Easy Pumpkin Bars with Cream Cheese Frosting

Pumpkin bars with cream cheese frosting are soft, moist, and filled with warm cinnamon and pumpkin spice. A smooth layer of tangy frosting adds just enough richness to turn a simple pumpkin sheet cake into a dessert made for sharing.

Baked in one pan and sliced into squares, these homemade pumpkin bars are easy to serve at fall gatherings, potlucks, or Thanksgiving dinners. Their tender crumb and creamy topping also make them a welcome treat alongside an afternoon cup of coffee.

Recipe at a Glance

Why You’ll Love These Pumpkin Bars

• Soft, tender texture: Pumpkin purée and oil help keep the cake moist.
• Balanced frosting: Cream cheese brings a pleasant tang to the sweet topping.
• Simple preparation: The batter comes together with a whisk and two bowls.
• Easy serving: Slice into small squares for a crowd or larger dessert portions.
• Make-ahead convenience: Bake and frost the bars the day before serving.

Ingredients for Easy Pumpkin Bars with Cream Cheese Frosting

• 2 cups all-purpose flour, 240 g
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• ½ teaspoon fine salt
• 4 large eggs, at room temperature
• 1 cup granulated sugar, 200 g
• ½ cup packed light brown sugar, 100 g
• 1 cup neutral oil, such as canola or vegetable oil, 240 ml
• 1 can plain pumpkin purée, 15 ounces / 425 g
• 2 teaspoons vanilla extract

For the Cream Cheese Frosting

• 8 ounces full-fat brick-style cream cheese, 226 g, softened
• ½ cup unsalted butter, 113 g, softened
• 2½ cups powdered sugar, 300 g, sifted if lumpy
• 1 teaspoon vanilla extract
• A small pinch of salt

Optional Garnish

• A light dusting of ground cinnamon
• Chopped toasted pecans

Ingredient Notes for Easy Pumpkin Bars with Cream Cheese Frosting

Pumpkin purée: Use plain pumpkin purée rather than pumpkin pie filling. Pie filling contains sweeteners and seasonings that would change the recipe.

Oil: A mild-flavored oil keeps the pumpkin and spices prominent. It also helps the bars stay soft when refrigerated.

Flour: Weigh the flour if possible. If measuring with cups, spoon it into the measuring cup and level the surface instead of scooping directly from the bag.

Pumpkin pie spice: This adds ginger, nutmeg, and other warm spices. If unavailable, replace the teaspoon with ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and ¼ teaspoon ground cloves or allspice.

Cream cheese: Full-fat brick-style cream cheese produces a thicker frosting than spreadable cream cheese sold in tubs.

Softened butter and cream cheese: Both should be cool but soft enough to indent with a finger. Very warm ingredients can make the frosting loose.

How to Make Pumpkin Bars with Cream Cheese Frosting

1. Prepare the Oven and Pan

Preheat the oven to 350°F / 175°C.

Grease a 10 × 15-inch rimmed jelly roll pan, including the corners. For easier removal, line the bottom with parchment paper and lightly grease the parchment.

Use a pan with sides at least 1 inch high.

2. Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

Whisk thoroughly so the leavening and spices are evenly distributed.

3. Mix the Wet Ingredients

In a large bowl, whisk the eggs, granulated sugar, and brown sugar until well combined.

Add the oil, pumpkin purée, and vanilla. Whisk until the mixture looks smooth and uniform, breaking apart any lumps of brown sugar.

You do not need to whip the mixture until fluffy.

4. Make the Batter

Add the dry ingredients to the pumpkin mixture.

Fold gently with a spatula until no dry flour remains. Scrape the bottom and sides of the bowl to catch hidden flour pockets.

Stop mixing once the batter is combined. Overmixing can make the finished bars less tender.

5. Spread and Bake

Pour the batter into the prepared pan. Spread it evenly into the corners with a spatula.

Bake for 25–30 minutes, checking at 23 minutes because ovens and pan materials vary.

The bars are ready when:

• The center springs back lightly when touched.
• A toothpick inserted in the center comes out clean or with a few moist crumbs.
• The surface looks set without wet batter in the middle.

Avoid baking until the toothpick is completely dry and the edges become hard.

6. Cool Completely

Place the pan on a wire rack and let the bars cool completely, approximately 1 hour, or longer if needed.

Do not frost warm bars. Residual heat can melt the butter and cream cheese, causing the frosting to slide or soak into the cake.

7. Prepare the Frosting

Using a hand mixer or stand mixer, beat the softened butter until smooth.

Add the softened cream cheese and beat briefly until the mixture is uniform. Scrape down the bowl.

Add the powdered sugar in two or three additions, mixing on low speed. Add the vanilla and pinch of salt.

Beat just until smooth and spreadable. Avoid prolonged beating after adding the cream cheese, which can loosen the frosting.

If it seems too soft, refrigerate it for 15–20 minutes, then stir gently before spreading.

8. Frost and Slice

Spread the frosting over the cooled pumpkin bars. Use the back of a spoon or an offset spatula to create soft swirls.

