The BEST pumpkin bars with cream cheese frosting

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The BEST pumpkin bars with cream cheese frosting – A super soft pumpkin spiced sheet cake topped with a delicious creamy topping. This pumpkin bars recipe will become your new favorite fall staple!

I love to bake all things pumpkin as soon as fall hits. These pumpkin bars taste seriously divine, as well as my pumpkin chocolate chip cookies, pumpkin coffee cake, pumpkin cream cheese bread  and pumpkin dump cake.

pumpkin bars

MY OTHER RECIPES

Pumpkin bars

It’s pumpkin time – one of the best times of year. One of my ALL time favorite pumpkin desserts is pumpkin bars! However, they must be super moist and fluffy with rich cream cheese frosting. Don’t get me wrong… I love everything pumpkin but these easy pumpkin bars just seem to beat them all. If you’re looking for a homemade pumpkin bar recipe from scratch – look no further!

This pumpkin squares post was original posted in 2012, but I had to bring it back for all my new followers. I even updated a few photos for you :) These pumpkin bars with cream cheese frosting are everything I love about fall. I first got this pumpkin bars recipe when I got married and have made them every year since then. They are a fall staple around our house. My kids love to decorate them with candy corn and pumpkins. You can always sprinkle a little cinnamon or nutmeg on top of the easy pumpkin bars as well.

pumpkin bars recipe

How to make pumpkin bars with cream cheese frosting

These pumpkin bars are simple to make and taste absolutely delicious. Scroll down for the printable pumpkin bars recipe.

1. Gather all your ingredients. Preheat the oven, butter your pan and set aside.

pumpkin bars with cream cheese frosting

2. Start mixing your ingredients together. I find that sifting the flour and spices together makes these bars extra fluffy. I also find not over-mixing the batter helps the pumpkin bars to stay nice and fluffy.

pumpkin squares

3. Bake pumpkin squares just until lightly browned. You do not want to burn them. Then allow pumpkin bars to cool and frost with the most delicious cream cheese frosting … and try not to sneak a bite during the process ;)

Toppings to add to pumpkin bars

  • Candy corn
  • Candy pumpkins
  • Chopped pecans
  • Chopped walnuts
  • Chocolate chips
  • Sprinkle of cinnamon

Making this recipe? Don't forget to rate the recipe below and tag #iheartnaptime on Instagram. Thank you! XO

The BEST pumpkin bars with cream cheese frosting

Course: Dessert
Cuisine: American
Keyword: pumpkin bars with cream cheese frosting
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 35
Calories: 143 kcal
Author: Jamielyn

The BEST pumpkin bars with cream cheese frosting - A super soft pumpkin spiced sheet cake topped with a delicious creamy topping. This pumpkin bars recipe will become your new favorite fall staple! 

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Ingredients

Bars:

  • 4 eggs
  • 1 2/3 cup sugar
  • 1 cup vegetable oil
  • 16 ounces pumpkin puree
  • 2 cups flour
  • 2 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg

Cream cheese frosting:

  • 4 ounces  cream cheese (softened)
  • 1/2 cup butter (softened)
  • 1 1/2 teaspoon vanilla
  • 2 cups powdered sugar

Instructions

  1. Preheat the oven to 350°F. Butter a 15×10 inch jelly roll pan and set aside.
  2. In a large bowl beat eggs, sugar, oil and pumpkin just until combined. In a medium sized bowl sift together flour, baking powder, cinnamon, salt, soda, and spices. Add to pumpkin mixture and stir just until combined. Spread in greased 15×10 inch pan. Bake for 25 minutes, or until lightly browned and a toothpick comes clean. Allow to cool.
  3. For the frosting, cream together cream cheese, butter and vanilla. Gradually add powdered sugar. Beat until smooth and creamy. Frost on pumpkin bars.

  4. Slice into pumpkin squares and enjoy!

Recipe Video

Recipe Notes

You can also use a 9×13″ pan for a thicker bar. Cook for 30-35 minutes.

