Pumpkin Bars with Cream Cheese Frosting

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Classic pumpkin bars are super soft and moist and when spread with a thick layer of tangy cream cheese frosting, they’re positively irresistible.

Pumpkin Bars are a classic fall recipe that everyone needs on their fall baking list.

Pumpkin Bars are a classic dessert favorite.

Pumpkin Bars

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

That frosting is finger-licking irresistible with its tangy-sweet cream cheese flavor.

The other great thing about this recipe is that it makes enough for any crowd. I typically slice the pan into 36 small bars.

Pumpkin Desserts

Want a few more pumpkin desserts? Check out these layered pumpkin cheesecake bars, pumpkin sheet cake with brown butter frosting or the pumpkin dump cake.

My mom’s Glazed Pumpkin Cookies need to be on your list as well, along with Caramel Pumpkin Crunch Ice Cream, and the ever-popular Classic Pumpkin Cake Roll.

All of these recipes are easy to make and perfect for all the pumpkin lovers out there. Along with Pumpkin Spice Coffee Creamer your solution to enjoying a PSL at home.

Pumpkin Bars with Cream Cheese Frosting are a fall tradition

Pumpkin Bars with Cream Cheese Frosting

  1. Preheat oven to 350°F and grease an 9 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.
  2. 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.
Cream Cheese Frosting for Pumpkin Bars

Cream Cheese Frosting Directions

  1. Beat the cream cheese and butter on high until smooth. Beat in the powdered sugar, vanilla, and salt until smooth. Do not over-beat.
  2. Spread on top of completely cooled bars. Cut into bars.
Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting

4.55 from 11 votes
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 

Pumpkin Bar Ingredients

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

Cream Cheese Frosting Ingredients

  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon kosher salt

Instructions

Pumpkin Bar Directions

  • Preheat oven to 350°F and grease a 9 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.

Frosting Directions

  • 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 completely 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
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

{originally published 9/1/15 – recipe notes and photos updated 8/23/21}

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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 🙂

    • Mary says

      Yes! You are correct, that’s a mistake. You’ll want to make this in a 9×13 pan. Thanks for letting me know, Beverly!

  5. Kim says

    5 stars
    So good and so easy to make. I’m making them again this weekend but I am going to try to bake them in cupcake pans instead so the portions are neater and easier. Only because it’s for a birthday party otherwise its perfect in the 9×13 pan.

  6. Kay says

    Making this cake for the first time and it took around 15 minutes until the center didn’t giggle. Could this be the right cooking time?

    • Mary says

      The cooking time should be about 30 minutes, Kay. Do you mean it took an additional 15 minutes? Did you change the pan size or otherwise alter the recipe? Definitely cook until the toothpick tests done.

  7. Ashley Kaylee says

    4 stars
    I love this recipe, and I am making it for the second time right now! My family was obsessed with the bars during Thanksgiving. The only reason why I didn’t give the recipe 5 stars is that both times now I have had to bake the bars twice as long at a higher heat to get them fully baked. It might just be my oven, but other things I regularly make have not suffered this way, so I am inclined to think that the recipe does not give an accurate bake time. Fortunately, the added time does not affect the quality of the bars at all, they still come out delicious, I would just caution to make absolutely sure the bars are baked through before turning off the oven and be willing to keep it in there for longer.

  8. Gail says

    5 stars
    This is a recipe I definitely will be trying very soon.
    I am wondering if I could make this using a cookie sheet pan instead of a cake pan to have the bars less tall, so more like a bar size. Plus it will go further to more of my neighbors. Thanks

  9. Linda says

    I did not rate as I have not made them yet.

    I can tell from the comments these are very good, but I want to know if these could be made with gluten free flour, if so is there an adjustment or addition.

  10. Cheryl Mae says

    5 stars
    This was by far the tastiest pumpkin cake we’ve ever made. The frosting is absolutely delicious and I will be using it for all my recipes asking for cream cheese frosting from now on. Hubby doesn’t usually like fruity cakes and he couldn’t get enough of this!!

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