Pumpkin bars with cream cheese frosting are basically a thin pumpkin sheet cake: moist, soft and warmly spiced, with a thick layer of tangy frosting on top. They’re baked in one rimmed pan, cut into 24 squares, and they’re the dessert that disappears first at every potluck, bake sale and school event I’ve ever brought them to.
They’re trending hard this month too. Pinterest searches for “pumpkin bars with cream cheese frosting” in the US jumped about 500% over the last three months, and “pumpkin bars recipe” is up around 60% on last year.
RECIPE
Pumpkin Bars with Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour 250 g
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine salt
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 4 large eggs room temperature
- 1 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1 cup neutral oil
- 1 can pumpkin puree 15 oz / 425 g
- 1 tsp vanilla extract
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
- 1 pinch salt
- ground cinnamon for dusting
Method
- Heat the oven to 350°F (175°C). Grease a 10 x 15 inch rimmed baking pan and line it with parchment.
- Whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice in a bowl.
- In a large bowl, whisk the eggs and both sugars until smooth, then whisk in the oil, pumpkin and vanilla.
- Stir the dry ingredients into the wet ingredients until just combined.
- Spread the batter evenly in the pan and bake 25 to 30 minutes, until a toothpick in the center comes out clean.
- Cool completely in the pan, at least 1 hour.
- Beat the cream cheese and butter until smooth, then beat in the powdered sugar, vanilla and salt until fluffy.
- Spread the frosting over the cooled bars, dust with cinnamon, and cut into 24 squares.
Notes
Private Notes
Tried this recipe?
Let us know how it was!Why These Bars Stay So Moist
Oil instead of butter, a full can of pumpkin, and four eggs. Oil stays liquid at room temperature, so the bars stay soft for days even straight from the fridge. The eggs give them structure and that light, cakey lift. And because it’s a thin layer in a big pan, they bake fast and evenly without dry edges.
Which Pan to Use
- 10 x 15 inch jelly roll pan: the classic. Thin, moist bars in about 25 to 30 minutes.
- 13 x 18 half sheet pan: very thin bars; start checking at 18 minutes.
- 9 x 13 inch pan: thicker, cake-like squares in 32 to 38 minutes.
Frosting Without the Mess
The one rule: the bars must be completely cool. Even slightly warm cake melts cream cheese frosting into a glaze that slides off. Give it a full hour, or 20 minutes in the fridge after it reaches room temperature. Beat the cream cheese and butter until totally smooth before adding powdered sugar, and sift the sugar so there are no lumps. An offset spatula makes nice swoops.
Cream cheese frosting should be refrigerated, so keep these in the fridge after the first few hours. The FoodSafety.gov cold storage charts are a good reference for dairy desserts.
Easy Upgrades
- Brown the butter for the frosting and let it cool until soft again for a toffee-like flavor.
- Scatter chopped toasted pecans over the frosting.
- Swirl a spoon of caramel through the frosting.
- Swap half the frosting’s vanilla for maple extract.
More Pumpkin Desserts
For a showier dessert, try the pumpkin cheesecake with gingersnap crust. Want something handheld? Our soft pumpkin cookies use the same flavors. And if you love this frosting, it’s the same style we use on the pumpkin cinnamon rolls.
FAQ
Can I make pumpkin bars ahead of time?
Yes. Bake them a day ahead, cover and refrigerate, and frost the next day. Or frost and chill; they taste even better on day two.
Can I freeze pumpkin bars with cream cheese frosting?
Yes. Freeze the frosted bars on a tray until firm, then wrap individually. They keep 3 months; thaw in the fridge.
Why did my bars sink in the middle?
They were likely underbaked. Test with a toothpick in the very center and give them a few more minutes if needed.
Can I halve the recipe?
Yes. Use an 8 x 8 inch pan and bake about 25 minutes.
Last tip: cut the bars with a long knife dipped in hot water and wiped dry between cuts. You’ll get clean, bakery-style squares every time.
