Tender, moist and delicious Pumpkin Bars topped with cream cheese frosting that has been spiced with cinnamon to make them mouthwatering. This is the ultimate fall dessert that’s perfect for when you are craving pumpkin, need to bring a dessert or treat to an event!
These pumpkin bars have been a favorite of mine for years and I make them every fall! Not just because I love them, but I think my family and friends would go on strike if I didn’t – this is seriously the BEST recipe for pumpkin bars.
Why this recipes works:
- Perfectly soft pumpkin bars with just the right amount of cinnamon spice and the cinnamon cream cheese frosting just takes them over the top.
- One bowl recipe! It’s doesn’t get easier than whipping up the bars then the frosting.
- Perfect bringing places and serving to a crowd for snack or dessert.
This recipe is similar to pumpkin bread, but it’s more like a cake with a lighter and softer crumb. You will need mostly the same ingredients but in different amounts.
I love to use vegetable oil to make these bars because they come out lighter and fluffier than when I’ve tried it with butter. Plus, the bars are really moist and stay moist for a few days at room temperature. This is great for potlucks when dishes are usually left out for a while.
The batter is very easy to make in about 15 minutes!
Mix: In a large bowl, beat the eggs, sugar, oil, an puree until light and fluffy. Mix in all of the dry ingredients.
Bake: Spread the batter into the ungreased baking pan. Bake for 20 to 25 minutes or until a toothpick comes out clean.
Cool: Wait to frost them until they are completely cooled.
How to Make Cream Cheese Frosting
This is the easiest frosting recipe! I like to add some cinnamon for a little touch of fall spice.
All you do is cream together softened cream cheese, butter and vanilla until smooth. Gradually add powdered sugar and cinnamon until the frosting comes together.
Spread it over the cooled bars, slice, and serve!
Make Them Ahead and Storage Tips
If you don’t plan on serving them right away, I recommend storing the frosted bars in the refrigerator. This will keep the frosting stable.
Or, you can bake the bars a day in advance and tightly wrap them in plastic to keep at room temperature. The next day, you can make the frosting and frost them before serving.
Store any leftover bars in an airtight container in the refrigerator.
What people are saying about this recipe
“Found these bars the other day and had to make them. They were AMAZING! The whole pan is gone!”
“Love the cinnamon frosting! Such yummy pumpkin bars”
“These bars are epic indeed!”
I hope you give these easy pumpkin bars a try this year! No one can resist the cinnamon-spice cake with that rich cream cheese frosting. It’s so good!
More Easy Recipes
- My Apple Streusel Bread is another easy fall treat that is always a hit when I make it!
- Ooey-gooey Dulce de Leche Snickerdoodle Bars turn a classic cookie into an irresistible dessert bar!
- Lemon Poppy Seed Cake starts with a cake mix, but no one will ever guess! It’s a great last-minute dessert when you need one for an event.
Tried this recipe? Be sure to comment below, I definitely want to hear from you!!!
And if you’re like me and snap photos be sure to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your yummy treat!!!
Pumpkin Bars with Cream Cheese Frosting
- 4 eggs
- 1 2/3 c. sugar
- 1 c. canola oil
- 15 oz pumpkin puree
- 2 c. flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 3 oz cream cheese softened
- 1/2 c. butter
- 1 tsp vanilla
- 2 c. powdered sugar
- 1 tsp cinnamon
- Preheat oven to 350 degrees.
- In a large mixing bowl beat together eggs, sugar, oil and pumpkin until light and fluffy. Mix in dry ingredients until combined. Spread in ungreased 10×15 inch pan.
- Bake for 20-25 minutes or until they test done. Cool.
- For the frosting cream together cream cheese, butter and vanilla until smooth in mixing bowl. Gradually add in powdered sugar and cinnamon while mixing. Spread over cooled bars.
- Store in airtight container.
- If you don’t plan on serving them right away, I recommend storing the frosted bars in the refrigerator. This will keep the frosting stable.
- Or, you can bake the bars a day in advance and tightly wrap them in plastic to keep at room temperature. The next day, you can make the frosting and frost them before serving.
- Store any leftover bars in an airtight container in the refrigerator.