These pumpkin bars are soft, moist, and spiced just right. Topped with a thick layer of tangy cream cheese frosting, they’re everything I crave in the fall. They smell amazing in the oven and taste even better the next day. They’re easy to make, and every time I bring them to a potluck, not a crumb is left.
What You’ll Need
For the Pumpkin Bars:
- 1 cup canned pumpkin purée
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 cup neutral oil (like vegetable or canola)
- 4 large eggs
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Why I Love This Recipe
I’ve been making this every fall since I found an old handwritten version in my grandma’s recipe box. It’s been passed around for years. The smell of cinnamon and nutmeg while it bakes reminds me of her kitchen.
- Super soft and not too cakey
- Sweet and spiced just right
- The cream cheese frosting is rich but not too heavy
- It gets even better the next day
Servings & Cook Time
Makes: 20 bars
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Macros (per bar, approximate)
- Calories: 245
- Carbs: 29g
- Fat: 13g
- Protein: 2g
- Sugar: 21g
Why This Recipe Works (Quick Science)
Pumpkin purée adds moisture without needing much butter. The oil keeps the texture soft and tender. The combination of baking soda and baking powder gives a nice lift. The acidity from the cream cheese balances the sweetness of the cake perfectly.
Common Mistakes
- Using pumpkin pie filling instead of pumpkin purée. They’re not the same—pie filling is pre-spiced and sweetened.
- Overmixing the batter can make the bars dense.
- Not letting the bars cool before frosting. The frosting will melt if you rush it.
What to Serve With
- Hot apple cider or chai tea
- A scoop of vanilla ice cream on the side
- Toasted pecans or crushed gingersnaps sprinkled on top
Tools You’ll Need
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- 9×13-inch baking pan
- Parchment paper
- Cooling rack
- Measuring cups and spoons
Substitutions and Variations
- Swap oil with melted butter for a richer flavor
- Add ½ cup chopped walnuts or pecans to the batter
- Use maple extract in the frosting for a fall twist
- Make it dairy-free with vegan cream cheese and plant-based butter
Make Ahead Tips
- Bake the bars the day before and store unfrosted
- Frosting can be made ahead and kept in the fridge for up to 3 days—just re-whip before spreading
Step-by-Step Instructions
Step 1: Mix Wet Ingredients
In a large bowl, whisk together 1 cup pumpkin purée, 1 cup granulated sugar, ½ cup packed brown sugar, and 1 cup oil until smooth. Add 4 eggs and 1 tsp vanilla extract, and whisk until combined.
Step 2: Add Dry Ingredients
Sift together 1 ½ cups flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ½ tsp salt. Stir into the wet mixture with a rubber spatula until just combined.
Step 3: Pour into Pan
Line a 9×13-inch baking pan with parchment paper. Pour the batter in and spread evenly.
Step 4: Bake
Bake at 350°F (175°C) for 30 minutes or until a toothpick comes out clean. Let cool completely on a rack.
Step 5: Make Frosting
In a bowl, beat 8 oz softened cream cheese, ½ cup softened butter, 2 cups powdered sugar, 1 tsp vanilla extract, and a pinch of salt until fluffy.
Step 6: Frost and Cut
Once the bars are fully cooled, spread the frosting evenly over the top. Cut into 20 squares and serve.
Leftovers and Storage
- Store bars in an airtight container in the fridge for up to 5 days
- Let sit at room temp 10 minutes before serving
- You can freeze unfrosted bars up to 2 months
FAQ
Can I use fresh pumpkin instead of canned?
Yes! Just make sure it’s well-puréed and thick—not watery.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Why is my frosting runny?
Your butter or cream cheese was too soft or melted. Chill it briefly and re-whip.
Can I make it in a different pan?
Yes, an 8×8 will work, but you’ll need to adjust the baking time.
Wrap Up
These pumpkin bars are one of those recipes that people ask for after one bite. They’re cozy, simple, and packed with fall flavor. If you try them, leave a comment and let me know how they turned out—or if you made any fun changes.
