September 20, 2023
Review RecipePumpkin Bars

Table of Contents
Inspired by pumpkin pie, but much easier to make, these moist and decadent pumpkin bars are the perfect dessert for fall. The recipe comes together fast and includes a tangy cream cheese frosting recipe that’s made in just two steps.

Pumpkin Bars Ingredients

You’ll need:
For The Pumpkin Bars:
- 2 cups of all-purpose flour
- 2½ teaspoons of pumpkin pie spice
- 1½ teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground ginger
- ½ teaspoon of salt
- 1 cup of vegetable oil
- 1½ cups of sugar
- 1 (15-ounce) can of pumpkin puree
- 2 teaspoons of vanilla extract
- 3 eggs
For The Cream Cheese Frosting:
- 1 (8-ounce) package of cream cheese, softened
- ½ cup (8 tablespoons) of salted sweet cream butter, softened
- 2 teaspoons of clear vanilla flavoring
- 3 cups of powdered sugar
- 2 tablespoons of milk
PRO TIP:
Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
Substitutions And Additions
NUTS: If you’d like to add a bit of crunch to your pumpkin bars, you can garnish them with nuts, by sprinkling them over top of the cream cheese frosting. I love to add pecans to mine!
CINNAMON: I like to add a very light dusting of cinnamon to the top of my frosted pumpkin bars. It adds a nice appeal visually and enhances the cinnamon flavor overall.
OIL: If you wish, you can substitute the whole cup of oil with ½ cup unsweetened applesauce and ½ cup vegetable oil.
SPICE: If you are wanting a “spicier” pumpkin pie bar, you can increase the pumpkin spice to 1 tablespoon.
How To Make This Pumpkin Bars Recipe
STEP ONE: Preheat the oven to 350°F. Generously spray a 9×13-inch baking dish with nonstick spray or line it with parchment paper. Set it aside.
OUR RECIPE DEVELOPER SAYS
You can overlap the parchment paper on the ends to aid in removing the bars from the baking pan.
STEP TWO: In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, ground cinnamon, ground ginger, and salt. Set flour mixture aside.

STEP THREE: Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium speed, beat together the vegetable oil, granulated sugar, canned pumpkin puree, and vanilla extract until the ingredients are combined. Scrape down the sides of the bowl with a silicone spatula.

STEP FOUR: With the mixer speed on low, add the eggs 1 at a time, mixing well after each egg.

STEP FIVE: Keeping the mixer on low speed, slowly add the dry ingredients to the pumpkin mixture. Blend just until all the ingredients are well combined.
STEP SIX: Evenly pour batter into the prepared pan. Bake for 22 to 25 minutes until a toothpick inserted comes out clean. Allow the pumpkin bars to cool completely.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bars at the lower end of the recommended baking time.

STEP SEVEN: Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream together the cream cheese, butter, and clear vanilla flavoring for about 1 to 1½ minutes.
PRO TIP
Make sure your butter and cream cheese are at room temperature so that they blend fully.

STEP EIGHT: Lower the mixer speed to low, and slowly alternate the powdered sugar and milk. Increase the mixer speed to medium and mix until the frosting is smooth.

STEP NINE: Using a silicone spatula, evenly spread the cream cheese frosting over the cooled pumpkin bars, and slice either 5 slices x 5 slices or 5 slices x 6 slices.

How To Serve These Pumpkin Squares
Serve this perfect fall treat on its own with a cup of tea. If you want to make these bars extra indulgent, add a scoop of vanilla ice cream on the side.
You could also consider serving some warm apple cider or a mug of hot chocolate to help wash everything down.
These bars are just oozing with fall flavor and would be delicious for Thanksgiving or other fall events.
If you enjoy our best pumpkin bars recipe, you have to try our pumpkin roll and pumpkin spice latte. These are two more of our favorite pumpkin recipes for fall.
MORE PUMPKIN RECIPES
Storing This Recipe For Pumpkin Bars
IN THE FRIDGE: You can store your pumpkin bars in the fridge to help preserve them longer and to keep the frosting from melting. They will keep for about a week if stored in the refrigerator.
They could also be stored on the kitchen counter at room temperature, they will last about 3 to 4 days this way. These bars will stay nice and moist, thanks to the pumpkin puree.
IN THE FREEZER: To keep longer, you can freeze these perfect pumpkin bars with the cream cheese frosting already on them. Cut the bars, then place them in an airtight container in the freezer. They will last in the freezer for about 3 months. This makes it easy to take out and thaw as many bars as you like, later!

