This pumpkin bars recipe is fall in a pan. A soft, moist, warmly spiced pumpkin cake base is topped with a thick layer of creamy cream cheese frosting, then cut into squares. It is a one bowl, one pan dessert that feeds a crowd and tastes even better the next day.
What makes these easy pumpkin bars so reliable is the oil. It keeps the crumb tender and moist for days, while the pumpkin adds deep flavor and color. Add classic cinnamon and cream cheese frosting, and you have the ultimate bake sale and Thanksgiving dessert.
Pumpkin bars were my shortcut answer the first time I needed a fall dessert for a crowd and did not have time for a pie. One pan, one bowl, and they were gone before the coffee got cold. Now I bake a double batch every October, because one pan never seems to be enough.
Quick facts: This pumpkin bars recipe takes 15 minutes of prep, about 35 minutes to bake, and makes 20 bars.
If you love fall flavors, my easy sweet potato casserole recipe belongs on the same table. Save these bars to your Thanksgiving dessert board on Pinterest.
Why You Will Love This Pumpkin Bars Recipe
- One bowl batter. Whisk, stir, and pour into one pan.
- Moist and tender. Oil keeps the bars soft for days.
- Classic fall flavor. Pumpkin and cinnamon with a creamy frosting on top.
- Feeds a crowd. One 9×13 pan makes 20 bars.
- Make ahead friendly. The bars can be baked a day ahead and frosted before serving.
- Pantry ingredients. Canned pumpkin, flour, sugar, oil, and eggs.
Ingredients for Pumpkin Bars
For the bars:
- 2 cups all-purpose flour: spooned and leveled.
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 4 large eggs
- 1⅔ cups granulated sugar
- 1 cup vegetable oil: keeps the bars moist.
- 1 can (15 oz) 100% pure pumpkin puree: not pumpkin pie filling.
- 1 teaspoon vanilla extract
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- Pinch of salt
Ingredient Notes
- Pumpkin: Use pure pumpkin puree. Pumpkin pie filling already contains sugar and spices and will change the result.
- Oil: A neutral oil such as vegetable or canola gives the most tender crumb.
- Spices: If you prefer, replace the cinnamon with 2 teaspoons of pumpkin pie spice.
How to Make Pumpkin Bars
Here is the step by step pumpkin bars recipe. Mix the batter, bake, cool, and frost.
Mix the Dry Ingredients
Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan, or line it with parchment. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Mix the Wet Ingredients
In a large bowl, whisk the eggs, sugar, oil, pumpkin, and vanilla until smooth and glossy. Add the dry ingredients and fold gently until no streaks of flour remain. Do not overmix.
Bake the Bars
Pour the batter into the pan and smooth the top. Bake for 30 to 35 minutes, until the top springs back lightly and a toothpick near the center comes out clean.
Cool Completely
Cool the bars in the pan for at least 1 hour, until completely cool. Frosting a warm cake makes the frosting melt and slide off.
Make the Frosting and Frost
Beat the softened cream cheese and butter until smooth and fluffy. Add the vanilla and salt, then beat in the powdered sugar a little at a time until thick and creamy. Spread over the cooled bars, chill for 30 minutes, then cut into 20 squares.
Why This Pumpkin Bars Recipe Works
Three small choices make these bars reliable. First, the oil instead of butter. Oil stays liquid at room temperature, so the crumb stays soft and moist even after a day or two.
Second, the balance of leavening. Baking powder and baking soda together give the bars a light lift without making them cakey and dry.
Third, cooling before frosting. A fully cool surface lets the frosting set smooth and thick, and chilling the bars before cutting gives you clean, neat squares.
My Best Tips for Perfect Pumpkin Bars
- Measure the flour correctly. Spoon it into the cup and level it off. Packing flour makes the bars dry.
- Do not overmix. Stir only until the flour disappears.
- Do not overbake. Pull the pan when a toothpick has a few moist crumbs, not wet batter.
