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These easy Pumpkin Bars with Cream Cheese Frosting are thick, moist, warmly spiced, and topped with the dreamiest homemade frosting. Baked in a 9×9-inch pan, they have a rich, substantial texture that falls somewhere between a soft dessert bar and pumpkin cake.
The batter takes about 10 minutes to mix, uses an entire can of pumpkin puree, and is easy to make ahead for Thanksgiving, Halloween, fall parties, or any day that needs a little pumpkin spice.
Table of Contents
- Kellie’s Note Raise the Pumpkin Bar
- Why You’ll Love These Pumpkin Bars
- Ingredients for Pumpkin Bars
- Are Pumpkin Bars the Same as Pumpkin Cake?
- How to Make Pumpkin Bars
- Kellie’s Tips for the Best Pumpkin Bars
- Pumpkin Bar Variations
- Serving Ideas
- How to Store Pumpkin Bars
- More Easy Pumpkin Recipes
- Pumpkin Bars with Cream Cheese Frosting Recipe
Kellie’s Note
Raise the Pumpkin Bar
It’s pumpkin season! For Thanksgiving, I usually offer quite a few different pumpkin desserts because I simply can’t help myself. While I have quite a few that I love dearly, I think this pumpkin bars recipe has reached the top of my list as a must-make.
They’re rich, moist, and pretty dense. Flavors of sweet, spiced pumpkin make every bite better than the last. But I think my favorite part of all might just be the thick cream cheese frosting on top! I’m such a sucker for good homemade frosting.
Why You’ll Love These Pumpkin Bars
- Thick and moist with a rich, tender texture
- Made with an entire can of pumpkin puree
- Warmly spiced with cinnamon and pumpkin pie spice
- Topped with thick homemade cream cheese frosting
- Only about 10 minutes of hands-on prep
- Easy to make ahead for holidays and fall parties
- Baked in a simple 9×9-inch square pan
Ingredients for Pumpkin Bars
The full measurements are in the recipe card below, but here are a few quick ingredient notes before you get started.
For the Pumpkin Bars
- Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling already contains sugar and spices.
- Eggs: Room-temperature eggs blend more easily into the batter.
- Granulated and brown sugar: The combination adds sweetness, moisture, and a deeper caramel-like flavor.
- Butter: Melt the butter and let it cool until it is barely warm before adding it to the eggs.
- All-purpose flour: Spoon the flour into the measuring cup and level it instead of packing it down.
- Pumpkin pie spice: Adds the classic blend of warm fall spices. Try my Homemade Pumpkin Pie Spice.
- Cinnamon: Gives the bars an extra layer of cozy flavor.
- Salt: Balances the sweetness and enhances the pumpkin and spices.
For the Cream Cheese Frosting
- Cream cheese: Use softened, full-fat brick cream cheese for the thickest frosting.
- Powdered sugar: Sift it first if it is especially lumpy.
- Butter: Let it soften to room temperature so it blends smoothly.
- Vanilla: Adds warmth and balances the tanginess of the cream cheese.
- Milk: Add it gradually until the frosting reaches a thick, spreadable consistency.
Are Pumpkin Bars the Same as Pumpkin Cake?
Pumpkin bars and pumpkin cake have a similar warm, spiced flavor, but the texture and shape can be very different.
Many pumpkin bar recipes are baked in a large jelly roll pan, which creates thin, fluffy, cake-like squares. These pumpkin bars are baked in a smaller 9×9-inch pan, so they are thicker, richer, and more substantial.
They are still soft and moist, but sturdy enough to slice into squares and eat by hand.
Pan size is one of the primary differences competitors identify between thin sheet-pan bars and thicker, more cake-like pumpkin desserts.
How to Make Pumpkin Bars
- Prepare the pan. Preheat the oven to 350°F. Grease a 9×9-inch baking pan and line it with parchment paper, leaving a little overhang on two sides.
- Mix the wet ingredients. Beat the eggs, granulated sugar, and brown sugar until combined. Stir in the cooled melted butter and pumpkin puree.
- Mix the dry ingredients. In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, and salt.
- Combine the batter. Add the dry ingredients to the pumpkin mixture. Stir just until no dry streaks remain. Do not overmix.
- Bake. Spread the batter evenly in the prepared pan. Bake for 30–40 minutes, or until the center is set and a toothpick inserted into the middle comes out without wet batter.
- Cool completely. Let the pumpkin bars cool completely in the pan before adding the frosting.
- Make the frosting. Beat the softened cream cheese, butter, powdered sugar, and vanilla until smooth. Add the milk a little at a time until the frosting is thick and spreadable.
- Frost and slice. Spread the frosting evenly over the cooled bars. Chill for 20–30 minutes before slicing for cleaner squares, if desired.
Kellie’s Tips for the Best Pumpkin Bars
- Use Pumpkin Puree – Be sure to use plain pumpkin puree and not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that will change the recipe.
- Let the Butter Cool – The melted butter should be barely warm before you mix it with the eggs. Hot butter can begin cooking the eggs and create an uneven batter.
- Measure the Flour Carefully – Spoon the flour into the measuring cup and level it with a knife. Scooping directly from the container can pack in too much flour and make the bars dry.
- Do Not Overmix – Once the flour is added, stir only until the last dry streaks disappear. Overmixing can make the pumpkin bars tough or gummy.
- Check the Center – The edges should look set and the center should no longer appear wet. A toothpick inserted into the middle should come out without raw batter. A few moist crumbs are fine.
