When the crisp air rolls in and sweaters come out of storage, one dessert always takes center stage—Pumpkin Bars with Cream Cheese Frosting. These golden, spiced bars are soft, moist, and layered with a cloud-like topping that brings the perfect balance of tang and sweetness. They come together easily with pantry staples and no mixer required, which makes them a favorite for both spontaneous weeknight bakes and planned autumn gatherings. Whether you’re baking for a fall potluck or just craving something cozy with your coffee, this recipe hits the spot. Let’s dive into why this dessert is pure pumpkin perfection.
Why These Pumpkin Bars with Cream Cheese Frosting Feel Like Home
Baking that feels like fall in every bite
There’s something unmistakably comforting about the smell of cinnamon and nutmeg filling the kitchen. These pumpkin bars were born on a rainy October afternoon when the kids begged for “something sweet, but not too chocolatey.” I opened my pantry and found a lone can of pumpkin puree, a forgotten bottle of maple syrup, and just enough flour to make it work.
The result? A pan of soft, warmly spiced bars that felt like autumn itself. The scent alone had my family hovering near the oven, waiting for that first warm slice. The pumpkin keeps them moist, while a hint of maple and vanilla round out the flavor in the most inviting way. No fancy steps—just good ingredients and a little stirring.
The frosting that makes them unforgettable
Of course, the pumpkin bars wouldn’t be complete without their silky crown: cream cheese frosting. I’ve tried these bars plain and they’re good, but once that thick layer of frosting goes on, they become something more. The sweet tang of cream cheese and butter whipped with powdered sugar creates a melt-in-your-mouth finish that truly elevates each bite.
And here’s the best part: there’s no mixer needed for the batter, and the frosting can be adjusted to your preferred sweetness. Whether you’re making them for a bake sale or just a quiet night in, these bars bring the comfort of fall right to your plate.
From Pantry to Perfection – Simple Ingredients, Big Flavor
Every ingredient counts
One of the best things about these pumpkin bars is that you don’t need anything fancy to make them. Most of the ingredients are probably in your kitchen already. All-purpose flour forms the base, while baking powder and baking soda give the bars their perfect lift. Cinnamon and nutmeg bring warmth, while a touch of maple syrup adds an earthy sweetness that quietly enhances the pumpkin flavor.
And that pumpkin? Be sure to use pure pumpkin puree—not pie filling—so you can control the spice and sweetness yourself. A can of the real stuff transforms the texture of these bars, keeping them ultra-moist without feeling heavy. Eggs, oil, and sugar hold it all together, with a splash of vanilla rounding out the flavor.
As for the frosting, softened cream cheese and butter are key. With just a pinch of salt and a bit of vanilla, the smooth frosting comes to life. Start with three cups of powdered sugar and add more if you want it thicker.
Step-by-step, no stress
To make these bars, preheat your oven to 350°F and grease a 9×13-inch pan. While it warms, whisk your dry ingredients in one bowl and your wet ones in another. Combine them gently—just until mixed—and pour the batter into the pan. It bakes in about 30–35 minutes, just enough time for your kitchen to fill with the scent of fall.
Let the bars cool completely before adding the frosting. It spreads like a dream and stays soft even after chilling. Once frosted, slice into bars—neat rectangles that hold their shape but still melt in your mouth.
Whether you’re baking for a gathering or keeping them all to yourself (no judgment), these bars are the kind of treat that always brings a smile.
Pumpkin Bars with Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour
- ▢2 teaspoon baking powder
- ▢2 teaspoon cinnamon
- ▢1 teaspoon salt
- ▢1 teaspoon baking soda
- ▢½ teaspoon nutmeg
- ▢4 large eggs
- ▢1 ½ cup granulated sugar
- ▢1 cup vegetable oil
- ▢1 15 oz can pumpkin puree, not pumpkin pie filling
- ▢2 tablespoons maple syrup
- ▢2 teaspoons vanilla extract
- CREAM CHEESE FROSTING:
- ▢8 oz cream cheese softened
- ▢½ cup 1 stick unsalted butter, softened
- ▢2 teaspoons vanilla extract
- ▢pinch of salt
- ▢3 to 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Butter or grease a 9×13 inch baking dish. Set aside.
- In a medium sized bowl, sift together flour, baking powder, cinnamon, salt, baking soda, and nutmeg. Set aside.
- In a large bowl whisk eggs, sugar, vegetable oil, pumpkin, maple syrup, and vanilla extract until well combined. Add dry ingredients to pumpkin mixture and stir until just combined, you don’t want to over beat the batter.
- Spread into prepared pan. Bake for 30 to 35 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Allow to cool completely.
- For the frosting: In a large bowl, cream cream cheese and butter until smooth. Add in vanilla extract and salt, beating to combine.
- Gradually add 3 cups of powdered sugar, mixing in between each addition. Beat until light and fluffy. Test to see if you like the consistency of your cream cheese frosting. If you want it thicker, you can add up to 1 more cup of powdered sugar. If you like it as is, proceed to the final step!
- Frost cooled pumpkin bars with frosting and slice into rectangles/bars. Enjoy!
