These Pumpkin Bars are soft, perfectly spiced, and topped with a dreamy cream cheese frosting. Cozy fall baking doesn't get better than this.
Every bite is packed with warm spices and balanced by the rich tangy cream cheese frosting. A sprinkle of toasted pecans on top adds the perfect crunch, totally optional, but highly recommended!
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Why You'll Love These Pumpkin Bars
- No mixer needed, simple whisking does the job.
- Quick bake: just 20 minutes in a 9x13 pan.
- Topped with creamy, dreamy frosting and chopped pecans.
As a recipe developer who loves creating cozy pumpkin treats from scratch, I've shared several other pumpkin recipes you might enjoy, like my Pumpkin Muffins and Chewy Pumpkin Cookies.
Tips & Variations
- I've found that a metal 9x13 pan works best for even baking. Glass pans can take longer and sometimes bake unevenly, so stick with metal if you can.
- I use a few different spices to flavor these pumpkin bars, but if you prefer, a classic pumpkin spice blend works beautifully too.
- Add chocolate chips! You can fold 1 cup of semi sweet chocolate chips into the batter for a delicious twist!
I hope you love these delicious pumpkin bars with cream cheese frosting as much as I do! They are one of my top fall baking recipes!
-Sky🩷
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📖 Recipe
Pumpkin Bars
Ingredients
Pumpkin Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup vegetable oil
- 1 cup pumpkin purée
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 4 ounces unsalted butter softened
- 8 ounces cream cheese softened
- 2 cups powdered sugar sifted
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ½ cup pecans toasted & chopped
Instructions
Pumpkin Batter
- Preheat an oven to 350°F. Grease a metal 9x13baking dish.
- In a large bowl whisk together the flour, baking powder, baking soda, salt and all of the spices until well combined.
- In a separate bowl, whisk together the sugars and oil until well combined. Add in the eggs and mix well. Stir in the pumpkin purée and vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Pour batter into the prepared pan, smooth out to an even layer. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Cream Cheese Frosting
- Cream together the butter and cream cheese until smooth.
- Mix in the powdered sugar, cinnamon and vanilla extract. Beat until smooth.
- Spread the frosting over the cooled pumpkin bars then top with toasted and chopped pecans. Enjoy!
Notes
Storage Tip
Store in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
Yes, you can make pumpkin bars ahead of time. For the best results make 1-2 days in advance. Just store them in the refrigerator until you are ready to serve them.
Yes, you need to refrigerate pumpkin bars with cream cheese frosting. Store in an airtight container in the refrigerator for up to 5 days.
Melted butter is a great substitute for the oil in this pumpkin bars recipe.
Sarah says
Absolutely love this recipe! The soft texture is perfect!
Simply Scratch Made says
Glad to hear it you like it!