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Overhead view of festive pumpkin bars topped with creamy frosting, autumn sprinkles, and adorable jack-o'-lantern candy pumpkins.

Delicious & Easy Pumpkin Bars with Cream Cheese Frosting

These delicious and easy pumpkin bars are topped with a luscious cream cheese frosting, making them a perfect treat for any occasion. The recipe involves simple mixing and baking, followed by a quick frosting preparation.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 bars
Calories 350 kcal

Equipment

  • Oven
  • 10x15-inch Baking Pan
  • Large Bowls
  • whisk
  • Mixer (Handheld or Stand)
  • wire rack
  • Toothpick
  • Parchment Paper (optional)
  • Aluminum Foil (optional)

Ingredients
  

Pumpkin Bars

  • 2 cups all-purpose flour (250g, spooned & leveled)
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1.5 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice store-bought or homemade
  • 1 cup vegetable oil (240ml)
  • 3 large eggs
  • 1 cup brown sugar (200g, packed light or dark)
  • 1/3 cup granulated sugar (65g)
  • 2 Tablespoons pure maple syrup (30ml)
  • 1 can pumpkin puree (15 ounce)
  • 1.5 teaspoons pure vanilla extract

Cream Cheese Frosting

  • 8 ounces full-fat brick cream cheese (226g, softened to room temperature)
  • 1/4 cup unsalted butter (4 Tbsp; 56g, softened to room temperature)
  • 3 cups confectioners’ sugar (360g)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pumpkin pie spice store-bought or homemade
  • 1/8 teaspoon salt
  • sprinkles optional, for decorating

Instructions
 

Pumpkin Bars Preparation

  • Preheat the oven to 350°F (177°C) and grease a 10×15-inch baking pan or line it with parchment paper.
  • Whisk dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice) in a large bowl. In a separate bowl, whisk wet ingredients (oil, eggs, sugars, maple syrup, pumpkin, and vanilla extract). Combine wet and dry ingredients using a mixer or whisk until fully combined; the batter will be thick.
  • Spread the batter into the prepared pan and bake for 28-35 minutes until a toothpick inserted in the center comes out clean. If needed, loosely tent with aluminum foil to prevent excessive browning.
  • Remove the bars from the oven and cool completely on a wire rack. To speed cooling, you can place them in the refrigerator after about 45 minutes.

Cream Cheese Frosting & Serving

  • To make the frosting, beat softened cream cheese and butter together until smooth. Add confectioners’ sugar, vanilla, pumpkin pie spice, and salt; beat on low speed for 30 seconds, then on high speed for 2 minutes until creamy. Add an extra 1/4 cup of confectioners sugar if a thicker frosting is desired.
  • Spread the frosting on the cooled bars. Refrigerate for 30 minutes before slicing and serving to help the frosting set and make cutting easier and less messy.
  • Enjoy the pumpkin bars as desired.
  • Cover and store leftover frosted bars in the refrigerator for up to 5 days. Unfrosted bars can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Notes

You can use store-bought or homemade pumpkin pie spice. The batter will be thick. Baking times may vary, so monitor your bars for doneness. Cool completely before frosting, and refrigerate frosted bars for 30 minutes to make slicing easier. Store leftover frosted bars in the refrigerator for up to 5 days, or unfrosted bars at room temperature for up to 3 days, or refrigerated for up to 1 week.