Pumpkin Bars with Cream Cheese Frosting

Get ready to fall in love with a classic autumn treat: our delicious pumpkin bars are soft, moist, and full of cozy pumpkin flavor, all topped with a creamy, dreamy cream cheese frosting loaded with warm spices. These pumpkin bars with cream cheese frosting are the perfect pumpkin spice dessert to satisfy your seasonal cravings.

As soon as August rolls around, I start bringing out those cozy fall candles, deck out the house with seasonal decor, and incorporate more soups and casseroles into our meals. Fall is absolutely my favorite time of year, so I like to get a jumpstart early because, let’s be honest, October just isn’t long enough to enjoy all the best fall flavors!

These pumpkin squares are such a nostalgic recipe—maybe one you had growing up. The base is a tender, moist pumpkin cake topped with rich cream cheese frosting that you can whip up yourself or grab from the store to save time. These bars are super simple and basically fail-proof.

Whether you’re serving them as a dessert or sneaking a piece alongside your morning coffee, this pumpkin bars recipe is always a crowd-pleaser at any time of day!

Think of these pumpkin bars with cream cheese frosting like a cozy slice of fall in every bite — a soft, moist pumpkin cake crowned with a tangy, spiced cream cheese frosting that’s bursting with classic pumpkin-cinnamon goodness. They nail that comforting, familiar fall flavor without any fuss, and the photos here show just how stunning and inviting a simple pan dessert like this can be.

This is a straightforward, no-fail recipe you’ll turn to again and again: just one bowl, no mixer needed, and about 25 to 30 minutes in the oven (about 35 minutes start to finish). You’ll find all the ingredients are easy pantry staples, and the frosting can be homemade or store-bought whatever your time allows. Plus, baking it in a sheet pan means you can easily serve a crowd — this recipe makes about 16 good-sized bars.

Scroll down for the printable recipe card with precise measurements and step-by-step instructions, plus helpful tips on variations, make-ahead ideas, storage, and answers to common questions — basically everything you need to bake, frost, chill, and serve the best pumpkin bars you’ve ever had.

What Makes These Bars Special

You’ve probably seen lots of pumpkin bars recipes floating around, from classic takes to swirled pumpkin cheesecake bars, so here’s why this one really shines…

• They’re EASY — seriously, these cakes are foolproof! Just one bowl, no fancy equipment, and you can have these done in no time.
• Quick to bake — just 25 minutes in the oven, then cool and frost. Super simple, super fast!
• Packed with fall flavor — all that cozy pumpkin, cinnamon, and creamy frosting magic you crave during sweater weather. If you love the pumpkin-and-cream-cheese combo, you’ll also enjoy our cream cheese–filled pumpkin bread.

• Enough for everyone — baked in a big pan, so you can cut as many bars as you want and share with friends or keep ’em all to yourself (no judgment here!).

Pantry Ingredients and Measurements

• 4 eggs *beaten
• 16 oz pumpkin *not pumpkin pie filling, I use Libby’s canned
• 1 ½ cups sugar
• 1 cup cooking oil
• 2 cups flour *all purpose
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoon cinnamon
• 1 can cream cheese frosting *or homemade
• 8 ounces softened cream cheese
• ½ cup softened unsalted butter
• 2 teaspoons pure vanilla extract
• 4 cups powdered sugar

How to Bake and Frost

1. Whisk together eggs, pumpkin puree, sugar, and oil in a large bowl until smooth.
2. Stir in the dry ingredients (flour, baking powder, baking soda, and cinnamon) just until combined; do not overmix.
3. Pour batter into an ungreased 15x10x1-inch baking pan and spread evenly.
4. Bake at 350°F for about 25–30 minutes.

5. Insert a toothpick into the center; when it comes out clean, remove the pan from the oven and let the cake cool completely.

   

6. Beat softened cream cheese, softened unsalted butter, and vanilla extract until fluffy.
7. Gradually add powdered sugar and mix until smooth and creamy.
8. Spread the cream cheese frosting evenly over the completely cooled pumpkin bars.

