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Classic pumpkin bars with cream cheese frosting are super soft and moist, the kind of dessert that melts in your mouth and makes you wonder why you ever waited until fall to start baking with pumpkin.
Pumpkin Bars with Cream Cheese Frosting
If you’ve never made these before, you’re in for a real treat. This recipe for pumpkin bars with cream cheese frosting is just about foolproof. It creates a tender and moist crumb every time. Spread a thick layer of tangy cream cheese frosting on top, and each bite becomes pure magic.
Pumpkin bars are one of those recipes that look super fancy, but are secretly quite easy to make. I love a recipe that delivers bakery-style results without making me dirty every dish in the kitchen. These have the wow factor you’re looking for, whether it’s a church potluck or a weeknight meal.
Cream Cheese Icing for Pumpkin Bars
I will rave about this cream cheese icing for pumpkin bars to anyone who will listen. You have got to try it. Rich and tangy and sweet, I could eat it by the spoonful. In fact, I have.
The first dessert I ever tried with this combination of cream cheese and pumpkin had to be a pumpkin cake roll. Seeing (and tasting!) that beautiful spiral of white frosting in between layers of delicious pumpkin started it all.
But, there’s a reason this flavor combo continues to endure. Cream cheese gives depth to the sweetness and keeps it from being overpowering. It melds with the warmth of spices like cinnamon, nutmeg, and cloves. Everyone loves it. My recipe for pumpkin bars with cream cheese frosting joins a long, long line of desserts that stand on their delicious shoulders.
I like to slice them into tidy little bars in the pan once they’ve been chilled in the fridge. This recipe makes 36 portions, which makes it perfect for feeding a crowd or bringing to a larger event. Just make sure to have the recipe handy. You’re going to get asked to share it.
Pumpkin Desserts
There are plenty more pumpkin desserts where these bars came from! If you’ve never tried these glazed pumpkin cookies, you are missing out. They are soft and fluffy, and the glaze will satisfy any sweet tooth.
I’ve also got recipes for layered pumpkin cheesecake bars, a pumpkin sheet cake with brown butter frosting, and even a pumpkin dump cake on the site. All of them are a positively heavenly.
You could also go with an easy, no-churn pumpkin ice cream topped with a drizzle of caramel sauce. But, be warned, when I tried my first pumpkin dessert recipe, I rapidly found myself wanting to make them all.
No matter which dessert you try, you can pair it with a steaming mug of coffee with a homemade pumpkin spice creamer. Make my PSLs at home, in the comfort of my own pajamas? Yes, please!
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
- ½ teaspoon salt
Cream Cheese Frosting Ingredients
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- ⅛ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 9/1/15 – recipe notes and photos updated 10/20/25}
I just made the pumpkins bars and they taste scrumptious. Thanks for the recipe.
I’m so happy that you enjoyed them, Karen!
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.
I’m glad you’re enjoying the pumpkin bars, Kim!
Did you mean 9 x 13 pan? I have looked everywhere on-line and cannot find a 8 x 13 pan.
Thanks
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!
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 🙂
I hope you liked them Taylor!
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.
Glad you loved them!
I am saving it for any recipe that calls for cream cheese frosting, too. Best ever!
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
It only needs baking soda. Good catch! I updated the recipe. Thanks.
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?
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.
Just made. Haven’t cut yet…looks more like a cake. Are they bar like or cake like?
They are definitely more cakey in texture.
Made this twice and both times the edges burnt and the middle did not finish.
JB – I am not sure what might have been wrong but I am curious if your oven temp might be off a bit.
Mine does the same thing. Next time I am going to split it in to 2 pans and they will just be thinner, but hoping maybe that helps it bake through. Not sure what else to do! 🙁 Everyone still loved it though.
LOVE these bars!
These bars are so tall and sliced perfectly! Looks awesome- pinning 🙂