- Cool Before Frosting – Let the bars cool completely before adding the cream cheese frosting. Frosting warm bars will cause it to melt and slide off.
- Use Softened Cream Cheese – Room-temperature cream cheese and butter blend into a smoother frosting with fewer lumps.
- Add the Milk Slowly – Add the milk a little at a time. You may not need the entire amount, and too much can make the frosting runny.
Pumpkin Bar Variations
- Chocolate chip pumpkin bars: Fold up to 1/2 cup mini chocolate chips into the batter.
- Pumpkin nut bars: Add up to 1/2 cup chopped pecans or walnuts.
- Maple cream cheese frosting: Add a small splash of maple extract to the frosting.
- Extra spice: Sprinkle the finished frosting with cinnamon or pumpkin pie spice.
- Halloween pumpkin bars: Top each square with a candy pumpkin or festive sprinkles.
- Thanksgiving pumpkin bars: Garnish with toasted pecans and a light dusting of cinnamon.
- Unfrosted pumpkin bars: Skip the frosting and dust the cooled bars with powdered sugar.
- Caramel pumpkin bars: Drizzle the finished bars lightly with caramel sauce before serving.
Serving Ideas
Pumpkin Bars with Cream Cheese Frosting can be served chilled or at room temperature. Let refrigerated bars sit on the counter for about 15–20 minutes if you prefer a softer texture.
Serve them with:
- Pumpkin Spice Espresso Martini
- Chai Latte
- Hot apple cider
- A cold glass of milk
- Vanilla or cinnamon ice cream
- Toasted pecans or walnuts
- A light sprinkle of pumpkin pie spice
For a warm dessert, heat an unfrosted bar briefly and serve it with a scoop of vanilla ice cream.
How to Store Pumpkin Bars
Because the bars are topped with cream cheese frosting, keep them covered in the refrigerator.
Store them in an airtight container or wrap the baking pan tightly with plastic wrap. Refrigerate for up to 3 days.
For the best texture, let the bars sit at room temperature for about 15–20 minutes before serving.
Make Ahead
Bake the pumpkin bars one day in advance and let them cool completely. Cover and refrigerate them unfrosted, then prepare the cream cheese frosting and frost them before serving.
You can also frost the bars in advance and keep the covered pan refrigerated until you are ready to slice and serve.
Freezing
For the best results, freeze the bars without frosting.
Let the bars cool completely, wrap them tightly in plastic wrap, and place them in a freezer-safe container. Freeze for up to 2 months.
Thaw overnight in the refrigerator or for a few hours at room temperature. Frost after the bars are completely thawed.
Reheating
Frosted pumpkin bars do not need to be reheated. Serve them chilled or at room temperature.
An unfrosted bar can be warmed briefly in the microwave before serving with ice cream.
More Easy Pumpkin Recipes
Once pumpkin season starts, there is no such thing as too much pumpkin. Try a few more of my fall favorites:
For more easy fall dessert ideas, follow us on Instagram!
Pumpkin Bars with Cream Cheese Frosting
Equipment
- 1 9×9 baking pan
- hand mixer
- measuring cup
- measuring spoons
Ingredients
- 4 eggs, room temperature
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 1 cup melted butter
- 15 ounce can pumpkin puree
- 2 cups all purpose flour
- 1 1/2 tablespoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
For the Icing
- 8 ounces cream cheese, room temperature
- 2 cups confectioners’ sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons milk, as needed
Instructions
- Preheat the oven to 350°F. Grease a 9×9-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
- In a large bowl, beat the eggs, granulated sugar, and brown sugar until well blended.
- Mix in the cooled melted butter and pumpkin puree until combined.
- In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, and salt.
- Add the dry ingredients to the pumpkin mixture. Stir just until combined and no dry streaks remain. Do not overmix.
- Spread the batter evenly in the prepared baking pan.
- Bake for 30–40 minutes, or until the center is set and a toothpick inserted into the middle comes out without wet batter. A few moist crumbs are fine.
- Cool the pumpkin bars completely in the pan.
- To make the frosting, beat the softened cream cheese, powdered sugar, butter, and vanilla until smooth.
- Add the milk 1 teaspoon at a time until the frosting is thick and spreadable. You may not need the entire amount.
- Spread the frosting evenly over the cooled bars.
- Chill for 20–30 minutes for cleaner slices, if desired.
- Cut into squares and serve chilled or at room temperature.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- Let the melted butter cool until it is barely warm before adding it to the egg mixture. Spoon and level the flour instead of scooping it directly from the container.
- Mix the batter only until the flour is incorporated. Overmixing can make the bars tough or gummy.
- Add the milk to the frosting gradually. You may not need the entire amount.
- Let the bars cool completely before frosting.
- Store frosted bars covered in the refrigerator for up to 3 days.
- Freeze unfrosted bars tightly wrapped for up to 2 months. Thaw completely before frosting.
- For a double batch, divide the batter between two 9×9-inch pans.
- This recipe was developed for a 9×9-inch pan. Alternate pan sizes will change the thickness and baking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. Is this recipe like a pie or cake? It looks really dense but really delicious! Thank you!
They’re like a dense pie.
There is no baking powder or baking soda, is this correct? Thank you
That’s correct!
What size can of pumpkin? Thanks
Hi Myra, it’s 15 ounces. Thank you for alerting us of the typo.
Looks amazing. Would like to try.
What size can of pumpkin?
It’s 15 ounces, apologies for the inconvenience.