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Best Pumpkin Bars with Cream Cheese Frosting – Easy Fall Dessert

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These pumpkin bars are moist, tender, and topped with a creamy, tangy cream cheese frosting. They’re easy to make with simple ingredients and perfect for feeding a crowd at fall gatherings, potlucks, or Thanksgiving.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup (240ml) vegetable oil
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a half-sheet pan (18×13 inches) with parchment paper, leaving overhang on the long sides. Lightly spray parchment with non-stick spray.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, pumpkin pie spice, cinnamon, and salt until no lumps remain.
  3. In a separate bowl, whisk together eggs, vegetable oil, pumpkin puree, and vanilla extract until smooth and well combined.
  4. Pour the wet mixture into the dry mixture. Stir with a rubber spatula or whisk until just combined. Do not overmix; a few streaks of flour are okay.
  5. Pour the batter into the prepared pan and spread evenly into all corners. Tap the pan gently on the counter to release air bubbles.
  6. Bake for 22 to 28 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Edges should be lightly golden and pulling away from the pan.
  7. Let bars cool in the pan on a wire rack for 30 minutes. Then, using the parchment overhang, lift the slab out and transfer to the wire rack to cool completely.
  8. While bars cool, make the frosting: In a large bowl, beat softened cream cheese and butter with an electric mixer on medium speed until smooth, about 2 minutes. Add vanilla bean paste and a pinch of salt; beat until combined. Gradually add powdered sugar, one cup at a time, beating on low after each addition. Once all sugar is added, beat on medium-high for 2 minutes until light and fluffy.
  9. Spread frosting evenly over completely cooled bars using an offset spatula. Slice into 24 squares (4 rows by 6 rows) or 16 larger squares. Wipe knife clean between cuts for neat edges.

Notes

Don’t skip the brown sugar—it adds moisture and depth. Room temperature ingredients are crucial for the frosting. Let bars cool completely before frosting to prevent melting. For clean slices, chill frosted bars for 30 minutes before cutting. Bars can be baked a day ahead and stored unfrosted at room temperature; frost the day of serving. Unfrosted bars can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin bars, cream cheese frosting, fall dessert, pumpkin dessert, easy pumpkin bars, sheet pan dessert

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