Pumpkin Bars
These pumpkin bars with cream cheese frosting are soft, moist and full of pumpkin flavor. The best fall treat!
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.
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: Store in a covered container in the refrigerator up to 3 days.
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.
