When fall baking season arrives, nothing beats the cozy flavors of pumpkin spice. These Pumpkin Bars are soft, fluffy, and full of warm cinnamon, nutmeg, and ginger. Topped with a luscious cream cheese frosting, they’re the perfect treat for family gatherings, holiday parties, or a simple afternoon indulgence. Whether you’re looking for an easy Thanksgiving dessert or a cozy weekend bake, this recipe delivers big flavor with minimal effort.
Why You’ll Love This Recipe
- Perfectly spiced – cinnamon, nutmeg, and ginger bring out the best fall flavors.
- Moist & fluffy texture thanks to pumpkin puree and oil.
- Easy to make in just one pan with simple pantry staples.
- Crowd-pleasing dessert for parties, holidays, or potlucks.
- Freezer-friendly so you can make ahead for busy weeks.
Ingredients
For the Pumpkin Bars
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 oz) can pumpkin puree
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another large bowl, beat granulated sugar, brown sugar, and oil until smooth.
- Add eggs one at a time, mixing well, then stir in pumpkin puree.
- Gradually fold in the dry mixture until just combined—don’t overmix.
- Spread the batter evenly in the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let bars cool completely before frosting.
- For frosting: Beat cream cheese and butter until creamy. Add powdered sugar and vanilla, mixing until smooth.
- Spread frosting over cooled bars, slice, and enjoy!
Tips & Variations
- Add chopped walnuts or pecans for a crunchy texture.
- Use maple extract in the frosting for a seasonal twist.
- Replace some flour with whole wheat flour for a heartier version.
- Add a sprinkle of pumpkin pie spice on top for extra flavor.
Storage & Freezer Instructions
- Refrigerator: Store covered for up to 5 days.
- Freezer: Wrap bars (without frosting) tightly and freeze up to 2 months. Thaw before frosting and serving.
Serving & Pairing Ideas
- Pair with a warm cup of chai latte or spiced tea.
- Serve alongside vanilla ice cream for a decadent dessert.
- Add a sprinkle of cinnamon sugar before serving.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, just roast and puree fresh pumpkin until smooth. Make sure it’s not watery.
Can I make these bars ahead of time?
Absolutely! Bake and store unfrosted bars, then frost before serving.
Can I use store-bought frosting?
Yes, but homemade cream cheese frosting adds the best flavor.
How do I know when they’re done baking?
Insert a toothpick into the center—if it comes out clean, they’re ready.
Ready to Make It?
These Pumpkin Bars are the ultimate fall dessert, moist, spiced just right, and topped with creamy frosting. Perfect for holidays, potlucks, or whenever your pumpkin craving strikes. Get ready to bake, slice, and share this cozy autumn favorite!
You Might Also Like
- Butternut Squash Chili – Cozy, hearty, and full of fall flavors.
- Creamy Pumpkin Pasta – A savory twist on pumpkin.
- Garlic Parmesan Sweet Potato Wedges – Crispy, savory, and perfect as a side.
- Carrot Soup – Smooth and comforting.
Pumpkin Bars
- Total Time: 50 minutes
- Yield: 16 bars 1x
Description
Soft, moist pumpkin bars topped with creamy frosting, perfect fall dessert.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 cup granulated sugar
1 cup brown sugar, packed
1 cup vegetable oil
4 large eggs
1 (15 oz) can pumpkin puree
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Beat granulated sugar, brown sugar, and oil until smooth.
4. Add eggs one at a time, then stir in pumpkin puree.
5. Gradually fold in dry mixture until combined.
6. Spread batter evenly in pan and bake 30–35 minutes.
7. Cool completely before frosting.
8. Beat cream cheese and butter until creamy.
9. Add powdered sugar and vanilla, beat until smooth.
10. Frost cooled bars, slice, and serve.
Notes
Add chopped nuts for crunch.
Use maple extract for seasonal frosting twist.
Bars freeze well without frosting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 28g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg