Pumpkin Bars with Cream Cheese Frosting
These Pumpkin Pie Bars are soft, moist, and perfectly spiced with warm fall flavors. Topped with a smooth and fluffy cream cheese frosting, they're the ideal autumn dessert—easy to make, crowd-pleasing, and freezer-friendly. Whether for Thanksgiving or a cozy weekend treat, these bars deliver pumpkin perfection in every bite.
Equipment
- Mixing bowls
- Whisk
- Measuring cups & spoons
- 9x13-inch baking pan
- Rubber spatula
Ingredients
- For the Bars:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- 4 large eggs
- 1½ cups granulated sugar
- 1 cup vegetable oil or canola oil
- 1 15 oz can pumpkin puree (not pumpkin pie filling)
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- For the Cream Cheese Frosting:
- 8 oz full-fat cream cheese softened
- ½ cup 1 stick unsalted butter, softened
- 2 teaspoons vanilla extract
- Pinch of salt
- 3 to 4 cups powdered sugar adjust to desired frosting thickness
Instructions
- Preheat & Prep
- Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan and set it aside.
- Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Mix Wet Ingredients
- In a large bowl, whisk the eggs, sugar, vegetable oil, pumpkin puree, maple syrup, and vanilla extract until fully combined.
- Combine Wet & Dry
- Gradually stir the dry mixture into the wet ingredients. Mix until just combined—do not overmix.
- Bake the Bars
- Pour the batter into the prepared pan and smooth out the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Completely
- Let the bars cool fully in the pan on a wire rack before frosting.
- Prepare the Frosting
- Beat the softened cream cheese and butter together until smooth and fluffy. Mix in vanilla extract and salt. Gradually add powdered sugar, one cup at a time, until the frosting reaches your desired consistency.
- Frost & Slice
- Spread the frosting evenly over the cooled bars. Slice into rectangles or squares and serve!
Notes
Make sure to use pure pumpkin puree, not pie filling.
Let bars cool completely before frosting or the icing will melt.
Store in an airtight container in the fridge for up to 5 days.
These bars freeze well (without frosting) for up to 3 months.