These decadent pumpkin bars feature soft, spiced pumpkin cake topped with a creamy, tangy cream cheese frosting that makes every bite melt in your mouth. Made with pantry staples and no mixer required, these simple-to-make dessert bars are guaranteed to be a hit!

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Why I Love These Pumpkin Bars with Cream Cheese Frosting
As soon as the weather cools down, Iโm in the kitchen whipping up a batch of this recipe for pumpkin bars with cream cheese frosting. They are like fall in every bite, with pumpkin, cinnamon, and nutmeg wrapped up in a tender cake and finished with a creamy frosting. This recipe is one I adapted from my mom, who always made something pumpkin-flavored for our familyโs fall gatherings! Here’s why I know you are going to love them too:
- Easy to Make: With just a bowl and a whisk, you will quickly be pouring the spiced pumpkin cake batter into your baking pan.
- Incredibly Moist: These pumpkin bars are light and fluffy while staying super moist, thanks to the pumpkin puree.
- Perfect for Fall: Whether itโs for Halloween, Thanksgiving, or just a cozy weekend, these bars scream autumn with their perfect spiced pumpkin flavor!
- Great for Make-Ahead: These bars actually taste even better the next day, so you can make them ahead for events.
Looking for more must-make pumpkin and cream cheese recipes? Try my favorite swirled pumpkin cream cheese muffins, easy two-layer pumpkin pie cheesecake, or these frosted soft pumpkin cookies!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for pumpkin bars with cream cheese frosting.ย Scroll down to the recipe card below for the full ingredient list and exact amounts!
- All-Purpose Flour: It’s best to spoon the flour into the measuring cup to avoid packing it. Packed flour is too much flour!
- Baking Powder and Baking Soda: Always check your labels on these ingredients to make sure they’re not expired!
- Pumpkin Puree: I love using homemade pumpkin puree whenever I can. A can of it is always fine, of course – just make sure you’re not using pumpkin pie filling.
- Maple Syrup: If possible, try to use pure maple syrup for the best flavor. Thick maple syrup that’s meant for pancakes should be saved for exactly that – pancakes!
- Cream Cheese: I like to use regular cream cheese (not low fat) for the best thick consistency.
How To Make Pumpkin Bars
Pumpkin bars take just about 10 minutes to toss together and another 30 to bake. It’s a quick, easy recipe! Below is a quick recipe overview, but pleaseย scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
- Make the batter: Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg. In another bowl, mix together the eggs, sugar, oil, pumpkin and maple syrup. Add the dry ingredients to the pumpkin mixture and mix until just combined.
- Bake. Spread the batter into a prepared pan. Bake for 30 to 35 minutes.
- Make the frosting: Mix the cream cheese and butter. Add in vanilla extract and salt. Gradually add three cups of powdered sugar, mixing in between each addition, then beat until fluffy.
- Frost: Frost the cooled bars with your icing and slice into bars!
Chef’s Tips & Variations
- Do not use pumpkin pie filling: Pumpkin pie filling will have seasonings and sugar already added to it and will alter the taste of your pumpkin bars. You want to make sure you grab pure pumpkin puree! Check the back of the can – the only ingredient listed will be pumpkin.
- Donโt over-mix the batter: Stir it long enough to remove the lumps. If you over-mix it, it won’t rise properly.
- Use the right oil: Vegetable or canola oil will work best in this recipe. Oil keeps the pumpkin bars more moist (and denser!) compared to butter.
- Frosting consistency: Feel free to test and see if you like the consistency of your cream cheese frosting. If you want it thicker, you can add up to one more cup of powdered sugar. If you like it as it is, proceed to the final step!
Storing
- Storing: You can store these bars in the refrigerator for a couple of days and they’ll still be delicious! Just make sure they’re kept in an airtight container.
Pumpkin Bars with Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ยฝ teaspoon nutmeg
- 4 large eggs
- 1 ยฝ cup granulated sugar
- 1 cup vegetable oil
- 1 (15 oz) can pumpkin puree, not pumpkin pie filling
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
CREAM CHEESE FROSTING:
- 8 oz cream cheese, softened
- ยฝ cup (1 stick) unsalted butter, softened
- 2 teaspoons vanilla extract
- pinch of salt
- 3 to 4 cups powdered sugar
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Instructions
- Preheat the oven to 350ยฐF. Butter or grease a 9×13 inch baking dish. Set aside.
- In a medium sized bowl, sift together flour, baking powder, cinnamon, salt, baking soda, and nutmeg. Set aside.
- In a large bowl whisk eggs, sugar, vegetable oil, pumpkin, maple syrup, and vanilla extract until well combined. Add dry ingredients to pumpkin mixture and stir until just combined, you donโt want to over beat the batter.
- Spread into prepared pan. Bake for 30 to 35 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Allow to cool completely.
- For the frosting: In a large bowl, cream cream cheese and butter until smooth. Add in vanilla extract and salt, beating to combine.
- Gradually add 3 cups of powdered sugar, mixing in between each addition. Beat until light and fluffy. Test to see if you like the consistency of your cream cheese frosting. If you want it thicker, you can add up to 1 more cup of powdered sugar. If you like it as is, proceed to the final step!
- Frost cooled pumpkin bars with frosting and slice into rectangles/bars. Enjoy!
Video
Notes
Nutrition
More Pumpkin & Cream Cheese Dessert Recipes
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Can I use corn syrup instead of maple syrup.
Hi Lupe, yes, but you can also just skip the maple syrup addition. It’s for flavor, and corn syrup does not have any added flavor benefits, the recipe will work just fine without the maple syrup!
What can you substitute for the maple syrup? I am allergic to it. Thanks!
Hey Desiree! You can skip it, it just adds a little maple flavor! They will be sweet enough without it. ๐
Can this be bakes on a sheet try for a thinner cake?
Yes!
Hello, can I use honey instead of maple syrup or any other ingredient? I donโt have any maple syrup on hand.
Hi Ashley! Sure or agave!