Easy Pumpkin Bars

The first cool breeze of autumn always makes me crave something warm, spiced, and sweet. And nothing delivers that cozy comfort quite like homemade Pumpkin Bars. Imagine a soft, tender bar packed with cinnamon, nutmeg, and ginger, topped with a luscious cream cheese frosting that practically melts in your mouth. These bars are the kind of treat that make your whole kitchen smell like fall—and disappear from the pan in record time.

Whether you’re baking for a school event, a family gathering, or simply because you want your house to feel like a pumpkin-spice wonderland, this recipe is a keeper. The best part? It’s simple, reliable, and turns out perfectly moist bars every single time.

Pumpkin Bars with Cream Cheese Frosting

Moist, warmly spiced pumpkin bars topped with luscious cream cheese frosting—an irresistible fall treat that fills your kitchen with cozy autumn aromas. Perfect for gatherings, bake sales, or a comforting homemade dessert.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert, Holiday Treats, Snack

Cuisine American

Servings 20 bars

Calories 280 kcal

Ingredients

  

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• 2 cups all-purpose flour use a 1:1 gluten-free blend if needed
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt or sea salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger or use pumpkin pie spice instead of individual spices
• 3 large eggs or flax eggs for vegan option
• 1 cup vegetable oil or use melted coconut or canola oil
• ¾ cup brown sugar light or dark
• ½ cup granulated sugar
• 15 oz pumpkin puree not pumpkin pie filling
• 8 oz cream cheese, softened
• ½ cup butter, softened salted butter okay—omit extra salt if using
• 2 cups confectioners’ sugar sifted
• 1 teaspoon ground cinnamon for frosting
• 1 teaspoon vanilla extract
• 1 pinch kosher salt for frosting

Instructions

 

• Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line with parchment paper.
• In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• In a separate bowl, whisk eggs, oil, brown sugar, granulated sugar, and pumpkin puree until smooth.
• Pour the wet ingredients into the dry and fold gently until just combined. Do not overmix.
• Spread batter evenly into the prepared pan. Bake for 30–35 minutes or until a toothpick comes out clean.
• Cool completely in the pan before frosting.
• To make frosting, beat cream cheese and butter until smooth and fluffy.
• Gradually add confectioners’ sugar, cinnamon, vanilla, and salt. Beat until creamy and spreadable.
• Spread frosting over cooled bars. Slice into squares and serve. Dust with extra cinnamon if desired.

Notes

To add texture, fold in chopped nuts like walnuts or pecans before baking. For a twist, use maple syrup instead of vanilla in the frosting. Store in the refrigerator for up to 4 days. Freeze unfrosted bars for up to 2 months. Let bars chill before slicing for clean cuts.

Nutrition

Calories: 280kcalCarbohydrates: 32gProtein: 3gFat: 16gSaturated Fat: 6gCholesterol: 45mgSodium: 210mgPotassium: 90mgFiber: 1gSugar: 20gVitamin A: 5000IUVitamin C: 2mgCalcium: 40mgIron: 1.2mg

Keyword Pumpkin Bars Recipe

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Why You’ll Love These Pumpkin Bars

Cozy Fall Flavors

Pumpkin puree, warm cinnamon, a touch of ginger, and nutmeg create that nostalgic autumn flavor we all love. Every bite feels like fall wrapped in a tender crumb.

Foolproof Recipe

This recipe uses pantry staples, comes together quickly, and bakes evenly in a standard 9×13-inch pan. No fancy techniques required—just whisk, mix, pour, and bake.

Creamy Cinnamon Frosting

The tang of cream cheese frosting balances the sweetness beautifully. With a dusting of cinnamon, it adds just the right amount of warmth to complement the pumpkin base.

Crowd-Pleaser

These bars slice neatly into squares, making them perfect for potlucks, bake sales, or casual snacking. They’re essentially pumpkin cake, but thinner, denser, and easier to serve.

