Go Back

Pumpkin Bars with Cream Cheese Frosting

Moist, perfectly spiced pumpkin bars topped with a thick, fluffy cream cheese frosting. One bowl batter, easy to make, feeds a crowd, and keeps beautifully in the fridge for days. The ultimate fall sheet pan dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cool and Frost Time 1 hour 30 minutes
Servings: 20 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pumpkin bars:
  • 4 large eggs
  • 1 can pure pumpkin puree 15 oz
  • 1 and 1/2 cups granulated sugar 300g
  • 1 cup vegetable oil 240ml
  • 2 cups all-purpose flour 250g
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1/2 cup chopped walnuts or pecans optional
Cream cheese frosting:
  • 8 oz 226g full-fat block cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature 113g
  • 3 cups powdered sugar, sifted 360g
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • 1 to 2 tbsp heavy cream if needed

Method
 

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 inch pan.
  2. Whisk eggs and pumpkin puree together. Add sugar and whisk to combine. Slowly whisk in oil.
  3. Add flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, and salt. Stir until just combined. Fold in nuts if using.
  4. Pour into prepared pan and spread evenly. Bake 28 to 32 minutes until toothpick comes out clean.
  5. Cool completely on a wire rack — at least 1 to 2 hours.
  6. Beat cream cheese until smooth. Beat in butter. Add powdered sugar in additions, then vanilla and salt. Beat until thick and fluffy. Add cream to thin if needed.
  7. Spread frosting over cooled bars. Refrigerate 30 minutes. Slice into 16 to 20 squares, wiping knife between cuts.

Notes

  • Make ahead: bars keep covered in the fridge for up to 5 days.
  • Freeze unfrosted bars only — wrap tightly, freeze up to 3 months. Thaw overnight in the fridge then frost before serving.
  • Do not use pumpkin pie filling — pure pumpkin puree only.
  • Soften cream cheese and butter fully before making the frosting.
  • For cleaner slices, refrigerate frosted bars for at least 30 minutes before cutting.