Pumpkin puree, eggs, sugar, oil, and cozy fall spices come together in these soft pumpkin bars topped with luscious cream cheese frosting.

this recipe

Every family has that one dish everyone expects you to bring. For my sister, it’s green bean casserole with way too many crunchy onions. For my cousin? Deviled eggs that magically vanish before the meal even starts. And for me? It’s these Pumpkin Bars with Luscious Cream Cheese Frosting—which, by the way, I never meant to become known for.

Let me explain. Years ago—maybe 2017?—I was supposed to bring a salad to a potluck. A salad. But then I got distracted (Target had fall mugs on clearance, it was a whole thing), and by the time I got home, salad wasn’t happening. What I did have, though, was an open can of pumpkin puree, some eggs, and a vague idea of how frosting worked.

So I threw something together. A little sugar, a little oil, the last of my pumpkin pie spice from Thanksgiving two years ago. I didn’t measure perfectly. My frosting had a bit too much vanilla, and I definitely didn’t wait for the bars to cool before slathering it on. I showed up with a tray that looked like a toddler had frosted it with one hand while eating with the other.

And then… everyone lost their minds.

People were sneaking seconds. One woman asked me where I bought them. I made a joke about them being ugly but delicious, and someone nodded like I’d just said something profound. And now? Every fall, I get a text that says, “You’re bringing those pumpkin bars, right?”

So here’s that recipe. Slightly refined. Still totally doable. No fancy nonsense. Just you, a bowl, a whisk, and a pan of sweet, spicy magic that might just make you the new dessert person too.

Why You’ll Love This Pumpkin Bars with Luscious Cream Cheese Frosting Recipe?

Honestly? They’re uncomplicated. Which I love, especially when life is anything but. These Pumpkin Bars with Luscious Cream Cheese Frosting are soft, flavorful, and taste like the coziest corner of October.

The texture is right in the middle—not quite cake, not quite blondie. Moist (ugh, sorry), fluffy, and full of that warm pumpkin spice vibe. And that frosting? Sweet, tangy, and basically what I imagine clouds would taste like if they were whipped with butter and sugar.

Plus, you don’t need a mixer (except maybe for the frosting if you’re feeling lazy or you’re me) and they come together in one bowl and one pan. Minimal cleanup. Maximum fall joy.

Also—and I say this as someone who has aggressively tested leftovers—they’re even better the next day.

Ingredient Notes:

Here’s what you need, along with a few real-life confessions.

• Pumpkin puree – NOT pumpkin pie filling. I’ve made that mistake once and ended up with something that looked like a soggy casserole.

• Sugar – Just plain granulated sugar. Nothing fancy. And yes, it’s a lot. That’s why they taste good.

• Vegetable or canola oil – I’ve tried using butter instead. Didn’t work. The oil keeps them moist for days.

• Eggs – Room temp is ideal, but if you forget (which I usually do), just run them under warm water for a minute.

• Flour – All-purpose. Don’t overthink it.

• Pumpkin pie spice – If you don’t have it, cinnamon, nutmeg, and cloves will do. Add a little ginger if you’re feeling bold.

• Baking soda – Gives lift without the metallic taste baking powder sometimes has.

• Salt – Just a bit. If you skip it, everything tastes flat.

For the frosting:

• Cream cheese + butter – I leave these on the counter until they’re almost too soft. Works best.

• Powdered sugar – Sift if you’re patient. I never do.

• Vanilla + salt – A little of each. Balances out the sweet and gives it that something you can’t quite name.

How To Make Pumpkin Bars with Luscious Cream Cheese Frosting?

Step 1: Preheat that oven
350°F. Grease a 9×13-inch pan. I’ve used a glass one and a metal one—both work. I once forgot to grease it. It was fine. Just messier.

Step 2: Mix your wet stuff
In a big bowl, mix eggs, sugar, oil, and pumpkin. I do it by hand with a whisk unless I’m feeling tired, in which case I call in the mixer. Either works.

Step 3: Add the dry stuff
In another bowl, whisk together flour, baking soda, spice, and salt. Add to the pumpkin mix and stir just until combined. Don’t overmix unless you want rubbery bars that taste like disappointment.

Step 4: Bake
Pour it into your pan and bake for about 30 minutes. Start checking at 28. If the middle jiggles, keep going. If a toothpick comes out clean-ish, you’re golden.

Step 5: Cool completely
Please. Don’t do what I did the first time and frost them warm. It’s tempting, I know. But it turns into a frosting slip ‘n slide. Walk away. Make tea. Watch a 20-minute episode of something. Then come back.

Step 6: Frost
Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Spread that luscious stuff all over the cooled bars. Lick the spatula. Frosting is joy.

Step 7: Slice + snack
Cut into squares. Or don’t. Sometimes I cut a big slab and call it “one piece.” You do you.

