Fall baking has always been my cozy escape after hectic days. I remember discovering this foolproof pumpkin bars recipe when I craved something warm and comforting that didn’t take all evening. These pumpkin bars with cream cheese frosting quickly became my go-to for everything—from cozy afternoons to crowd-pleasing Thanksgiving desserts.
Table of Contents
Why You’ll Love These Foolproof Pumpkin Bars
- This recipe uses the entire can of pumpkin puree, so there’s no waste and every bit of that delicious flavor shines.
- The bars come out incredibly moist and tender thanks to the perfect balance of oil and brown sugar.
- It’s a complete baker’s guide that helps you achieve foolproof results every single time, even if you’re new to baking.
- The cream cheese frosting adds a rich, tangy sweetness that turns these bars into a truly special treat.
Key Ingredients for the Best Pumpkin Bars
Using 100% pure pumpkin puree is essential here — avoid pumpkin pie filling since it contains added sugars and spices that throw off the balance. The vegetable oil ensures these bars stay moist and soft, while the brown sugar contributes a subtle chewiness and deeper flavor than granulated sugar alone. The mix of warm spices like cinnamon and pumpkin pie spice brings that classic comforting fall flavor we all crave.
Baker’s Toolkit: Equipment You’ll Need
To get these pumpkin bars just right, make sure you have:
- Large mixing bowls
- A whisk for dry ingredients
- A 10×15-inch baking pan (ideal for perfect density and bake time)
- Hand or stand mixer (for frosting and batter)
You can use a 9×13-inch pan if needed but bake times will need adjustment—details on that are covered in the FAQ below.
How to Make Pumpkin Bars (Step-by-Step)
Ready to bake some cozy pumpkin bars? Follow this easy, step-by-step process to get perfect results:
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: About 20 bars
Bring all your ingredients to room temperature before starting. Take care not to over-mix the batter so your bars stay tender.
- Preheat your oven to 350°F (177°C) and grease a 10×15-inch baking pan or line it with parchment paper, leaving overhang for easy removal.
- Whisk dry ingredients: Combine flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl. Set aside.
- Mix wet ingredients: Whisk oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin puree, and vanilla extract together until combined.
- Combine wet and dry: Pour wet mixture into dry ingredients and gently whisk or use a mixer until fully combined. The batter will be thick.
- Spread batter evenly into the prepared pan. Bake 28–35 minutes, watching closely. Bars are done when a toothpick inserted in the center comes out clean. Tent with foil if edges brown too fast.
- Cool bars completely on a wire rack. After about 45 minutes, refrigerate to speed cooling if in a hurry.
- Make frosting: Beat cream cheese and butter on high until smooth, then add confectioners’ sugar, vanilla, pumpkin pie spice, and salt. Beat on low for 30 seconds, then high for 2 minutes. Adjust sugar for thicker frosting if desired.
- Spread frosting on cooled bars and refrigerate 30 minutes before slicing to set.
- Serve and enjoy! Grab a napkin—it can get delightfully messy.
Store leftovers covered in the fridge for up to 5 days.
The Perfect Cream Cheese Frosting
The secret to luscious frosting is using full-fat, brick-style cream cheese, softened to room temperature. The same goes for the butter—soft but not melted. This avoids lumps and creates a smooth, creamy texture. Beat the cream cheese and butter well before adding powdered sugar and spices, which brings out that classic tangy sweetness with just a touch of fall spice. This frosting really transforms these bars into something special.
Pro-Tips for Success & Troubleshooting
Tips for Perfect Bars
- Don’t over-mix the batter; a few flour streaks are okay before baking. Over-mixing can make bars tough.
- Use a toothpick to check doneness. Insert it in the center and look for it to come out clean or with a few moist crumbs, never wet batter.
- Tent edges with foil if browning too quickly.
Common Issues Solved
- Why are my bars dry or gummy? Overbaking is often the culprit. Start checking at 28 minutes and remove bars as soon as a toothpick is clean.
- Why did my frosting turn out runny? Make sure cream cheese and butter are softened but cool, not warm or melted. Beat them thoroughly before adding sugar.
- Why are my bars sticking to the pan? Use parchment paper with overhang for easy removal, or grease your pan well.
Variations & Substitutions Guide
Customizing these pumpkin bars is easy and fun! Try mix-ins like:
- Chocolate chips
- Chopped pecans or walnuts
- Toffee bits
For dietary needs, here’s how to adapt:
| Version | Ingredient Substitutions |
|---|---|
| Gluten-Free | Use a 1:1 gluten-free flour blend in place of all-purpose flour |
| Vegan | Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), use dairy-free butter and cream cheese alternatives |
Frequently Asked Questions (FAQ)
How do I store pumpkin bars to keep them fresh?
Cover leftover bars tightly and store in the refrigerator for up to 5 days. If unfrosted, they can be kept at room temperature for up to 3 days.
Can I freeze pumpkin bars?
Yes. Wrap frosted bars tightly with plastic wrap and foil, then freeze up to 3 months. Unfrosted bars freeze well too, but frost after thawing.
What’s the best pan to use?
A 10×15-inch pan is ideal for this recipe’s texture and baking time. Using a 9×13-inch pan is okay, but baking time may increase by 5-10 minutes. Check doneness accordingly.
How do I know when my pumpkin bars are perfectly baked?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs. The bars will feel set and spring back slightly to the touch.
Can this recipe be halved successfully?
Yes, halving the recipe works well. Use a smaller pan and reduce baking time—start checking for doneness about 20 minutes into baking.
Conclusion
These pumpkin bars with cream cheese frosting are my favorite go-to fall treat—moist, flavorful, and easy enough for any busy weeknight. I’d love for you to try them and share your thoughts. Please leave a star rating on the recipe card, drop a comment with any questions, or share a photo of your finished pumpkin bars. Let’s keep cooking simple and comforting together!
Pumpkin Bars
Ingredients
Equipment
Method
- Preheat oven to 350°F (177°C). Grease a 10×15-inch baking pan or line with parchment, leaving overhang for easy removal.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl. In a separate bowl whisk oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin, and vanilla, then combine wet with dry and mix until smooth; batter will be thick.
- Spread batter evenly in the pan and bake 28–35 minutes until a toothpick inserted in the center comes out clean; tent with foil if browning too quickly.
- Cool the pan on a wire rack until bars are completely cool; after ~45 minutes you can refrigerate to speed cooling.
- Beat cream cheese and butter until smooth and creamy. Add confectioners’ sugar, vanilla, pumpkin pie spice, and salt; beat until fluffy (add up to 1/4 cup more sugar if you prefer a thicker frosting).
- Spread frosting over cooled bars and refrigerate 30 minutes to set, then slice.
- Serve. Store leftovers covered in the refrigerator up to 5 days; unfrosted bars keep 3 days at room temperature or 1 week refrigerated.
