Pumpkin Bars Recipe: Easy Fall Treat with Cream Cheese Frosting

Introduction

Warm cinnamon, the earthy sweetness of pumpkin, and a rich swirl of cream cheese frosting—honestly, these pumpkin bars smell like autumn just moved in. The first time I made this pumpkin bars recipe, it was a chilly October afternoon, and my kitchen felt like a little slice of heaven. There’s something about baking with pumpkin that just makes the whole house cozy.

I discovered this recipe years ago when friends came over for a last-minute fall get-together. I didn’t have the time (or patience) for a layer cake, but bars? Oh, those are always a good idea. Pumpkin bars with cream cheese frosting became my go-to treat for every autumn gathering. They’re soft, perfectly spiced, and the creamy topping is pure comfort food. Even picky eaters (you know the ones!) go back for seconds.

This pumpkin bars recipe is not only delicious, but it’s also surprisingly simple. You don’t need any fancy equipment or obscure ingredients. It’s great for busy families, potluck parties, or that random Tuesday when you just crave a bite of fall. As someone who’s baked these more times than I can count, I’ve tweaked the spices and frosting until every bite tastes like the season itself. If you love pumpkin, crave a moist bar, or want a dessert that’s as pretty as it is tasty—this one’s for you.

Why You’ll Love This Recipe

If you’re searching for the ultimate pumpkin bars recipe, let me share a few reasons why this is always a hit in my house (and why friends beg for the recipe!). After years of baking, testing, and taste-testing, I can confidently say these bars have it all.

• Quick & Easy: You can whip these up in under an hour. No need to wait for things to rise or fuss with layers—just mix, bake, and frost.
• Simple Ingredients: Most are pantry staples. Pumpkin puree, flour, eggs, sugar, and spices. If you bake even occasionally, you probably have everything already.
• Perfect for Fall Gatherings: Whether it’s a cozy brunch, a potluck, or just a quiet night in, these bars fit any occasion. They look beautiful on a platter and always disappear fast.
• Crowd-Pleaser: Kids and adults rave about them! The bars are soft, not too sweet, and the frosting is creamy without being overwhelming.
• Unbelievably Delicious: Seriously, the combination of pumpkin and cream cheese frosting is next-level. Each bite is moist and packed with flavor—think pumpkin pie, but easier to eat with your hands.

What sets this pumpkin bars recipe apart? I blend the pumpkin with just the right amount of spice—cinnamon, nutmeg, and a dash of ginger. The bars are tender but hold together perfectly (no crumbly mess!). The frosting? It’s smooth, tangy, and spreads like a dream. No dry cake, no cloying sweetness—just a dessert you’ll crave all season.

Honestly, these bars have become a fall tradition in my kitchen. They’re the kind of treat you close your eyes for after the first bite. Simple, comforting, and always impressive—whether you’re baking for a crowd or just yourself. If you want pumpkin bars with cream cheese frosting that taste like fall and never last long, this is the recipe to bookmark.

Ingredients Needed

This pumpkin bars recipe keeps things simple without sacrificing flavor or texture. You’ll find most ingredients are classic baking staples, with a few autumn twists. Here’s what you’ll need:

• For the Pumpkin Bar Batter:
  • All-purpose flour (2 cups / 250g)—the backbone for soft, sturdy bars
  • Baking powder (1 tsp / 4g)—helps bars rise and stay fluffy
  • Baking soda (1/2 tsp / 3g)—for a little extra lift
  • Salt (1/2 tsp / 3g)—balances all the sweetness
  • Ground cinnamon (2 tsp / 5g)—the signature fall flavor
  • Ground nutmeg (1/2 tsp / 1g)—adds warmth
  • Ground ginger (1/2 tsp / 1g)—for a subtle kick
  • Pumpkin puree (1 cup / 240g)—canned or homemade, NOT pumpkin pie filling (Libby’s is my go-to)
  • Granulated sugar (1 cup / 200g)—for sweetness
  • Brown sugar (1/2 cup / 100g)—gives a slight caramel flavor
  • Vegetable oil (1/2 cup / 120ml)—keeps bars moist
  • Large eggs (2)—room temperature for best mixing
  • Vanilla extract (1 tsp / 5ml)—rounds out the flavors
• For the Cream Cheese Frosting:
  • Cream cheese (8 oz / 225g)—softened to room temp (full-fat is best for creamy texture)
  • Unsalted butter (1/4 cup / 60g)—also softened
  • Powdered sugar (2 cups / 240g)—for a smooth, sweet finish
  • Vanilla extract (1 tsp / 5ml)—for depth
  • Pinch of salt—optional, but makes the flavors pop
• Optional Toppings:
  • Chopped toasted pecans or walnuts—for crunch
  • Ground cinnamon—for dusting
  • Orange zest—for a fresh twist