Storage Options:

Keep these in the fridge because of the cream cheese frosting. I store mine in a glass container with a tight lid. They stay soft and amazing for at least four days. Probably longer, but we’ve never made it that far.

They also freeze like champs. Cut first, freeze solid, then wrap individually and toss in a freezer bag. Perfect for those “just one bar” cravings.

Variations and Substitutions:

• Add walnuts or pecans – Stir them into the batter for a little crunch.

• Spice it up – Add extra cinnamon or a tiny pinch of cardamom.

• Skip the frosting – Dust with powdered sugar if you want to go low-maintenance (or run out of cream cheese).

• Make it gluten-free – Use a good 1:1 GF flour blend. It works, but the texture’s slightly different. Still good though.

• Maple frosting – Add a splash of maple extract for a twist. Honestly? It’s so good.

What to Serve with Pumpkin Bars with Luscious Cream Cheese Frosting?

• Coffee – Hot, iced, doesn’t matter. This is a given.

• Chai tea – Perfect pairing. You’ll feel like you’ve stepped into a Pinterest board.

• Apple cider – Extra points if it’s warm and spiced.

• A blanket and a moody playlist – Okay, not edible, but still an ideal combo.

Frequently Asked Questions:

Can I use fresh pumpkin?
Sure. Roast it, puree it, and strain it if it’s watery. But honestly? Canned works great and saves time.

Can I double the recipe?
Yes. Use a sheet pan and adjust the bake time. Keep an eye on it though—it bakes faster in wider pans.

Can I use margarine?
I mean… you can, but it won’t taste the same. Butter and cream cheese make the frosting what it is.

That’s the full story, friend. These Pumpkin Bars with Luscious Cream Cheese Frosting started as a last-minute save and turned into the most requested thing I bake all year. They’re comforting, easy, slightly messy, and full of fall flavor—and honestly, isn’t that kind of the dream?

If you make them, I’d love to hear your story. Did you frost them too soon? Add a twist? Eat them straight from the pan in pajama pants? Same.

Keep the Flavor Coming – Try These:

Glazed Carrots With Brown Sugar And Butter

Sweet Potato Pie

Savory Smothered Chicken Topped with Spinach & Mushrooms

Pumpkin Bars with Luscious Cream Cheese Frosting

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Dive into the heart of autumn. With these Pumpkin Bars with Luscious Cream Cheese Frosting. A recipe that's as much about creating warm, fuzzy memories. As it is about indulging in the rich. Comforting flavors of the season. Imagine the joy of blending creamy pumpkin puree. With a swirl of spices. Then watching it transform. Into golden bars of moist, tender cake. Topped with a layer of silky cream cheese frosting. Each bite is a celebration of the cozy, sweater-weather moments. That makes fall so special. Whether you're gathering with loved ones. Or enjoying a quiet, crisp evening alone. These pumpkin bars are like a warm hug. Promising to bring a smile to your face. With every bite.

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36 Servings

Ingredients

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Pumpkin Bar Ingredients:

• 2 c granulated sugar
• 1 c vegetable or canola oil
• 15 oz pumpkin puree not pumpkin pie filling
• 4 eggs room temperature
• 2 c all-purpose flour
• 2 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/2 tsp salt

Cream Cheese Frosting Ingredients:

• 8 oz cream cheese softened
• 1/2 c butter softened
• 2 c powdered sugar
• 1 tsp vanilla
• 1/8 tsp kosher salt

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Instructions

 

For the Pumpkin Bars:

1. Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch pan.
2. In a large bowl, mix eggs, sugar, oil, and pumpkin puree until smooth.
3. In another bowl, combine flour, baking soda, pumpkin pie spice, and salt.
4. Gradually add the dry mix to the wet ingredients, stirring just until blended.
5. Pour the batter into the prepared pan and bake for about 28-30 minutes, or until a toothpick comes out clean.
6. Let it cool completely in the pan.

For the Frosting:

1. Beat cream cheese and butter together until smooth.
2. Add powdered sugar, vanilla, and salt; beat until creamy.
3. Spread the frosting evenly over the cooled pumpkin bars.
4. Cut into bars and serve.
5. Enjoy your Pumpkin Bars with Luscious Cream Cheese Frosting!

Notes

Transforming these Pumpkin Bars. Into a gluten-free delight is not only possible. But also a wonderful way. To ensure everyone can fall in love with this autumn treat. To do so. Simply substitute the all-purpose flour. With your favorite gluten-free flour blend. Look for a blend. That's designed to be a 1:1 replacement for wheat flour. To ensure your bars maintain their beloved texture. And rise. Don't forget to check that your baking soda. And pumpkin pie spice are certified gluten-free as well. As spices and baking agents. Can sometimes contain hidden gluten. With these simple swaps. You'll have a batch of Pumpkin Bars. That are as inclusive as they are delicious. Ensuring everyone can indulge in the joy of the season.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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