Name: Pumpkin Bars with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 15-oz can pumpkin puree; 3 large eggs; 1 cup neutral oil; 1 cup granulated sugar; ½ cup light brown sugar; 1 tsp vanilla extract; 2 cups all-purpose flour; ½ tsp kosher salt; 1 tsp baking soda; 1 tsp baking powder; 2 tsp ground cinnamon; 8 oz cream cheese, room temperature; 4 tbsp unsalted butter, room temperature; ½ tsp vanilla extract; 2 cups sifted powdered sugar

There’s something so cozy and welcoming about a freshly baked batch of pumpkin goodness, especially when topped with a luscious, velvety frosting. This Pumpkin Bars with Cream Cheese Frosting Recipe strikes that perfect balance between tender, spiced cake and tangy-sweet frosting that simply melts in your mouth—making it a must-make for any pumpkin fan.

The image shows six square pieces of cake arranged on a white plate. Each piece has two layers: the bottom is a thick, moist, orange-brown cake layer with a textured crumb, and the top is a smooth, creamy, off-white frosting that covers the whole surface evenly with slight swirls. The background is a white marbled surface. The focus is soft, highlighting the creamy texture of the frosting and the crumbly texture of the cake photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Bars with Cream Cheese Frosting Recipe
Top Tip
How to Serve Pumpkin Bars with Cream Cheese Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Bars with Cream Cheese Frosting Recipe

Why You'll Love This Recipe

I honestly can’t get enough of these pumpkin bars—they’re one of those recipes I return to year after year. The creamy frosting plus the moist, warmly spiced pumpkin base is such a comforting combo you'll want to share with everyone you know.

Perfectly Moist Texture: Thanks to the pumpkin puree and just the right oil amount, these bars stay soft and tender without being greasy.
Balanced Sweetness: The mix of granulated and brown sugar adds depth—sweet but not overwhelming, letting the pumpkin shine.
Easy to Make: This recipe comes together quickly with simple ingredients you probably have on hand already.
Versatile and Crowd-Pleasing: Whether for a weekday treat, holiday party, or potluck, these bars always get rave reviews.

The image shows three square pieces of carrot cake with one piece lifted in the center. Each piece has one layer of moist orange-brown cake topped with a smooth, thick layer of white cream cheese frosting. The frosting is spread evenly on the top with soft swirls. The pieces sit on a white plate, which rests on a white marbled texture background. The lifted piece clearly shows the light orange crumb texture of the cake and the creamy frosting on top. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a part in creating that classic pumpkin bar experience—moist, tender, delicately spiced bars topped with smooth cream cheese frosting. Let’s break down why these elements matter and how choosing good-quality ingredients can take your bars to the next level.

Flat lay of a smooth mound of bright orange pumpkin puree in a simple white ceramic bowl, three large uncracked brown eggs with clean shells arranged neatly, a small white bowl filled with clear neutral oil, a small white bowl piled with white granulated sugar, a small white bowl holding light brown sugar, a small white bowl containing golden vanilla extract, a small white ceramic bowl heaped with fine all-purpose flour, a few scattered light brown cinnamon sticks alongside a small white bowl of ground cinnamon, a small white bowl with coarse kosher salt, a small white bowl of baking soda, a small white bowl of baking powder, a soft block of cream cheese placed on a white ceramic dish, a small white bowl with pale unsalted butter, and a small white bowl mounded with sifted powdered sugar, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pumpkin Puree: Use canned pumpkin (not pumpkin pie filling) for consistent moisture and flavor; fresh pumpkin can be used if cooked and pureed well.
Eggs: They provide structure and richness; fresh eggs make a stable batter.
Neutral Oil: I prefer canola or vegetable oil—it keeps the bars moist without adding flavor that competes with pumpkin.
Granulated Sugar & Light Brown Sugar: The granulated sugar sweetens evenly, while brown sugar adds a subtle molasses note that pairs beautifully with cinnamon.
Vanilla Extract: Enhances all the flavors, just a touch wakes up the spices and pumpkin.
All-Purpose Flour: The base for the bars; don’t overmix once added to avoid tough bars.
Kosher Salt: Helps balance the sweetness and enhance pumpkin’s natural flavor.
Baking Soda & Baking Powder: These leavening agents provide a light, tender crumb.
Ground Cinnamon: The star spice of the show—warm and comforting in every bite.
Cream Cheese (for frosting): Room temperature for smooth, creamy frosting that’s tangy and sweet.
Unsalted Butter (for frosting): Adds richness and helps create a fluffy texture.
Sifted Powdered Sugar (for frosting): For that silky smooth finish with just the right amount of sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love about this Pumpkin Bars with Cream Cheese Frosting Recipe is how you can easily tailor it to what you have or what you like best. For instance, I sometimes swap out the cinnamon for pumpkin pie spice when I want a little extra warmth.

