These pumpkin bars are tender, moist, and decadently soft. Topped with a fluffy cream cheese frosting, a single bite brings all the comforting flavors of fall. Simple to prepare, they quickly become a favorite every autumn and winter.
Why this recipe works
This recipe is inspired by Paula Deen’s pumpkin bars. In testing, we reduced the oil slightly and added vanilla for brighter flavor and a better texture. The steps have been clarified and small variations are suggested below so you can adapt the bars to your taste. They are easy to make and reliably delicious.
For other pumpkin treats, try pumpkin donut muffins, banana pumpkin muffins, pumpkin coffee cake, or pumpkin snickerdoodles.
Key ingredients
This recipe comes together quickly using pantry staples.
- Oil – Vegetable, canola, or avocado oil work best. Olive oil changes flavor and texture and is not recommended.
- Pumpkin – Use plain canned pumpkin puree (not pumpkin pie filling).
- Cream cheese – Full-fat cream cheese gives the creamiest frosting; Philadelphia is recommended for consistent results.
- Vanilla – Adds depth to the batter and frosting; use pure vanilla if possible.
How to make these pumpkin bars
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan. In a large bowl, beat the eggs, sugar, oil, pumpkin, and vanilla on medium speed for about 2 minutes. Scrape the bowl and beat another 30 seconds.
- Whisk the dry ingredients—flour, baking powder, cinnamon, salt, and baking soda—in a medium bowl. Add the dry mix to the wet ingredients and mix on low until smooth and well combined.
- Pour the batter into the prepared pan and spread evenly. Bake 28–30 minutes until the surface looks matte and a toothpick inserted in the center comes out clean. Let the cake cool completely (at least 90 minutes) before frosting.
- For the frosting, beat the butter on high until light, then add the cream cheese and beat until smooth. Add powdered sugar and vanilla, and beat until creamy. Spread evenly over fully cooled bars.
Tips from our testing
These bars freeze well and taste especially good slightly frozen. If you freeze them, keep them chilled and eat while still cold—if allowed to reach room temperature the cream cheese frosting can weep into the cake and make it soggy. For best frosting texture, use butter that is slightly cold but pliable (take it out about 30 minutes before mixing).
Top tip
Keep frosting butter slightly firm. If the butter is too warm, the frosting may become runny and slide. It should feel cool to the touch but leave a slight imprint when pressed.
Recipe
Pumpkin Bars
Nicole
Ingredients
For the pumpkin bars:
- 4 eggs
- 1 2/3 cups sugar
- 7/8 cup vegetable oil
- 15 ounce can pumpkin
- 1 1/2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
For the frosting:
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened/slightly cold
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the pumpkin bars:
- Preheat oven to 350°F. Grease a 9×13 pan.
- In a large bowl, beat eggs, sugar, oil, pumpkin, and vanilla on medium speed for 2 minutes. Scrape bowl and mix 30 more seconds.
- Whisk flour, baking powder, cinnamon, salt, and baking soda in a medium bowl.
- Add the dry ingredients to the wet and mix on low until smooth.
- Spread batter in the prepared pan and bake 28–30 minutes, until the top is matte and a toothpick comes out clean. Cool completely before frosting.
For the frosting:
- Beat butter on high until light, add cream cheese and beat until smooth. Add powdered sugar and vanilla; beat until creamy and light.
- Spread frosting over cooled pumpkin bars.
- Slice and enjoy.
Notes
Using slightly cold butter for the frosting helps it keep structure and prevents sliding. Take the butter out about 30 minutes before use; it should still feel cool but be slightly impressionable.
Cream cheese frosting must be refrigerated. Store frosted bars in an airtight container in the refrigerator. Alternatively, keep unfrosted bars at room temperature and refrigerate the frosting until ready to use.
These bars freeze well for up to 2 months. Freeze in an airtight container and thaw only partially—about 10 minutes—before serving. If fully thawed to room temperature they can weep.
For a pumpkin spice variation, reduce cinnamon to 1 teaspoon and add 1 tablespoon pumpkin spice for a deeper flavor.
Nutrition (per serving)
Calories: 389 kcal • Carbohydrates: 51 g • Protein: 6 g • Fat: 20 g • Saturated fat: 6 g • Sugar: 37 g • Sodium: 430 mg
Variations
Try these easy variations to change the flavor profile:
- Pumpkin spice bars – Omit the cinnamon and use 1 tablespoon pumpkin spice for a bolder autumn flavor.
- Chai – Keep the cinnamon and add 1 1/2 teaspoons cardamom plus 1/2 teaspoon nutmeg for warm chai notes.
- Pecan – Fold in 1 1/2 cups chopped pecans for added crunch and nutty flavor.
How to store pumpkin bars
Store frosted bars in an airtight container in the refrigerator for up to 5 days. Unfrosted bars can be kept at room temperature, with frosting stored separately in the fridge.
For longer storage, freeze bars in portions. Freeze in an airtight container for up to 2 months and thaw only partially before serving to avoid frosting weeping.
Yes, pumpkin bars with cream cheese frosting should be refrigerated. You can store unfrosted bars at room temperature and refrigerate the frosting separately until ready to frost.
Yes. Freeze in an airtight container and thaw only partially before eating. Avoid thawing completely to room temperature to prevent the frosting from weeping.
Yes. Canned pumpkin is pumpkin puree. Do not confuse it with canned pumpkin pie filling, which contains added spices and sweeteners.
Oil keeps the bars lighter and moister. Butter can make the cake slightly denser.