Nutrition Facts
The BEST pumpkin bars with cream cheese frosting
Amount Per Serving
Calories 143 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 29mg 10%
Sodium 139mg 6%
Potassium 71mg 2%
Total Carbohydrates 23g 8%
Sugars 16g
Protein 1g 2%
Vitamin A 43.4%
Vitamin C 0.7%
Calcium 2.3%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.

easy pumpkin bars

Come on over and grab yourself a plate of these easy pumpkin bars and glass of milk! Enjoy!

pumpkin bars

BEST EVER pumpkin bars with cream cheese frosting -a super soft pumpkin spiced sheet cake topped with a delicious creamy topping.

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more by Jamielyn »

Jamielyn Nye

of I Heart Naptime

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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75 comments on “The BEST pumpkin bars with cream cheese frosting”

  1. Too funny! I just made pumpkin bars and put those cute little candy corn pumpkins on them! Yummers. I love the pic with the little hand, so sweet.

  2. Oh, I love a good pumpkin bar recipe! This one looks so yummy. I am going to have to try it!! Thanks for sharing Jamielyn:)

  3. These sound awesome- almost bought a mix to make these at Wal Mart earlier today, and thought, “Bet they would be waaaay better homemade, just need to find a recipe.” Thanks for sharing!

  4. Help! How many eggs?

  5. If I don’t have a sifter what else can I use?

  6. Great recipe–thank you! Wish you had a “print” option for just the recipe–would be so handy. Other than that, great site. I enjoy your posts.

  7. Oh my goodness these look amazing! Thanks for the share! Hugs, Bobbi Jo

  8. These look delicious and the toddler hand sneaking in is beyond cute! Love it!

  9. We make pumpkin bars like this all the time for the holidays but I have never thought of adding the little pumpkin on top. What a fun and cute idea!

  10. I LOVE your recipe! Please come over and party with me at Cast Party Wednesday!
    Thanks! ~Sheryl~
    http://www.ladybehindthecurtain.com/cast-party-wednesday-link-party-61/

  11. I love pumpkin bars, they are my favorite too… I love your pictures, so beautiful! I found you at the CSI project!

    Carlee
    http://www.ladybirdln.com

  12. Love the recipe, but the picture of the starfish hand taking a taste is priceless.

  13. Thank you for this recipe! I was told that I had a really great pumpkin bar recipe years ago. In fact, I am fairly sure is one of the main reasons my husband asked me to marry him! Sadly, between the years, the moves and the kids, the recipe disappeared . I’ve been searching and tweaking and experimenting and then I found your wonderful site and you have a recipe that is very close to my old one! Woo-hoo!!! I now have a very happy hubby and I feel as though I found the Holy Grail! ;-) THANK YOU!!! (the kids aren’t complaining either!)

    Eternally grateful,
    Megan :-)

  14. What kind of flour? Plain? All Purpose? Self Rising?

  15. Is a 16 oz can of pumpkin the same as using two cups? that might be a dumb question but I buy the huge cans and don’t want to use the wrong amount and ruin these!

  16. great recipe, made these last night and they we’re a big hit

  17. I usually shy away from recipes that use this much oil, but these look really good. Do you think I can substitute a half a cup of applesauce for half of that oil?

  18. I usually pass by recipes with this much oil, but these look so good. Do you think I could substitute a half a cup of applesauce for half of the oil?

  19. these are delicious and easy to make :) def. on my must try recipes list :
    )

  20. Theses bars are very good . I made these to take to church, but I grabed the crushed red pepper instead of cinnamon an they were a hit . It has a little bit but were awesome..

  21. Love it! If you haven’t linked up yet, come share your project on Teach Me Tuesday: http://www.somedayilllearn.com/2013/10/21/teach-tuesday-38/

  22. Hi Jamielyn! Do we have to use a 15×10 inch pan or can we use an 8×11 (if so, should we lessen the amount of ingredients?)

    Thank you!! THIS LOOKS DELICIOUS

    • You could possibly get away with using a 9×13, but I think if you used an 8×11 the texture would change. If you want to use the 8×11, I would probably half the recipe so you can get the same thickness of the pumpkin bars! Hope that helps, they are so yummy! :)

  23. I have 2 fresh pumpkins from Halloween but now I’m trying to find all kind of recipe for fresh pumpkin and i found yours, but I’m wondering how can i substitute fresh pumpkin instead of the can pumpkin?

