Pumpkin Bars
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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.
This recipe is similar to pumpkin bread, but it’s more like a cake with a lighter and softer crumb. You’ll need a lot of the same ingredients, but you’ll end up with a fluffier baked good that is downright addictive. But hey, if you’re going to spend your fall baking warm, sweet treats it may as well be a recipe that you absolutely love!
Why You’ll Love Pumpkin Bars
- These pumpkin bars are perfectly soft with just the right amount of cinnamon spice, and the cinnamon cream cheese frosting just takes them over the top.
- This is a one bowl recipe…which makes for easy clean-up. Just whip up the bars and then make the frosting while they bake.
- They are an easily shareable treat. Great to bring to parties and for serving to a crowd for snack or dessert. I often make them to serve after church and they are always devoured!

Ingredients for Pumpkin Bars
- Flour – Reach for a high quality all-purpose flour for the best results when making this pumpkin bars recipe.
- Baking powder – Baking powder is a rising agent that will help make these pumpkin bars fluffy and light.
- Baking soda – Since pumpkin is really moist, it can create a dense dessert. That’s why using two rising agents is beneficial!
- Salt – A little salt helps to balance sweetness in baked goods.
- Canola oil – If you don’t have canola oil on hand, use any other neutral flavored oil. You can also use melted unsalted butter.
- Pumpkin puree – Be sure to purchase a 15oz can of pumpkin puree for these pumpkin bars with cream cheese frosting.
- Sugar – Use granulated sugar to sweeten the bars, and powdered sugar will be used for the cream cheese frosting.
- Eggs – Allow the eggs to come to room temperature before mixing them with the other ingredients. They mix more easily at room temp.
- Vanilla extract – A splash of vanilla extract adds great flavor to the frosting for this yummy fall dessert.
- Cinnamon – If you’d like, you can use pumpkin spice instead of just cinnamon, but I like the simple flavor that cinnamon provides.
- Cream cheese – Make the most creamy and delicious cream cheese frosting to spread on top of these pumpkin bars.
- Butter – Use softened butter and mix it with the cream cheese frosting ingredients to make a smooth and creamy topping.
- Powdered sugar – Powdered sugar helps sweeten the cream cheese frosting without giving it a grainy texture.
Helpful Tools




How to Make Pumpkin Bars with Cream Cheese Frosting
- Start by beating together the eggs, sugar, oil and pumpkin puree in a large bowl with an electric hand mixer or stand mixer. Once light and fluffy, mix in all of the dry ingredients.
- Spread batter into an un-greased baking pan and for 20-25 minutes in an oven preheated to 350 degrees Fahrenheit.
- Once a toothpick can be inserted and come out clean, the pumpkin bars are done!
- While they cool, make the cream cheese frosting.
- All you need to do is cream together softened cream cheese, butter, and vanilla extract until smooth and creamy. Then gradually add powdered sugar and cinnamon until all the ingredients are thoroughly incorporated.
- Spread the frosting over the cooled pumpkin bars, slice into even squares and serve!








How to Store Leftover Pumpkin Bars
Refrigerator: Cover bars and store them in the refrigerator for up to four days after frosting them.
Freezer: To freeze these bars let the frosting set up (gently touch them and make sure frosting doesn’t stick to your fingers) in the refrigerator. Then cover and place in the freezer for up to three months. You can also cut into individual bars and wrap with plastic wrap and store in a large resealable bag in the freezer for up to three months.
Can I add anything to my pumpkin bars?
Though pumpkin bars are perfect with just these simple ingredients, you can add a few different things to make them even more interesting and tasty!
Chopped pecans and walnuts would add a great nutty flavor and crunchy texture. You can top freshly frosted bars with them, or mix them into the batter…or do both! For a chocolatey twist, add chocolate chips to the batter for pumpkin bars.
You can also make a spiced cream cheese frosting by adding cinnamon and nutmeg, or a dash of pumpkin spice, when you mix in the powdered sugar.
Pro Tips
- Allow bars to completely cool before spreading the cream cheese frosting over the top. Cream cheese will immediately begin to soften and melt when exposed to warm baked goods.
- If you transfer these bars to an airtight container for storage, don’t stack them. You’ll want to keep the cream cheese frosting intact on each bar!
- Don’t over-mix the batter. Once the dry ingredients are incorporated with the wet ingredients, everything is good to go!

These cozy fall pumpkin bread bars are sure to be one of your go-to recipes in no time!
More Easy Recipes
- My Apple Streusel Bread is another easy fall treat that is always a hit when I make it!
- 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.
- You can never go wrong making a fresh batch of Pumpkin Muffins during the fall.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

Pumpkin Bars with Cream Cheese Frosting
Ingredients
- 4 eggs
- 1 2/3 c. sugar
- 1 c. canola oil
- 15 oz pumpkin puree
- 2 c. flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
Frosting
- 3 oz cream cheese softened
- 1/2 c. butter
- 1 tsp vanilla
- 2 c. powdered sugar
- 1 tsp cinnamon
Instructions
- 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.
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.
Phyllis Brown says
I made a very large amount of pumpkin bars with cream cheese frosting and they are wonderful every one loved them. Was for a group of people. Thank you for sharing
Julie Evink says
It’s one of my go to desserts for feeding a crowd in the winter!
Launa says
This recipe is so good! Everyone loved it. I am going to try it in bread pans and see how they are.
Julie says
Sounds great! Hope you enjoy!
Malinda says
Found these bars the other day and had to make them. They were AMAZING! The whole pan is gone!
Julie says
Perfect! So glad you loved them!
Alison LaFortune says
Love the cinnamon frosting! Such yummy pumpkin bars.
Julie says
Isn’t it great!? Glad you enjoyed them!
cathy Jarolin says
I absolutely want to bake your pumpkin Bars with Homemade Cinnamon Cream Cheese frosting. My Husband would love it.I Pinned it . Can’t wait to make it.. Thankyou for your recipe..
Julie Evink says
Hope you enjoy it Cathy!
Lea+Andersen says
Yum! I love sweets, I am also inlove in baking but with my busy schedule, I don’t have the time to prepare one. Good thing I am living in a city that’s surrounded by great restaurants.. There are many restaurants in hong kong that serve foods ad desserts that can make you feel like you are dining around the world. haha. Mott 32 (http://www.mott32.com/) is one of those, it’s a family’s favorite. I recommend you to try their green tea mousse with chocolate fillings. But anyway, thanks for the recipe, maybe I can prepare this on my spare time.
dina says
these bars look delicious!
Kelly - Life Made Sweeter says
Yikes, snow? Hope you are staying warm and cozy. I am keeping my fingers crossed that it’s nice and dry outside when it’s time for the baby to arrive. And these bars look perfect! Love the cinnamon cream cheese frosting – you can never have too many pumpkin bars 🙂 Pinning!
tanya says
Snow!! Oh no! My son was born in February and my fear was not being able to get to the hospital because of snow, I totally understand! And yes, these bars are epic indeed!
Julianne @ Beyond Frosting says
I will take a pumpkin bar ay day!
Teresa says
These look wonderful. I love the idea of cinnamon added to the frosting.
Danielle | Krafted Koch says
Overdone? Who cares, I will gladly take one of these puppies!
Jen @ Baked by an Introvert says
The snow sounds crazy there. The baby better not get any crazy ideas. Hang tight for two more weeks little one!
Your pumpkin bars look perfect! Pinning these for later.
Tonia says
There’s nothing like cinnamon cream cheese frosting! Love it!