Variation: I once added chopped pecans to the batter for a delightful crunch that everyone adored.
Dairy-Free Option: Swap the butter and cream cheese for plant-based alternatives—you’ll still get that creamy frosting vibe.
Spice it Up: Feel free to add ginger or nutmeg along with cinnamon for more complex fall flavors.
Less Sweet: Reduce sugar slightly or add a bit more cinnamon to balance sweetness if you prefer.

Step-by-Step: How I Make Pumpkin Bars with Cream Cheese Frosting Recipe

Step 1: Mix the Wet Ingredients Just Right

First, I crack the eggs into a big bowl and whisk them lightly. Then I add the pumpkin puree, neutral oil, both sugars, and vanilla extract. Whisk everything together until it's smooth and well blended—this sets the stage for a tender batter. Tip: Don’t overmix here either, just stir until it’s homogenous.

Step 2: Add the Dry Ingredients Carefully

Now, in a separate bowl, I whisk together the flour, salt, baking soda, baking powder, and cinnamon. I sprinkle this over the wet mixture and fold gently using a spatula until it's just combined. Overmixing at this point can tighten gluten and make the bars dense, which you definitely want to avoid.

Step 3: Bake ‘Em to Perfection

I pour the batter into a greased 10 x 14-inch pan (a jelly roll pan works great). Into the oven at 350°F it goes for about 20-30 minutes. To check doneness, I insert a wooden skewer near the center; if it comes out mostly clean (a few moist crumbs are fine), the bars are ready. Then, I let them cool completely before frosting, otherwise the cream cheese frosting will melt and slide off.

Step 4: Whip Up the Cream Cheese Frosting

While the bars cool, I beat room temperature cream cheese with softened butter until fluffy—this is key for a smooth frosting. Then I add vanilla and gradually sift in powdered sugar until it's thick but spreadable. If your frosting feels runny, add a little more powdered sugar. Spread it generously over the cooled bars and voilà, you’ve got a showstopper.

Top Tip

Having baked this recipe many times, I’ve learned a few tricks that really help the bars turn out just right. Here are my go-to tips so you don’t run into any tricky spots.

Avoid Overmixing: Gently combine dry ingredients into the wet to keep the bars tender—not tough and chewy.
Test with a Skewer: Insert a wooden toothpick into the center; if it’s sticky with batter, give it more time. Don’t pull the bars out too soon!
Frost When Fully Cooled: Hot bars and cream cheese frosting don’t mix well—frosting can melt and run, so patience pays off.
Sift Your Powdered Sugar: It makes your frosting silky smooth and avoids lumps that can spoil that creamy texture.

How to Serve Pumpkin Bars with Cream Cheese Frosting Recipe

Garnishes

I like to keep it simple with these bars—a light dusting of cinnamon or a few chopped toasted pecans on the frosting adds a lovely crunch and presentation without stealing the show from the rich cream cheese topping.

Side Dishes

These bars pair nicely with a cup of hot coffee or chai tea—perfect for fall afternoons. If you’re serving at brunch, a fresh fruit salad or roasted nuts round out the plate beautifully.

Creative Ways to Present

For holiday gatherings, I sometimes cut the bars into bite-size squares and place them on a pretty platter lined with festive parchment paper. Another time, I layered a few with whipped cream and fresh cranberries for a fun dessert trifle.

Make Ahead and Storage

Storing Leftovers

Simply cover the pan tightly with plastic wrap or foil and refrigerate—these bars will keep well for up to 4 days. The frosting stays creamy and the pumpkin base holds its moisture without drying out.

Freezing

I like to freeze individual frosted bars wrapped in parchment and foil. They thaw beautifully overnight in the fridge or in just an hour on the counter, making it easy to enjoy pumpkin goodness anytime.

Reheating

Since the bars are best served chilled or room temperature, I usually skip reheating. But if you want them warm, briefly microwave unfrosted bars (10-15 seconds) and then add fresh frosting or a dollop of cream cheese on top.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned?

Yes! To use fresh pumpkin, roast or steam it until tender, then puree it until smooth. Make sure to cool it before adding to the batter for the best results.

How do I prevent the cream cheese frosting from being too runny?

Make sure your cream cheese and butter are softened but not melted, and sift your powdered sugar before adding it. If the frosting still seems thin, add more powdered sugar gradually until you reach the desired thickness.

Can I make these bars gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just make sure your blend contains xanthan gum or another binder to keep the texture nice.

What’s the best way to cut these bars cleanly?

Use a sharp, long knife, and for clean cuts, chill the bars after frosting. Wiping your knife with a warm, damp cloth between cuts also helps keep slices neat and smooth.

Final Thoughts

I can’t recommend this Pumpkin Bars with Cream Cheese Frosting Recipe enough—it’s my go-to when I want a festive, crowd-pleasing dessert that doesn’t require hours of fuss. Whether for a casual afternoon tea or a special holiday gathering, these bars bring a little slice of cozy happiness. Give it a try, and I promise it’ll become one of your favorite pumpkin treats too.