These Pumpkin Bars with Cream Cheese Frosting Will Ruin Store-Bought Desserts Forever (In the Best Way)

If your fall baking plan is “buy a candle and call it a day,” cool—until someone brings these Pumpkin Bars with Cream Cheese Frosting to the party and you suddenly understand loyalty. They’re soft, plush, unapologetically spiced, and topped with a tangy cloud that makes sheet cakes jealous. No stand mixer flex required, no fuss, just ridiculous flavor-to-effort ratio.

Bake a pan, and watch people “just try a small piece” three times. This is the recipe you keep on speed dial when you need guaranteed applause.

Why This Recipe Works

These bars use pumpkin puree for moisture, giving you a tender crumb that stays soft for days. A mix of oil and eggs builds structure without drying out the batter.

The spice blend is balanced—warm, not aggressive—so the pumpkin shines while still tasting like fall. The frosting? Whipped cream cheese + butter + powdered sugar, tangy enough to cut through sweetness. Bake it as a sheet and slice: zero layer-cake stress with all the bakery energy.

Ingredients

For the Pumpkin Bars

• 1 3/4 cups (220 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves (optional but recommended)
• 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
• 3 large eggs, room temperature
• 1/2 cup (120 ml) neutral oil (canola, grapeseed, or light olive oil)
• 1/4 cup (60 ml) milk or buttermilk
• 2 teaspoons pure vanilla extract
• Optional mix-ins: 1/2 cup chopped toasted pecans or walnuts; 1/2 cup mini chocolate chips

For the Cream Cheese Frosting

• 8 ounces (226 g) full-fat cream cheese, softened
• 1/2 cup (113 g) unsalted butter, softened
• 2 1/2 to 3 cups (300–360 g) powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt
• 1–2 tablespoons heavy cream or milk, as needed for consistency

Let’s Get Cooking – Instructions

1. Preheat and prep: Set oven to 350°F (175°C).

   Line a 9×13-inch pan with parchment, leaving overhang for easy lifting. Lightly grease.

2. Whisk dry ingredients: In a large bowl, whisk flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Break up any brown sugar clumps.
3. Combine wet: In a second bowl, whisk pumpkin puree, eggs, oil, milk, and vanilla until smooth and glossy.
4. Bring it together: Pour wet into dry.

   Stir with a spatula until just combined. If using nuts or chips, fold them in. Do not overmix—we’re baking bars, not rubber mats.

5. Bake: Spread batter evenly into the pan.

   Bake 22–28 minutes, until a toothpick comes out with a few moist crumbs. The top should spring back lightly when touched.

6. Cool completely: Place pan on a rack and cool fully. Frosting + warm cake = sliding avalanche.

   Resist the chaos.

7. Make frosting: Beat cream cheese and butter on medium-high for 2–3 minutes until fluffy. Add powdered sugar gradually, then vanilla and salt. Beat until smooth.

   Add cream 1 teaspoon at a time until spreadable.

8. Frost and finish: Spread frosting over cooled bars. For extra flair, dust with cinnamon, add chopped pecans, or drizzle warm caramel (I’m not stopping you).
9. Slice and serve: Chill 15 minutes for clean cuts. Slice into 20–24 bars depending on appetite and honesty.

Preservation Guide

• Room temp: Unfrosted bars keep covered at room temp for up to 2 days.
• Fridge: Frosted bars keep 4–5 days in an airtight container.

  Let sit 15 minutes before serving for best texture.

• Freezer: Freeze unfrosted bars up to 2 months, well wrapped. Thaw overnight in the fridge, then frost. You can also freeze individual frosted slices; thaw in the fridge and pat any condensation before serving.
• Make-ahead tips: Bake the bars the day before and frost the morning of.

  Or make frosting up to 3 days early; keep chilled and re-whip briefly before spreading.

Health Benefits

These bars aren’t a salad, but they’re not reckless. Pumpkin brings beta-carotene (hello, vitamin A for eyes and skin) plus fiber for a steadier energy curve. Using oil instead of butter in the batter keeps the crumb moist while reducing saturated fat a tad.

Spices like cinnamon and ginger offer antioxidant perks. And portion control? Bars make it easy to keep servings sane—assuming you’re not slicing “just a sliver” eight times, IMO.

Pitfalls to Watch Out For

• Using pumpkin pie filling: It’s pre-sweetened and spiced; your bars will be overly sweet and weirdly seasoned.
• Overmixing: Tough texture alert.

  Stir until the flour disappears, then stop.

• Frosting warm bars: The frosting will melt, slide, and make you question your life choices. Cool completely.
• Skipping sifting powdered sugar: Lumps = bumpy frosting. Two minutes of sifting saves your aesthetic.
• Dry edges: Overbaking is the thief of joy.

  Pull when crumbs are moist; don’t wait for a squeaky-clean toothpick.

• Cold cream cheese: It won’t whip smooth and you’ll get lumps. Room temp is non-negotiable.

Different Ways to Make This

• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Add 1 extra tablespoon milk if batter feels thick.
• Dairy-free frosting: Swap in dairy-free cream cheese and vegan butter; use plant milk.

  Bars themselves are already dairy-light—just use non-dairy milk.

• Maple twist: Replace 1/3 cup granulated sugar with pure maple syrup and reduce milk by 1 tablespoon. Warm, cozy sweetness.
• Brown butter flex: Use 1/2 cup browned butter (cooled) instead of oil for nutty depth. Slightly denser, very worth it.
• Sheet-cake vibe: Bake in a 10×15 jelly roll pan for thinner bars; reduce bake time to 15–20 minutes.
• Spice-forward: Add 1 teaspoon pumpkin pie spice and a pinch of black pepper.

  Unexpected, delightful heat.

• Protein-ish: Fold in 1/2 cup finely chopped walnuts or pecans for texture and satiety. FYI, mini chocolate chips also cure bad moods.

FAQ

Can I use homemade pumpkin puree?

Yes, but make sure it’s thick. If it’s watery, strain through cheesecloth or simmer to reduce.

Excess moisture equals gummy bars.

What if I don’t have all those spices?

Use 2 1/2 teaspoons pumpkin pie spice plus an extra pinch of cinnamon. Your bars will still taste like a fall festival, minus the hay.

Can I make these as cupcakes?

Absolutely. Divide batter into lined muffin tins, about 3/4 full.

Bake 18–22 minutes. Pipe the cream cheese frosting and pretend you own a bakery.

How do I get super smooth frosting?

Start with softened ingredients, sift powdered sugar, and beat long enough to aerate (2–3 minutes). If it’s too thick, add milk a teaspoon at a time.

Too loose? Add more powdered sugar.

Why did my bars sink in the middle?

Likely underbaked or too much leavening. Check your baking powder/soda freshness and bake until the center springs back and a tester shows moist crumbs.

Can I reduce the sugar?

You can drop total sugar in the batter by 1/4 cup without hurting texture.

For frosting, reduce to taste, but note the sugar provides structure. Chill to help it set if using less.

Do these travel well?

Yes—chill frosted bars for 30 minutes, then cover the pan. For longer trips, slice and place in a snug container with parchment between layers.

My Take

These Pumpkin Bars with Cream Cheese Frosting are the definition of low effort, high leverage.

The texture is plush, the spice is dialed, and the frosting hits that tangy-sweet bullseye. They’re a bake-once, feed-many situation that makes you look like you tried way harder than you did. Keep the ingredients stocked and you’re basically one bowl away from instant gratitude from anyone with taste buds.

Your move, store-bought desserts.