Pumpkin Bars with Cream Cheese Frosting
These Pumpkin Bars with Cream Cheese Frosting are soft, moist, and packed with warm pumpkin spice flavor, then finished with a rich and creamy layer of homemade cream cheese frosting. Made with simple ingredients like canned pumpkin, eggs, butter, flour, and pumpkin pie spice, these easy pumpkin bars are a delicious fall dessert for any occasion.
Baked in a large jelly roll pan, these bars have a tender cake-like texture and are perfect for cutting into squares and sharing. The tangy cream cheese frosting balances the sweetness of the pumpkin bars beautifully, making every bite rich, creamy, and comforting.
They’re perfect for fall gatherings, Thanksgiving desserts, potlucks, bake sales, family parties, and cozy afternoon treats. If you love pumpkin spice and cream cheese frosting, these pumpkin bars are an easy dessert you’ll want to make every fall.
Why Everyone Loves Pumpkin Bars with Cream Cheese Frosting
- Soft and moist: Pumpkin purée and melted butter create tender, moist bars.
- Full of pumpkin flavor: Canned pumpkin and pumpkin pie spice give these bars their classic fall taste.
- Creamy frosting: Homemade cream cheese frosting adds a smooth, tangy contrast to the sweet pumpkin cake.
- Easy to make: The batter comes together with simple ingredients and straightforward preparation.
- Perfect for sharing: A jelly roll pan produces plenty of bars for parties, potlucks, and holiday gatherings.
- Great make-ahead dessert: The bars can be refrigerated and even frozen for later.
Ingredients Overview
- Eggs – Provide structure and help create a soft, cake-like texture.
- Granulated sugar – Sweetens the pumpkin bars and contributes to their tender texture.
- Pumpkin purée – Adds moisture, natural pumpkin flavor, and beautiful color.
- Unsalted butter – Adds richness and helps keep the bars soft.
- All-purpose flour – Provides the structure needed for the pumpkin bars.
- Baking powder – Helps the batter rise and creates a light texture.
- Baking soda – Helps the bars rise and contributes to their tender crumb.
- Salt – Balances the sweetness and enhances the pumpkin spice flavor.
- Pumpkin pie spice – Adds the warm cinnamon, ginger, nutmeg, and other spices associated with classic pumpkin desserts.
- Cream cheese – Creates the rich, tangy base for the frosting.
- Butter – Makes the frosting smooth, creamy, and spreadable.
- Vanilla extract – Adds warmth and enhances the flavor of the frosting.
- Powdered sugar – Sweetens the frosting and gives it a smooth consistency.
Variations
- Pumpkin Pecan Bars – Add chopped pecans to the pumpkin batter for a delicious nutty crunch.
- Chocolate Chip Pumpkin Bars – Fold chocolate chips into the batter for a classic pumpkin-and-chocolate combination.
- Cinnamon Pumpkin Bars – Add a little extra cinnamon for an even warmer spice flavor.
- Maple Cream Cheese Frosting – Add a small amount of maple flavoring to the frosting for a cozy fall twist.
- Walnut Pumpkin Bars – Stir chopped walnuts into the batter for extra texture.
- Extra-Spiced Pumpkin Bars – Add a little additional pumpkin pie spice if you prefer a stronger warm spice flavor.
How to Make Pumpkin Bars with Cream Cheese Frosting
1. Preheat the Oven
Preheat your oven to 325°F (165°C).
Grease a 15×10-inch jelly roll pan with cooking spray, making sure the bottom and sides are well coated.
Using the correct pan size helps the batter spread into an even layer and bake properly.
2. Combine the Wet Ingredients
In a large mixing bowl, whisk together the eggs, granulated sugar, pumpkin purée, and melted butter.
Continue whisking until the mixture is smooth and evenly combined.
The pumpkin purée provides much of the moisture that gives these bars their soft texture.
3. Combine the Dry Ingredients
In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
Mixing the dry ingredients separately helps distribute the leavening agents and spices throughout the flour.
4. Make the Pumpkin Batter
Gradually fold the dry ingredients into the pumpkin mixture.
Stir just until everything is combined.
Avoid overmixing the batter because excessive mixing can result in denser bars.
5. Spread the Batter
Pour the pumpkin batter into the prepared jelly roll pan.
Use a spatula to spread the batter evenly across the pan, making sure it reaches the corners.
An even layer will help the bars bake consistently.
6. Bake the Pumpkin Bars
Place the pan in the preheated oven and bake for approximately 28–30 minutes.
Check the center by inserting a toothpick into the bars. It should come out clean when they’re finished.
Be careful not to overbake, as this can make the pumpkin bars dry.
7. Cool Completely
Remove the pan from the oven and allow the pumpkin bars to cool completely.
Don’t frost the bars while they’re still warm because the cream cheese frosting can soften and become difficult to spread.