Tips for Perfect Texture and Frosting

• Mix the batter just enough to combine everything. Overmixing makes the cake dense, and we want that soft, fluffy texture!
• You can bake these pumpkin bars in a jelly roll pan (the same type used for a pumpkin roll) if you prefer thinner bars, or a 9×13 pan for thicker, chunkier pieces.
• Make sure the cake cools completely before spreading the frosting—otherwise, the frosting melts and gets runny.
• Keep your pumpkin bars in the fridge until ready to serve. They taste best when chilled and firm.

• Don’t overbake. Use a toothpick to check. When it comes out clean, the bars are perfectly baked and ready to cool.

Mix-Ins and Flavor Swaps

• Chopped Nuts — walnuts or pecans mixed into the batter or sprinkled on top of the frosting bring a perfect crunch.
• Chocolate Chips — toss some into the batter or on top for a little melty chocolate surprise.
• To boost those cozy fall vibes, add a ½ teaspoon each of ginger, cloves, and pumpkin pie spice to the batter.
• If cream cheese frosting isn’t your thing, try swapping it out for maple frosting, vanilla buttercream, or a simple buttercream frosting.

If you want to mix things up or tailor these pumpkin bars to your tastes, try these ideas:

• Chopped nuts: Add ½ to ¾ cup chopped pecans or walnuts to the batter or sprinkle on top of the frosting for a satisfying crunch.
• Chocolate chips: Stir in ¾ to 1 cup of semisweet or dark chocolate chips for a little melty chocolate surprise in every bite. Love the pumpkin-and-chocolate combo? Try Pumpkin Chocolate Chip Cookies.
• Extra warm spices: Boost the fall flavors by adding ½ teaspoon each of ground ginger and ground cloves and/or 1 teaspoon pumpkin pie spice into the batter.
• Frosting swaps: Switch out the cream cheese frosting for maple frosting, vanilla buttercream, or even a simple powdered sugar glaze.
• Oil or applesauce swap: Swap half or all the oil for unsweetened applesauce to lighten the bars and add moistness.
• Streusel topping: Sprinkle a brown sugar-oat streusel on top before baking for a crunchy topping (best in a 9×13 or jelly roll pan).
• Pumpkin–cream cheese swirl: Dollop sweetened cream cheese ribbons on top of the batter and swirl before baking for pretty marbled bars. For a full-on cheesecake dessert, make this Pumpkin Cheesecake (no water bath!).
• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend instead of regular flour for a gluten-free version (bake time might vary a bit).
• Lower sugar: Cut the sugar by ¼ to ½ cup or swap some for pure maple syrup or honey (reduce other liquids slightly if using liquid sweeteners).
• Flavor twists: Add 1 teaspoon of orange or lemon zest, or swap vanilla extract for ½ teaspoon maple extract to change things up.

Storage, Freezing, and Make-Ahead

• Leftover pumpkin bars? Store them in an airtight container in the fridge to keep them fresh and tasty.
• Planning ahead? Bake the bars, let them cool completely, wrap tightly in plastic wrap, and refrigerate for up to 3 days. Frost right before serving for the best flavor and texture. For another make-ahead pumpkin bake, try Pumpkin Bread.
• Freezing is easy: Bake and cool the bars completely. Wrap well in plastic and place them in an airtight container or freezer-safe bag. Freeze for up to 3 months. When ready to eat, thaw at room temperature, then frost.

Store leftover pumpkin bars in an airtight container in the fridge for up to 4 days. If freezing, it’s best to skip the frosting and freeze the bars plain. When you’re ready to eat, thaw fully and then add frosting for the freshest taste. Planning a dessert tray? Best Ever Pecan Pie Bars are another bar recipe that’s easy to prepare ahead.

Common Questions About Serving & Storage

Yes! You can definitely prepare these pumpkin bars up to two days before serving and keep them refrigerated. For longer storage, you can freeze the baked pumpkin bars (without frosting), then thaw and frost when you’re ready.

You can leave the pumpkin bars at room temperature for about 24 hours. However, they taste best when chilled, so I recommend keeping them in the refrigerator whenever possible.

Keep it simple with a dusting of cinnamon, nutmeg, or pumpkin pie spice on top of the cream cheese frosting. For a little extra fun, sprinkle brown sugar, powdered sugar, or even candy corn on each piece. You can even add a candy corn pumpkin on each square for a festive touch!