If you’re after a fall dessert that’s a breeze to whip up and guaranteed to wow, these Easy Pumpkin Bars with Cream Cheese Frosting are your answer. This is the most popular recipe I’ve ever shared—and trust me, it earns that title! Light, fluffy, and cake-like with a warm cinnamon glow, these bars are crowned with a creamy frosting that’s pure heaven. Whether it’s a family gathering, holiday potluck, or a laid-back Tuesday treat, these easy pumpkin bars with cream cheese frosting deliver every single time.
My mom baked these for us when I was a kid, and they’ve been a kitchen staple ever since. That mix of pumpkin (or squash!) and tangy-sweet frosting? Unbeatable. Let’s dive into this simple, irresistible recipe!
Why You’ll Love This Pumpkin Bars with Cream Cheese Frosting Recipe
- Effortless to Make: No fancy skills needed—just mix, bake, and frost!
- Crowd-Pleaser: Kids to grandparents can’t get enough.
- Perfect Fall Vibes: Cinnamon and pumpkin (or squash) make it oh-so-cozy.
- Make-Ahead Magic: Whip them up ahead of time for stress-free delicousness.
Tips to Make These Easy Pumpkin Bars with Cream Cheese Frosting
- Room Temp Trick: Soften butter and cream cheese before starting for the smoothest results—set them out when you preheat the oven.
- Spread Like a Pro: Use an offset spatula to spread the batter and frosting evenly.
- Storage: Refrigerate frosted bars in an airtight container for up to 5 days. They’re best in the first few days!
- Freezer Option: Freeze unfrosted bars for up to 3 months. Thaw overnight, then frost fresh—I’ve tested this, and they’re just as delicious!
FAQs
- Can I use fresh pumpkin or squash? Yes! Puree and drain it to about 425 g for the same texture as canned.
- How do I tell they’re done? A toothpick should come out clean, and the top springs back when lightly pressed.
- Gluten-Free Option? Try a 1:1 gluten-free baking mix—I’d love to hear your results!
- No half-sheet pan? A 10×15-inch jelly roll pan bakes faster; a 9×13-inch pan needs extra time for thicker bars.
Reader Love: Amazing Comments
These easy pumpkin bars with cream cheese frosting have fans raving—check out what you’ve said:
I made the pumpkin bars yesterday and they were delicious. They are super moist. I did add 1 teaspoon of vanilla to the wet ingredient. LOVE them!! – Rhonda
Came out great! followed recipe exactly!! very moist!!baked for 30 min! – Jusdy (Pinterest)
Made them twice, they were a hit. Even my husband who doesn’t love pumpkin enjoyed” – Marlene
Sooooo good. Especially if you use fresh pumpkin. I checked mine at 30 minutes and the knife came out clean. The cake was so moist and it got so many compliments! A keeper for sure!” – KDR (Pinterest)
More Pumpkin & Squash Favorites
Love this vibe? Check out these gems from the blog (all squash-friendly too!):
Why These Easy Pumpkin Bars Stands Out
It’s the effortless balance—moist, cinnamon-spiced bars paired with a frosting that’s rich but never heavy. Readers say they bake them year-round, not just fall, because they’re that good. Plus, they’re squash-friendly—see my Canning Blue Hubbard Squash post for a fun twist! Plus, they’re squash-friendly – See my Canning Blue Hubbard Squash post for a fun twist!
We enjoy these several times each fall—and honestly, throughout the year. They’re a hit from our North Dakota farming days to now, and I love how they bring people together. So, grab your pumpkin (or squash!) and get baking. Your kitchen’s about to smell like autumn bliss. Tried these easy pumpkin bars with cream cheese frosting yet? Drop a comment—I’d love your take!
Easy Pumpkin Bars with Cream Cheese Frosting
Ingredients
- 2 c. all-purpose flour (240g)
- 1 ⅔ c. granulated sugar (333g)
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. salt
- 1 c. unsalted butter, melted & cooled (226g)
- 4 eggs
- 1 (15 oz.) can pumpkin or squash (425g) or scant 2 cups
Frosting
- 1 (8 oz.) pkg. cream cheese, softened (226g)
- ½ c. unsalted butter, softened (113g)
- 3 c. powdered sugar (360g)
- 1 tsp. vanilla extract
- pinch salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 18×13-inch half sheet pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, combine the butter, eggs, and pumpkin puree. Beat until smooth and well mixed.
- Pour the wet ingredients into the dry and stir until just combined—don’t overmix!
- Spread the batter evenly into your prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely.
- In a medium bowl, beat cream cheese, butter, and a pinch of salt until creamy. Gradually add powdered sugar and vanilla, mixing until smooth and fluffy.
- Spread the frosting over the cooled pumpkin bars. Sprinkle with a little cinnamon (optional), then cut into squares. Makes about 24 bars (2×3-inch pieces).
Notes
- Butter Substitution: If you prefer oil, swap the 226 g butter in the bars for 240 ml (1 cup) vegetable oil for a slightly moister texture.
- Squash Option: This recipe shines with squash too—try home-canned Blue Hubbard from my Canning Blue Hubbard Squash guide.
- Pan Size: An 18×13-inch half-sheet pan yields the perfect thickness. For a 9×13-inch pan, increase bake time by 5-10 minutes; for a 10×15-inch jelly roll pan, reduce by 5 minutes.
- Yield: Cutting into 2×3-inch pieces gives 24 servings; adjust size for smaller or larger portions.
Nutrition
Happy baking!
Hi Julie, the recipe looks great! For clarification purposed, is it a half sheet pan or jelly roll? A half sheet pan is 18×13 and a jelly roll is usually 10×15. Thanks
Thank you Beth! You are absolutely correct!
I checked my pan that I use for this recipe and it is a half sheet pan. 18X13 is the correct measurement. I’ve made the correction to the recipe as well.
Thanks so much!
I made the pumpkin bars yesterday and they were delicious. They are super moist. I did add 1 teaspoon of vanilla to the wet ingredient. LOVE them!!
So glad you enjoyed them! I’m not even ashamed to admit, we’ve made them 4 times already this fall! Blessings!
Did you have any luck freezing them? Thanks! They are super yummy!!!!
Hi Ruthie! I’m so glad you enjoy them too!! I had to ask my mom on this one because they never last long enough to warrant freezing. She has frozen her bars for many years. Per her recommendation, just freeze them in a single layer, covered. Once you defrost them, keep them in the refrigerator. She has frozen them for 2 months.
This looks so good! What a great combination of flavors!
Thanks for sharing! Does it keep long?
These keep nicely in the refrigerator for about 5 days.
I accidentally did 3 eggs instead of 4, will it still be okay? Thank you!
Sorry Carina! I’m not sure how that would affect the recipe. How did they turn out?
How thick are these bars without frosting? I’m wondering if I should be using a smaller pan so they’re thicker.
Hi Julie, these are about an inch thick if baked in pan as directed.
Made them twice, they were a hit. Even my husband who doesn’t love pumpkin enjoyed them!
Yay! So glad you liked them!
I agree with other comments, very thin, don’t look like your picture at all. They do taste good but I’m going to layer them, frosting in the middle and on top so they are actually bar size