If you need substitutions: swap the all-purpose flour for a gluten-free blend (I like King Arthur’s GF mix), or use coconut oil instead of vegetable oil. You can use light cream cheese for the frosting, but honestly, full-fat is worth it. If you want a dairy-free version, use vegan cream cheese and butter—taste will be a bit different but still tasty!

Tip: Always use pure pumpkin puree, not pumpkin pie filling (the latter has added sugar and spices that’ll throw off the flavor). If you have fresh pumpkin, roast and puree it for an extra earthy note. For an extra fall kick, add a pinch of cloves or allspice to the batter.

Equipment Needed

You don’t need anything fancy to make this pumpkin bars recipe—just reliable kitchen basics. Here’s what I use every time:

• 9×13-inch baking pan (23x33cm)—the classic size for perfect bars
• Parchment paper or nonstick spray—for easy release
• Large mixing bowls—one for wet, one for dry ingredients
• Whisk—for blending spices and flour
• Rubber spatula—great for scraping every bit of batter (and frosting!)
• Hand mixer or stand mixer—for smooth frosting (I’ve used a whisk in a pinch, but it’s a workout!)
• Measuring cups and spoons—for accuracy
• Cooling rack—to let bars cool before frosting

If you don’t have a 9×13-inch pan, you can split the batter into two smaller pans (just watch the baking time). A silicone spatula is worth the investment—easier cleanup and no batter wasted. For the frosting, a hand mixer works just fine, but a stand mixer makes it extra silky (and saves your arms!).

Budget tip: Dollar store measuring cups and spatulas work just as well as pricier brands. Just make sure your pan is sturdy and doesn’t warp in the oven. Clean your mixer paddles and bowls immediately after using cream cheese—that stuff sticks if it dries!

Preparation Method

1. Preheat and Prep:
   Preheat your oven to 350°F (175°C). Line your 9×13-inch pan with parchment paper or grease it well.
   Tip: Lining makes for easy lifting and neat slices later!
2. Mix Dry Ingredients:
   In a large bowl, whisk together the flour (2 cups/250g), baking powder (1 tsp/4g), baking soda (1/2 tsp/3g), salt (1/2 tsp/3g), cinnamon (2 tsp/5g), nutmeg (1/2 tsp/1g), and ginger (1/2 tsp/1g).
   It should smell like a spice shop—don’t skip the whisking, as it distributes everything evenly.
3. Mix Wet Ingredients:
   In another bowl, combine pumpkin puree (1 cup/240g), granulated sugar (1 cup/200g), brown sugar (1/2 cup/100g), vegetable oil (1/2 cup/120ml), eggs (2), and vanilla extract (1 tsp/5ml). Whisk until smooth and creamy.
   If the mixture looks a bit separated at first, keep whisking—it’ll come together.
4. Combine Batter:
   Pour the wet mixture into the dry ingredients. Use a spatula to gently fold everything together until just combined—don’t overmix, or the bars may get dense.
   The batter should be thick, creamy, and streak-free.
5. Bake:
   Pour batter into your prepared pan, smoothing out the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
   If edges start pulling away, they’re ready. If the top looks shiny or jiggles, give it a few more minutes.
6. Cool:
   Set the pan on a cooling rack. Let bars cool completely before frosting—at least 1 hour. If you’re impatient, pop the pan in the fridge for quicker chilling.
   Warm bars will melt the frosting, so don’t rush!
7. Make Cream Cheese Frosting:
   In a bowl, beat softened cream cheese (8 oz/225g) and butter (1/4 cup/60g) until fluffy. Add powdered sugar (2 cups/240g), vanilla (1 tsp/5ml), and salt. Beat on medium until smooth and creamy.
   If frosting is too soft, chill for 10–15 minutes before spreading.
8. Frost Bars:
   Once bars are cool, spread frosting evenly over the top. Use a spatula to make pretty swirls or a fork for rustic lines.
   Optional: Sprinkle with nuts, extra cinnamon, or orange zest for a Pinterest-worthy finish.
9. Slice and Serve:
   Cut into 20 squares (or bigger if you’re feeling generous). Serve at room temperature or chilled.
   Tip: Wipe your knife between cuts for clean edges.

