Wonderfully fluffy and spiced pumpkin bars are topped with a layer of smooth cream cheese frosting for the ultimate fall dessert. A quick treat, these easy pumpkin bars will be on repeat all season long!

Pumpkin bars stacked in two layers on a white speckled plate.

There's something so delightfully cozy about pumpkin baked goods. For me, anything made with pumpkin signals the start of fall - new routines, cooler temperatures, changing leaves, and more cozy inside time.

These homemade pumpkin bars are no exception and I’m sure you will love them for all of the same reasons I do:

  • Simple to prepare
  • Made with basic fall baking ingredients
  • Wonderfully spiced
  • Topped with a thick layer of cream cheese frosting
  • Your kitchen will smell amazing while they bake!
  • A great make-ahead dessert option for busy fall months
  • Always a hit!

Quick Ingredient Notes

These bars use mostly all pantry staples, but I wanted to highlight a couple of important notes on some ingredients:

Ingredients for pumpkin bars prepped in bowls and labeled.
  • Spices – I use cinnamon to simply spice these cinnamon bars; if you prefer more/different spices, then keep the cinnamon, but dial it back to 1½ teaspoons cinnamon and add another 1½ teaspoons of pumpkin pie spice.
  • Canned Pumpkin – Be sure to use plain pumpkin puree, NOT pumpkin pie filling.
  • Canola Oil – You can use any all-purpose baking oil like vegetable oil, canola oil, corn oil, or safflower oil.
  • Optional Add-Ins – While I make these pumpkin bars as-is, you can add 1 cup of add-ins like chocolate chips, chopped nuts, or coconut.
  • Cream Cheese (for the frosting) – Use full-fat cream cheese that comes in a block (not the spreadable kind) - this will ensure that your frosting is not thin or watery.

Frosting Variations

While a classic cream cheese frosting pairs wonderfully with pumpkin, you can play around with different flavors; some suggestions are below:

  • Whipped Cream Cheese Variation - If you'd like a lighter frosting, I have a whipped cream frosting that is stabilized with whipped cream, used on my pumpkin spice latte cupcakes.
  • Cinnamon Variation - If you'd like to make cinnamon cream cheese frosting (like the kind that tops my apple cupcakes), simply add 1½ teaspoons of ground cinnamon when you add the powdered sugar.
  • Maple Variation - You can add maple to the frosting (it will have a similar flavor to the filling for the pumpkin whoopie pies) by using maple extract. This will add great maple flavor without causing the frosting to become runny, which can happen with using maple syrup. I suggest 2 teaspoons of maple extract.

How to Make the Pumpkin Bars 

This is a perfect recipe to keep stashed away for when you need a quick and easy fall dessert that doesn’t require a trip to the store. Prep time is a mere 15 minutes; here’s how they come together:

  1. Grease a 9×13-inch baking pan. You can use a metal pan or a glass pan. Keep in mind that metal pans heat more evenly, so if you have one, I always recommend using metal for baking recipes.
  2. In a medium bowl, whisk together the dry ingredients (flour, cinnamon, baking powder, baking powder, and salt).
  3. In a large bowl, whisk together the wet ingredients (pumpkin, sugar, oil, and eggs).
  4. Add the dry ingredients to the wet ingredients and use a whisk or rubber spatula to gently stir until all ingredients are thoroughly combined.
  5. Pour the batter into the prepared pan and bake. Allow to cool completely before frosting.
  6. Make the frosting and spread on top of the bars with an offset spatula.
Side by side photos of dry ingredients being whisked in one bowl and wet ingredients being whisked in another bowl.

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Side by side photos of wet and dry ingredients being stirred together, then batter being poured into a baking pan.
Cream cheese frosting being spread on top of baked pumpkin cake.

Some pumpkin bar recipes are a little bit denser and more "bar" like, but my recipe for traditional pumpkin bars is light, fluffy, and very much like cake - pumpkin cake bars!

If you prefer a thinner, denser pumpkin bar, you can bake these in a 10×15-inch jelly roll pan and reduce the baking time (start checking for doneness around 20 minutes).

