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    Amazing Homemade Pumpkin Bars Recipe

    Published October 25, 2021. This post may contain affiliate links. Please read my disclosure policy.

    These deliciously easy-to-make pumpkin bars are topped off with an incredible cream cheese frosting for the perfect fall dessert.

    We are big-time dessert fans in this house and always like to finish off our meal with a sweet.  If you are looking to expand your dessert recipe repertoire then definitely try my Blueberry Crostata or Pound Cake.

    pumpkin bars with cream cheese frosting

    Pumpkin Bars

    Pumpkin bars are a delicious seasonal dessert consisting of a base layer of “pumpkin” style cake and is commonly topped off with a cream cheese frosting.  They are jam-packed with pumpkin flavor and are always a big hit during the fall months.  Pumpkin bars are very easy to make and can be served warm or at room temperature.

    Is It the Same as Pumpkin Cake?

    Pumpkin bars are very similar to pumpkin cake and absolutely share the same flavor profiles.  I like to think of pumpkin bars as almost like a sheet cake.  It’s thin, a little denser, but still has some cake-like consistencies. 

    How to Make Homemade Pumpkin Bars

    Follow these easy-to-make instructions for preparing an amazing homemade pumpkin bars recipe:

    In a large bowl whisk together all the dry ingredients including the pumpkin pie spice blend and set aside.

    mixing together dry ingredients for pumpkin bars

    Next, in a medium-size bowl whisk together the wet ingredients until completely combined.

    whisking together pumpkin puree and eggs

    Vigorously whisk the wet ingredients into the bowl with the dry ingredients until mixed and smooth.

    whisking dry ingredients with pumpkin puree

    Generously spread the batter all over a 10×15 cookie sheet tray with parchment paper that has also been sprayed with non-stick spray.

    spreading batter across a sheet tray

    Bake in the oven until it becomes firm in the center, or when it reaches 200° internally.

    baked pumpkin bars

    Remove the cake and cool it completely on a resting rack.  You can serve this warm if you’d like. Evenly spread the cream cheese frosting over the top.

    spreading cream cheese frosting over the top of pumpkin bars

    Add on any additional toppings, slice, and serve.

    slicing pumpkin bars

    Make-Ahead and Storage

    Make-Ahead: You can make this up to 2 days ahead of time.

    How to Store: Carefully cover and keep in the refrigerator for up to 6 days.  Cover and freeze for up to 3 months.  It would be better if the cake was not frosted before freezing.

    Chef Billy Parisi

    chef notes + tips

    • I prefer to pull it out of the refrigerator for about an hour before slicing and serving it, so the cream cheese frosting softens up a bit.
    • Feel free to add assorted seasonal toppings like candy corns or other Halloween-themed decorations.
    • You may also add chocolate chips, currants, raisins, or walnuts into the cake batter for enhanced flavor.
    pumpkin bar slice with frosting

    More Dessert Recipes

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    Let's Cook - Chef Billy Parisi

    Video

    Amazing Homemade Pumpkin Bars Recipe

    These deliciously easy-to-make pumpkin bars are topped off with an incredible cream cheese frosting for the perfect fall dessert.
    Servings: 16
    Prep Time: 10 minutes
    Cook Time: 30 minutes

    Ingredients 

    • 3 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 2 ½ teaspoons pumpkin pie spice blend
    • 4 large eggs
    • 1 ¼ cup vegetable oil
    • 15 ounce can pumpkin puree
    • 1 cup packed light brown sugar
    • 2/3 cup sugar
    • 1 stick melted unsalted butter
    • 2 teaspoons vanilla
    • cream cheese frosting recipe x 1 ½

    Instructions

    • Preheat the oven to 350°.
    • In a large bowl whisk together the flour, baking powder, baking soda, and spice blend until combined and set aside.
    • Whisk together the eggs, oil, pumpkin puree, sugars, butter, and vanilla in a separate large bowl until completely mixed.
    • Pour the wet ingredients into the dry ingredient bowl and mix until combined and smooth.
    • Pour the batter onto a 10×15 cookie sheet tray that has been lined with parchment paper and sprayed with non-stick spray and spread out until even.
    • Bake in the oven at 350° for 20-25 minutes or until firm in the center and a toothpick comes out clean after sticking in the center.
    • Cool the cake completely on a rack, which takes about 45 minutes, you can keep this warm, but the frosting will melt a bit.
    • Generously frost the cake with the cream cheese frosting, slice, and serve.

    Notes

    Make-Ahead: You can make this up to 2 days ahead of time.
    How to Store: Carefully cover and keep in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. It would be better if the cake was not frosted before freezing.
    I prefer to pull it out of the refrigerator for about an hour before slicing and serving it, so the cream cheese frosting softens up a bit.
    Feel free to add assorted seasonal toppings like candy corns or other Halloween-themed decorations.
    You may also add chocolate chips or walnuts into the cake batter for enhanced flavor.

    Nutrition

    Calories: 197kcalCarbohydrates: 42gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 90mgPotassium: 165mgFiber: 1gSugar: 23gVitamin A: 4197IUVitamin C: 1mgCalcium: 50mgIron: 2mg
    Course: Dessert
    Cuisine: American