Notes
Freeze: If you’d like to freeze them, place the bars in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or zip-top bag. They’ll last up to three months in the freezer. To thaw, simply let them sit in the fridge overnight. Nutrition Serving: 1 serving, Calories: 424kcal, Carbohydrates: 52g, Protein: 4g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 68mg, Sodium: 296mg, Potassium: 105mg, Fiber: 1g, Sugar: 39g, Vitamin A: 4071IU, Vitamin C: 1mg, Calcium: 60mg, Iron: 1mg
Tips, Tricks & Customizations to Make It Yours
Secrets to perfect pumpkin bars every time
Even though this recipe is simple, a few smart tips can take it from great to truly unforgettable. First, don’t overmix the batter. Once you add the dry ingredients to the wet, stir gently until no streaks of flour remain. Overworking the batter can make the bars dense instead of tender.
Second, make sure your eggs are at room temperature. This small detail helps them blend better with the oil and pumpkin, creating a smoother texture. And while the frosting is forgiving, using softened butter and cream cheese is non-negotiable. Cold dairy just won’t whip up as smooth.
Want to cut cleaner slices? Chill the bars for about 30 minutes before slicing. It firms up the frosting just enough to keep your knife from dragging through the soft crumb.
Customizations you’ll love
You can easily adapt this recipe to fit your cravings or pantry. Want a little crunch? Fold in chopped walnuts or pecans before baking. Love extra spice? Add a dash of ground ginger or cloves for a deeper fall flavor.
Not into cream cheese frosting? Try a maple glaze or vanilla buttercream instead. You can even skip the frosting for a less sweet snack bar version that’s still full of flavor. For a dairy-free twist, swap the butter and cream cheese with plant-based alternatives—just check the texture and taste as you go.
And if you’re baking for a smaller crowd, cut the recipe in half and use an 8×8 pan. Same great flavor, less temptation to eat the whole pan (though no promises).
However you tweak it, these bars always deliver that perfect mix of spiced pumpkin and creamy sweetness. It’s a recipe you’ll reach for again and again.
Storing, Freezing & Serving with Style
How to keep your bars fresh and flavorful
Pumpkin bars stay soft and moist for days, which makes them perfect for prepping ahead. Once frosted and fully cooled, you can store them right in the pan, tightly covered. If you don’t plan to serve them immediately, refrigerating is best. The bars will keep fresh for up to five days in the fridge, and the frosting stays thick and creamy.
Want to keep them at peak texture? Store the whole batch uncut. This helps lock in moisture. Then just slice what you need when you’re ready to serve. Bring them to room temperature—or give them a quick 10-second microwave zap—before enjoying. The chill fades, and you’re left with that soft bite and smooth topping all over again.
Freezing & serving tips that work
Pumpkin Bars with Cream Cheese Frosting freeze beautifully, making them a great choice for holiday prep or make-ahead treats. To freeze, place cut bars in a single layer on a baking sheet. Once solid, transfer them to a freezer-safe container or zip-top bag. You can stack them between layers of parchment paper to prevent sticking. They’ll keep in the freezer for up to three months.
When you’re ready to serve, just move them to the fridge overnight to thaw. No need to refrost or touch up—the bars retain their flavor and texture like they were baked yesterday.
Serving these bars can be as casual or polished as you like. Arrange them on a platter dusted with cinnamon or serve each bar with a small scoop of whipped cream or vanilla ice cream. For parties, cut them smaller into bite-sized pieces and top with a sprinkle of crushed pecans.
No matter how you serve or store them, these bars always deliver that cozy, spiced flavor of fall—any time of year.
Frequently Asked Questions
1. Can I make pumpkin bars with cream cheese frosting ahead of time?
Absolutely. These bars are perfect for making in advance. Once cooled and frosted, cover them tightly and refrigerate for up to five days. For best texture, store them uncut and slice before serving. You can also freeze them for up to three months—just thaw overnight in the fridge.
2. What’s the best way to frost pumpkin bars?
Wait until the bars are completely cool before frosting. Use an offset spatula or the back of a spoon to spread the cream cheese frosting evenly. For a cleaner finish, chill the frosted bars for 30 minutes before slicing.
3. Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sugar and spices, which would throw off the balance of the recipe. Always use pure pumpkin puree for the best texture and flavor control.
4. How do I adjust the frosting sweetness?
Start with 3 cups of powdered sugar and taste as you go. For thicker, sweeter frosting, add up to 1 more cup. If you prefer less sweetness or a thinner texture, reduce the sugar slightly or add a teaspoon of milk to loosen it.
Conclusion
If you’re looking for a dessert that tastes like fall, feels homemade, and comes together without fuss, these Pumpkin Bars with Cream Cheese Frosting deliver every time. They’re soft, perfectly spiced, and topped with a rich, creamy layer that turns each bite into a moment of comfort. Whether you serve them at a harvest party, bring them to a potluck, or slice one just for yourself with coffee on a chilly afternoon, they always satisfy.
Simple ingredients. No mixer. Full of flavor. This is the kind of recipe you’ll come back to again and again—not just because it’s easy, but because it’s unforgettable.
