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 utterly cozy about the soft, spiced flavors of pumpkin paired with the tangy sweetness of cream cheese frosting. This Pumpkin Bars with Cream Cheese Frosting Recipe hits that perfect spot—moist, tender bars topped with a luscious frosting that just melts in your mouth. Seriously, once you make these, they'll be on repeat every fall (or whenever you need a hug in dessert form).

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 adore this Pumpkin Bars with Cream Cheese Frosting Recipe because it’s straightforward yet yields bakery-quality results right from my own kitchen. You don’t have to wrestle with tricky dough or fancy equipment — just simple ingredients and a little love.

Perfect balance of flavors: The spices and pumpkin mingle beautifully without overpowering the creamy frosting.
Moist and tender texture: These bars stay soft for days, great for lunchboxes or a quick snack.
Easy to make: No mixer required—I usually whisk everything by hand and it turns out amazing.
Versatile treat: Great for casual gatherings, potlucks, or even a no-fuss holiday dessert.

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 part in creating that comforting aroma and tender crumb. I always try to use pantry staples and a couple fresh pantry checks to make sure everything is just right.

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: Make sure it's pure pumpkin, not pie filling, for the best natural flavor.
Eggs: Provide structure and richness; I always use large eggs at room temperature for better mixing.
Neutral oil: Keeps the bars moist without adding extra flavor.
Granulated sugar and light brown sugar: The combo adds sweetness plus a subtle caramel depth.
Vanilla extract: Enhances all those warm spices and pumpkin notes.
All-purpose flour: The right amount to keep the bars tender, but firm enough to hold their shape.
Kosher salt: Balances sweetness and accentuates flavors.
Baking soda & baking powder: Help the bars rise gently, giving a light texture.
Ground cinnamon: The star spice that complements pumpkin perfectly—you can add nutmeg or ginger if you like.
Cream cheese & unsalted butter: Softened for a luscious, tangy frosting that’s smooth but not runny.
Powdered sugar: For a sweet and creamy frosting that's easy to spread.

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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 tweaking this Pumpkin Bars with Cream Cheese Frosting Recipe to suit different occasions. Sometimes I toss in chopped walnuts for crunch or swirl in a bit of maple syrup to the frosting for a seasonal twist. Feel free to experiment and find your personal favorite.

Nutty upgrade: Adding toasted pecans or walnuts into the batter gives a delightful texture contrast—one of my guests swore it was a gourmet secret!
Spice it up: If you’re a fan of warmer flavors, try a pinch of ground ginger or cloves. It turns these bars into a cozy fall classic.
Gluten-free version: Swap all-purpose flour for a gluten-free blend; just be gentle mixing to keep the texture perfect.
Less sugar: I’ve cut back on granulated sugar before with little difference in taste, so you can adjust sweetness as you like.

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

Step 1: Setting the stage

First things first, I preheat the oven to 350°F and grease my 10 x 14-inch pan—it’s the perfect size for these bars. I use either non-stick spray or a little butter with parchment paper to make sure they come out cleanly.

Step 2: Mixing the batter

I start by cracking the eggs into a large bowl and beating them just until combined. Then I add the pumpkin puree, the neutral oil, both sugars, and vanilla extract, whisking until smooth. Next comes the dry ingredients—flour, kosher salt, baking soda, baking powder, and cinnamon—whisked together separately before folding gently into the wet ingredients. I’m careful not to overmix here; I stop as soon as everything looks evenly combined. Overmixing makes the bars tough, and that’s a trap I learned the hard way.

Step 3: Baking to perfection

After pouring the batter into the pan, I smooth the top and slide it into the preheated oven. It takes about 20 to 30 minutes, but I always start checking at 20 by inserting a toothpick near the center. You want it to come out clean or with just a few moist crumbs, never wet batter. Then, I let the bars cool completely before the frosting goes on—this step is key to prevent a melty mess!

Step 4: Cream cheese frosting magic

For the frosting, I beat softened cream cheese and unsalted butter until the mixture is light and fluffy. Then I add vanilla extract and sifted powdered sugar, adjusting how much sugar I add until the frosting reaches the perfect spreadable consistency. I spread it generously over the cooled bars with a spatula, making sure every bite gets that creamy, tangy finish.

Top Tip

From making these Pumpkin Bars with Cream Cheese Frosting Recipe many times, I’ve gathered a few tricks that make a big difference between just good and absolutely irresistible.

Gentle mixing: Stir the dry ingredients in just enough to combine; overworked batter means dense bars. The first time I ignored this, they came out tough, and I definitely learned my lesson.
Room temperature ingredients: Using room temperature eggs, cream cheese, and butter helps everything blend smoother and creates a more tender texture.
Test for doneness with a toothpick: It’s easy to overbake pumpkin bars. Pull them out when a skewer comes out mostly clean with only a few crumbs attached.
Cool completely before frosting: Otherwise, the frosting melts and slides off, making a sticky, frustrating mess.

How to Serve Pumpkin Bars with Cream Cheese Frosting Recipe

Garnishes

I often sprinkle a tiny pinch of ground cinnamon or grated nutmeg over the frosting for a pretty, aromatic touch. Sometimes toasted chopped pecans add a nice crunch and enhance the cozy vibe these bars have going on.

Side Dishes

These bars pair wonderfully with a warm cup of chai tea or a creamy latte, perfect for afternoon coffee breaks. I’ve even served them alongside apple cider donuts for a fall-themed dessert spread that delights every time.

Creative Ways to Present

For special occasions, I’ve cut these bars into bite-sized squares and served them on a fancy platter with little dollops of extra cream cheese frosting piped on top. It’s always a hit at potlucks and looks way fancier than it is! I’ve also wrapped individual bars in parchment paper tied with twine for festive gift-giving.

Make Ahead and Storage

Storing Leftovers

I keep leftover pumpkin bars in an airtight container in the fridge to maintain that creamy frosting and moist texture. They stay delicious for up to 4–5 days, perfect for quick grab-and-go snacks.

Freezing

If I want to make these ahead of time, I freeze them frosted or unfrosted. When freezing with frosting, I slice the bars, arrange them on a baking sheet to freeze individually, then stack wrapped tightly with layers of parchment paper between. They thaw beautifully in the fridge overnight without losing texture.

Reheating

I usually enjoy leftovers cold but, if you want that fresh-baked warmth, briefly microwave a bar for 10–15 seconds. Just don’t overdo it or the frosting will soften too much.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned puree?

Absolutely! If you have fresh pumpkin, roast it until soft, then puree until smooth. Just make sure to drain any excess moisture so the batter isn’t too wet.

How can I make these bars dairy-free?

You can substitute the cream cheese with a dairy-free cream cheese alternative and use a plant-based butter for the frosting. For the bars, the recipe is already dairy-free as it contains oil instead of butter.

Can I add other spices to the Pumpkin Bars with Cream Cheese Frosting Recipe?

Definitely! Adding spices like ground nutmeg, cloves, or ginger can deepen the flavor profile and make the bars even more aromatic and cozy.

How long do these pumpkin bars last?

Stored properly in an airtight container in the refrigerator, these pumpkin bars will stay fresh for about 4 to 5 days. For longer storage, freezing is a great option.

Final Thoughts

These Pumpkin Bars with Cream Cheese Frosting Recipe hold a special place in my heart because they blend simplicity and indulgence effortlessly. Every bite brings that warm spiced hug, and the creamy frosting finish makes it impossible to stop at just one. I’m confident you’ll find these bars to be a reliable crowd-pleaser in your baking repertoire—go ahead, make a batch and enjoy every cozy crumb!