These Pumpkin Bars are super moist and tender, with the perfect balance of spiced pumpkin flavor. The perfect baked treat for Fall!
Pumpkin desserts are always at the top of my list when the chilly fall weather rolls around. Pumpkin bars are one of my favorites, and they’re definitely perfect for this time of year!
These pumpkin bars are more like a cross between a sheet cake and squares. They have all the best qualities of both – they’re moist and tender like a cake but have that nice firm texture that squares do.
And of course, they’re packed with pumpkin flavor and warming spices!
These pumpkin squares are topped with a homemade cream cheese frosting that is out-of-this-world good. The frosting is nice and thick, so it really holds up well.
Enjoy these pumpkin bars as is, or dress them up with a sprinkle of chopped pecans or pumpkin seeds. They’re the perfect fall treat!
If you're looking for more pumpkin recipes, be sure to try Creamy Pumpkin Mac and Cheese, Pumpkin Scones, Vegan Pumpkin Cake with Ginger Frosting, and Gingerbread Pumpkin Cupcakes. Check out this roundup of The Best Vegetarian Pumpkin Recipes.
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Why You'll Love This Recipe
Pumpkin puree and warming spices make for the perfect fall treat!
The texture of these pumpkin bars is moist and tender, like a cake, but with the firmness of a square.
The cream cheese frosting adds the perfect amount of sweetness.
These pumpkin bars are easy to make and can be served as a snack or at your Thanksgiving holiday dinner.
You only need simple, everyday pantry ingredients, and 40 minutes.
Ingredients
- White Sugar - Gives the base of the bar its sweet flavor.
- Vegetable Oil - Adds a rich and moist texture to the pumpkin bars.
- Eggs - Helps bind all of the ingredients together, so they set while baking and cooling.
- Pumpkin Puree - Adds natural pumpkin flavor along with a bright orange hue.
- Flour - Binds the ingredients together giving the bars their cake-like texture.
- Baking Powder & Baking Soda - Helps the bars rise to make them lightly fluffy.
- Seasonings - You'll need a mix of ground cinnamon, nutmeg, and salt to give the pumpkin bars a warm flavor.
For the cream cheese frosting:
- Butter - Adds a rich buttery base to the frosting.
- Cream Cheese - Adds a tangy flavor and creamy consistency.
- Powdered Sugar - This finely milled sugar blends in with the cream cheese and butter perfectly to sweeten the frosting.
- Vanilla Extract - Adds a light fragrant vanilla flavor throughout the frosting.
Please see the recipe card below for quantities.
Instructions
Wondering how to make this Pumpkin Bars recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat the oven to 350F. Lightly grease a 9x13-inch baking pan with butter or non-stick cooking spray or line with parchment paper. Set aside.
Beat the wet ingredients: Add the sugar, oil, eggs, and pumpkin puree to a large mixing bowl and beat with an electric mixer for 3 minutes, stopping to scrape down the sides when necessary.
Assemble the batter: Sift the flour, baking powder, cinnamon, baking soda, nutmeg, and salt into the mixing bowl. Mix gently on low speed or by hand with a wooden spoon until combined.
Bake and cool: Pour the mixture into the prepared baking pan and spread evenly to the edges. Bake for 25-30 minutes or until golden, risen and an inserted toothpick comes out clean. Allow to cool in the pan on a wire rack.
For the cream cheese frosting:
- Mix the cream and butter: Add the butter to a mixing bowl and beat with an electric mixer until soft. Add the cream cheese and beat again for a few minutes until soft and smooth.
- Add sugar and vanilla: Add the powdered sugar and vanilla and beat again until smooth.
- Spread and serve: Spread the cream cheese frosting onto the completely cooled pumpkin cake and cut them into bars.
Top tips
- Make sure you use plain pumpkin puree and not pumpkin pie filling as they are not the same.
- If you want a really intense pumpkin flavor, you can use pumpkin pie spice instead of cinnamon, nutmeg, and salt.
