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If you love pumpkin desserts, these pumpkin bars with cream cheese frosting are a must-make this fall.
They’re soft, moist, warmly spiced, and covered with a thick layer of creamy homemade cream cheese frosting.
They’re also incredibly easy to make, which is one of the reasons I love them for fall gatherings and Thanksgiving.
Instead of making a cake that needs to be layered and decorated, you simply mix the batter, spread it into a pan, bake, cool, and frost.
Then cut them into squares and you’re ready to serve!
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Why You’ll Love These Pumpkin Bars
These pumpkin bars have everything I want in a good fall dessert.
The pumpkin makes them wonderfully moist, while pumpkin pie spice gives them that cozy combination of cinnamon and warm spices.
And then there’s the cream cheese frosting.
The slightly tangy cream cheese frosting balances the sweetness of the pumpkin bars perfectly.
They’re also a great make-ahead dessert. You can bake them a day before you need them and keep them refrigerated until you’re ready to serve.
That makes them especially handy when you’re preparing a big Thanksgiving meal.
Ingredients
For the Pumpkin Bars
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 1 can (15 ounces) pumpkin puree
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
How to Make Pumpkin Bars
Step 1: Prepare the Pan
Preheat your oven to 350°F.
Grease a 15 x 10-inch jelly roll pan or line it with parchment paper.
A jelly roll pan gives you thinner pumpkin bars that are perfect for cutting into squares and covering with frosting.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Set the bowl aside while you prepare the wet ingredients.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, beat together the eggs, sugar, vegetable oil, pumpkin puree, and vanilla extract.
Mix until the ingredients are smooth and well combined.
Step 4: Combine the Batter
Gradually add the dry ingredients to the pumpkin mixture.
Stir just until everything is combined.
Don’t overmix the batter. Once the flour has disappeared, you’re done.
Step 5: Bake
Pour the batter into your prepared jelly roll pan and spread it evenly.
Bake for approximately 25–30 minutes, or until a toothpick inserted into the center comes out clean.
The center should be set and the edges should just begin to pull away from the sides of the pan.
Let the pumpkin bars cool completely before frosting.
How to Make Cream Cheese Frosting
While the pumpkin bars are cooling, prepare the frosting.
Beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, about a cup at a time, mixing well between additions.
Add the vanilla extract and continue mixing until the frosting is smooth and fluffy.
If your frosting seems too thick, you can add a teaspoon or two of milk to reach your desired consistency.
Frost the Pumpkin Bars
Once the pumpkin bars have completely cooled, spread the cream cheese frosting evenly over the top.
You can leave the frosting smooth, or sprinkle the top with a little pumpkin pie spice or some finely chopped pecans.
Cut the bars into squares and serve.
Tips for Making Pumpkin Bars
Don’t frost them while they’re warm. This is probably the most important tip. Give the bars plenty of time to cool before adding the cream cheese frosting.
Use pumpkin puree. Make sure you’re using plain pumpkin puree rather than pumpkin pie filling.
Soften the cream cheese and butter. Room-temperature ingredients will give you a much smoother frosting.
Don’t overbake them. You want the pumpkin bars to stay soft and moist.
Chill before cutting. If you want really neat squares, refrigerate the frosted bars for an hour or two before cutting.
Can I Make Pumpkin Bars Ahead of Time?
Absolutely!
These are actually a great dessert to make ahead.
Bake the pumpkin bars the day before you plan to serve them and let them cool completely. Cover and refrigerate them.
You can make the frosting ahead of time, too. Store it in an airtight container in the refrigerator and let it soften slightly before spreading it over the bars.
Because of the cream cheese frosting, these bars should be stored in the refrigerator.
Can I Freeze Pumpkin Bars?
Yes. Pumpkin bars freeze very well.
For the best results, freeze the unfrosted pumpkin bars. Once they’re completely cool, wrap them tightly in plastic wrap and place them in a freezer-safe container or freezer bag.
Thaw them in the refrigerator, then prepare the cream cheese frosting and frost them before serving.
You can also freeze individual frosted bars, although the frosting may change texture slightly after thawing.
Easy Variations
There are so many ways you can change up these pumpkin bars.
Pumpkin Pecan Bars
Sprinkle chopped pecans over the cream cheese frosting for a little crunch.
Pumpkin Chocolate Chip Bars
Fold 1 cup of chocolate chips into the batter before baking.
Cinnamon Pumpkin Bars
Add an extra 1/2 teaspoon of cinnamon to the batter for even more warm spice flavor.
Pumpkin Spice Frosting
Add a little pumpkin pie spice to the cream cheese frosting for an extra boost of fall flavor.
More Pumpkin Recipes
If you’re enjoying pumpkin season, I have plenty of other pumpkin recipes you can try.
My Classic Pumpkin Bread is another easy fall recipe that’s perfect with a cup of coffee.
For breakfast, try Pumpkin Pancakes or Make-Ahead Pumpkin Overnight Oats.
If you’re looking for something to serve with coffee in the afternoon, Pumpkin Coffee Cake or Pumpkin Spice Pull Apart Bread are other cozy options.
And for another easy pumpkin dessert, try my Easy Pumpkin Pie Crisp.
You can also check out my roundup of 6 Cozy Pumpkin Recipes You’ll Want This Fall for even more ideas.
These pumpkin bars are especially good for Thanksgiving because they can be made ahead and cut into individual pieces before your guests arrive.
Put them on a dessert tray alongside pumpkin pie, cookies, or other homemade fall treats and you’ll have an easy dessert spread that everyone can enjoy.
And let’s be honest—there’s something about pumpkin and cream cheese frosting that makes it very difficult to eat just one.
So go ahead and make a pan.
You can always save a couple of squares for yourself before you put them out for everyone else.
Follow my Fall Food board on Pinterest.
