Who doesn’t love the warm, cozy flavors of pumpkin in the fall? These Pumpkin Bars with Cream Cheese Icing are the ultimate treat. They’re moist, perfectly spiced, and topped with a rich and tangy cream cheese frosting. Trust me, these bars will make you the star of any gathering—whether it’s a holiday party or just a lazy Sunday at home.

The best part? They’re so simple to make, but they look and taste like you’ve spent hours in the kitchen. Let’s get baking!

How to Make It

These pumpkin bars are all about blending classic fall flavors with a creamy, indulgent finish.

Start with the batter: A mix of pumpkin puree, warm spices, and just the right amount of sugar creates the perfect base. The batter is thick but spreads easily, ensuring even baking.
Bake to perfection: They’re done when the edges pull away from the pan, and the center is springy to the touch. Your kitchen will smell amazing!
Top it off: The cream cheese icing is a breeze to whip up. It’s smooth, slightly tangy, and complements the pumpkin spice flavors beautifully.

These bars are ideal for slicing into squares and serving as finger-friendly desserts for any occasion.

Make Ahead Method

Want to save time? Pumpkin Bars are perfect for prepping in advance.

For the bars: Bake the pumpkin bars up to two days ahead and store them in an airtight container at room temperature.
For the icing: Prepare the cream cheese frosting and store it in the refrigerator for up to three days. Bring it to room temperature and give it a quick stir before spreading it on the bars.
Assemble later: Ice the bars just before serving for the freshest flavor and texture.

Pro Tips

Use canned pumpkin puree: It’s consistent and ensures perfect texture. Avoid pumpkin pie filling—it’s pre-sweetened and spiced, which can throw off the flavor.
Don’t overmix: When combining the wet and dry ingredients, mix just until incorporated to keep the bars tender.
Chill the frosting: If the icing feels too soft, pop it in the fridge for 15 minutes to firm up before spreading.
Cut clean squares: Use a sharp knife dipped in warm water for those picture-perfect slices.

Storage

Refrigerator: Store iced pumpkin bars in an airtight container in the fridge for up to 5 days.
Freezer: Freeze the un-iced bars in layers separated by parchment paper for up to 2 months. Thaw and frost when ready to serve.

Tools For This Recipe

Mixing bowls: For the wet and dry ingredients.
Electric mixer: To make the cream cheese icing silky smooth.
9×13-inch baking pan: The perfect size for evenly baked bars.
Spatula: For spreading the batter and icing.
Cooling rack: To cool the bars before icing.

FAQ

Q: Can I use homemade pumpkin puree?
A: Absolutely! Just make sure it’s thick and well-drained to avoid adding extra moisture to the batter.

Q: What’s the best way to soften cream cheese?
A: Leave it at room temperature for about 30 minutes, or microwave it for 10-15 seconds (not too long, or it’ll get runny!).

Q: Can I make these gluten-free?
A: Yes! Substitute the all-purpose flour with a gluten-free flour blend.

Pumpkin Bars with Cream Cheese Icing

Soft, spiced pumpkin bars topped with a tangy cream cheese frosting. A perfect fall dessert that’s easy to make and always a hit!

Print Recipe

Ingredients

For the Pumpkin Bars:

1 cup granulated sugar
½ cup brown sugar packed
1 cup vegetable oil
4 large eggs
1 15 oz can pumpkin puree
2 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves

For the Cream Cheese Icing:

8 oz cream cheese softened
½ cup unsalted butter softened
4 cups powdered sugar
1 tsp vanilla extract

Instructions

Prepare the Bars:

Preheat oven to 350°F. Grease a 9×13-inch pan or line it with parchment paper.
In a large bowl, whisk together sugar, brown sugar, oil, eggs, and pumpkin puree.
In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.