If your bars sink in the middle, the batter may have been overmixed or underbaked—don’t worry, they’ll still taste amazing. If frosting feels runny, chill it a bit longer. I’ve had my share of impatient moments, trust me! The key is letting everything cool before you frost.

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks that make this pumpkin bars recipe foolproof. Here’s what I wish I’d known when I started:

• Don’t Overmix: Once you add the wet ingredients to the dry, fold gently. Overworking the batter makes bars dense.
• Room Temp Ingredients: Use eggs, cream cheese, and butter at room temp for smoother mixing. Cold ingredients can lead to lumpy batter or frosting.
• Test for Doneness: Ovens vary! Check bars at 25 minutes; a toothpick should come out with a few moist crumbs, not wet batter.
• Cool Completely: Frosting on warm bars = melty mess. Patience pays off—let them cool before adding the cream cheese layer.
• Multitasking: While the bars bake, whip up the frosting and prep toppings. Keeps things moving and frees up your kitchen counter.
• Consistency is Key: For the smoothest frosting, beat it a minute longer than you think you need. If it’s too thick, add a splash of milk; if it’s too thin, add more powdered sugar.

I’ve had bars turn out greasy (too much oil), and frosting split (cold butter!). If you run into trouble, don’t panic—almost everything is fixable. Clean your tools after mixing, and store leftovers properly. These little things keep your pumpkin bars looking and tasting bakery-level every time.

Variations & Adaptations

One of the best things about this pumpkin bars recipe is how easy it is to tweak. Here are some fun ways to switch things up:

• Gluten-Free: Use a 1:1 gluten-free flour blend. King Arthur and Bob’s Red Mill are reliable. Bars may be a bit softer, but nobody will notice!
• Dairy-Free: Substitute dairy-free cream cheese and vegan butter for the frosting. Use coconut oil or avocado oil in the batter.
• Spice It Up: Add a pinch of cloves or allspice to the batter for extra warmth. A splash of maple syrup in the frosting is delicious.
• Chocolate Swirl: Drizzle melted dark chocolate over the frosted bars. Adds a rich contrast to the pumpkin flavor.
• Nutty Crunch: Fold in 1/2 cup (60g) chopped pecans or walnuts to the batter, or sprinkle on top before baking.
• Fresh Pumpkin: If you have roasted pumpkin puree, use it instead of canned for a deeper, earthy taste.

Last fall, I swapped out half the oil for applesauce and added some chopped dried cranberries—big hit at my book club! If you have allergies, skip the nuts and check your cream cheese for dairy alternatives. Whether you want to keep it classic or go wild, pumpkin bars are totally customizable.

Serving & Storage Suggestions

These pumpkin bars shine at room temperature, but they’re just as good chilled. Here’s how I like to serve and save them:

• Serving: Slice into squares or rectangles. Serve on a pretty platter with a sprinkle of cinnamon or orange zest. They’re a dreamy pairing with hot coffee, spiced tea, or even a glass of cold milk.
• Complementary Dishes: Try alongside a simple fruit salad or with a scoop of vanilla ice cream if you’re feeling fancy.
• Storage: Store bars in an airtight container in the fridge for up to 5 days. The cream cheese frosting stays fresh and the flavors develop even more!
• Freezing: You can freeze unfrosted bars for up to 2 months. Thaw overnight, then frost and serve. Frosted bars can be frozen, but the texture may change slightly.
• Reheating: If you like your bars warm, microwave for 10-15 seconds. Frosting will soften, so don’t overdo it.

