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+ servings

Pumpkin Bars

close up overhead shot of pumpkin bars topped with cream cheese frosting
Nothing screams fall like pumpkin and these delicious pumpkin bars are the perfect kick off into the season of pumpkin everything.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 25
Calories 295 kcal


Pumpkin Bars

  • 2 cups all-purpose flour
  • 2 ½ teaspoons pumpkin pie spice
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • 1 cup vegetable oil
  • 15 ounce can pumpkin puree
  • 3 eggs
  • 2 teaspoons vanilla extract

Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • ½ cup butter (8 tablespoons), softened
  • 3 cups powdered sugar
  • 2 tablespoons milk
  • 2 teaspoons clear vanilla flavoring


  • Preheat the oven to 350°F. Generously spray a 9x13 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 - 1 ½ 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.


TIP: Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
TIP: You can overlap the parchment paper on the ends to aid in removing the bars from the baking pan.
TIP: Make sure your butter and cream cheese are at room temperature so that they blend fully.


Calories: 295kcalCarbohydrates: 36gProtein: 3gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 40mgSodium: 162mgPotassium: 96mgFiber: 1gSugar: 27gVitamin A: 2914IUVitamin C: 1mgCalcium: 33mgIron: 1mg