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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}
This recipe called for the wrong size baking pan, I made it in a 9x 13 pan and it’s didn’t bake through. It needs a 10x 15 sheet pan.
Hi, Sheryl! This recipe is made for a 9×13 pan. Is there a chance that you substituted/omitted any ingredients and/or didn’t bake the pumpkin bars at the temperature/cooking time required?
Yummy
How long will these keep? I have made these a dozen or more times and usually bake them in a sheet cake pan. Haven’t had them last more than 3 days!
Hi, Kyle! I would not recommend these bars for long term storage; they’re really only supposed to keep for a few days. The cream cheese frosting will probably start to run after a few days in the refrigerator.
This is more of a cake than bars, but really delicious! It was too tall to use the lid for my 13×9 clear dish. I also had to cook it longer to get it done in the middle. I suppose I could try it in a sheet pan but why mess with deliciousness?!
The bar vs. cake debate has been a hot one on this recipe. It is a varied opinion, but I tend to agree, does it matter if it tastes amazing? Thank you for the smile and I am so glad you enjoyed the recipe, Heather.
I’ve had mine in the oven for an hour so far and they’re still not cooked.
I’m not sure what is taking so long, but I’d give it a little while longer if it isn’t done. It sounds like it may be an oven issue, Stephanie.
I made these pumpkin bars !! So delicious and very moist !! Sprinkled chopped walnuts on top of frosting.
Sounds delicious, I am happy to hear they turned out for you, Beth.
I hate giving bad reviews because I own a home baking business and I know it sucks. But I made these as I’ve never pumpkin bars before, and it was definitely more of a cake. I had to cook for over 50 minutes before center came out clean on a toothpick. My internal oven thermometer was spot on too at 350. The edges definitely burned so I had to throw a lot away:( (I have my own cream cheese frosting recipe so can’t comment on that)
I can see how some feel this is more of a cake. We have always called them bars. As for why they did not turn out for you I just made these again two weeks ago and they came out perfectly. It is so hard to troubleshoot without a look over your shoulder to help you figure out why.
Recipe calls for 15 ounces of puree….what is the equal in cups?
15 ounces is the size of one can of pumpkin puree you buy in the store, Diane.
8 oz. in a cup. 15 oz should be an oz. shy of 2 cups.
Maybe 1 3/4 cups.
I wish these had been described as “Pumpkin Cake” rather than “Pumpkin Bars”. I’m not a fan of how thick they are and wish I had baked them in a sheet pan instead of a cake pan. The recipe itself is fine, but it did take much longer than the suggested 28-30 min to get the middle cooked.
Thank you for the feedback, Amy. Naming things is always an interesting game based on what people’s expectations are. You are correct that these are a bit more cakey than some recipes. As for the baking time, oven temps can vary so it is always good to keep an eye on things.
These were so absolutely delicious! Easy and the cream C frosting compliments the pumpkin bars perfectly! I give 10 ⭐️ stars!!
Thank you for 10 stars! We love it. These bars are always a hit at our house. Thank you, Tammy.