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When it’s fall, we crave all things pumpkin.
From Pumpkin Chocolate Chip Cookies, to Pumpkin Brownies to Pumpkin Cake to today’s Pumpkin Bars.
These pumpkin bars were first made by our mom decades ago and since then, we’ve made this fall dessert for countless carnivals, fall parties and Chili cook-offs.
We not only love the decadent swirl of cinnamon cream cheese frosting on top but love that this bar recipe is simple, feeds a crowds and is the perfect dessert for any festive Halloween or Thanksgiving gathering.
Why we think you’ll love it:
- Fall favorite. Warm spices and a rich pumpkin filling capture the essence of autumn in every bite.
- Packed with pumpkin. This pumpkin recipe is a perfect happy medium between a light and fluffy Pumpkin Cake and a rich Pumpkin Brownie.
- Creamy dream. The decadent swirl of cinnamon cream cheese frosting adds a touch of sweet, creamy luxury.
Pumpkin Bars Ingredients and Substitutions
Bars
- 4 whole eggs – room temperature eggs incorporate better than cold eggs
- 1⅔ cups granulated sugar
- 1 cup vegetable oil
- 1 (15-ounce) can pumpkin puree – NOT pumpkin pie filling
- 2 cups all-purpose flour – How to Measure Flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
Cinnamon Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened – How to Soften Butter Quickly
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 teaspoons cinnamon
- optional toppings – candy corn or pumpkins, or chopped pecans or walnuts
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.
Pumpkin Bars
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.
Video
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.
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