Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars

These pumpkin bars bake up soft, moist, and sturdy enough to slice cleanly. They have warm spice, a smooth pumpkin base, and a cream cheese frosting that keeps them firmly in bar territory instead of turning into a layer cake.

The ingredient list stays simple, and the method is straightforward: use a 9×13-inch pan, mix the batter gently once the flour goes in, and bake just until the center is set.

Ingredients for Pumpkin Bars

• 2 cups all-purpose flour (240g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup granulated sugar (100g)
• 3/4 cup light brown sugar (150g)
• 1/4 cup maple syrup (80g)
• 1 cup canned pumpkin puree (245g), plain puree, not pumpkin pie filling
• 2 large eggs
• 1/2 cup neutral oil or melted coconut oil (120g)
• 2 teaspoons vanilla extract

For the frosting:

• 8 ounces cream cheese (225g), softened
• 1/2 cup unsalted butter (115g), softened
• 2 to 3 cups confectioners’ sugar (about 240g to 360g)
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• Pinch of salt

Optional: Replace up to 1/4 cup of the oil with unsweetened applesauce, and add sprinkles on top if you like.

How to Make Pumpkin Bars

1. Prep the oven and pan: Heat the oven to 350°F. Line a 9×13-inch pan with parchment, leaving some overhang on the long sides for easy lifting.
2. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
3. Mix the wet ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, maple syrup, eggs, oil, and vanilla until combined and mostly smooth.
4. Finish the batter: Add the dry ingredients to the wet ingredients and fold with a spatula just until no dry flour remains. The batter will be thick. Do not overmix.
5. Spread in the pan: Scrape the batter into the prepared pan and spread it evenly into the corners.
6. Bake: Bake for 22 to 30 minutes. Start checking early. The bars are done when the edges look set, the center no longer looks wet, and a toothpick inserted in the middle comes out with a few moist crumbs instead of wet batter.
7. Cool completely: Let the bars cool fully before frosting so the topping stays thick and spreadable.
8. Make the frosting: Beat the cream cheese and butter until smooth. Add 2 cups of the confectioners’ sugar, the pumpkin pie spice, vanilla, and salt, then beat until fluffy. Add more confectioners’ sugar as needed until the frosting is thick enough to spread.
9. Frost and chill: Spread the frosting over the cooled bars. Add sprinkles if using. Chill for 15 to 30 minutes if you want cleaner slices.
10. Slice and serve: Cut into 16 bars. Wipe the knife between cuts for neater edges.

Why Pan Size Matters

A 9×13-inch pan gives these bars the intended thickness. In a larger pan, the batter will spread thinner and bake faster, which can dry the bars out. In a smaller pan, the bars will be thicker, so the center will need more time and the edges may brown first.

Use the visual doneness cues more than the clock if your pan runs dark or your oven bakes hot.

How to Keep Pumpkin Bars Soft

Two things make the biggest difference here: gentle mixing and pulling the bars once the center is just set. Stir only until the flour disappears. If you keep mixing, the bars can turn tougher and more cake-like.

Do not wait for a completely dry toothpick. A few moist crumbs are the better cue, since the bars will continue to finish as they cool.

Easy Variation

Pumpkin Bars with Applesauce

You can replace up to 1/4 cup of the oil with unsweetened applesauce. Keep it as a partial swap so the bars stay moist instead of turning dense or gummy.

How to Store Pumpkin Bars

Once fully cooled, store the bars covered in the refrigerator because of the cream cheese frosting. If you need to stack them, place parchment between layers.

They are good served chilled or after sitting at cool room temperature for a short time. These are best made ahead rather than reheated. You can also bake and cool the bars first, then frost them once completely cool.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact frosting amount, and serving size.

• Serving size: 1 bar
• Calories: about 340
• Protein: 4g
• Fat: 17g
• Carbohydrates: 45g
• Per 100g: about 330 calories, 4g protein, 17g fat, 43g carbohydrates