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Best Pumpkin Bars Recipe

Pumpkin Bars

iamwinfred
These pumpkin bars are the ultimate fall treat, blending cozy spices, moist texture, and creamy cream cheese frosting into a dessert that's perfect for any autumn occasion. They're easy to make with pantry staples, endlessly customizable, and guaranteed to fill your kitchen with that warm, spiced aroma.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 24 bars
Calories 210 kcal

Equipment

  • Mixing bowls Medium and large
  • Whisk
  • 9x13 baking pan
  • Spatula
  • Electric mixer For frosting
  • Measuring cups
  • Measuring spoons

Ingredients
  

For the Pumpkin Bars

  • 2 cups all-purpose flour 240g
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup pumpkin puree 245g, not pumpkin pie filling
  • 1 cup granulated sugar 200g
  • 1/2 cup vegetable oil 120ml
  • 2 large eggs room temperature
  • 1 tsp vanilla extract

For the Cream Cheese Frosting

  • 8 oz cream cheese 226g, softened
  • 1/4 cup butter 57g, softened
  • 2 cups powdered sugar 240g
  • 1 tsp vanilla extract for frosting

Instructions
 

  • Preheat oven to 350°F (175°C) and lightly grease a 9x13 baking pan. Line with parchment paper, leaving overhang on the sides for easy removal.
  • In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  • In a large bowl, whisk together pumpkin puree, sugar, oil, eggs, and vanilla until smooth and fully combined.
  • Gradually add dry ingredients to wet ingredients, folding gently with a spatula until just combined. Do not overmix.
  • Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
  • Beat cream cheese and softened butter with an electric mixer until smooth. Gradually add powdered sugar and vanilla, beating until light and fluffy.
  • Spread frosting evenly over cooled bars. Cut into 24 squares, wiping the knife clean between cuts for neat edges.

Notes

  • Use room-temperature eggs and cream cheese for smoother mixing and a lump-free frosting.
  • Don't overmix the batter once the dry ingredients are added—it can make the bars dense instead of light and tender.
  • Check the bars at 25 minutes to avoid overbaking; they should look golden and feel slightly springy.
  • Let the bars cool completely before frosting to prevent the frosting from melting.
  • Store frosted bars in an airtight container in the refrigerator for up to 5 days, since the cream cheese frosting needs to stay chilled.
  • To make ahead, freeze unfrosted bars for up to 3 months, wrapped tightly in plastic wrap and placed in a freezer bag. Thaw overnight in the fridge, then frost before serving.
  • For a chocolate twist, add 1/2 cup chocolate chips to the batter.
  • Swap the cream cheese frosting for a maple glaze for a different flavor profile.
  • Use brown sugar instead of granulated sugar for a caramel-like depth of flavor.
  • To substitute pumpkin pie spice, mix 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and 1/8 tsp allspice.

Nutrition

Serving: 1BarCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 4gSodium: 120mgFiber: 1gSugar: 20g
Keyword cream cheese frosting, easy pumpkin recipe, fall dessert, pumpkin bars, pumpkin spice
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