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 truly cozy about bites of soft, spiced pumpkin paired with tangy cream cheese frosting — that’s exactly why this Pumpkin Bars with Cream Cheese Frosting Recipe holds a special spot in my kitchen. It’s an easy treat that delights just about everyone, perfect for sharing or savoring solo with a warm cup of coffee.

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

Honestly, I've lost count of how many times I've reached for this Pumpkin Bars with Cream Cheese Frosting Recipe whenever I want a fuss-free dessert that feels like a warm hug. The balance between the moist pumpkin-spiced bars and that luscious cream cheese frosting is just unbeatable.

Simple but impressive: You don’t need fancy skills or ingredients, yet the results look and taste like something from a bakery.
Perfect texture: Soft, tender bars that aren't too cakey or dense—just the right amount of moisture.
Flavor-packed: The spices and pumpkin shine without overpowering, balanced beautifully by the tangy frosting.
Versatile for any occasion: These bars travel well, making them great for potlucks, holiday gatherings, or weekday treats.

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

Each ingredient in this Pumpkin Bars with Cream Cheese Frosting Recipe plays a key role in building layers of flavor and texture. Using canned pumpkin puree keeps it simple, while the blend of spices adds warmth, and cream cheese frosting brings the whole thing together with creamy tang.

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: The base of these bars, it keeps them moist and adds that classic fall flavor.
Eggs: They bind everything together while adding richness.
Neutral oil: Keeps the bars tender without adding any competing flavors.
Granulated and light brown sugar: The combo adds sweetness and a subtle caramel note.
Vanilla extract: Enhances all the flavors and adds depth.
All-purpose flour: Provides structure without making the bars heavy.
Kosher salt: Balances the sweetness and brings out the spices.
Baking soda and baking powder: Give a gentle lift so the bars are light and airy.
Ground cinnamon: Adds warm, comforting spice.
Cream cheese and unsalted butter (for the frosting): Create that silky tangy frosting that’s not too sweet.
Powdered sugar: Sweetens and thickens the frosting to just the right consistency.

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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

I love putting my own spin on this Pumpkin Bars with Cream Cheese Frosting Recipe, and you can absolutely do the same. Whether it’s dialing up the spices or swapping out a few ingredients, it’s easy to tailor it to what you love or have on hand.

Variation: When I’m feeling nostalgic, I add a pinch of nutmeg and ginger for an extra cozy spice combo — it makes the bars smell incredible as they bake.

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

Step 1: Gather and Prep Your Ingredients

First things first — preheat your oven to 350°F and grease your 10 x 14-inch pan. I like to use a jelly roll pan because it makes evenly baked bars with perfect edges every time. Then, crack your eggs and get everything measured out so the process flows smoothly. Having everything ready avoids last-minute scrambles, especially when you’re excited to bake!

Step 2: Whisk Together the Wet Ingredients

In a large bowl, beat the eggs until frothy, then add the pumpkin puree, neutral oil, both sugars, and vanilla. Whisk until smooth and well combined. I like to do this step with a whisk rather than a mixer because it’s more hands-on and gives me a good idea of the batter consistency at this point.

Step 3: Mix the Dry Ingredients and Combine

In a separate bowl, whisk together the flour, kosher salt, baking soda, baking powder, and cinnamon. Then, slowly add these dry ingredients to the wet mixture, stirring gently until just combined. Remember not to overmix here — overdoing it can make the bars tough, and nobody wants that!

Step 4: Bake and Cool Completely

Pour the batter evenly into your prepared pan. Bake for 20-30 minutes. I usually start checking at 20 minutes with a toothpick — if it comes out mostly clean (a few moist crumbs is okay), it’s done. Cooling is key before frosting—patience here saves you from frosting melting into a gooey mess.

Step 5: Whip Up the Cream Cheese Frosting

Beat room temperature butter and cream cheese together until fluffy. Mix in vanilla extract, then gradually add sifted powdered sugar. Adjust the sugar amount depending on how sweet or thick you like your frosting. I often find that sifting is crucial here — it keeps the frosting silky smooth without any lumps.

Step 6: Frost and Enjoy

Spread your frosting evenly over the completely cooled pumpkin bars. Slice into squares or rectangles and get ready to enjoy some serious fall-inspired yumminess!

Top Tip

From my many attempts at perfecting this recipe, I’ve learned a few tricks that really make a difference. These tips will help you get that perfect balance of soft texture and flavorful depth every single time.

Don’t overmix the batter: Stir just until the dry ingredients disappear to keep the bars tender and soft.
Use room temperature ingredients: Especially the cream cheese and butter for frosting — this makes it so much easier to whip into a smooth, creamy texture.
Check for doneness early and often: Baking times can vary depending on your oven and pan size, so start poking at 20 minutes with a toothpick.
Sift your powdered sugar: It prevents lumps in the frosting, which I can say from experience definitely improves the final texture and appearance.

How to Serve Pumpkin Bars with Cream Cheese Frosting Recipe

Garnishes

I often sprinkle a little ground cinnamon or nutmeg right on top of the frosting—for that final touch of warmth and visual appeal. Sometimes I add chopped pecans or walnuts for crunch if I’m serving to a crowd who loves nuts.

Side Dishes

This recipe is a star on its own, but I like pairing it with a simple cup of chai tea or hot apple cider to complement the pumpkin and spice flavors. For breakfast, it’s delightful alongside a dollop of vanilla Greek yogurt or whipped cream.

Creative Ways to Present

For holiday gatherings, I’ve arranged the bars on a rustic wooden board with fresh sprigs of rosemary and small pumpkins as decor — it’s a charming way to present them. You can also cut the bars into bite-sized squares and place them on decorative toothpicks for easy party snacks.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin bars in an airtight container in the fridge. They keep beautifully for up to 4 days. Just be sure the frosting is completely set before covering to avoid smudging the cream cheese surface.

Freezing

Freezing works well here! I like to freeze the bars un-frosted in a single layer on a baking sheet first, then transfer to a freezer bag. Once ready to enjoy, thaw completely and frost just before serving for the freshest taste and texture.

Reheating

Since these bars are best enjoyed at room temperature or chilled, I don’t recommend microwaving the frosted bars. If reheating the unfrosted bars, a quick 10–15 seconds in the microwave brings back that soft, warm feel without drying them out.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned pumpkin puree?

You can, but canned pumpkin puree is much more convenient and consistent in moisture content. If you’re using fresh pumpkin, roast and puree it first, then strain out excess water for best results to avoid soggy bars.

Can I make these bars gluten-free?

Absolutely! You can substitute a 1-to-1 gluten-free flour blend for the all-purpose flour. Just make sure the blend contains xanthan gum or another binder to keep the texture similar.

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

Make sure your cream cheese and butter are at room temperature but not overly soft or melting. Gradually add the powdered sugar and whip the frosting thoroughly. If it’s still too soft, chilling it for 20-30 minutes before frosting helps it firm up.

Can I make the bars ahead of time?

Yes! You can bake the bars and refrigerate them, unfrosted, for up to 2 days. Just frost them right before serving for the best texture and flavor.

Final Thoughts

This Pumpkin Bars with Cream Cheese Frosting Recipe is one of those treats I return to when I want something that’s simultaneously nostalgic, easy, and utterly delicious. It feels like a special recipe without any stress, which is such a win. I hope you give it a try—it might just become your go-to fall dessert or snack, just like it has for me.