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+ servings

Pumpkin Bars

When it comes to pumpkin you really can't get much easier and tastier than these Pumpkin Bars. Topped with a cinnamon cream cheese frosting, this is the perfect dessert combination.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 18
Calories: 474kcal


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 4 large eggs room temp
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter melted
  • 15 ounces pure pumpkin puree
  • 1 teaspoon vanilla extract

For the frosting:

  • 8 ounces cream cheese softened
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350°F. Line a 10x15 inch baking dish with parchment paper, this will help you lift the bars out, set aside.
  • In a large bowl, stir together the flour, pumpkin spice, baking powder, baking soda, and salt.
  • In another large bowl, whisk together the eggs, sugar, butter, pumpkin puree, and vanilla until smooth.
  • Add the dry ingredients and stir it together until there are no dry patches.
  • Pour the batter into the prepared baking dish and smooth out the top.
  • Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Place on a wire rack to cool completely.
  • While the bars cool, make the frosting by placing the cream cheese and butter in the body of a stand mixer with the paddle attachment or a large bowl with an electric hand mixer and cream until smooth.
  • Add the powdered sugar and mix until combined. Add the cinnamon and vanilla, stir to combine. Scrape down the sides as needed. Whip the frosting at medium speed for 2 minutes until light and fluffy.
  • Once the bars are cooled, add the frosting, cut, and serve.


  1. For a thicker cake make in a 9"x13" pan, for thinner bars make in a 12"x17" pan.
  2. Do not use pumpkin pie filling, use pumpkin puree.
  3. These can be frozen, see my tips above.
  4. For a more potent flavor use more pumpkin pie spice.
  5. The cinnamon cream cheese frosting is optional but highly recommended.


Calories: 474kcal | Carbohydrates: 58g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 185mg | Potassium: 151mg | Fiber: 1g | Sugar: 44g | Vitamin A: 4530IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg