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
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.
Pumpkin Bars with Cream Cheese Frosting
- 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.
- 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 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.
Pumpkin Bars with Cream Cheese Frosting
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
{originally published 9/1/15 – recipe notes and photos updated 8/23/21}
Chocolate Sandwich Cookies with Pumpkin Buttercream
Medha @ Whisk & Shout says
These bars are so tall and sliced perfectly! Looks awesome- pinning 🙂
amanda says
LOVE these bars!
Trish says
Just made. Haven’t cut yet…looks more like a cake. Are they bar like or cake like?
Mallory says
They are definitely more cakey in texture.
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.
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
Mallory says
It only needs baking soda. Good catch! I updated the recipe. Thanks.
Trisha says
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.
Mallory says
Glad you loved them!
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 🙂
Mallory says
I hope you liked them Taylor!
Beverly says
Did you mean 9 x 13 pan? I have looked everywhere on-line and cannot find a 8 x 13 pan.
Thanks
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!
Kim says
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.
Mary says
I’m glad you’re enjoying the pumpkin bars, Kim!
Karen says
I just made the pumpkins bars and they taste scrumptious. Thanks for the recipe.
Mary says
I’m so happy that you enjoyed them, Karen!
Ali says
Can you use olive oil instead?
Mary says
That should work fine, Ali. Just be sure to use light flavored olive oil, not an extra virgin oil.
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.
Lyne says
Same here after 30 minutes wasn’t cooked at all, left it another 15 minutes and it was ok…it was fabulous.