If you're building your fall baking list, these Pumpkin Bars with cream cheese frosting absolutely must be on it! Incredibly moist, perfectly spiced, and topped with a rich but balanced frosting, these bars are always a hit—whether you're baking for a small family gathering or a big holiday crowd. I bake mine in a 10x14 baking dish, and it easily feeds a group (though that doesn't always mean it lasts long!).
I've been making this recipe for so many years, and it's truly become a family tradition. In fact, the first time my now son-in-law visited us for Thanksgiving—before he and my daughter were even married—he tried these bars and, I kid you not, polished off nearly three-quarters of the pan! They’re sweet but not overly sweet, rich but not too heavy, and truly everything you want in a cozy fall dessert.
Although I’ve made a few tweaks over the years, I’m fairly certain the original inspiration came from an old Paula Deen cooking show. So yes—this recipe is tried-and-true, full of Southern charm, and guaranteed to become a favorite in your home too.
Whether you're hosting a fall party, contributing to a Thanksgiving dessert table, or simply craving something pumpkin-y and indulgent, these bars check all the boxes. Give them a try this season—you’ll be hooked from the first bite!
This is hands down one of the yummiest pumpkin bars you will eat! I promise!
Looking for another pumpkin treat? Try these Pumpkin Snickerdoodles!
Ingredients
- eggs
- granulated sugar
- oil
- canned pumpkin
- flour
- baking powder
- cinnamon
- salt
- baking soda
- cream cheese
- butter
- powdered sugar
- vanilla extract
See recipe card for exact quantities
Instructions
You will be surprise how quickly this recipe comes together!
Preheat your oven to 350℉ and grease a 15x10-inch baking pan.
First, in a large mixing bowl, combine the eggs, sugar, oil, and pumpkin. Beat on medium speed until the mixture is light and fluffy.
Meanwhile, in a separate bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda.
Next, gradually add the dry ingredients to the pumpkin mixture. Mix on low speed until everything is thoroughly combined and the batter is smooth.
Then, pour the batter into the prepared baking pan and spread it out evenly.
Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the bars to cool completely before frosting.
To make the frosting:
In a medium bowl, beat the cream cheese and butter with an electric mixer until smooth. Slowly add the powdered sugar and mix on low speed until well combined. Stir in the vanilla and mix again until creamy.
Finally, spread the frosting evenly over the cooled pumpkin bars. Slice and enjoy!
Equipment
Using a stand mixer for this recipe is a big help. For both the bars and the icing! I also like to use a 10x15 inch baking pan for this recipe. Trust me! Get one here: LINK
Storage
Since this has a cream cheese icing, it needs to be store in the refrigerator. However, it can be served room temperature or cold. Personally I like it room temperature, but my hubby likes it cold! Total preference!
More Fall Recipes to Try
More Desserts
Pumpkin Bars
Ingredients
Bars
- 4 eggs
- 1 ⅔ cups granulated sugar
- 1 cup vegetable oil
- 15 ounce pure pumpkin
- 2 cups all-purpose flour sifted
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
Icing
- 8 oz cream cheese softened
- ½ cup butter softened
- 2 cups powder sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350℉. Grease a 15x10 inch pan.On medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 15 by 10-inch baking pan. Bake for 30 minutes. Until toothpick comes out clean. Cool completely before frosting.
Icing
- Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
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