Easy Pumpkin Bars with Cream Cheese Frosting

There’s something about the fall that begs for something sweet, soft, and spiced. And when cookies feel too small and cake feels too fancy, you land right in the sweet spot—pumpkin bars. These aren’t just some Pinterest trend that looks better than it tastes. These pumpkin bars are the real deal. Moist, flavorful, and blanketed with a thick layer of tangy cream cheese frosting.

Think of them like the lovechild of pumpkin pie and soft sheet cake. One bowl, no mixers, and no nonsense. The kind of dessert you whip up after work or just because the can of pumpkin in your pantry has been giving you side-eye. They slice up neat, pack easy for potlucks, and vanish faster than you can say “pumpkin spice latte.”

These bars aren’t subtle. They’re packed with cinnamon, nutmeg, and clove—basically the edible version of your favorite fall candle. You get a rich, spiced bite that’s both comforting and a little nostalgic. And that frosting? Creamy, tangy, just sweet enough to cut the spice and bring the whole thing together.

If you’ve been burned by dry, bland pumpkin desserts before, let this recipe win you back. It’s forgiving, crowd-pleasing, and dangerously easy to eat straight out of the pan. Welcome to fall baking—no pretense, just damn good flavor.

Why You’ll Love This Recipe

• Super moist texture that holds up for days
• Bold pumpkin spice flavor with real pumpkin
• Cream cheese frosting that balances the spice
• Easy one-bowl method, no mixer required
• Perfect for holidays, parties, or late-night cravings
• Freezer-friendly and great for making ahead

Ingredients

For the Pumpkin Bars:

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup canned pumpkin puree
• 3/4 cup vegetable oil
• 4 large eggs
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat Oven: Set oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
3. Combine Wet Ingredients: In a large bowl, mix sugars, pumpkin, oil, eggs, and vanilla until smooth.
4. Combine Mixtures: Add dry ingredients to wet and stir until just combined—don’t overmix.
5. Bake: Pour batter into prepared pan and smooth out evenly. Bake for 28–32 minutes, until a toothpick comes out clean.
6. Cool: Let cool completely in the pan on a rack.
7. Make Frosting: Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, mix until fluffy.
8. Frost: Spread frosting over cooled bars. Slice and serve.

Tips & Variations

• Add-ins: Fold in chopped walnuts or pecans for crunch.
• Frosting options: Swap cream cheese frosting for maple glaze if you’re short on cream cheese.
• Spice it up: Add a pinch of cardamom or allspice for deeper warmth.

Note

Make sure the bars are completely cooled before frosting or you’ll end up with a melty mess. Don’t skimp on the spices—they’re what make the bars sing.

Serving Suggestions

• Serve chilled for a firm bite or room temp for extra softness
• Dust with cinnamon or top with chopped nuts for a pretty finish
• Cut into squares and pack in lunchboxes or serve on a dessert tray
• Pair with black coffee, apple cider, or a glass of milk

Nutrition Information (per bar, assuming 20 bars)

• Calories: ~220
• Carbs: 30g
• Fat: 10g
• Protein: 2g
• Sugar: 20g
• Fiber: 1g

User Reviews/Comments

Tina M. – “I brought these to Thanksgiving and they were gone before the pie. So easy!”
Eric J. – “Not a huge pumpkin fan but these bars changed my mind. That frosting is fire.”
Megan W. – “I froze half the batch and they thawed perfectly. A new fall staple for sure.”

FAQs

Can I make these bars ahead of time?
Yes! Bake and frost the day before serving, or bake ahead and frost just before. They stay moist for several days in the fridge.

Can I freeze pumpkin bars?
Definitely. Freeze frosted or unfrosted bars by wrapping them individually or in layers with parchment. Thaw overnight in the fridge.

Can I use fresh pumpkin instead of canned?
You can, just make sure it’s roasted and pureed until smooth—and strain out any excess liquid. Canned is easier and more consistent.

Is there a dairy-free option?
Yes. Use a dairy-free cream cheese and butter substitute, or skip the frosting entirely and dust with powdered sugar.

Why did my bars come out dense or gummy?
Overmixing or using too much pumpkin can cause this. Stick to the measurements and mix just until combined.

Conclusion

Pumpkin bars hit that rare sweet spot between easy and impressive. They look great, taste even better, and won’t leave your kitchen looking like a war zone. Whether you’re baking for friends, family, or just to make your Tuesday feel like a holiday, these bars deliver. Soft, spiced, and slathered with cream cheese frosting—what’s not to love?

For more on the origins and culinary uses of pumpkin, check out pumpkin’s history. It’s been feeding and comforting folks long before pumpkin spice became a lifestyle.

So go on, cut yourself a square. Or two. No judgment here.

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