Best Pumpkin Bars with Cream Cheese Frosting Recipe

If you’re on the hunt for a fall dessert that’s both comforting and utterly delicious, you’ve come to the right place. I’m about to share the Best Pumpkin Bars with Cream Cheese Frosting Recipe — and trust me, these bars are fan-freaking-tastic. They hit that sweet spot between soft, spiced pumpkin goodness and rich, creamy frosting that melts in your mouth. Once you try these, you’ll see why I keep making them over and over.

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Ingredients You’ll Need

Each ingredient in the Best Pumpkin Bars with Cream Cheese Frosting Recipe plays a starring role in building that rich, balanced flavor and satisfying texture. I like to use fresh, high-quality pumpkin puree and authentic spices whenever possible — it really makes a difference.

• All-purpose flour: Spoon and level it for accuracy to keep your bars tender.
• Baking powder & baking soda: These give your bars a nice, subtle lift without over-fluffing.
• Salt: Balances sweetness, don’t skip it!
• Ground cinnamon & pumpkin pie spice: The warm spices are the heart of these bars; I often use homemade pumpkin pie spice for that fresh kick.
• Vegetable oil: Keeps the bars moist and gives them a lovely soft crumb.
• Eggs: They bind everything together and add richness.
• Light or dark brown sugar: Adds depth and subtle molasses flavor — dark brown sugar adds more warmth if you prefer.
• Granulated sugar: Balances sweetness and texture.
• Pure maple syrup: A touch of natural sweetness and flavor complexity.
• Pumpkin puree: Use real pumpkin, not pumpkin pie filling, for the best taste.
• Pure vanilla extract: Amp up the flavor of both the bars and the frosting.
• Full-fat cream cheese & unsalted butter: Softened to room temp to create that creamy, dreamy frosting you’ll spread generously.
• Confectioners’ sugar: For that smooth, sweet frosting texture.
• Optional sprinkles: If you want to get festive or add a little extra flair on top.

Variations

I love making this pumpkin bars recipe my own by tweaking a few things here and there — and you should too! It’s the kind of recipe that welcomes personalization, so don’t be afraid to make it fit your taste and lifestyle.

• Spice it Up: I once added a pinch of ground ginger and nutmeg along with the pumpkin pie spice and it gave the bars a warmer, slightly bolder fall flavor that my family adored.
• Gluten-Free Swap: Use a 1-to-1 gluten-free baking flour blend instead of all-purpose flour — the texture is still fantastic, and no one will guess it’s gluten-free.
• Reduce Sweetness: If you’re watching sugar, try cutting back on granulated sugar by a quarter cup and add a splash more vanilla to keep the flavor rich.
• Pecan or Walnut Addition: Chopped nuts folded into the batter add a nice crunch and contrast to the softness of the bars and frosting.
• Maple-Free Version: If you don’t have maple syrup, honey or agave nectar works fine — your bars will still be moist and flavorful.

How to Make Best Pumpkin Bars with Cream Cheese Frosting Recipe

Step 1: Prep Your Pan and Preheat Oven

This is your foundational step. Get your oven set to 350°F (177°C) early so it’s nice and hot when it’s time to bake. I highly recommend lining a 10×15 inch baking pan with parchment paper leaving an overhang on the sides—that way, the bars lift out cleanly and you avoid a crumbly mess. If you don’t have parchment, greasing the pan thoroughly is your fallback.

Step 2: Mix Dry Ingredients

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl. This ensures the leavening and spices distribute evenly, and avoids clumps in your batter. I like to do this first so I don’t forget the spices later!

Step 3: Combine Wet Ingredients

In a separate bowl, whisk oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin puree, and vanilla extract until smooth and well blended. You’ll notice the batter thickens once you mix everything together — that’s exactly what you want. I’ve learned that using room temperature eggs helps the ingredients blend more uniformly.

