Pumpkin Bars With Cream Cheese Frosting are a favorite fall dessert in our home. The combination of flavorful pumpkin and decadent cream cheese frosting is downright irresistible. If you are looking for a seasonal dessert that’s quick to make and brings rave reviews to the table, then these easy and delicious bars are for you!
This is hands down the BEST pumpkin bar recipe I’ve ever tried. Not only are they delectable, they are SO easy to make that my nine year old made the batch you see in these photos, with my supervision. Let me repeat that, my nine year old daughter made these incredible easy pumpkin spice bars with cream cheese frosting. So I know YOU will have great success making them as well.
What Are Pumpkin Bars?
These delicious bars are an easy dessert that is made with pumpkin puree. They are typically baked in a baking or jelly roll pan, and are most often topped with decadent cream cheese frosting.
Personally, I prefer pumpkin bars that are not cake like and these fit the bill perfectly. If a cake like texture is more up your alley, then definitely check out my pumpkin cake recipe. These bars have a texture that is like a combination of pumpkin cake, pumpkin brownies and pumpkin pie. It’s as if those three amazing desserts came together to create the perfect pumpkin dessert bars.
What Is In Pumpkin Bars?
The ingredients in this recipe are easy! The full printable recipe is below, but at a glance you’ll need the following: Pumpkin puree, eggs, sugar, oil, pumpkin pie spice, cinnamon, flour, baking powder and soda and salt. The cream cheese frosting requires cream cheese, butter, vanilla, powdered sugar, salt and milk or cream.
As mentioned, these bars are made using canned pumpkin puree. Canned pumpkin is made from pumpkin varieties that are cultivated specifically with baking in mind. It is typically thicker and denser than fresh pumpkin puree.Moisture levels and density can vary a great deal with fresh pumpkin puree.
This specific recipe has been tested and made only with canned pumpkin puree. I cannot speak as to how the recipe works with fresh pumpkin puree – which can have a slightly different moisture level.
Make sure when buying canned pumpkin that you do not buy pumpkin pie filling, which is often sitting right next to canned pumpkin puree.
How Do You Make Pumpkin Bars?
As mentioned, these bars are so easy to make that my nine year old made them with just a bit of supervision from me. Wet ingredients are combined, dry ingredients are combined, they are mixed together and into the pan they go. Super simple!
How Long Are Easy Pumpkin Bars Good For?
Curious how long these delicious treats last? If stored in the refrigerator, they are good for approximately one week. They are best consumed or frozen in the first few days, as they will dry about a bit over time.
Do Pumpkin Bars Need To Be Refrigerated?
Always erring on the side of caution, I recommend refrigerating anything with cream cheese frosting.
Can You Freeze Pumpkin Bars?
Yes, they can be frozen! They actually freeze quite well.
How Do You Freeze Pumpkin Dessert Bars?
- To freeze, first chill them in the refrigerator. This helps the frosting set up that it holds up when wrapped.
- Once frosting has set a bit (you can gently touch it and not get frosting on your finger) they are ready to freeze. Cut into individual bars, and gently, and thoroughly, wrap with plastic wrap.
- Carefully place wrapped bars into a large ziploc style freezer bag. Use care, as prior to being frozen these bars can be smashed or broken into pieces. I recommend placing them side by side in the freezer bag, not stacked or thrown in.
- Place into the freezer for storage. Once bars are frozen, it’s then okay to stack them within the freezer bag to save space.
More Great Pumpkin Desserts:
- Pumpkin Snickerdoodles
- Pumpkin Blondies
- Pumpkin Poke Cake
- Pumpkin Cupcakes
- Butterscotch Pumpkin Pie
- Pumpkin Brownies
- Easy Pumpkin Pie
- Pumpkin Lasagna
- Soft Pumpkin Cookies
- Pumpkin Cheesecake
Easy Pumpkin Bars Recipe
This recipe was adapted from Paul’s Pumpkin Bars recipe on All Recipes. While a good recipe, it really produces more of a pumpkin cake, in my opinion. I tried a few variations, and this one is the winner. Hands down the best pumpkin bar recipe I’ve made!
Tried this recipe?
I love to hear from readers who make my recipes! Please leave a comment and review below. If you have photos, tag me @lovefromtheoven on Instagram and Pinterest.
Easy Pumpkin Bars With Cream Cheese Frosting
- 9×13" baking pan
- 29 oz Pumpkin Puree (canned pumpkin)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 eggs
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 2 tsp ground cinnamon
- 1-2 tsp salt if a hint of saltiness is a good thing to you, definitely add 2 tsp
- 4 oz cream cheese, softened brick, not tub style cream cheese
- 1/2 cup butter, softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1-2 tbsp heavy cream milk or half and half can be used
- Preheat oven to 350 degrees F.
- In a large bowl, combine pumpkin, sugar, eggs and oil with an electric mixer until well combined.
- Add flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt to the wet ingredients and mix by hand until just combined.
- Pour batter into a 9×13" baking pan that has been sprayed with non-stick cooking spray.
- Bake for approximately 30-40 minutes. Bars should be starting to set up, but remember this is more like a brownie than a cake, it should seem a bit undercooked in the center, but not still be wet.
- Remove from oven and allow to cool completely on a wire cooling rack.
- Cream together cream cheese and butter until light and fluffy. Add in vanilla and mix until combined.
- Add one cup of powdered sugar, and salt, and mix until well combined. Then add remaining powdered sugar and mix until well combined.
- Add in one tablespoon of cream and mix until well combined. If a slightly thinner texture is desired, add in additional tablespoon of cream and mix until combined.
- Spread frosting over bars. Slice and serve.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Free Cookie eCookbook
If you love my recipes, make sure to sign up for my website. When you do, you’ll get a free copy of my Cookie eCookbook, with 15 of my favorite tried and true cookie recipes. You can download it to print, use on your phone or tablet, or on your computer. It’s my gift to you – enjoy!
Sherra Stone says
Is the canned Libby’s Canned Pumpkin the same as the Pumpkin Puree? And for the frosting in the recipe it will say use “cream” and mix dry ingredients, are you referring to cream cheese? I’m a new baker and to be honest it isn’t really hard to confuse me? 🤷♀️🤦♀️ Thanks so much for helping an non experienced new baker!!
Christi Johnstone says
Yes, as mentioned in the recipe card, canned pumpkin and pumpkin puree are the same. Creaming together is when you combine the ingredients with an electric mixer until light and fluffy, usually 2-3 minutes. Make sure the butter and cream cheese are softened, as this will make this much easier. The recipe also calls for heavy cream, so at one point you are adding that (add cream). Hope that helps. Enjoy!
Can these be made in muffin tins for individual servings? If so would I have to adjust the cooking time?
Christi Johnstone says
I’ve never tried so I can’t say, but let us know if you do!