  24. I really want to try using my own homemade puree with your recipe, but I just read a post about making pumpkin puree from scratch, its seems like a bit of work…now I think I’ll just stick with the good ole’ canned stuff. Anyway I’m definitely still gonna try your recipe!! I’m sure it gonna be delicious!! Thanks so much for sharing your recipe :)

    • I’ve never tried making my own puree, but I have friends that have and it tends to make recipes a little more wet since there is so much moisture in the pumpkin. This is my all time favorite pumpkin recipe, I hope you enjoy it Joi! :)

  25. I rarely leave comments but these are so good that I have to! This is my second thanksgiving making these- on request from my in-laws because they remembered them from last year! I saw the other comment about using a 9×13 pan. That’s what I use because I don’t have the larger size. It works great- just bake an extra 10 minutes or so (about 35 minutes total). Thought that might be helpful to others who may wonder. Thanks for a fabulous recipe! (An added bonus is that they are super easy to whip up!)

  26. I make hard days easier by eating anything chocolate and curling up with a good book.

  27. These are AMAZING!!!! I baked them in a 9×13 pan because i wanted them a bit thicker and they came out perfect! Really good if you put them in the fridge for an hour or so, perfect fall desert!  p.s baking time for 9×13 glass pan was 350 degrees for 35 minutes!

  28. I  just found these bars on Pinterest and had to try them. They are truly amazing and all four of us loved them. I did sub out 1/2 whole wheat flour and cut the oul and sugar just a little bit. Thank you for sharing!  

  29. Hi Jamielyn, have you ever made this recipe with coconut oil instead of the vegetable oil? Just wondering about the taste difference and lightness! Thanks :D

  30. Stefanie Winborne Reply

    Hi!  Do you use pumpkin pie filling or just canned pumpkin puree?  These look SOOO good!  Going to make some for us and some to send to my college boy!

  31. I made the pumpkin bars. But it ended up more like a cake not bars. Did I do something wrong

    • Hmmm! These are supposed to be moist and fluffy, not cakey. I am thinking that you may have cooked them too long! I’m sorry that they turned out like cake bars!

  32. Very moist, not overly sweet – Yummy!

  33. Loved these. :)

    My only comment – for the 15×10″ pan, I had to double the frosting. :)

  34. The Recipe suggested here are awesome. It will be going be to prepare here at my home. Fantastic

  35. I loved these and made them a second time with one less egg and they were more like a moist bar and not so much like a cake. We liked them much better. I also added and extra ounce of cream cheese to the frosting since we love it.

  36. So easy and so delicious! made these last year, my then 10-yr-old son and his friends inhaled them and have been asking for them since. I will surprise them on Saturday. Thanks for sharing.

  37. Do you think these would work as cupcakes?

  38. I’ve made these several times to rave reviews at my workplace. This week I made them with a gluten-free flour for one co-worker and they turned out great! Everyone thought they were just s good as with traditional flour. That’s the only change I made – substituting the gluten-free (with added xanthan gum) in equal amount. Thank you for a terrific recipe – I’ve shared your site over & over!

  39. These were great!! So easy to make and tasted like pumpkin roll without all the fuss! Will definitely make them again!!

  40. What type of gluten free flour do you use

  41. How do I make this gluten free?  Not sure how to transition the flour to gluten free and do I add xantham gum

  42. Pumpkin bars looked soooo good, I had to try and make them. I used your suggestion and used 2 teaspoon baking powder. I prefer pumpkin – it may reduce cancer risk, protect the skin, boost your mood and other Thx Jamielyn!

  43. I’m SOOO ready for pumpkin season! This is perfect, and I’m totally making these for a family function that I have coming up!

  44. WOWZA!! I’m super excited for pumpkin season! these look amazing!

  45. Yeah for pumpkin season! Pinning for later! <3

  46. A must for those who love pumpkin treats as much as they love the fall!

  47. I’m so excited that it’s pumpkin season again! These look so yummy!

  48. So vibrant, healthy and yummy! These Pumpkin bars would disappear in our house!

  49. Pumpkin bars are my favorite I cant wait to make these!

  50. Made this tonight. It’s very easy and so delicious2. Thanks so much for the
    Great recipe.

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