Honestly, the flavors get deeper by day two—if they last that long! I’ve tucked leftovers into lunchboxes and even shipped a batch to family (they travel well!). Just keep the container sealed to avoid drying out.

Nutritional Information & Benefits

These pumpkin bars offer more than just sweet comfort. Here’s a quick look at what you’re enjoying:

Pumpkin is a source of vitamin A, potassium, and fiber. Cream cheese adds calcium and a bit of protein. If you go gluten-free or dairy-free, the nutritional profile shifts a little, but the bars remain a fairly light treat compared to traditional cakes. Allergens to watch: gluten (unless using GF flour), dairy (cream cheese and butter), and eggs.

From a wellness standpoint, I like that these bars offer a little veggie boost—even if it’s disguised in dessert. They’re not “health food,” but they’re a happy medium for enjoying the season without going overboard.

Conclusion

If you’re searching for an easy, crowd-pleasing pumpkin bars recipe, this is the one to try. They’re soft, packed with fall spice, and that cream cheese frosting? It’s the kind of topping you’ll want on everything. Whether you’re baking for a party, family night, or just yourself, these bars deliver all the cozy autumn feels.

Feel free to adjust the spices, play with toppings, or swap out ingredients to suit your taste. That’s the beauty of baking—every batch is a new adventure. I make these every year because they never fail to impress, and honestly, they just make me happy.

So grab your pumpkin puree, preheat that oven, and let me know how your bars turn out! Drop a comment below if you try this pumpkin bars recipe, share your own twists, or tag me with your Pinterest-worthy creations. Happy baking—and happy fall!

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just roast and puree your fresh pumpkin, then measure out 1 cup (240g). Make sure it’s thick and not watery for best results.

Can I make these pumpkin bars ahead of time?

Yes, you can bake the bars a day ahead and frost them just before serving. They actually taste better after sitting overnight in the fridge.

What if I don’t have cream cheese for the frosting?

You can use Greek yogurt or mascarpone instead, but the flavor will be a bit different. Buttercream is also a good substitute in a pinch.

How do I make these pumpkin bars gluten-free?

Just swap the all-purpose flour for a gluten-free blend. Make sure your baking powder and other ingredients are certified gluten-free.

Can I freeze pumpkin bars with frosting?

Yes, but the frosting texture might change a bit. For best results, freeze the bars unfrosted and add the cream cheese frosting after thawing.

Pumpkin Bars Recipe: Easy Fall Treat with Cream Cheese Frosting

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• Author: Isabella Russo
• Total Time: 1 hour 15 minutes
• Yield: 20 bars 1x

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Description

These pumpkin bars are soft, perfectly spiced, and topped with a creamy, tangy cream cheese frosting. They’re simple to make, packed with autumn flavor, and always a crowd-pleaser for fall gatherings or cozy nights in.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• Pinch of salt (for frosting, optional)
• Optional toppings: chopped toasted pecans or walnuts, ground cinnamon, orange zest

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Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease well.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
5. Spread batter evenly in prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Cool bars completely in the pan on a cooling rack (at least 1 hour).
7. For frosting: Beat softened cream cheese and butter until fluffy. Add powdered sugar, vanilla extract, and salt; beat until smooth and creamy.
8. Spread frosting evenly over cooled bars. Add optional toppings if desired.
9. Slice into 20 squares and serve at room temperature or chilled.

Notes

For gluten-free bars, substitute a 1:1 gluten-free flour blend. Use room temperature eggs, cream cheese, and butter for best results. Don’t overmix the batter to keep bars light. Bars can be made ahead and taste even better after chilling overnight. Store in an airtight container in the fridge for up to 5 days. Unfrosted bars freeze well for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 bar (1/20 of recipe)
• Calories: 180
• Fat: 8
• Carbohydrates: 26
• Fiber: 1
• Protein: 2

Keywords: pumpkin bars, cream cheese frosting, fall dessert, easy pumpkin recipe, autumn baking, pumpkin dessert, potluck, Thanksgiving, Halloween, spiced bars