Step 4: Bring Wet and Dry Together

Pour the wet ingredients into the dry mixture and mix with a hand or stand mixer until fully combined. The batter will be thick, so don’t worry if it feels dense — this ensures your bars have a nice sturdy texture. Over-mixing here can toughen your bars, so stop as soon as the flour is incorporated.

Step 5: Bake the Bars

Spread the batter evenly into your prepared pan. Pop it in the oven for 28 to 35 minutes. From experience, I know oven temperatures vary, so start checking at 28 minutes — use a toothpick inserted in the center. It should come out clean or with just a few moist crumbs. If you see the edges or top browning too quickly, tent loosely with foil to prevent burning.

Step 6: Cool Completely

Once baked, cool the bars in the pan on a wire rack. I usually wait about 45 minutes before frosting, and sometimes pop the pan in the fridge to speed things up. Trying to frost warm bars is a recipe for a melty mess!

Step 7: Make the Cream Cheese Frosting

Beat softened cream cheese and butter together at high speed until silky smooth. Add confectioners’ sugar, vanilla, pumpkin pie spice, and salt. Start mixing at low speed to avoid a sugar cloud, then bump up to high for 2 minutes to whip the frosting fluffy. If you want a thicker frosting, add a bit more powdered sugar — I do this on occasion because I love a generous frosting layer.

Step 8: Frost and Chill

Spread your luscious cream cheese frosting evenly over the completely cooled bars. For clean slicing and less mess, refrigerate the frosted bars for at least 30 minutes to let the frosting set. This step makes a huge difference — cutting warm, soft frosting always turns into a crumbly struggle!

Step 9: Slice, Serve, and Enjoy

Once set, cut these beauties into about 24 bars. Serve them up for your family or guests with confidence — they’ll go crazy for the perfect blend of pumpkin and creamy frosting. Napkins are your friend here, because these bars are irresistible and a little decadent!

How to Serve Best Pumpkin Bars with Cream Cheese Frosting Recipe

Garnishes

I often top mine with a gentle sprinkle of cinnamon or some festive autumn-themed sprinkles — they add a cheerful pop of color and a little crunch. Chopped toasted pecans also make a gorgeous, tasty garnish that pairs perfectly with the cream cheese frosting.

Side Dishes

This recipe is wonderful on its own, but for special gatherings, I like to serve it alongside a warm cup of chai tea or a fresh apple cider. A scoop of vanilla ice cream or a dollop of whipped cream on the side can elevate it into a dessert to celebrate.

Creative Ways to Present

Want to impress at Thanksgiving or a fall party? Cut the bars into bite-size squares and serve them on a decorative platter with toothpicks for a no-fuss finger food dessert. You can also layer them in a trifle dish with whipped cream and toasted nuts for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

I keep leftover pumpkin bars tightly covered in the fridge, ideally in an airtight container. They stay fresh up to five days, and honestly, they taste even better after a day or two because the flavors meld beautifully.

Freezing

Freezing works great if you want to prep ahead. I slice the bars first, wrap each piece individually in plastic wrap, then place them in a freezer-safe bag. They can last up to 3 months this way. When you’re ready, thaw overnight in the fridge for best texture.

Reheating

If you like your pumpkin bars slightly warm, pop them in the microwave for about 10-15 seconds—just enough to take the chill off without melting the frosting too much. Alternatively, warming up the bars without frosting is easy in a low oven for 5 minutes.

FAQs

Final Thoughts

I absolutely love how this Best Pumpkin Bars with Cream Cheese Frosting Recipe turns out every time. There’s something so comforting about that perfect blend of spice and sweetness wrapped in a soft, moist bar with rich frosting on top. I remember the first time I shared these at a family gathering—those bars disappeared in a flash, and I had so many requests for the recipe! If you’re looking for a trusty fall dessert recipe to add to your rotation, you’ve got to try this one. I think you’ll love making it as much as everyone loves eating it.

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