These Pumpkin Bars are a fall favorite: a moist, warmly spiced pumpkin sheet cake finished with a fluffy cream cheese frosting. Soft, tender, and full of seasonal flavor, they’re perfect for an afternoon snack or a simple dessert after dinner.
When cooler weather arrives, nothing beats a pumpkin-and-spice treat. These pumpkin bars are essentially a richly flavored sheet cake made with pumpkin puree and warm spices, then generously topped with smooth cream cheese frosting. The recipe is straightforward, uses common pantry ingredients, and yields bars that stay moist and tender.
Why This Recipe Works
- Moist Texture: Pumpkin puree and vegetable oil keep the cake soft and tender.
- Balanced Spices: Cinnamon, cloves, and nutmeg create that cozy fall flavor without overpowering the pumpkin.
- Creamy Frosting: The whipped cream cheese frosting adds a sweet, tangy finish that complements the spiced cake.
Pumpkin Bars Ingredients
- For the cake: all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ground cloves, nutmeg, eggs, pumpkin puree (not pumpkin pie filling), vegetable oil, and pure vanilla extract.
- For the frosting: cream cheese, butter, pure vanilla extract, and powdered sugar.
How to Make Pumpkin Bars
- Preheat and prepare: Preheat the oven to 350°F. Lightly butter a 9×13-inch or 15×10-inch baking dish and set it aside.
- Mix dry ingredients: Whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, cloves, and nutmeg in a large bowl until well combined.
- Add wet ingredients: Stir in the eggs, pumpkin puree, vegetable oil, and vanilla with a spoon until the batter is evenly mixed. Pour into the prepared pan and smooth the top.
- Bake: Bake at 350°F for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let the cake cool in the pan for about 2 hours.
- Make the frosting: While the cake cools, beat the softened cream cheese, softened butter, and vanilla with an electric mixer until light and fluffy. Gradually add powdered sugar (start with 4 cups), beating until you reach your preferred sweetness and consistency.
- Finish and serve: Spread the frosting evenly over the completely cooled cake, cut into bars, and enjoy.
Tips for Success
- Room-temperature dairy: Use softened cream cheese and butter so the frosting is smooth and lump-free.
- Cool completely: Allow the cake to cool fully before frosting; warm cake can make the frosting melt.
- Variations: You can add chocolate chips to the batter, sprinkle chocolate shavings on top, or fold in chopped pecans or walnuts for crunch.
- Substitutions: This recipe can be adapted (for example, gluten-free flours or alternative sweeteners), but changes will affect texture and flavor.
- Serving suggestions: These bars pair well with coffee or a warm cup of tea.
How To Make Pumpkin Bars In Advance
Bake and cool the bars as directed. Store them in an airtight container in the refrigerator for 3–4 days.
How to Store
- Refrigerate leftovers in an airtight container for 3–4 days.
- To freeze, omit the frosting: wrap cooled bars tightly in plastic wrap, then in foil, and freeze up to 3 months. Thaw in the refrigerator overnight, then frost before serving.
More Pumpkin Recipes
- Pumpkin Swirl Bread
- Pumpkin Cheesecake Crescent Rolls
- Pumpkin Muffins
4.56 from 9 votes
Pumpkin Bars
by Katerina | Easy Weeknight Recipes
A simple, flavorful fall treat: pumpkin and warm spices baked into a sheet cake and topped with a light cream cheese frosting.
Prep Time: 20
Cook Time: 30
Cooling Time: 2
Total Time: 3
Servings: 24 bars
Ingredients
For the Bars
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ⅛ teaspoon nutmeg
- 4 eggs, lightly beaten
- 15 ounces pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable oil
- 1 teaspoon pure vanilla extract
For the Frosting
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 2 teaspoons pure vanilla extract
- 4 to 6 cups powdered sugar
Instructions
For the Bars
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Preheat the oven to 350°F.
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Lightly butter a 9×13 or 15×10-inch baking dish and set aside.
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Combine flour, sugar, baking powder, cinnamon, baking soda, salt, cloves, and nutmeg in a large bowl; whisk until combined.
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Stir in the eggs, pumpkin, oil, and vanilla until thoroughly incorporated.
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Pour batter into the prepared dish and spread evenly.
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Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Remove from the oven and transfer the pan to a wire rack. Cool in the pan for about 2 hours.
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Spread the prepared cream cheese frosting over the cooled cake, cut into bars, and serve.
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Store leftovers covered in the refrigerator for 3–4 days.
For the Frosting
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While the cake cools, beat cream cheese, butter, and vanilla in a large bowl with an electric mixer on medium until light and fluffy.
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Gradually add powdered sugar, starting with 4 cups; add more until the frosting reaches the desired thickness and sweetness.
Equipment
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Measuring cups and spoons
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Mixing bowls
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Electric mixer
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9×13-inch baking dish
Notes
- Softened butter and cream cheese: Make sure these are at room temperature to avoid lumpy frosting and to achieve a smooth texture.
- Swaps: You can experiment with gluten-free flours or different sweeteners, but expect differences in texture and flavor.
- Cooling: Always cool the cake completely before adding the frosting so it doesn’t melt.
- Chocolate and nuts: Add chocolate chips to the batter, sprinkle shavings on top, or fold in chopped pecans or walnuts for added texture.
- Storage: Keep bars refrigerated in an airtight container for up to 4 days.
Nutrition
Calories: 249kcal | Carbohydrates: 43g | Protein: 3g
Nutritional info is an estimate. Values may vary depending on ingredients and preparation. Use your preferred nutrition calculator if you need detailed information.
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