Get ready to sink your teeth into the irresistible flavors of fall with our Best Pumpkin Spice Bars! These moist and spiced bars are like a little slice of autumn heaven in every bite. Whether you're hosting a cozy gathering or simply satisfying your sweet tooth, our pumpkin bars are the perfect choice. Topped with a creamy layer of frosting, they're a delightful way to embrace the season. So grab your apron and a can of pumpkin, and let's start baking memories!
Talk about the perfect fall dessert that everyone is going to love! Pumpkin bars will satisfy your every pumpkin craving from the moist, tender bar to the cream cheese frosting on top. Take these to your next party, cookout, or family/friend gathering and watch it disappear.
Please let us know if you make this recipe, in the comments and ratings below!
Try some of our other favorite pumpkin recipes, such as Easy Pumpkin Crisp, Moist Pumpkin Bread, Pumpkin Cheesecake Brownies, Pumpkin Sheet Cake, or this Pumpkin Earthquake Cake.
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Ingredients for Pumpkin Bars with Cream Cheese Frosting
Pumpkin Bars
- eggs
- granulated sugar
- brown sugar, packed
- oil (vegetable or canola)
- can pumpkin puree
- all purpose flour
- baking powder
- baking soda
- salt
- ground cinnamon
- vanilla extract
- pumpkin pie spice
Cream Cheese Frosting
- cream cheese
- unsalted butter
- powdered sugar
- vanilla extract
- milk
- Optional: ground cinnamon, pumpkin pie spice, sprinkles or candy for top.
FAQs
es, you can freeze the bars. It’s best to freeze them unfrosted. Wrap the cooled bars tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator and frost before serving. If already frosted, freeze the bars in a single layer until firm, then wrap individually in plastic wrap and place in an airtight container.
Yes, you can make the cream cheese frosting ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature and beat it briefly before using.
If you prefer a different topping, you can use:
Whipped cream
Vanilla or maple glaze
A dusting of powdered sugar
Greek yogurt mixed with a bit of honey
Yes, you can add various mix-ins such as:
Chopped nuts (pecans, walnuts)
Raisins or dried cranberries
Chocolate chips
Shredded coconut
Top Tips
- Make sure you use canned pumpkin puree and not pumpkin pie filling. Pumpkin puree is 100% pumpkin, while the canned pumpkin pie filling includes spices and sugar.
- No pumpkin pic spice? You can substitute 1 ½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
- If you don't want to use 1 cup of oil, try ½ cup of oil and ½ cup of applesauce.
- To store, place the bars in the refrigerator (because of the cream cheese), tightly covered, for 3-5 days.
How to make Pumpkin Bars from Scratch
- Preheat oven to 350 degrees. Prepare a half sheet pan (18x13") or jelly roll pan (15x10") with nonstick spray.
- In a large bowl or stand mixer, beat eggs, granulated sugar, brown sugar, oil, pumpkin puree and vanilla until just combined.
- In a medium bowl, sift or whisk flour, baking soda, baking powder, salt, cinnamon and pumpkin spice. Add dry ingredients to the wet ingredients and mix until no dry flour.
- Spread into prepared pan. Bake 25 minutes or until toothpick in the center comes out clean and bars are golden brown. Cool completely.
- Gather cream cheese frosting ingredients.
- In stand mixer or large bowl, mix softened cream cheese, softened butter and vanilla extract until light and creamy.
- Gradually add in powdered sugar and milk.
- Beat until it is light and smooth and the desired consistency.
- Spread onto cooled pumpkin bars.
- If desired, sprinkled the top with cinnamon, pumpkin spice, sprinkles or candy. Slice and enjoy!
Homemade Pumpkin Bars with Cream Cheese Frosting
Ingredients
Pumpkin Bars
- 4 eggs
- ⅔ cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup oil (vegetable or canola)
- 1 15 oz. can pumpkin puree
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 ½ teaspoon pumpkin pie spice
Cream Cheese Frosting
- 8 oz. cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoon milk
- Optional: ground cinnamon, pumpkin pie spice, sprinkles or candy for top.
Instructions
Pumpkin Bars
- Preheat oven to 350 degrees. Prepare a half sheet pan (18×13″) or jelly roll pan (15×10″) with nonstick spray.
- In a large bowl or stand mixer, beat eggs, granulated sugar, brown sugar, oil, pumpkin puree and vanilla until just combined.
- In a medium bowl, sift or whisk flour, baking soda, baking powder, salt, cinnamon and pumpkin spice. Add dry ingredients to the wet ingredients and mix until no dry flour.
- Spread into prepared pan. Bake 25 minutes or until toothpick in the center comes out clean and bars are golden brown. Cool completely.
Cream Cheese Frosting
- Gather cream cheese frosting ingredients.
- In stand mixer or large bowl, mix softened cream cheese, softened butter and vanilla extract until light and creamy.
- Gradually add in powdered sugar and milk.
- Beat until it is light and smooth and the desired consistency.
- Spread onto cooled pumpkin bars.
- If desired, sprinkled the top with cinnamon, pumpkin spice, sprinkles or candy. Slice and enjoy!
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