Make Ahead, Storage, and Freezing Tips

Classic pumpkin bars are a great make-ahead recipe! See tips below:

  • Make Ahead: I always make these the day before I plan to serve! For one day, you can keep them at room temperature, then store them in the refrigerator, covered tightly with plastic wrap.
  • Make-Ahead Frosting - The frosting itself can be made up to 5 days in advance and stored in an airtight container in the refrigerator. It will firm up in the fridge, so allow it to come to room temperature before spreading on the bars.
  • Storage: Keep frosted pumpkin bars covered at room temperature for up to 1 day or in the refrigerator for up to 1 week in an airtight container or covered with plastic wrap.
  • Freezing: These bars freeze wonderfully! Place in an airtight container (if you need to stack them, place a piece of parchment paper between layers) and freeze for up to 3 months. Thaw in the refrigerator overnight and serve cold or bring to room temperature before serving.
Overhead photo of pan of pumpkin bars cut into squares, with some turned on their sides so you can see the texture of the bar.

Try These Pumpkin Recipes Next:

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Pumpkin Bars with Cream Cheese Frosting

Yield: 18 bars
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Wonderfully spiced and fluffy pumpkin bars are topped with a thick layer of smooth cream cheese frosting for the ultimate fall treat.
4.96 (24 ratings)
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Ingredients

For the Cake:

  • 2 cups (260 g) all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 15 ounces canned pumpkin
  • 1⅔ cups (330 g) granulated sugar
  • 1 cup (198 g) canola oil
  • 4 eggs

For the Frosting:

  • ½ cup (113 g) salted butter, at room temperature
  • 2 cups (227 g) powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 8 ounces cream cheese, chilled and cut into 8 pieces

Instructions 

  • Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan; set aside.
  • Make the Cake: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt; set aside.
  • In a large bowl, whisk together the pumpkin, sugar, oil and eggs until smooth and thoroughly combined. Pour the flour mixture over the pumpkin mixture and whisk or stir gently until incorporated and smooth.
  • Pour the batter into the prepared baking dish, smoothing out the top with a spatula.
  • Bake for 30 minutes or until a thin knife inserted into the center comes out clean. Remove from the oven and cool completely before frosting.
  • Make the Frosting: Using an electric mixer, beat the butter, powdered sugar, vanilla, and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed. Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.
  • Spread the frosting evenly over the cooled cake. Cut into squares and serve. Store leftovers covered, at room temperature for up to 1 day or in the refrigerator for up to 1 week.

Notes

  • Pan: A 9×13-inch metal pan is recommended, though glass will work, too. If you prefer a thinner, denser pumpkin bar, you can bake these in a 10×15-inch jelly roll pan and reduce the baking time (start checking for doneness around 20 minutes).
  • Canned Pumpkin: Be sure to purchase the pure pumpkin puree, NOT the pumpkin pie mix, which includes sugar and seasonings.
  • Cinnamon: You can add pumpkin pie spice if you want additional flavors, such as nutmeg, ginger, cloves, etc. Reduce cinnamon to 1½ teaspoons and add 1½ teaspoons of pumpkin pie spice.
  • Canola Oil: You can substitute vegetable oil or any other neutral-flavored oil, such as grapeseed oil, corn oil, or sunflower oil.
  • Optional Add-Ins – While I make these pumpkin bars as-is, you can add 1 cup of add-ins like chocolate chips, chopped nuts, or coconut.
  • Frosting: You can simply dust the cake with powdered sugar to go a no-frosting route, or use another favorite frosting such as vanilla buttercream, seven-minute frosting, whipped cream cheese frosting, or cinnamon frosting, or make a maple frosting by adding 2 teaspoons maple extract along with the vanilla extract.
  • Make Ahead: I always make these the day before I plan to serve! For one day, you can keep them at room temperature, then store them in the refrigerator, covered tightly with plastic wrap.
  • Make-Ahead Frosting - The frosting itself can be made up to 5 days in advance and stored in an airtight container in the refrigerator. It will firm up in the fridge, so allow it to come to room temperature before spreading on the bars.
  • Storage: Keep frosted pumpkin bars covered at room temperature for up to 1 day or in the refrigerator for up to 1 week in an airtight container or covered with plastic wrap.
  • Freezing: These bars freeze wonderfully! Place in an airtight container (if you need to stack them, place a piece of parchment paper between layers) and freeze for up to 3 months. Thaw in the refrigerator overnight and serve cold or bring to room temperature before serving.
Calories: 322kcal, Carbohydrates: 51g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 63mg, Sodium: 291mg, Potassium: 139mg, Fiber: 1g, Sugar: 39g, Vitamin A: 4055IU, Vitamin C: 1mg, Calcium: 49mg, Iron: 1.3mg

Did you make this recipe?

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Author: Michelle Lettrich
Course: Snack
Cuisine: American

Photography by Dee Frances.