Pumpkin Bars with Cream Cheese Frosting

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Classic pumpkin bars that are super soft and moist and spread with a thick layer of tangy cream cheese frosting. 

Pumpkin Bars with Cream Cheese Frosting

This is a classic fall recipe that everyone needs on their fall baking list.

The cake is super easy and basically impossible to mess up, perfect for those times where you need a quick dessert that everyone will love.

Pumpkin Bars with Cream Cheese Frosting

The other great thing about this recipe is that it makes enough for any crowd.

You can either have 24 large pumpkin bars or 36 regular sized. Or if you’re serving these pumpkin bars for a dessert bar, you could even cut them into 48 pieces.

Pumpkin Bars with Cream Cheese Frosting

If you’re looking for other pumpkin desserts, check out my layered pumpkin cheesecake bars, pumpkin sheet cake with brown butter frosting or my pumpkin dump cake.

All of these recipes are easy to make and perfect for all the pumpkin lovers out there.

Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting

  1. Preheat oven to 350 F and grease a 8 x 13 inch baking pan. In a large bowl, beat together the eggs, sugar, oil and pumpkin until well combined.
  2. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
  3. Add the dry ingredients to the wet and gently stir until well combined. Bake for 28-30 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely.
  4. To make the frosting: Beat the cream cheese and butter on high until smooth. Beat in the powdered sugar, vanilla, and salt until smooth. Do not over-beat. Spread on top of cooled bars. Cut into bars.
Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting

5 from 1 vote
Classic pumpkin bars that are super soft and moist and spread with a thick layer of tangy cream cheese frosting.
Prep Time: 30 mins
Cook Time: 30 mins
Additional Time: 1 hr
Total Time: 2 hrs
Course: Recipes
Cuisine: American
Servings: 36 bars

Ingredients 

For the Pumpkin Bars

  • 2 cups granulated sugar
  • 1 cup vegetable or canola oil
  • 1 15 ounce can pumpkin, (not pumpkin pie filling)
  • 4 eggs room temperature
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt

For the Cream Cheese Frosting

  • 8 ounces of cream cheese softened
  • 1/2 cup butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • a pinch of salt

Instructions

  • Preheat oven to 350 F and grease a 8 x 13 inch baking pan. In a large bowl, beat together the eggs, sugar, oil and pumpkin until well combined. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
  • Add the dry ingredients to the wet and gently stir until well combined. Bake for 28-30 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely.
  • To make the frosting. Beat the cream cheese and butter on high until smooth. Beat in the powdered sugar, vanilla and salt until smooth. Do not over-beat. Spread on top of cooled bars. Cut into bars.

Nutrition

Serving: 1piece · Calories: 241kcal · Carbohydrates: 37g · Protein: 3g · Fat: 9g · Saturated Fat: 5g · Polyunsaturated Fat: 4g · Cholesterol: 52mg · Sodium: 242mg · Fiber: 1g · Sugar: 27g
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{originally published 9/1/15 – recipe notes and photos updated 2/2/21}

Here are some other fun pumpkin bars to try this fall:

Pumpkin Spice Latte Blondies from Julies Eats and Treats

Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Swirled Brownies (5)

 Chocolate Sandwich Cookies with Pumpkin Buttercream

Chocolate Sandwich Cookies with Pumpkin Spice Buttercream - An ultimate fall treat! | Chocolate With Grace

 Apple Blondies

Apple_Blondies (Small)
Pumpkin Bars with Cream Cheese Frosting
Classic pumpkin bars that are super soft and moist and spread with a thick layer of tangy cream cheese frosting.

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  1. Sylvia says

    I’d like to make these for Thanksgiving dessert. Is it possible to make the cake portion a day in advance and the frosting the day of to keep it from hardening? Would I be sacrificing quality at all if I do this? In other words, how would I preserve the moistness?

    • Mallory says

      Yes, you can make the cake a day ahead and then frost the next day. However, if you frost it the same day you make it, the cream cheese frosting will not harden if you cover it tightly.

  2. Trish Ambrogio says

    Hi,
    In you directions for the dry ingredients you mention baking powder, however that isn’t listed in the ingredients. Curious if it needs baking powder?
    Thanks
    Trish

  3. Trisha says

    5 stars
    Just made this recipe and, OMG, so good! Super moist and pumpkiny and the cream cheese frosting is so light and fluffy it’s like eating a sweet, tangy cloud. The frosting recipe is definitely going in my recipe box for use on future sweets.

  4. Taylor says

    Just put these in the oven! Pumpkin pie might be my least favorite, but pumpkin cake bars with extra spice added plus cream cheese sounds right up my alley 🙂

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