These moist and flavorful pumpkin bars are a delightful fall treat, topped with a luscious cream cheese frosting. Perfect for gatherings, Thanksgiving, or whenever you’re craving something sweet and spiced!

Why You’ll Love This Recipe

Quick and Simple: Minimal prep time makes this an easy dessert for any occasion.
Perfectly Spiced: The cinnamon pairs beautifully with the pumpkin for that classic autumn flavor.
Customizable: Use store-bought frosting or make your own cream cheese frosting for a homemade touch.
Great for Sharing: The large baking pan yields enough for a crowd.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 eggs (beaten)
16 oz pumpkin puree (not pumpkin pie filling)
1 1/2 cups sugar
1 cup cooking oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 can cream cheese frosting (or homemade frosting)

Directions

Step 1: Prepare the Batter

In a large bowl, combine the beaten eggs, pumpkin puree, sugar, and oil. Mix until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.

Step 2: Bake the Pumpkin Bars

Preheat your oven to 350°F (175°C).
Spread the batter evenly onto an ungreased 15x10x1-inch baking pan.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 3: Cool and Frost

Remove the pan from the oven and allow the bars to cool completely on a wire rack.
Once cool, spread the cream cheese frosting evenly over the top of the bars.

Step 4: Slice and Serve

Cut the frosted pumpkin bars into squares and serve. Enjoy this sweet and spiced dessert with a warm drink or as a standalone treat.

Servings and Timing

Servings: 12-16 bars
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Variations

Homemade Frosting: Mix 8 oz softened cream cheese, 1/4 cup softened butter, 2 cups powdered sugar, and 1 tsp vanilla extract for a homemade topping.
Add Nuts: Stir in 1/2 cup chopped pecans or walnuts to the batter for added texture.
Spice It Up: Add nutmeg, ginger, or cloves for a bolder spiced flavor.
Healthier Version: Replace half the oil with unsweetened applesauce to reduce fat content.

Storage and Reheating

Refrigerator: Store in an airtight container in the fridge for up to 5 days.
Freezer: Freeze unfrosted bars for up to 2 months. Thaw overnight in the fridge and frost before serving.

FAQs

1. Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling contains added spices and sweeteners, which would alter the flavor of the bars.

2. What type of oil should I use?

Vegetable oil or canola oil works best for this recipe.

3. How do I make these gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free baking mix.

4. Can I make these ahead of time?

Yes! Bake the bars and store them unfrosted. Add the frosting the day you plan to serve them.

5. Can I double this recipe?

Absolutely! Use a larger baking pan or divide the batter into two pans. Adjust the baking time as needed.

6. What other frostings work well with pumpkin bars?

A cinnamon glaze or maple frosting are great alternatives to cream cheese frosting.

7. Can I use less sugar?

You can reduce the sugar by up to 1/2 cup, but it may slightly affect the sweetness and texture.

8. How do I avoid overbaking?

Check for doneness at the 25-minute mark. The bars are done when a toothpick comes out clean.

9. Can I add chocolate chips?

Yes! Fold in 1/2 cup of chocolate chips for an extra treat.

10. What can I serve these with?

Pair them with coffee, tea, or hot cider for a cozy fall dessert.

Conclusion

These easy pumpkin bars with cream cheese frosting are a must-try for the fall season. With their moist texture, warm spices, and creamy frosting, they’re bound to be a hit at any gathering. Perfect for sharing or indulging on your own!