The Best Pumpkin Bars
Pumpkin bars with cream cheese frosting are the ultimate fall treat that you can easily make in just 30 minutes!
Despite them being a fall-favorite, I know that they are often enjoyed year long and for good reason.
And don’t get me started on the frosting…that’s the real star of the show! These Pumpkin Bars are also conveniently shaped to easily store in containers, pack in lunchboxes and can also be cut according to your preferred portion size (there’s no judgement here!). Enjoy this treat as a Thanksgiving dessert with a warm beverage, the perfect way to complete a meal. Read below for the full recipe.
Recipe Notes:
- Use pumpkin puree, not pumpkin pie filling as you’ll be adding sugar and spices to the
recipe. - Avoid over-mixing the batter as this can result in a tough batter. Rather mix the dry and
wet ingredients separately well and then combine with a spoon or spatula, not a mixer. - Customize the recipe by adding nuts or chocolate chips after the wet and dry ingredients
have been combined and fold them in gently.
How to Make The Best Pumpkin Bars
- Preheat oven to 350 degrees F. In a medium bowl, whisk flour, baking powder, cinnamon, salt and baking soda.
- In a large bowl, beat eggs, sugar, oil and pumpkin until light and fluffy.
- Gradually add the dry ingredients, mixing well after each addition.
- Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted comes out clean. Remove from oven to a wire rack and cool completely.
How to make cream cheese frosting
- Cream together butter and cream cheese until smooth and fluffy.
- Gradually add the powdered sugar, beating until mixture is smooth.
- Add vanilla and spice, if using, beat until smooth. Gently frost bars. Cut and serve!
Pumpkin bars are like a delicious cross between a cake and a brownie. Although the density of
the bars differs from recipe to recipe, many say that they are in fact no different to pumpkin
cake, just made in a long baking pan to create bars.
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
Yes, they can. Once the pumpkin bars have been made, store them in an airtight container and
place in the fridge for up to 2-3 days or the freezer for up to 3 months.
When ready to eat, bring them to room temperature, make the frosting, frost and serve. Frozen
bars will need to thaw overnight in the fridge and then brought to room temperature. You can
also freeze frosted bars for up to 3 months.
More Pumpkin Recipes You Might Like
The Best Pumpkin Bars
Email this recipe!
Get this recipe emailed straight to your inbox!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs room temperature
- 1 ⅔ cups granulated sugar
- 1 cup oil vegetable or canola
- 1 can 15oz pumpkin (not pumpkin pie filling)
Cream Cheese Frosting
- 1 8oz package of cream cheese, softened
- ¼ cup unsalted butter softened
- 3-4 cups powdered sugar
- 1 teaspoon pumpkin pie spice optional
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F. In a medium bowl, whisk flour, baking powder, cinnamon, salt and baking soda.
- In a large bowl, beat eggs, sugar, oil and pumpkin until light and fluffy.
- Gradually add the dry ingredients, mixing well after each addition.
- Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted comes out clean. Remove from oven to a wire rack and cool completely.
Frosting
- Cream together butter and cream cheese until smooth and fluffy
- Gradually add the powdered sugar, beating until mixture is smooth
- Add vanilla and spice, if using, beat until smooth. Gently frost bars. Cut and serve!
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
Make sure to share it with me below!
Oh yum, these sound SO tasty, and look super cute! I’m planning to make ’em tomorrow, & definitely will pick up some of those adorable candy pumpkins. Thank you. 🙂
Awesome! I hope you love them!
Hi Corey: These were amazing! We all loved ’em, especially the kiddies. I froze 1 doz., to enjoy throughout the Halloween weekend. Best wishes for a fun & safe Holiday season.
So happy you loved them!