These pumpkin bars with cream cheese frosting are soft, moist and full of pumpkin flavor. The best fall treat!

This fall dessert might be my favorite, although I also love mini pumpkin pies, pumpkin cookies with cream cheese frosting and pumpkin chocolate chip cookies.

The best pumpkin bars on a plate.

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Best Pumpkin Bars with Cream Cheese Frosting

One of my all-time favorite pumpkin recipes is pumpkin bars with cream cheese frosting. If you’re looking for an easy homemade recipe from scratch, look no further than this classic!

I got this recipe when I first got married and it’s very similar to the version by Paula Deen. I make them every year along with my favorite pumpkin lasagna dessert and easy pumpkin pie bars

Why I Love This Recipe

  • The perfect texture. What makes these the best pumpkin bars you’ve ever tried is the super soft, moist, and fluffy texture thanks to the pumpkin puree and oil.
  • A creamy finish. The cream cheese frosting is what takes these easy pumpkin bars to the next level. It adds a creamy, sweet, rich, and tangy flavor that everyone loves!

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.

How to Make Pumpkin Bars

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

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

Flour, pumpkin pie spice and baking staples in a bowl.
Pumpkin, oil, eggs being mixed together.

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

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.

Unbaked pumpkin bars in a jelly roll pan.
Baked pumpkin bars.

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

Use an offset spatula to spread the cream cheese frosting on top of the cooled pumpkin bars. Frosting the bars too soon will have the frosting slide off or melt.

Cream cheese frosting in a bowl.
Cream cheese frosting being spread on pumpkin bars.

Slice into squares, decorate or garnish with whipped cream and enjoy!

Slice of a pumpkin bar with cream cheese frosting.

Pro Tips and Variations

  • Thicker bars. You can use a smaller 9×13″ prepared pan for thicker bars if preferred. You’ll need to cook them longer, about 30 to 35 minutes.
  • Sifting. I find that sifting the flour and spices together makes these bars extra fluffy.
  • Fluffier. For a lighter, fluffier pumpkin bar use 1/2 cup applesauce and 1/2 cup oil.
  • More spice. Sometimes I mix in other fall spices like ginger or cloves, as I do in this gingerbread bars recipe.
  • Chill before serving. I like to refrigerate the dessert before serving so that the frosting has time to set.
  • Frosting: A sour cream frosting, cinnamon cream cheese frosting, or maple cream cheese frosting would also taste delicious on top of the pumpkin bars.
  • Decorate. My kids love to decorate them with candy corn and pumpkins on top. You can always sprinkle a little cinnamon or nutmeg on top as well. Seriously so delicious!
Pumpkin bars with cream cheese frosting and a pumpkins on top.

Love pumpkin dessert recipes? Try this pumpkin cheesecake bars recipe, 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 124 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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Ingredients 

Bars

  • 4 large eggs
  • 1 ⅔ cups (340 g) granulated sugar
  • 1 cup vegetable oil , see notes
  • 1 (15-ounce) can pumpkin puree , I prefer Libby's
  • 1 ½ teaspoons vanilla extract
  • 2 cups (275 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

  • 6 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 2/3 cup 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 6 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 butter and 1/2 cup applesauce. 
Pan: You can also 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: 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 warm and spread quickly. A cinnamon cream cheese frosting or maple cream cheese frosting would also taste delicious (those you’ll spread on a cooled cake). 
Storage: Store in a covered container in the refrigerator up to 3 days. 
 

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.

Recipe FAQs

What else can I add to these pumpkin bars?

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 to top each bar with a candy pumpkin, candy corn, nuts or fall sprinkles to make them feel really special.

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.

How to store pumpkin bars?

Cover the bars with a lid or plastic wrap. They will stay fresh for 3 to 5 days covered in the refrigerator.

Can I freeze pumpkin bars?

Yes, if you are planning on freezing them, I would recommend freezing without the cream cheese frosting and then adding that fresh. Let the bars cool completely, then wrap and place in a freezer bag or airtight container. Store in the freezer for up to 3 months. Thaw when ready to serve and add frosting.