If there’s one dessert that can take you straight into cozy autumn vibes in just one bite, it’s Pumpkin Bars. Soft, tender, and topped with a silky cream cheese frosting, these bars bring together the best of fall flavors with a texture that practically melts in your mouth. Whether you’re whipping them up for a holiday party, a bake sale, or just a weekend treat, this recipe will quickly become a household favorite.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: From mixing bowl to oven in under 15 minutes.
- Simple Ingredients: No complicated steps or hard-to-find items—just pantry staples.
- Perfect for Any Occasion: Holidays, potlucks, or a cozy night in.
- Crowd-Pleaser: Moist, tender crumb with a decadent frosting that everyone will love.
- Full of Fall Flavor: Warm spices and rich pumpkin come together beautifully.
Unlike many pumpkin bar recipes, this one has a perfect balance of spice and sweetness—no overpowering cinnamon or cloying sugar. Plus, the texture stays moist for days, making it a great make-ahead dessert.
Ingredients Needed
For the Bars:
- 2 cups (250 g) all-purpose flour, spooned & leveled for accuracy
- 1 ½ tsp baking powder for lift
- 1 tsp baking soda for balanced rise
- 1 tsp fine salt
- 1 ½ tsp ground cinnamon for warmth
- 2 tsp pumpkin pie spice (store-bought or homemade for best aroma)
- 1 cup (240 ml) vegetable oil for extra moisture
- 3 large eggs, room temperature for even mixing
- 1 cup (200 g) packed light or dark brown sugar for depth of flavor
- ⅓ cup (65 g) granulated sugar for balanced sweetness
- 2 Tbsp (30 ml) pure maple syrup for richness
- 1 (15 oz) can pumpkin puree—make sure it’s 100% pumpkin, not pie filling
- 1 ½ tsp pure vanilla extract
For the Cream Cheese Frosting:
- 8 oz (226 g) full-fat brick cream cheese, softened
- ¼ cup (56 g) unsalted butter, softened
- 3 cups (360 g) confectioners’ sugar, sifted for smoothness
- 1 tsp pure vanilla extract
- ¼ tsp pumpkin pie spice for extra flavor
- ⅛ tsp salt to balance sweetness
- Optional: Festive sprinkles for decoration
How to Make Pumpkin Bars
1. Prep the Pan & Oven
Preheat oven to 350°F (177°C). Lightly grease a 10×15-inch baking pan or line with parchment, leaving an overhang for easy removal. This prevents sticking and ensures neat slices.
2. Mix Dry Ingredients
In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. This step evenly distributes the leavening agents so your bars rise uniformly.
3. Combine Wet Ingredients
In another bowl, whisk oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin puree, and vanilla until smooth. The oil keeps the bars extra moist, while the pumpkin adds natural sweetness and color.
4. Bring It Together
Pour the wet mixture into the dry ingredients. Stir gently with a spatula or use a mixer on low until just combined. The batter will be thick—avoid overmixing to keep the bars tender.
5. Bake to Perfection
Spread batter evenly in the prepared pan. Bake for 28–35 minutes or until a toothpick inserted in the center comes out clean. If the edges brown too quickly, tent with foil.
6. Cool Completely
Place the pan on a wire rack and let bars cool fully—about 45 minutes. You can speed things up by chilling them in the fridge.
7. Make the Frosting
Using a stand or hand mixer, beat cream cheese and butter until creamy. Add confectioners’ sugar, vanilla, pumpkin spice, and salt. Mix on low to incorporate, then beat on high for 2 minutes until fluffy. For thicker frosting, add ¼ cup more sugar.
8. Frost & Slice
Spread frosting evenly over cooled bars. Refrigerate for 30 minutes before slicing for clean cuts.
9. Store for Freshness
Keep frosted bars covered in the fridge for up to 5 days. Unfrosted bars can be stored at room temperature for 3 days.
Serving and Storage Tips
Serving Suggestions:
- Cut Neatly: Chill the frosted bars for at least 30 minutes before slicing for crisp edges.
- Decorate for the Occasion: Add festive sprinkles, a dusting of cinnamon, or even a drizzle of caramel for extra flair.
- Pair with a Beverage: These pumpkin bars go perfectly with hot coffee, chai tea, or even a glass of cold milk.
Storage Methods:
- Refrigerator: Store frosted bars in an airtight container for up to 5 days.
- Freezer: Wrap individual unfrosted bars in plastic wrap, place in a freezer-safe bag, and freeze for up to 2 months. Frost after thawing.
- Room Temperature: If unfrosted, keep bars in a covered container for up to 3 days.
Helpful Notes
- Homemade Pumpkin Pie Spice: Combine 3 tsp cinnamon, 2 tsp ginger, 1 tsp nutmeg, and ½ tsp cloves for a fresh flavor boost.
- Pan Size Adjustment: You can bake these in a 9×13-inch pan—just add 5–10 minutes to the baking time for thicker bars.
- Sweeter Frosting: If you love a super-sweet topping, add an extra ½ cup confectioners’ sugar.
- Moisture Tip: Don’t overbake—pull them out as soon as a toothpick comes out clean. Overbaking will make them dry.
- Dairy-Free Option: Swap the cream cheese and butter for dairy-free alternatives and frost as usual.
Pumpkin Bars with Cream Cheese Frosting
Ingredients
Method
- Preheat oven to 350°F (177°C). Grease or line a 10×15-inch pan with parchment, leaving overhang for easy removal.
- In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another bowl, whisk oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin puree, and vanilla until smooth.
- Pour wet mixture into dry ingredients. Stir gently until just combined—do not overmix.
- Spread batter evenly in the pan. Bake 28–35 minutes or until a toothpick comes out clean. Tent with foil if edges brown too quickly.
- Cool completely in the pan on a wire rack—about 45 minutes.
- Beat cream cheese and butter until creamy. Add confectioners’ sugar, vanilla, pumpkin spice, and salt. Beat until fluffy.
- Spread frosting over cooled bars. Chill 30 minutes before slicing for clean cuts.
- Store frosted bars covered in the fridge for up to 5 days.
Notes
Conclusion
These Pumpkin Bars are the kind of dessert that instantly makes your kitchen smell like fall and your table feel more inviting. They’re soft, full of warm spices, and topped with that irresistible cream cheese frosting that’s smooth and just sweet enough. Whether you make them for a festive gathering or a quiet family dessert, they never disappoint. If you try this recipe, I’d love to hear how it turned out—leave a comment and a star rating below! And don’t forget to share a photo on Pinterest or Facebook so we can all admire your creation. What unique twist will you try in your pumpkin bars next time?
Frequently Asked Questions (FAQ)
Can I make pumpkin bars without frosting?
Absolutely. They’re still moist and flavorful without frosting. Try dusting them with powdered sugar for a lighter touch.
How do I make these pumpkin bars gluten-free?
Use a cup-for-cup gluten-free baking blend in place of the all-purpose flour. Be sure it contains xanthan gum for proper texture.
Can I substitute fresh pumpkin for canned?
Yes—just roast, mash, and drain fresh pumpkin until smooth and thick. Use the same weight as canned puree.
Are these pumpkin bars freezer-friendly?
Yes. Freeze unfrosted bars in an airtight container for up to 2 months. Thaw overnight in the fridge before frosting.
Why are my pumpkin bars dense instead of fluffy?
Overmixing the batter can develop too much gluten, resulting in a dense texture. Mix only until ingredients are combined.