These pumpkin bars are the ultimate fall treat! Packed with warm pumpkin spice flavors and topped with rich cream cheese frosting, each bite is as delicious as it is easy to make.
You know it's fall when pumpkin treats are everywhere! This pumpkin bar recipe with cream cheese frosting brings all the cozy autumn vibes, plus they're ready in just an hour. With a yield of 35 - 2 x 2 inch bars or 70 - 2 x 1 inch bars this is perfect for a large group at your holiday parties, potlucks, or treating friends and neighbors to a taste of fall!
Is it a bar or a cake?
Though bars and cake share similarities, there are some key differences.
Cakes typically have more liquid, making them lighter and taller, and are often baked in round pans and sliced into wedges or baked in a rectangular pan and cut into squares.
Bars, however, are usually baked in rectangular or square pans, are denser and richer, and will sometimes have a crust pressed into the bottom.
Need other desserts for a crowd?
Try our Brownie Bites!
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Ingredients
See the recipe card below for a full list of ingredients and quantities.
These pumpkin bars are fairly simple to make, but here are a few tips:
- Pumpkin puree. We use a whole can of Libby's 100% pure pumpkin in this recipe to bring in lots of pumpkin flavor. Look for canned pumpkin labeled as pure pumpkin, solid packed, or 100% pumpkin, this should be available in your grocery store. Avoid pumpkin pie filling or mixes with added ingredients.
- Pumpkin spice. We used Simply Organic pumpkin spice (also called pumpkin pie spice) for convenience - it is available at most grocery stores. Pumpkin spice varies by brand, so adjust to taste or make your own spice with cinnamon, ground cloves, ground ginger, ground allspice, and ground nutmeg.
- Butter and sugar. Use softened butter so it combines completely with the sugar, combining them completely is known as creaming the butter and sugar.
- Frosting. For a smooth cream cheese frosting, soften both the cream cheese and butter. If too firm you may end up with lumps of them in your frosting. We recommend removing them from the fridge while you mix and bake the bars.
Equipment
While these pumpkin squares can be mixed by hand, it will take a lot of work! Creaming the butter and sugar for the batter and blending the cream cheese and butter for the frosting is much easier with a stand mixer or hand mixer.
For best results, use a half sheet pan to get the perfect bar thickness! A smaller pan will require a longer bake time and yield thicker bars.
An offset spatula is helpful for spreading the batter evenly in the sheet pan and frosting the bars. While a regular spatula works, the bent shape of an offset spatula makes it easier to reach the corners and achieve an even layer.
Use a kitchen scale for best results
Measuring ingredients, like flour, by volume (with a measuring cup) is notoriously unreliable: Because each person measures a cup of flour a little bit differently, it's easy to accidentally use too much flour in a recipe and end up with dry, dense baked goods.
But when you measure your flour in grams with a kitchen scale, you get a perfect measurement every time - so if you have a kitchen scale, please use it! (No kitchen scale? Measure your flour with the scoop and level method for best results!)
Making the pumpkin bars
Make the batter
Using the paddle attachment on a stand mixer (or use a hand mixer), cream the softened butter and sugar together (image 1 & 2). Add the pumpkin puree and eggs, mixing until combined (image 3 & 4). NOTE: the batter may appear slightly clumpy, with bits of creamed sugar in the pumpkin mix. Next, add the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice (image 5), mixing just until combined (image 6).
Spread in the pan
Scoop spoonfuls of the pumpkin dough onto the prepared half sheet pan (image 7). Use an offset spatula (shown in image 8) to spread the batter evenly to the edges and corners, creating a smooth, even layer across the pan.
Bake the pumpkin bars
With the pumpkin batter evenly spread across the half sheet pan (image 9), bake in a preheated 350°F oven for about 18 minutes, or until a toothpick or cake tester inserted into the center comes out clean (image 10). Let the bars cool completely on a wire rack.
Frosting the pumpkin bars
Make the frosting
Start with softened butter and cream cheese for the frosting, and use a hand mixer or a stand mixer for easier blending. Add the butter, cream cheese, and vanilla to a mixing bowl (image 1) and mix until smooth with no visible lumps. Add about a cup of the powdered sugar (image 2) and mix on low until fully combined. Continue adding powdered sugar in small amounts (image 3) and mixing until all of the powder sugar is blended in, resulting in a creamy frosting (image 4).
Frost the bars
After the pumpkin bars have cooled and the frosting is made (Image 5), drop spoonfuls of the cream cheese frosting across the surface of the bars. Use an offset spatula to spread the frosting evenly over the bars (image 6).
Substitutions and additions
While we love this cream cheese frosting on these pumpkin bars, a maple fudge frosting would also be delicious! No pumpkin spice? Substitute with 2 Tablespoons cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon allspice, and ½ teaspoon each ground cloves and nutmeg. In a pinch, cinnamon alone works, though it won't have the depth of fall flavors.
For extra texture, add a handful of chocolate chips or toasted walnuts or pecans to the batter before baking, or sprinkle toasted nuts on top of the frosting.
Cutting bars
To give each pumpkin bar a uniform look and moist edges, trim the edges by running a sharp knife about ¼ inch in from each side of the sheet pan. After trimming, you'll have 35 bars, each approximately 2 ¼ x 2 ⅛ inches - perfect for serving a crowd! For smaller portions, cut each bar in half for thinner rectangles or slice diagonally for triangles, yielding 70 bars.
Pro Tips
Let the frosting set for at least 10 minutes before cutting to ensure smooth, clean slices. This gives the frosting time to firm up a bit.
Use a sharp knife and CAREFULLY wipe it on a damp towel between each cut to keep the frosting smooth. NOTE: In the photo above, you can see the difference - cuts made after wiping the knife are smooth, while any clumps of frosting indicate a cut made without wiping the knife.
