Pumpkin Bars are my go-to dessert as soon as the air turns crisp and the leaves start falling. These bars are soft, moist, and perfectly spiced, topped with a luscious cream cheese frosting that takes them to the next level. Whether I’m baking for a cozy gathering or just craving something sweet and seasonal, these bars always hit the spot with their warm flavor and melt-in-your-mouth texture.

Why You’ll Love This Recipe

I love how these pumpkin bars offer the best of both worlds: the comforting taste of fall spices and the smooth richness of cream cheese frosting. They’re easy to make, come together in one pan, and always turn out crowd-pleasingly moist. Plus, they pack in real pumpkin, which not only adds flavor but also sneaks in some extra nutrients. It’s the kind of dessert I feel good about serving and even better about eating.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Ground cinnamon
Baking soda
Salt
Ground ginger
Ground nutmeg
Pumpkin puree (100% pure, not pumpkin pie filling)
Granulated sugar
Light brown sugar
Canola oil
Eggs
Vanilla extract

For the Cream Cheese Frosting:

Cream cheese, softened
Unsalted butter
Powdered sugar (sifted)
Heavy cream

Directions

Step 1: Mix the Dry Ingredients
I combine the flour, cinnamon, baking soda, salt, ginger, and nutmeg in a medium bowl and set it aside.

Step 2: Whisk the Wet Ingredients
In a large mixing bowl, I whisk together the pumpkin puree, granulated sugar, and brown sugar. Then I add the canola oil, eggs, and vanilla extract, whisking until the mixture is smooth and fully combined.

Step 3: Combine and Mix
I gradually stir the dry ingredients into the wet mixture until just combined. I’m careful not to overmix so the bars stay tender.

Step 4: Bake
I pour the batter into a greased or parchment-lined 9×13-inch baking dish and bake at 350°F (175°C) for about 30–35 minutes, or until a toothpick inserted in the center comes out clean. Then I let the bars cool completely before frosting.

Step 5: Make the Frosting
In a separate bowl, I beat the softened cream cheese and butter together until smooth. I gradually add the powdered sugar, then the heavy cream, beating until the frosting is light and fluffy.

Step 6: Frost and Serve
Once the bars are cool, I spread the cream cheese frosting evenly over the top, slice into squares, and serve.

Servings and timing

This recipe makes 12 servings.

Prep time: 10 minutes
Bake time: 30–35 minutes
Total time: 40–45 minutes

Variations

Sometimes I add a handful of chopped walnuts or pecans into the batter for a bit of crunch. A sprinkle of cinnamon sugar or a dash of pumpkin pie spice on top of the frosting gives it a festive touch. I’ve even swapped the cream cheese frosting for a maple glaze when I want something a little lighter. For a gluten-free version, I use a 1:1 gluten-free flour blend with great results.

Storage/Reheating

I store these pumpkin bars in an airtight container in the fridge for up to 5 days. They also freeze beautifully—just wrap individual bars tightly and freeze for up to 2 months. To serve, I thaw them in the fridge overnight. If I want to warm them slightly, a quick 10-second zap in the microwave does the trick (just be careful not to melt the frosting too much).

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, I can. I just make sure to puree it until smooth and drain excess moisture so it matches the consistency of canned pumpkin.

How do I make the frosting thicker?

If the frosting feels too thin, I add more powdered sugar a tablespoon at a time until I reach the desired texture.

Can I bake these bars ahead of time?

Absolutely. I often bake the bars a day in advance and frost them once they’ve cooled. The flavor actually improves overnight.

What’s the best way to cut the bars cleanly?

I chill them for 15–20 minutes before slicing and wipe the knife clean between cuts for neat squares.

Are these bars freezer-friendly?

Yes, they freeze really well. I wrap each frosted bar individually and store them in a sealed container for up to 2 months.

Conclusion

These Pumpkin Bars are the kind of dessert I find myself craving year after year as soon as fall rolls around. They’re easy to whip up, full of warm, comforting flavors, and topped with the creamiest frosting. Whether it’s for a festive gathering or a cozy night in, this is one seasonal treat that always delivers.