Pumpkin Bars: the sweet yet tangy dessert recipe for your fall

Total time: 45 Min
Difficulty: Low
Serves: 12 people
By Cookist

Pumpkin bars are a classic sweet treat perfect to enjoy as dessert during fall season. Super easy to make, they're moist, spiced on the inside and topped with a fluffy cream cheese frosting. It's the perfect crowd-pleaser recipe you need to try.

These pumpkin bars are sweet yet tangy – a delicious combo of autumn flavors. Simply whip up the batter, bake it and top the bars with a thick layer of cream cheese frosting.

Pumpkin Bar Ingredients

You need few simple ingredients to make pumpkin bars.

Pantry staples – flour, sugar, brown sugar, eggs, oil, baking soda and powder.

Flavorings – cinnamon, nutmeg, allspice, vanilla essence, salt.

Pumpkin puree – it gives flavor to the bars. You can use canned or homemade pumpkin puree. If you use pumpkin pie filling, don't add spices.

Milk – it makes the bars moist on the inside.

For the frosting – cream cheese, powdered sugar, vanilla essence and butter.

Can you make Pumpkin Bars ahead of time?

Sure! You can make pumpkin bars up to 3 days before serving.

How to make Pumpkin Bars

In a bowl, mix together brown sugar, white sugar, eggs, pumpkin puree, oil, vanilla essence, flour, cinnamon, ginger, nutmeg, and allspice. Add in baking powder, soda and salt, then mix until combined and smooth. Pour the mixture into a parchment paper lined baking tray and bake at 180°C/360°F for 25 minutes.

Meanwhile, make the cream cheese frosting. Using an electric mixer on low, beat cream cheese, butter, vanilla essence and powder sugar until creamy and fluffy. When the bars are done, spread a thick layer of cream cheese frosting on top and garnish with cinnamon powder. Slice in squares and serve!

Tips for making Easy Pumpkin Bars

If you want to make pumpkin bars without frosting, you can also swirl cream cheese into the batter instead of milk and bake it.

For healthy pumpkin bars, you can add oatmeal into the butter and leave out the frosting.

How to store Pumpkin Bars

You can store pumpkin bars in an airtight container in the refrigerator for about 3 days. You can also wrap the bars in foil.

Can you freeze Pumpkin Bars?

Yes, you can freeze pumpkin bars for about 3 months. Make sure to wrap them in a layer of storage wrap and then one of foil.

for the bars
Brown sugar
200 g (1 cup)
White sugar
50 g (1/4 cup)
Pumpkin puree
425 g (1 3/4 cups)
Vegetable Oil
160 ml (2/3 cup)
60 ml (1/4 cup)
Vanilla essence
10 ml (2 tsp)
All-purpose flour
240 g (2 cups)
Ground cinnamon
5 g (1 1/2 tsp)
Ground ginger
1/4 tsp
Ground nutmeg
1/4 tsp
Baking soda
5 g (1 tsp)
Baking powder
5 g (1 tsp)
4 g (3/4 tsp)
1/2 tsp
Cinnamon powder
for the frosting
115 g (1/2 cup)
Cream Cheese
225 g (1 cup)
Vanilla essence
4 g (1 tsp)
Powdered sugar
340 g (3 cups)


In a bowl add the brown sugar, sugar, eggs, vegetable oil, pumpkin puree and vanilla essence. Whisk.

In another bowl, add the flour, cinnamon, ginger, nutmeg, baking soda, baking powder, salt, and allspice. Mix.

Pour the wet mixture into the flour one.

Mix all together well to obtain a lump mixture.

Pour the mixture onto the baking tray (25x38cm baking tray size) lined with parchment paper.

Transfer to the oven and bake at 180°C/360°F for 25 minutes. Once done, remove it from the oven and let it cool for a few minutes.

Make the frosting by beating room temperature cream cheese and butter together until combined then add the powdered sugar and vanilla. Beat on low then switch to high for about three minutes or until light and creamy.

Once the base is cool, cover it with a layer of cream cheese frosting.

Garnish with the cinnamon powder and slice.

Serve and enjoy pumpkin bars!

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