- Soften the cream cheese. Cold cream cheese makes a lumpy frosting.
- Chill before cutting. A cold, set frosting slices cleanly with a sharp knife.
Easy Pumpkin Bars Variations
Pumpkin Bars With Nuts or Chocolate Chips
Fold ¾ cup chopped walnuts or pecans, or ¾ cup chocolate chips, into the batter just before baking.
Pumpkin Bars With Raisins
Stir in ¾ cup raisins for a classic bakery style bar.
Brown Butter Frosting
Brown the butter first, cool it until thick but spreadable, then beat it into the cream cheese for a deeper, nutty frosting.
Unfrosted Pumpkin Bars
Skip the frosting and dust with powdered sugar. These are lovely for lunch boxes and travel better.
What to Serve With Pumpkin Bars
Serve the bars with hot coffee, tea, or hot apple cider. They also work on a Thanksgiving dessert table next to pies, and they are a nice treat for classroom or bake sale trays.
Looking for another fall dessert? Try my dutch apple pie recipe.
How to Store and Reheat Pumpkin Bars
In the Refrigerator
Because of the cream cheese frosting, refrigerate the bars within 2 hours of serving, covered, and use them within 4 days, in line with Ohio State University Extension’s holiday leftovers guidance. Bring them to room temperature for 20 minutes before serving for the best texture.
In the Freezer
Freeze unfrosted bars, well wrapped, for up to 3 months. Thaw overnight in the fridge, then frost and chill before serving.
Make Ahead
Bake the bars up to 1 day ahead and store them covered at room temperature, then frost on the day. Once frosted, keep them refrigerated.
Final Thoughts
Pumpkin bars are the dessert that tastes like the first cool day of fall. If this pumpkin bars recipe becomes part of your autumn baking, I would love to hear about it in the comments.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sugar and spices, which will throw the recipe off. Use 100% pure pumpkin puree.
Do pumpkin bars need to be refrigerated?
Yes, once they are frosted with cream cheese frosting. Keep them covered in the fridge for up to 4 days. Unfrosted bars can sit at room temperature for a day or two.
Why are my pumpkin bars dry?
Usually they were overbaked, or the flour was packed into the measuring cup. Spoon and level the flour, and take the bars out when a toothpick shows a few moist crumbs.
Why did my frosting melt or look runny?
The bars were still warm, or the cream cheese and butter were too soft. Cool the bars completely, and if the frosting seems loose, chill it for 15 minutes before spreading.
Can I use fresh pumpkin?
Yes, if it is well drained. Roast and puree a sugar pumpkin, then use 1¾ cups of puree. Blot it with paper towels if it looks watery.
How do I cut clean pumpkin bars?
Chill the frosted bars for 30 minutes first. Then use a sharp knife and wipe it clean between cuts.
Can I make these bars ahead of time?
Yes. Bake the bars a day ahead and keep them covered, then frost on the day you serve them. Once frosted, keep them in the fridge.
Can I freeze pumpkin bars?
Yes. Freeze the unfrosted bars, wrapped well, for up to 3 months. Thaw overnight, then frost them fresh.
What size pan do I need?
A 9×13 inch pan makes 20 bars. In a 10×15 inch jelly roll pan, the bars bake a little thinner and need about 25 to 30 minutes.
Pumpkin Bars Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan, or line it with parchment. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, whisk the eggs, sugar, oil, pumpkin, and vanilla until smooth and glossy. Add the dry ingredients and fold gently until no streaks of flour remain. Do not overmix.
- Pour the batter into the pan and smooth the top. Bake for 30 to 35 minutes, until the top springs back lightly and a toothpick near the center comes out clean.
- Cool the bars in the pan for at least 1 hour, until completely cool. Frosting a warm cake makes the frosting melt and slide off.
- Beat the softened cream cheese and butter until smooth and fluffy. Add the vanilla and salt, then beat in the powdered sugar a little at a time until thick and creamy. Spread over the cooled bars, chill for 30 minutes, then cut into 20 squares.
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