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Classic Pumpkin Bar Recipe with Cream Cheese Frosting

This pumpkin bars recipe has been a family favorite for over 15 years — tender, moist pumpkin bars topped with a classic cream cheese frosting.

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These pumpkin bars are a seasonal treat in our house. Ben would happily eat them year-round, but keeping pumpkin recipes for fall makes them extra special. If you love pumpkin baking, limiting it to the season keeps it exciting and anticipated.

pumpkin bar with cream cheese frosting on a plate

I’ve been making this pumpkin bars recipe for years. The bars are thick and moist, finished with a thin, rich cream cheese frosting. They can be eaten with fingers or served and sliced like cake — very hard to stop at just one.

Grocery List

Most of the ingredients for these pumpkin bars are pantry staples. The only item you might need is a can of pumpkin puree. Gather the following:

  • Pumpkin puree (15 oz. can)
  • All-purpose flour (2 cups)
  • Granulated sugar (1 2/3 cups)
  • Vegetable oil (1 cup)
  • Large eggs (4)
  • Ground cinnamon (2 teaspoons)
  • Baking powder (2 teaspoons)
  • Baking soda (1 teaspoon)
  • Salt (1 teaspoon)
  • Cream cheese (4 ounces, for frosting)
  • Unsalted butter (4 tablespoons, for frosting)
  • Vanilla extract (1 teaspoon)
  • Powdered sugar (3 to 4 cups, for frosting)

For the full printable recipe and exact measurements, use the recipe card below in this page.

slice of pumpkin cake from panHow to Make Pumpkin Bars

This recipe is simple and comes together much like a sheet cake batter. The texture is slightly denser than cake, but the method is straightforward.

  1. Preheat the oven to 350°F and grease a 9×13 (13″x9″) baking pan.
  2. In a large bowl, whisk together the eggs, sugar, vegetable oil and pumpkin puree until smooth.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined — do not overmix.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake 25 to 35 minutes, or until a toothpick inserted near the center comes out clean. Remove and let cool completely on a wire rack.
  7. When the bars are fully cooled, prepare the cream cheese frosting. Spread a thin, even layer over the cooled bars.
  8. Slice into squares and serve.

9x13 pan of pumpkin cake cooling on rack

Storing Pumpkin Bars

Because the bars are frosted with cream cheese frosting, store them covered in the refrigerator. Cream cheese should not sit at room temperature for extended periods. We enjoy them cold straight from the fridge, but you can warm a piece for a few seconds in the microwave if you prefer.

Properly stored, the bars will keep up to one week in the refrigerator, though they rarely last that long.

fork in pumpkin bar on plate

Best Tips

  • Do not overmix the batter: Mix only until the ingredients are just combined to keep the bars tender.
  • Soften the cream cheese: Let cream cheese come to room temperature about two hours before frosting. If you forget, unwrap it and microwave on 50% power for a few seconds at a time until softened.
  • Adjust frosting consistency: If the cream cheese frosting is too thick, add a tablespoon of milk at a time until it becomes spreadable. Adjust powdered sugar to taste for sweetness and thickness.
  • Sifting powdered sugar: Sifting gives a smoother frosting, but it’s not essential—add the sugar directly if you’re short on time.
  • Cool completely before frosting: Make sure the bars are fully cooled before spreading the frosting; otherwise the frosting can melt and the top may tear.

bite out of pumpkin bar with cream cheese frosting on round plate with fork

Recipe Card

Pumpkin Bars

This pumpkin bars recipe is tried and true in our family for over 15 years! Tender, moist pumpkin bars with cream cheese frosting.

Yield

About 20 servings

Time

Prep: 10 mins | Cook: 25–35 mins | Cooling: 2 hrs | Total: about 2 hrs 35 mins

Ingredients

For the bars:
  • 4 eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 1 (15 oz) can pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
For the cream cheese frosting:
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 3 to 4 cups powdered sugar, sifted if desired

Instructions

For the bars:
  1. Preheat oven to 350°F. Grease a 13″x9″ baking pan.
  2. In a large bowl, whisk eggs, sugar, oil and pumpkin until smooth.
  3. In a separate bowl, whisk flour, baking powder, cinnamon, salt and baking soda.
  4. Gradually stir dry ingredients into wet ingredients until just combined. Pour into the prepared pan and spread evenly.
  5. Bake 25–35 minutes or until a toothpick comes out clean. Cool completely on a wire rack before frosting.
For the cream cheese frosting:
  1. Beat cream cheese and butter until smooth. With mixer on low, add powdered sugar and vanilla until smooth and spreadable. Add more or less powdered sugar to reach desired sweetness and thickness; if too thick, add a tablespoon of milk.
  2. Spread frosting over cooled bars in a thin, even layer. Slice into squares and serve.

Notes

  • Store covered in the refrigerator for up to 1 week.
  • Serve cold, at room temperature, or warmed briefly in the microwave.
  • Nutrition information is an estimate.

Calories: Approximately 335 kcal per serving (estimate)

Author: Nikki Gladd

More Pumpkin Recipes

  • Pumpkin Snickerdoodles
  • Pumpkin Scones
  • Chocolate Pumpkin Brownies
  • Easy Pumpkin Pie
  • The Best Pumpkin Muffins

Print this recipe or PIN it to save for later. Made this recipe? Leave a rating and tag @seededtable on social media so I can see — I love hearing from you!

This recipe was originally published September 2008 and updated September 2020 with new tips and photos.