Ingredients Breakdown (and Substitutions)

For the Bars

• All-purpose flour (2 cups): The base of these bars. To make them gluten-free, swap with a 1:1 gluten-free flour blend that contains xanthan gum.
• Baking powder (1 tsp) & baking soda (½ tsp): Help the bars rise while keeping the crumb light.
• Kosher salt (1 tsp): Enhances all the flavors. Sea salt works, too.
• Ground cinnamon (2 tsp), nutmeg (¼ tsp), ginger (¼ tsp): The trifecta of warm spices. You could add pumpkin pie spice instead of measuring individually.
• Eggs (3 large): Provide structure and richness. A flax egg can work for a vegan option.
• Vegetable oil (1 cup): Keeps the bars moist. Swap with melted coconut oil or canola oil.
• Brown sugar (¾ cup) & granulated sugar (½ cup): The mix adds depth and balance. Feel free to use coconut sugar for a more natural option.
• Pumpkin puree (15 oz can): The star ingredient! Make sure to use plain puree, not pumpkin pie filling.

For the Creamy Frosting

• Cream cheese (8 oz, softened): Creates a tangy, smooth frosting.
• Butter (½ cup, softened): Adds richness. Salted butter can be used, just skip the extra pinch of salt.
• Confectioners’ sugar (2 cups, sifted): Sweetens and stabilizes the frosting.
• Ground cinnamon (1 tsp): Warms up the frosting.
• Vanilla extract (1 tsp): Brings balance.
• Pinch of kosher salt: Cuts sweetness and highlights the cream cheese.

Step-by-Step Instructions for Pumpkin Bars

1. Preheat and Prepare Pan
   Preheat oven to 350°F (175°C). Lightly grease a 9×13 baking pan with nonstick spray, or line with parchment paper for easy lifting.
2. Mix Dry Ingredients
   In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Combine Wet Ingredients
   In another bowl, whisk eggs, oil, brown sugar, granulated sugar, and pumpkin puree until smooth and well blended.
4. Bring It Together
   Pour the wet mixture into the dry ingredients. Gently fold until combined—avoid overmixing, which can make the bars tough.
5. Bake
   Spread the batter evenly into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool Completely
   Allow the bars to cool in the pan before frosting, otherwise the frosting will melt.
7. Make the Frosting
   In a bowl, beat cream cheese and butter until fluffy. Gradually add powdered sugar, cinnamon, vanilla, and salt. Beat until smooth and creamy.
8. Frost and Slice
   Spread frosting evenly over cooled bars. Slice into squares, dust with extra cinnamon if desired, and serve!

Variations, Storage & Serving Ideas

• Nutty Pumpkin Bars: Fold in ½ cup chopped pecans or walnuts for crunch.
• Chocolate Drizzle: Add melted chocolate over the frosted bars for a pretty finish.
• Maple Twist: Replace vanilla extract with pure maple syrup in the frosting for a deeper flavor.
• Mini Bites: Bake in a rimmed sheet pan for thinner bars—great for bite-sized party snacks.

Storage: Store frosted bars in the fridge in an airtight container for up to 4 days. They’re delicious chilled! You can also freeze them (unfrosted) for up to 2 months. Just frost once thawed.

Serving: These bars shine alongside a hot cup of coffee, tea, or cider. They also make a great

addition to a holiday dessert table.

Sweet Endings & More Fall Baking

Pumpkin Bars are proof that simple ingredients can create unforgettable moments. Whether you’re enjoying them with family around the kitchen table or bringing them to a festive gathering, these bars deliver everything we love about fall—comfort, spice, and sweetness.

Love fall desserts? Check out my other cozy recipes:

• Pumpkin Muffins
• Hot Chocolate Poke Cake
• Strawberry Shortcake Candy Apples
• Chocolate Orange Cake
• Gingerbread Truffles
• Italian Chocolate Pear Cake

For more inspiration, connect with me on Pinterest and Facebook where I share seasonal treats, baking tips, and behind-the-scenes kitchen fun.