Make ahead of time
Prepare these bars ahead of time! For the best results, store unfrosted bars in an airtight container at room temperature if serving within a few days, then frost on the day you plan to serve. Frosted bars can also be refrigerated for up to 5 days. If making further in advance, wrap unfrosted bars tightly and freeze for up to 3 months—just thaw, frost, and serve when ready.
Storing leftovers
Anything with cream cheese frosting should be refrigerated. Place the frosted bars in a single layer in an airtight container and refrigerate for up to 5 days. NOTE: unfrosted bars can be stored on the counter in an airtight container.
To freeze, wrap unfrosted pumpkin bars tightly and freeze for up to 3 months. When ready to serve, simply thaw, frost, and enjoy!
Some common FAQs
No, but mixing by hand can be challenging! For the batter, you want to make sure the butter and sugar are fully combined (called creaming), creating air pockets needed for a light airy texture. Without thorough mixing, the bars may turn out denser and less fluffy. For the frosting, if the butter and cream cheese aren't fully combined, it may end up with lumps, making it less smooth and creamy.
Yes! We recommend freezing them unfrosted for best results. To freeze, wrap unfrosted pumpkin bars tightly and freeze for up to 3 months. When ready serve, simply thaw, frost, and enjoy!
Yes. For best texture and flavor, store unfrosted bars in an airtight container on the counter if serving within 2-3 days, and frost on the day you plan to serve them. You can also refrigerate frosted bars for up to 5 days. To prepare up to 3 months in advance, wrap unfrosted bars tightly and freeze. Simply thaw and then frost when ready to serve.
We use pumpkin spice as a handy shortcut to avoid measuring multiple spices. However, you can easily substitute it with 2 Tablespoons cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon allspice, and ½ teaspoon each of ground cloves and nutmeg.
More recipes for a crowd
📖 Recipe
Pumpkin Bars
- Total Time: 1 hour
- Yield: 35 bars 1x
Description
These pumpkin bars are the ultimate fall treat! Packed with warm pumpkin spice flavors and topped with rich cream cheese frosting, each bite is as delicious as it is easy to make.
Ingredients
FOR THE PUMPKIN BARS
- 1 cup butter, softened
- 350 grams (1 ¾ cups) sugar
- 3 eggs
- 1 can (15 ounces) pumpkin puree
- 270 grams (2 ¼ cups) flour
- 1 teaspoon (4 grams) baking powder
- 2 teaspoons (11 grams) baking soda
- 3 Tablespoons (12 grams) pumpkin spice
- ½ teaspoon (2 grams) salt
FOR THE CREAM CHEESE FROSTING
- 6 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 416 grams (4 cups) powdered sugar (you may use a little more or a little less)
Instructions
FOR THE CAKE
- Heat oven to 350°F.
- Grease and flour a half-size baking sheet.
- In a large bowl (or a stand mixer fitted with the paddle attachment) cream the butter and sugar together until completely combined.
- Add pumpkin puree and eggs and mix until combined. NOTE: it's okay if the batter has bits of creamed sugar in the pumpkin mix, it'll smooth out when the other dry ingredients are added.
- Stir in the flour, baking powder, baking soda, pumpkin spice, and salt to the pumpkin mixture and mix just until combined and no lumps remain.
- Scoop spoonfuls of batter onto your prepared pan and use an offset spatula to spread the batter to the edges and corners of the pan until you have an even layer.
- Bake at 350°F for 15-20 minutes or until a toothpick or cake tester inserted in the center of the cake comes out clean.
- Transfer cake pan to a wire cooling rack and let cool completely before frosting.
FOR THE FROSTING
- Once cake has cooled completely, make the frosting! Use a hand mixer (or a stand mixer) to combine softened cream cheese, butter, and vanilla extract until well combined.
- Add 1 cup powdered sugar to the bowl and mix on low until all of the sugar is combined with the cream cheese-butter mixture. Repeat until all of the powdered sugar is combined.
- Scoop spoonfuls of frosting onto cooled pumpkin surface and spread to the edges with an offset spatula.
CUTTING INTO BARS
- Cut across the short side into 5 equal strips.
- Cut across the long side into 7 equal strips to yield 35 squares, each approximately 2 x 2 inch.
For smaller pieces, cut each square in half for 2 x 1 inch rectangles, or slice diagonally for triangles, yielding 70 bars.
Notes
Pumpkin puree. Use canned pumpkin puree labeled pure pumpkin, solid packed, or 100% pumpkin. You can also roast your own pumpkin (extra credit!). Avoid pumpkin pie mix or mixes with added ingredients.
Spices. Use pumpkin spice (sometimes called pumpkin pie spice) or use the individual spices: 2 Tablespoons cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon allspice, and ½ teaspoon each of ground cloves and nutmeg.
Additions. Add a handful of toasted pecans or walnuts or chocolate chips to the batter before baking. Sprinkle toasted pecans or walnuts on top of the frosting.
Freezing the bars. Wrap UNFROSTED bars tightly and freeze for up to 3 months. Thaw, frost, cut, and serve when needed.
If you have a kitchen scale, please use it! Measuring flour by volume (with cups) is notoriously unreliable - for best results, grab your scale and use the gram measurements provided! If you do measure the flour here with cups, be sure to use the scoop and level method for best results.
Cutting bars. Carefully wipe your sharp knife between cuts to avoid frosting clumps and achiee the cleanest slices.
- Prep Time: 20 minutes
- Cooling Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 22.3 g
- Sodium: 128.9 mg
- Fat: 8.8 g
- Carbohydrates: 29.4 g
- Protein: 1.9 g
- Cholesterol: 38.3 mg
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