Easy Pumpkin Bars with Cream Cheese Frosting

If you’re after a fall dessert that’s a breeze to whip up and guaranteed to wow, these 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 frosted bars for up to 3 months. Thaw at room temperature and enjoy!

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!
• What pan sizes can I use? A 15×10-inch jelly roll pan is ideal for a smaller batch and quicker-baking bars (25–32 minutes). Use a 9×13-inch pan for thicker bars with 5–10 minutes extra baking time, or an 18×13-inch half sheet pan for the original recipe (30–35 minutes, see “Half Sheet Pan Variation” in recipe notes).

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 pumpkin bakes? Check out these gems, which areall squash-friendly too!:

• Pumpkin Pancakes
• Pumpkin Spice Bread
• Pumpkin Cauliflower Soup
• Pumpkin Pie Cheesecake

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. 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

Print Recipe

4.50 from 48 votes

Prep Time:10 minutes mins

Cook Time:25 minutes mins

Total Time:35 minutes mins

Servings: 24 people

Cook ModePrevent your screen from going dark

Ingredients

• 2 cups unbleached all-purpose flour, spooned & leveled, 240g (2 cups, 240g – half sheet pan)
• 1 ¼ cups granulated sugar, 333g (1 ⅔ cups, 333g – half sheet pan)
• 1 ½ tsp baking powder (2 tsp – half sheet pan)
• ¾ tsp baking soda (1 tsp – half sheet pan)
• 1 ½ tsp ground cinnamon (2 tsp – half sheet pan)
• ¾ tsp salt (1 tsp – half sheet pan)
• ¾ cup salted butter, melted & cooled, 170g (1 cup, 226g – half sheet pan)
• 3 eggs (4 eggs – half sheet pan)
• 1 cup pumpkin or squash puree, 240g (15 oz can or scant 2 cups, 425g – half sheet pan)

Frosting

• 5 oz. cream cheese, softened, 140g (8 oz pkg., 226g – half sheet pan)
• ⅓ cup salted butter, softened, 75g (½ cup, 113g – half sheet pan)
• 2 cups powdered sugar, 240 (3 cups, 360g – half sheet pan)
• ¾ tsp vanilla extract (1 tsp – half sheet pan)
• pinch salt (⅛ tsp – half sheet pan)

Instructions

• Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon 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 25-32 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 24 squares.

Notes

• Squash Option: This recipe shines with squash too—try home-canned Blue Hubbard from my Canning Blue Hubbard Squash guide.
• Pan Size: A 15×10-inch jelly roll pan yields a thinner, quicker-baking bar. For a 14.25×9.88-inch jelly roll pan, check for doneness at 25–32 minutes due to slightly thicker batter. See “Half Sheet Pan Variation” below for 18×13-inch pan details.
• Yield: Cutting into 2×2.5-inch pieces gives 15–18 bars for a jelly roll pan; adjust size for smaller or larger portions.
• Half Sheet Pan Variation: For an 18×13-inch half sheet pan, use the ingredient quantities in parentheses. Spread batter evenly and bake for 30–35 minutes, or until a toothpick comes out clean. Makes about 30 bars (2×3-inch pieces). Frosting will cover the larger surface area.

Happy baking!

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