This easy pumpkin bars recipe is full of cozy pumpkin spice flavor and is just the right choice this fall season. With just six steps to make the bars themselves and two steps to make the homemade cream cheese frosting, these bars are simple. This is a dessert that you’ll be coming back to again and again.
Frequently Asked Questions
This easy recipe is perfect for making ahead of time. Whip up a batch and store it in your freezer for up to 3 months. Thaw fully before serving.
If you would prefer to use homemade pumpkin puree rather than store-bought, you certainly can make this substitution.
Nuts or chocolate chips would be a tasty addition to these moist pumpkin bars.
More Recipes You’ll Love
- Chocolate Chip Pumpkin Bread
- Grandma’s Apple Betty
- Pecan Pie Bars
- Pumpkin Cupcakes
- Pumpkin Sheet Cake
- Five Star Bars
- Applesauce Cake
- Applesauce Cookies
- Almond Joy Bars
- Buckeye Bars
- Pumpkin Crunch Cake
- Pumpkin Coffee Cake
- Crockpot Applesauce
- Pumpkin Spice Muffins
- Strawberry Cream Cheese Frosting
- Pumpkin French Toast Casserole
- Salted Nut Roll Bars
- Pumpkin Spice Jello Cookies
- Pumpkin Banana Bread
- Pumpkin Dip
- Pumpkin Chocolate Chip Cookies
- Pistachio Pie
- Pumpkin Ice Cream
- Banana Pudding Cheesecake Bars
- Magic Cookie Bars
- Caramel Cheesecake Bars

Pumpkin Bars
Ingredients
Pumpkin Bars
- 2 cups all-purpose flour
- 2½ teaspoons pumpkin pie spice
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup vegetable oil
- 1½ cups granulated sugar
- 15 ounce can pumpkin puree
- 2 teaspoons vanilla extract
- 3 eggs
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup butter, (8 tablespoons), softened
- 2 teaspoons clear vanilla flavoring
- 3 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F. Generously spray a 9×13 baking dish with nonstick spray. Set it aside.
- In a medium-sized mixing bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, ground cinnamon, ground ginger and salt. Set it aside.
- Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium speed, beat together the vegetable oil, granulated sugar, canned pumpkin puree, and vanilla extract until the ingredients are combined. Scrape down the sides of the bowl with a silicone spatula.
- With the mixer speed on low, add the eggs 1 at a time, mixing well after each egg.
- Keeping the mixer speed on low, slowly add the dry ingredients to the pumpkin mixture. Blend just until all the ingredients are well combined.
- Evenly pour the batter into the prepared pan. Bake for 22-25 minutes until a toothpick inserted comes out clean. Allow the pumpkin bars to cool completely.
- Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream together the cream cheese, butter, and clear vanilla flavoring for about 1-1½ minutes.
- Lower the mixer speed to low, slowly alternate the powdered sugar and milk. Increase the mixer speed to medium and mix until the frosting is smooth.
- Using a silicone spatula, evenly spread the cream cheese frosting over the cooled pumpkin bars, and slice either 5 slices x 5 slices or 5 slices x 6 slices.
Notes
- Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
- You can overlap the parchment paper on the ends to aid in removing the bars from the baking pan.
- Make sure your butter and cream cheese are at room temperature so that they blend fully.
Comments
Gloria says
We love these pumpkin bars! Very moist, dense, and delicious.
Gloria says
Delicious and easy!!!!