Pumpkin Bars Recipe

This Pumpkin Bars Recipe is a moist and spiced recipe, which is made with pumpkin puree and topped with a tangy spiced cream cheese frosting. It’s a classic, foolproof recipe, ready in about 2 hours.

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Pumpkin Bars Recipe Ingredients

For the Pumpkin Bars:

1 1/2 cups unsweetened pumpkin puree
3/4 cup vegetable oil
2/3 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 1/2 tsp. vanilla extract
1 1/2 cups all-purpose flour
2 tsp. pumpkin pie spice
1 tsp. baking powder
3/4 tsp. baking soda
1 tsp. kosher salt
Baking spray with flour

For the Spiced Cream Cheese Frosting:

1 (8-oz.) block cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 1/2 tsp. vanilla extract
1 tsp. pumpkin pie spice
5 cups powdered sugar

How To Make Pumpkin Bars

Prep the oven and wet ingredients: Preheat the oven to 350°F. In a large bowl, whisk together the pumpkin puree, vegetable oil, light brown sugar, granulated sugar, eggs, and vanilla until well combined and smooth.
Add the dry ingredients: Add the flour, pumpkin pie spice, baking powder, baking soda, and salt directly to the wet ingredients. Stir with a spatula or whisk until just combined. Do not overmix.
Bake the bars: Spray a 13×9-inch baking pan with baking spray that contains flour. Pour the batter into the pan and use a spatula to smooth it into an even layer. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
Cool completely: Let the pan of bars cool completely on a wire rack. The bars must be at room temperature before frosting.
Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the softened cream cheese on medium speed until smooth. Add the softened butter, vanilla, and pumpkin pie spice and beat until creamy and combined.
Finish the frosting: Reduce the mixer speed to low and gradually add the powdered sugar. Once incorporated, increase the speed to medium-high and beat for about 1 minute until light and fluffy.
Frost and serve: Spread the spiced cream cheese frosting evenly over the top of the cooled pumpkin bars. Cut into squares and serve.

Recipe Tips

Why use oil instead of butter? In cakes and bars like this, vegetable oil provides superior moisture, creating a tender, moist crumb that stays fresh for days.
How to get lump-free frosting: The key is to use truly softened, room temperature cream cheese and butter. If they are too cold, they won’t combine smoothly with the sugar.
Don’t overmix the batter: Once you add the dry ingredients, mix only until you no longer see streaks of flour. Overmixing develops the gluten and can lead to dense, tough bars.
How to tell when the bars are done: The toothpick test is the most reliable method. The bars should also be slightly pulling away from the edges of the pan and the center should feel firm to the touch.

What To Serve With Pumpkin Bars

These rich, frosted bars are a perfect standalone treat. They are best enjoyed with a simple beverage like:

A hot cup of black coffee
A cold glass of milk
A warm mug of spiced apple cider

How To Store Pumpkin Bars

Refrigerate: Due to the cream cheese frosting, the bars must be stored in the refrigerator. Cover the pan with foil or plastic wrap, or transfer the bars to an airtight container. They will keep for up to 5 days. Freeze: These bars freeze well. You can freeze the entire pan (frosted or unfrosted) by wrapping it tightly in plastic wrap and then foil. You can also freeze individual squares. They will keep for up to 3 months. Thaw in the refrigerator.

Pumpkin Bars Nutrition Facts

Calories: 450kcal
Carbohydrates: 65g
Protein: 4g
Fat: 21g
Saturated Fat: 7g
Sodium: 280mg
Fiber: 2g
Sugar: 48g

Nutrition information is estimated per bar, assuming 18 bars per pan.

FAQs

Can I add nuts or chocolate chips?

Yes! You can fold in 1 cup of chopped walnuts, pecans, or chocolate chips into the batter at the very end of mixing.

Why are my bars dense or gummy?

This is usually a result of overmixing the batter after the flour was added. For a tender, cake-like texture, mix as little as possible once the wet and dry ingredients are combined.

Can I make this in a different pan?

This recipe is designed for a 13×9-inch pan. You could use two 8×8-inch square pans, but you would need to reduce the baking time and start checking for doneness around 30 minutes.

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Recipe by Marry ThompsonCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Incredibly moist and perfectly spiced pumpkin bars baked in a sheet pan and topped with a thick, tangy, and sweet spiced cream cheese frosting.

Ingredients

Bars: 1.5 cups pumpkin puree, 3/4 cup oil, sugars, 2 eggs, vanilla, 1.5 cups flour, 2 tsp pumpkin pie spice, baking powder, baking soda, salt.
Frosting: 8 oz. cream cheese, 1/2 cup butter, 1.5 tsp vanilla, 1 tsp pumpkin pie spice, 5 cups powdered sugar.

Directions

Preheat oven to 350°F. In a large bowl, whisk together all wet bar ingredients (pumpkin, oil, sugars, eggs, vanilla).
Add all dry bar ingredients to the wet mixture and stir until just combined.
Pour batter into a greased and floured 13×9-inch pan and smooth the top.
Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
For the frosting, beat the softened cream cheese and butter until smooth.
Beat in the vanilla and pumpkin pie spice, then gradually beat in the powdered sugar until fluffy.
Spread frosting over the cooled bars, cut into squares, and serve.

Notes

The bars must be completely cool before frosting, otherwise the frosting will melt.
Using softened cream cheese and butter is essential for a smooth, lump-free frosting.
Do not overmix the batter once the flour is added to ensure the bars are tender and not dense.
Store leftovers in the refrigerator in a covered container.