

  • Thicker bars. You can bake these in a prepared 9×13-inch pan for thicker pumpkin bars. Plan on a longer bake time, about 30 to 35 minutes.
  • Sift the dry ingredients. Sifting the flour and spices together helps create a lighter, fluffier texture.
  • Make them fluffier. For a lighter pumpkin bar, replace half of the oil with 1/2 cup applesauce.
  • Cool before frosting. Let the bars cool completely before adding frosting or it may melt and slide off.
  • Chill before serving. I like to refrigerate the frosted bars before serving so the frosting has time to set.

Pumpkin Bars with Cream Cheese Frosting FAQs

What is the difference between pumpkin bars and pumpkin cake?

Pumpkin bars are typically baked in a larger, shallow pan, so they are thinner than pumpkin cake and cut into smaller squares or rectangles. They still have a soft, cake-like texture, but pumpkin cake is usually thicker and served in larger slices.

What if I can’t find pumpkin pie spice?

No need to worry, you can make it at home with just 4 spices I am sure you have on hand. This is my favorite pumpkin pie spice recipe to use.

Can I use pumpkin pie filling instead of pumpkin puree?

No, use plain pumpkin puree for these pumpkin bars. Pumpkin pie filling already contains added sugar and spices, which can throw off the flavor and texture of the recipe.

Should pumpkin bars with cream cheese frosting be refrigerated?

There are so many ways to jazz these up for any fall occasion. For something simple, I might sprinkle pumpkin pie spice or cinnamon over the top. I also love tYes. Because the frosting contains cream cheese, store the pumpkin bars covered in the refrigerator. For the best texture, let them sit at room temperature for about 15 to 20 minutes before serving.

Pumpkin bars with cream cheese frosting and a pumpkins on top.

Love pumpkin dessert recipes? Try this pumpkin chocolate chip cookies., pumpkin spice cupcakes and pumpkin dump cake, too!

More Pumpkin Dessert Recipes

Slice of a pumpkin bar with cream cheese frosting.

Pumpkin Bars

5 from 132 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 35
These pumpkin bars with cream cheese frosting are soft, moist and full of pumpkin flavor. The best fall treat!
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Video

Ingredients 

Bars

  • 4 large eggs
  • 1 cups (200 g) granulated sugar
  • ⅔ cup (155 g) brown sugar , can sub for sugar
  • 1 cup vegetable oil , see notes
  • 1 (15-ounce) can pumpkin puree , I prefer Libby's
  • 1 ½ teaspoons vanilla extract
  • 2 cups (260 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice , add an extra 1/2 teaspoon if you like spice
  • 1 teaspoon salt

Cream Cheese Frosting

  • 8 ounces cream cheese , softened
  • ½ cup salted butter , softened
  • 1 ½ teaspoons vanilla extract
  • 2 cups powdered sugar

Optional toppings: Cinnamon, Pumpkin pie spice, Candy pumpkins

Instructions

Bars

  • Preheat the oven to 350°F. Butter a 15×10" jelly roll pan and set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat 4 eggs, 1 cup sugar, 2/3 cup brown sugar, 1 cup oil, 1 can pumpkin puree, and 1 1/2 teaspoons vanilla just until combined.
  • In a medium bowl, sift together 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, and 1 teaspoon salt.
  • Mix the flour mixture into the pumpkin mixture until just combined. Spread the batter evenly into the pan.
  • Bake for 25 minutes, or until lightly browned and a toothpick inserted into the center comes out clean. Let cool completely.

Cream Cheese Frosting

  • In a large bowl, cream together 8 ounces cream cheese, 1/2 cup butter, and 1 1/2 teaspoons vanilla with an electric mixer. Gradually add 2 cups powdered sugar. Beat until smooth and creamy. Add a pinch of salt and cinnamon, if desired.
  • Spread frosting on top of the pumpkin bars with a spatula. Sprinkle with extra cinnamon or pumpkin spice, if desired.
  • Slice into squares. Top with a candy pumpkin, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Oil: You can replace the oil with 1/2 cup melted butter and 1/2 cup applesauce. 
Pan: You can use a 9×13-inch pan for a thicker cake. Bake for 30 to 35 minutes.
Mix-ins: Feel free to mix in 1 cup mini chocolate chips (also delicious sprinkled over the top of the frosting at the end), or add chopped nuts such as walnuts or pecans into the batter. 
Frosting: If I have sour cream I love to add a Tablespoon into the frosting (it makes it creamier). I also love to use this caramel icing. Double the icing and use 1/2 cup heavy cream. With this icing you want to pour over while cake is slightly warm and spread quickly. 
Storage: Cover the pumpkin bars tightly and refrigerate for 3 to 5 days. For longer storage, freeze the unfrosted bars in an airtight container for up to 3 months. Thaw completely, then add the cream cheese frosting before serving.
Updated 10/21/25 to change 1 2/3 cups sugar to 1 cup granulated sugar and 2/3 cup brown sugar. I found the brown sugar keeps it softer longer. If you prefer the original recipe simply use 1 2/3 cup sugar. 
 

Nutrition

Calories: 199kcal, Carbohydrates: 23g, Protein: 2g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 33mg, Sodium: 143mg, Potassium: 74mg, Fiber: 1g, Sugar: 17g, Vitamin A: 2195IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.