Add a light dusting of cinnamon if desired.

For cleaner edges, refrigerate the frosted bars for 20–30 minutes before slicing. Cut into 24 squares, wiping the knife between cuts.

Tips for Easy Pumpkin Bars with Cream Cheese Frosting

Use the Correct Pan

A 10 × 15-inch pan creates relatively thin bars with a generous frosting-to-cake ratio.

A 9 × 13-inch pan makes thicker, more cake-like squares similar to the generous portions shown in the image. Start checking around 30 minutes; they may need approximately 35–40 minutes. Let the center’s doneness guide you.

Do not use a smaller pan without adjusting the recipe.

Check the Pumpkin’s Consistency

Canned pumpkin is convenient because its moisture level is fairly consistent. Homemade purée should be thick and spoonable. Drain watery purée before measuring.

Avoid Overbaking

Pumpkin gives the cake a naturally moist crumb. Once the center is set and the toothpick has no wet batter, remove the pan from the oven.

Keep the Frosting Cool

Softened ingredients blend easily, but warm ingredients can produce runny frosting. If your kitchen is hot, briefly chill the finished frosting before using it.

Slice After Chilling

A short chill firms the frosting and makes neat squares easier to cut. For a softer eating texture, let refrigerated portions stand briefly before serving.

Easy Variations for Easy Pumpkin Bars with Cream Cheese Frosting

Pumpkin pecan bars: Sprinkle ½ cup chopped toasted pecans over the frosting.

Chocolate chip pumpkin bars: Fold ¾ cup chocolate chips into the batter before baking.

Orange cream cheese frosting: Add 1 teaspoon finely grated orange zest to the frosting.

Less frosting: Prepare three-quarters of the frosting recipe for a thinner layer.

Extra cinnamon flavor: Add ½ teaspoon cinnamon to the frosting instead of dusting it over the top.

These changes will alter the estimated nutrition.

Serving Suggestions for Easy Pumpkin Bars with Cream Cheese Frosting

Serve these bars with coffee, tea, or a glass of cold milk. Their creamy frosting and warm spices also pair well with apple cider.

For a fall dessert table, arrange small squares on a platter with space between them so guests can lift each piece easily. Add any nut garnish just before serving to preserve its crunch.

If serving after a large holiday dinner, cut the pan into 30 smaller portions instead of 24.

Storage and Make-Ahead Instructions for Easy Pumpkin Bars with Cream Cheese Frosting

Refrigerator: Store frosted bars in a covered container in the refrigerator for 3–4 days. Keep them in a single layer, or separate layers carefully so the frosting stays intact.

Before serving: Let individual portions sit at room temperature for about 15–20 minutes to soften slightly. Keep extended serving time limited because of the cream cheese frosting.

Freezer: Freeze unfrosted bars, tightly wrapped, for up to 2 months for best quality. Thaw in the refrigerator while wrapped, then frost after thawing.

Frosted bars can also be frozen. Freeze the pieces uncovered until the frosting firms, then wrap and place in an airtight container. The frosting’s texture may change slightly after thawing.

Make ahead: Bake, cool, frost, and refrigerate the bars the day before serving.

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Frequently Asked Questions for Easy Pumpkin Bars with Cream Cheese Frosting

Are pumpkin bars the same as pumpkin cake?

These pumpkin bars have a soft, cake-like crumb. Baking them in a shallow pan creates thinner pieces that are easy to serve as bars. A deeper pan produces thicker cake-style squares.

Can I use pumpkin pie filling?

Use plain pumpkin purée for this recipe. Pumpkin pie filling contains added sugar and spices and requires a different formulation.

Why are my pumpkin bars dense?

Common causes include too much flour, overmixing, expired baking powder or baking soda, and underbaking. Measure carefully and mix only until the flour disappears.

Why is my cream cheese frosting runny?

The butter or cream cheese may be too warm, or the cream cheese may be a soft spreadable variety. Overbeating can also loosen it. Chill briefly before adding more sugar.

Can I make these without a mixer?

The batter mixes easily by hand. The frosting can also be made by hand with very well-softened ingredients, although a mixer makes a smoother result easier to achieve.

Can I use homemade pumpkin purée?

Yes. Use 425 g of thick, smooth purée. Drain excess liquid first so it does not make the batter overly wet.

Do pumpkin bars with cream cheese frosting need refrigeration?

Yes. Store the frosted bars in the refrigerator and bring out portions shortly before serving.

Can I make them in a 9 × 13-inch pan?

Yes. They will be thicker and need longer to bake. Begin checking around 30 minutes and continue until the center is set and a toothpick shows no wet batter.

Estimated Nutrition

Per bar, based on 24 bars with frosting and no optional garnish:

Nutrition is an estimate and varies by ingredients and portion size. This recipe has not been kitchen-tested for this article.

Easy Pumpkin Bars with Cream Cheese Frostinghttps://ketosl.com/easy-pumpkin-dump-cake-with-buttery-pecan-topping/