Pumpkin Bars are one of our favorite fall desserts because they’re soft, moist, and topped with the yummiest cinnamon cream cheese frosting. The pumpkin keeps the bars tender, while cinnamon adds that warm spice flavor we love in every bite.
We love making these for Halloween parties, Thanksgiving, fall bake sales, and after-school treats because they bake in a big 15×10 pan and are easy to share. Add candy corn or candy pumpkins on top for a cute seasonal touch.
If you love all things pumpkin, be sure to also check out our Pumpkin Chocolate Chip Cookies, Pumpkin Brownies and Pumpkin Cake.
Why you’ll love it + Why it works:
- Big batch. Bakes in a large 15×10 pan, perfect for sharing.
- Fall ready. Great for Halloween, Thanksgiving, bake sales, and fall parties.
- Pumpkin and oil keep the bars moist. They help create a soft, tender texture that stays delicious.
- Cinnamon in the frosting adds extra flavor. It gives the cream cheese frosting a warm fall twist.
Pumpkin Bars Ingredients
- Eggs (4): Gives the bars structure and help them bake up soft and fluffy.
- Sugar (1⅔ cups): Sweetens the bars and helps create a tender texture.
- Vegetable oil (1 cup): Keeps the pumpkin bars moist and soft.
- Pumpkin puree (1 can, 15 ounces): Adds pumpkin flavor, moisture, and color.
- All-purpose flour (2 cups): Gives the bars structure.
- Baking powder (2 teaspoons): Helps the bars rise and bake up light.
- Cinnamon (2 teaspoons): Adds warm fall spice flavor.
- Salt (1 teaspoon): Balances the sweetness and enhances the pumpkin flavor.
- Baking soda (1 teaspoon): Helps the bars rise and keeps the texture tender.
- Cream cheese, softened (8 ounces): Creates the tangy, creamy base for the frosting.
- Butter, softened (¼ cup): Adds richness and helps make the frosting smooth.
- Vanilla extract (1 teaspoon): Adds warm flavor to the frosting.
- Powdered sugar (2 cups): Sweetens and thickens the frosting.
- Cinnamon (2 teaspoons): Adds warm spice to the cream cheese frosting.
- Candy corn or pumpkins, optional: Adds a cute fall or Halloween decoration on top.
How to Make Pumpkin Bars
PREP. Preheat the oven to 350°F. Grease or line a 15×10-inch baking sheet with parchment paper.
BATTER. Combine 4 eggs, 1⅔ cups sugar, 1 cup oil, and 15 ounces pumpkin in a large bowl and beat until fluffy.
- In a separate bowl, whisk 2 cups flour, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1 teaspoon salt, and 1 teaspoon baking soda. Add dry ingredients to wet ingredients and beat until the batter is smooth.
BAKE. Pour the batter into a greased 15×10 baking pan, and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
FROSTING. While the bars are baking, make the frosting by combining 8 ounces cream cheese, ¼ cup butter, 1 teaspoon vanilla, 2 cups powdered sugar, and 2 teaspoons cinnamon in a medium bowl and beating until smooth.
- Let the bars cool completely before frosting. Cut the bars beforehand and pipe the frosting on each bar, or frost then cut.
Kristyn’s Recipe Tips
- Beat the eggs, sugar, oil, and pumpkin until fluffy for the best bar texture.
- Mix the dry ingredients separately so the baking powder, baking soda, salt, and cinnamon are evenly distributed.
- Let the bars cool completely before frosting so the cream cheese frosting does not melt.
- Cut the bars before piping frosting if you want a cleaner, more decorated look.
- Make-ahead tip: bake the bars a day ahead, cover tightly, then frost before serving or once completely cooled.
Pumpkin Bars Recipe
Video
Ingredients
- 4 eggs
- 1⅔ cups sugar
- 1 cup vegetable oil
- 1 (15-ounce) can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
Cinnamon Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ¼ cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 teaspoons cinnamon
- candy corn or pumpkins, optional
Instructions
Bars
- Preheat the oven to 350°F.
- Combine eggs, sugar, oil, and pumpkin in a large bowl and beat until fluffy.
- In a separate bowl, mix flour, baking powder, cinnamon, salt and baking soda. Add dry ingredients to wet ingredients and beat until the batter is smooth.
- Pour the batter into a greased 15×10 baking pan, and bake for 30 minutes.
Frosting
- While bars are baking, make the frosting. Combine cream cheese, butter, vanilla, powdered sugar, and cinnamon in a medium bowl. Beat until smooth.
- Let bars cool completely before frosting. Cut the bars beforehand and pipe on frosting or frost and then cut.
Notes
- Beat the eggs, sugar, oil, and pumpkin until fluffy for the best bar texture.
- Mix the dry ingredients separately so the baking powder, baking soda, salt, and cinnamon are evenly distributed.
- Let the bars cool completely before frosting so the cream cheese frosting does not melt.
- Cut the bars before piping frosting if you want a cleaner, more decorated look.
- Make-ahead tip: bake the bars a day ahead, cover tightly, then frost before serving or once completely cooled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Bars. These are best when frozen unfrosted. Wrap them tightly in plastic wrap and put them into a freezer-safe bag for up to 3 months.
Frosting. The cream cheese frosting can be stored in an airtight container in the freezer for up to 1 month.
Frosted pumpkin bars can be covered and stored at room temperature for 1 day, in the fridge for 5 days, or freezer for 3 months.
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This recipe was originally published October 2019.
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YAY, I’m happy to hear that!
Whole family loved!!!! Shared recipe with friends who now make it all the time!!!!!😃
That makes me so happy! Thank you for sharing the recipe 😉
My kids want to eat the frosting right out of the bowl! These bars are super soft & moist!
These are so quick to make and feed a crowd. The perfect Fall dessert!
I like to sprinkle chocolate chips on toP and use the bars for a special lunch box treat. They freeze well too so i always have some on hand.
You will love the ease of these tasty pumpkin bars. The cinnamon frosting tops these sweet treats!
That cinnamon cream cheese frosting is amazing & these were so soft!! They were gone so fast!! I will be making them again!
great idea, frosting too, little pumpkin pie in a bar, thank you