Name: Pumpkin Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 (15 oz) can pumpkin puree; 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup brown sugar; 4 large eggs; 1 cup vegetable oil; 2 tsp baking powder; 1 tsp baking soda; 1 1/2 tsp ground cinnamon; 1 tsp pumpkin pie spice; 1/2 tsp salt; 2 tsp vanilla extract; Cream Cheese Frosting:; 8 oz cream cheese, softened; 1/2 cup (1 stick) unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract

Why You’ll Love This Recipe

Pumpkin bars are incredibly easy to prepare and ideal for feeding a crowd. They combine the nostalgic flavor of pumpkin pie with the ease of a sheet cake. The tender texture, warm spices, and optional cream cheese frosting make these bars a go-to dessert for fall or holiday seasons. Plus, they store well and taste even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pumpkin puree
all-purpose flour
granulated sugar
brown sugar
eggs
vegetable oil
baking powder
baking soda
ground cinnamon
pumpkin pie spice
salt
vanilla extract
cream cheese (for frosting)
butter (for frosting)
powdered sugar (for frosting)

Directions

Preheat oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract. Mix until smooth.
Gradually stir the dry ingredients into the wet ingredients until just combined—do not overmix.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bars to cool completely in the pan before frosting.
To make the cream cheese frosting, beat together softened cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy.
Spread the frosting evenly over the cooled bars, then cut into squares to serve.

Servings and timing

This recipe makes about 24 bars.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Frosting-Free: Skip the cream cheese frosting for a lighter treat.
Add-ins: Mix in chopped nuts, raisins, or chocolate chips for extra texture and flavor.
Spice Level: Adjust the cinnamon and pumpkin pie spice to your personal taste.
Gluten-Free: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.
Mini Bars: Bake in a jelly roll pan for thinner bars, reducing the bake time to about 20 minutes.

Storage/Reheating

Store pumpkin bars in an airtight container in the refrigerator for up to 5 days. If unfrosted, they can be stored at room temperature for up to 3 days. You can also freeze the bars (frosted or unfrosted) for up to 2 months. Thaw in the fridge overnight before serving. For best texture, let chilled bars sit at room temperature for 15–20 minutes before eating.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s cooked and pureed until smooth, and drain any excess liquid.

What’s the best way to frost pumpkin bars?

Let the bars cool completely, then use an offset spatula to spread cream cheese frosting evenly across the top.

Can I make these bars ahead of time?

Absolutely. Pumpkin bars actually taste better the next day once the flavors have had time to develop.

How do I cut pumpkin bars cleanly?

Chill the bars first, then use a sharp knife wiped clean between cuts for neat slices.

Can I make this recipe into cupcakes?

Yes, pour the batter into cupcake liners and bake for 18–22 minutes.

Do I have to refrigerate pumpkin bars?

If they’re frosted with cream cheese, yes—they should be refrigerated. Unfrosted bars can stay at room temperature.

Can I double the recipe?

Yes, just use a larger sheet pan and adjust the baking time accordingly.

How do I prevent soggy pumpkin bars?

Make sure the pumpkin puree isn’t too watery, and don’t underbake the bars.

Can I use olive oil instead of vegetable oil?

Yes, but use a light or mild olive oil to avoid affecting the flavor too much.

What can I use instead of cream cheese for the frosting?

You can use a buttercream frosting, whipped topping, or a simple glaze made from powdered sugar and milk.

Conclusion

Pumpkin bars are a delicious, easy-to-make dessert that captures the essence of fall in every bite. Whether you’re baking for a family dinner, a holiday party, or just because, these bars are sure to be a crowd-pleaser. Moist, warmly spiced, and optionally frosted with luscious cream cheese icing, they’re everything you want in a seasonal treat.