8. Make the Cream Cheese Frosting
Place the softened cream cheese and butter in a large mixing bowl.
Using a handheld mixer, beat them together until light and fluffy.
Add the vanilla extract and powdered sugar.
Continue mixing until the frosting is smooth and creamy.
9. Frost the Pumpkin Bars
Spread the cream cheese frosting evenly over the completely cooled pumpkin bars.
Use a spatula to create a smooth layer across the surface.
For the cleanest slices, refrigerate the frosted bars for approximately 1 hour before cutting.
10. Slice and Serve
Once chilled, cut the pumpkin bars into squares and serve.
For the best flavor and texture, allow refrigerated bars to sit at room temperature briefly before serving.
Pro Tips and Cooking Secrets
Use a jelly roll pan. The recipe is designed for a 15×10-inch pan, which gives the bars their ideal thickness and cake-like texture.
Don’t overmix the batter. Fold the dry ingredients into the pumpkin mixture just until combined to help keep the bars soft and tender.
Cool completely before frosting. Warm pumpkin bars can cause the cream cheese frosting to soften or slide.
Chill before slicing. Refrigerating the frosted bars for about an hour helps the frosting firm up and makes it easier to cut clean, attractive squares.
Serving Suggestions
- Serve the bars chilled or slightly softened at room temperature with coffee or tea.
- Sprinkle chopped pecans over the cream cheese frosting for extra crunch.
- Add a light dusting of cinnamon or pumpkin pie spice before serving.
- Arrange the bars on a dessert platter for Thanksgiving, fall parties, or potlucks.
How to Store Pumpkin Bars with Cream Cheese Frosting
Because these pumpkin bars are topped with cream cheese frosting, store them covered in the refrigerator.
They can be refrigerated until you’re ready to serve them. For the best texture and flavor, let them sit at room temperature briefly before eating.
Can You Freeze Pumpkin Bars?
Yes, these pumpkin bars can be frozen for up to 3 months.
For the easiest freezing method, freeze the cake before frosting. Wrap it tightly with plastic wrap, followed by a layer of aluminum foil.
When you’re ready to serve, allow the cake to thaw overnight and prepare the cream cheese frosting fresh.
You can also freeze individual frosted bars in an airtight container.
Make-Ahead Tips
These pumpkin bars are excellent for making ahead.
Bake the pumpkin cake in advance and allow it to cool completely. Store it covered until you’re ready to frost and serve.
For gatherings, you can frost the bars ahead of time and refrigerate them for clean slicing and easy serving.
Pumpkin Bars with Cream Cheese Frosting FAQs
Can I use a 9×13-inch pan?
Yes. The recipe is designed for a 15×10-inch jelly roll pan, but if you don’t have one, the provided recipe notes recommend halving the recipe when using a 9×13-inch pan.
Can I make my own pumpkin pie spice?
Yes. You can make a homemade pumpkin pie spice mixture using 1½ teaspoons cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, a pinch of allspice, and a pinch of cloves.
Can I use homemade pumpkin purée?
Yes. Homemade pumpkin purée can be used, although the moisture level may vary depending on how it was prepared. For the most consistent result, canned pumpkin purée works well.
Why do I need to cool the pumpkin bars before frosting?
The bars need to cool completely so the cream cheese frosting stays thick and spreadable. Frosting warm bars can cause the frosting to soften.
How do I get clean slices?
Refrigerate the frosted pumpkin bars for about 1 hour before slicing. Chilling helps firm up the frosting and makes cutting easier.
Can I freeze these pumpkin bars?
Yes. They can be frozen for up to 3 months. For the best results, freeze the unfrosted cake and prepare the cream cheese frosting after thawing.
Pumpkin Bars with Cream Cheese Frosting
Equipment
- 15×10-inch jelly roll pan
- cooking spray
- large mixing bowls
- whisk
- handheld mixer
- Toothpick
Ingredients
- 4 large eggs
- 2 cups granulated sugar
- 15 oz canned pumpkin purée (1 can)
- 3/4 cup unsalted butter, melted (1½ sticks)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened (1 stick)
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat oven to 325°F. Grease a 15×10 inch jelly roll pan with cooking spray.
- In a large bowl, whisk together the eggs, sugar, pumpkin purée, and melted butter.
- In another large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Fold the flour mixture into the pumpkin mixture just until combined.
- Pour the mixture into the prepared pan. Bake for 28-30 minutes, or until a toothpick inserted into the center of the bars comes out clean.
- Let cool completely.
- Place the softened cream cheese and softened butter in a large bowl. Mix with a handheld mixer until light and fluffy.
- Add the vanilla and powdered sugar. Mix until a smooth frosting forms.
- Spread the frosting over the cooled cake.
- Refrigerate for 1 hour before slicing (for the cleanest cuts), or until you’re ready to serve it.
