If you’ve been to a fall potluck, a church supper or a school bake sale, you’ve probably had a pumpkin bar. They’re soft and cake-like, lightly spiced, baked in one big pan and covered with a thick layer of cream cheese frosting.

They’re easy to make, easy to carry and easy to cut into neat squares, which is exactly why they show up at every gathering from September through Thanksgiving.

Why You’ll Love These Pumpkin Bars

One pan feeds a crowd. A 10×15-inch pan gives about 24 bars.

Soft and moist. The texture is somewhere between a cake and a brownie.
The frosting. Tangy cream cheese frosting is the perfect match for warm spices.
Make ahead. They taste even better the next day.

What You’ll Need

For the bars:

Eggs. Four large eggs.
Sugar. One and a half cups of granulated sugar.
Oil. One cup of vegetable or canola oil keeps the bars moist.

Pumpkin puree. One 15-ounce can of plain pumpkin.
Flour. Two cups of all-purpose flour.
Baking powder, baking soda and salt.
Spices. Cinnamon, ginger, nutmeg and cloves, or 2 1/2 teaspoons of pumpkin pie spice.

For the frosting:

Cream cheese. One 8-ounce block, softened.
Butter. Half a cup, softened.
Powdered sugar. About 3 cups.
Vanilla extract. One teaspoon.

How to Make Pumpkin Bars

1. Heat the oven. Preheat the oven to 350°F and grease a 10×15-inch rimmed baking pan (jelly roll pan).

2. Mix the wet ingredients. In a large bowl, whisk the eggs, sugar, oil and pumpkin until smooth.

3. Add the dry ingredients. Add the flour, baking powder, baking soda, salt and spices. Stir just until combined.

4. Bake. Spread the batter evenly in the pan. Bake for 25 to 30 minutes, until a toothpick in the center comes out clean.

5. Cool completely. Let the bars cool all the way in the pan, at least 1 hour. Warm bars will melt the frosting.

6. Make the frosting. Beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla and beat until fluffy.

7. Frost and slice. Spread the frosting over the cooled bars. Chill for 30 minutes for the neatest squares, then cut into bars.

Tips for the Best Pumpkin Bars

Use the right pan size. A 9×13 pan works, but the bars will be thicker and need 30 to 35 minutes.

Don’t overbake. Pull them as soon as the toothpick comes out clean so they stay soft.
Cool before frosting. This is the most important step for a smooth frosting layer.
Wipe the knife. Clean the knife between cuts for neat edges.

Variations

Chocolate chip pumpkin bars: Fold 1 cup of mini chocolate chips into the batter.
Nutty top: Sprinkle chopped toasted pecans over the frosting.
Halloween sprinkles: Add orange and black sprinkles right after frosting.
Cinnamon frosting: Beat 1/2 teaspoon of cinnamon into the frosting.

Storage

Fridge: Because of the cream cheese frosting, store the bars covered in the fridge for up to 5 days.

Freezer: Freeze frosted bars in a single layer until firm, then wrap and freeze for up to 2 months. Thaw in the fridge.

Frequently Asked Questions

Can I use pumpkin pie filling?

No. Pie filling is already sweetened and spiced. Use plain canned pumpkin.

Can I make them a day ahead?

Yes. Bake and frost them the day before, cover and refrigerate. They’re often even better the next day.

Why are my bars dense?

The batter may have been overmixed, or the baking powder was old. Stir just until combined and check that your leaveners are fresh.

Cut them into squares, set them on a tray and watch them disappear.

Pumpkin Bars with Cream Cheese Frosting

Soft spiced pumpkin bars baked in a sheet pan and topped with cream cheese frosting.

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Prep Time 20

Cook Time 25

Cool and chill 1 30

Total Time 2 15

Course Dessert

Cuisine American

Servings servings

Ingredients

4 large eggs
1 1/2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin puree
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
8 oz cream cheese softened
1/2 cup butter softened
3 cups powdered sugar
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F and grease a 10x15-inch rimmed baking pan.
Whisk the eggs, sugar, oil and pumpkin, then stir in the flour, baking powder, baking soda, salt and spices.
Spread in the pan and bake 25 to 30 minutes, until a toothpick comes out clean. Cool completely.

Beat the cream cheese and butter, then beat in the powdered sugar and vanilla until fluffy.
Frost the cooled bars, chill 30 minutes and cut into squares.