- The cream cheese frosting can be made ahead of time and stored in the fridge for up to a week. Just bring it to room temperature before using it.
- When mixing the batter, do not overwork it. Mix until just combined, so you don't end up with a tough pumpkin cake.
- Ideally, start with room temperature ingredients: Room temperature eggs will mix in much easier than cold eggs. If your pumpkin puree is cold, it might make the batter harder to mix.
- The pumpkin bars are finished baking when they are golden brown, and an inserted toothpick comes out clean.
- Let them cool completely before slicing and frosting as warm pumpkin bars can crumble.
Serving Suggestions
Pairs well for dessert after a scrumptious Butternut Squash Salad for fall.
Enjoy with a sprinkling of Homemade Pumpkin Pie Spice Blend on top.
Bring to brunch along with Iced Pumpkin Scones.
Enjoy with a glass of Aztec Hot Chocolate.
Variations
Add chocolate chips, chopped nuts, or dried cranberries to the batter before baking.
For a fun twist, top the pumpkin bars with a layer of marshmallows and then broil for a minute until lightly toasted.
For gluten free, use a gluten free all-purpose flour and baking powder, and check the rest of your ingredients for wheat.
You can use oil or melted butter in this recipe.
If you don't have pumpkin puree, you can use an equal amount of mashed sweet potato.
Try swapping the spices for Chai Spice Mix or Speculoos Spice Blend (Biscoff, Speculaas).
Storage
Cooled pumpkin bars can be stored in an airtight container at room temperature for up to one week.
To freeze, wrap each pumpkin bar individually in plastic wrap and place them in a freezer-safe container for up to three months. Thaw overnight in the fridge before serving.
FAQs
They do not need to be refrigerated, however, if you live in a hot climate, the fridge will help to keep them from getting too soft.
Pumpkin bars will last for one week at room temperature in an airtight container.
Yes, you can use fresh pumpkin puree in this recipe. Just make sure to cook the pumpkin first and then measure out the right amount.
More Pumpkin Recipes
📖 Recipe
Pumpkin Bars
Equipment
- 9 x 13-inch baking pan
Ingredients
- 1 ½ cups granulated white sugar 300g
- 1 cup vegetable oil 250ml
- 4 eggs
- 15 oz can pumpkin puree 400g
- 2 cups all-purpose flour 250g plain flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
For the cream cheese frosting:
- ½ cup butter softened (115g)
- 8 oz cream cheese softened (225g)
- 2 cups powdered sugar 250g
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F/180°C. Lightly grease a 9x13-inch baking pan with butter or non-stick cooking spray or line with parchment paper. Set aside.
- Add the sugar, oil, eggs, and pumpkin puree to a large mixing bowl and beat with an electric mixer for 3 minutes, stopping to scrape down the sides when necessary.
- Sift the flour, baking powder, cinnamon, baking soda, nutmeg, and salt into the mixing bowl. Mix gently on low speed or by hand with a wooden spoon until combined.
- Pour the mixture into the prepared baking pan and spread evenly to the edges. Bake for 25-30 minutes or until golden, risen and an inserted toothpick comes out clean. Allow to cool in the pan on a wire rack.
For the cream cheese frosting:
- Mix the cream and butter: Add the butter to a mixing bowl and beat with an electric mixer until soft. Add the cream cheese and beat again for a few minutes until soft and smooth.
- Spread the cream cheese frosting onto the completely cooled pumpkin cake and cut them into bars.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Colleen
These pumpkin bars were a perfect fall treat, and the cream cheese frosting is a delicious touch. Thanks for the great recipe! I made them for a week of after school snacks for the kids and they were very happy!
Sara Welch
Whipped up a batch of these for an afternoon treat, and they do not disappoint! Light, fluffy and delicious; the perfect fall treat!
Beth
There's no better sweet treat in the fall than pumpkin bars. These look really good!
Sharon
These bars came out so moist and full of fall flavors. The best part was the thick cream cheese frosting on top.
Renee B
We loved these! Better than Paula Deen's recipe I'd say. Will make them again for our school cake sale next week!