Old-Fashioned Pumpkin Bars with Cream Cheese Frosting

These old-fashioned pumpkin bars with cream cheese frosting are the ultimate cozy treat that brings back warm memories of fall gatherings and holiday baking. Moist, spiced just right, and topped with a dreamy layer of tangy cream cheese frosting, these bars are a must-bake when pumpkin season rolls around.

Why I’ll Love This Recipe

I love how these pumpkin bars strike the perfect balance between soft, cake-like texture and rich autumn flavor. The cream cheese frosting gives them a nostalgic bakery-style touch that always impresses at potlucks or family dinners. They’re easy to mix up in one bowl and bake in a sheet pan, making them ideal for feeding a crowd or prepping ahead for the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pumpkin purée

• Granulated sugar

• Vegetable oil

• Eggs

• All-purpose flour

• Baking powder

• Baking soda

• Ground cinnamon

• Ground nutmeg

• Ground cloves

• Salt

• Cream cheese

• Unsalted butter

• Powdered sugar

• Vanilla extract

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking pan.

2. In a large bowl, I combine the pumpkin purée, sugar, and oil until smooth, then beat in the eggs one at a time.

3. In another bowl, I whisk together the flour, baking powder, baking soda, spices, and salt.

4. I stir the dry ingredients into the wet mixture until fully combined.

5. I pour the batter into the prepared pan and spread it evenly with a spatula.

6. The bars bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

7. While they cool, I prepare the frosting by beating the softened cream cheese and butter until creamy.

8. I gradually add the powdered sugar and vanilla, whipping it until the frosting is smooth and fluffy.

9. Once the bars are completely cool, I spread the frosting over the top and slice into squares.

Servings and Timing

This recipe makes about 24 bars and takes roughly 45 minutes from start to finish—15 minutes for prep and 30 minutes for baking.

Variations

• I sometimes add chopped walnuts or pecans to the batter for a nutty crunch.

• For a dairy-free option, I swap in plant-based butter and vegan cream cheese.

• A dash of maple extract in the frosting gives a delicious seasonal twist.

• I’ve even used a gluten-free flour blend to make them suitable for those avoiding gluten, and they still turn out great.

Storage/Reheating

I store these bars in an airtight container in the refrigerator for up to 5 days. They taste best chilled but can be left at room temperature for a couple of hours when serving. If I want to make them ahead, I bake and frost them, then cover tightly and refrigerate. For longer storage, I freeze them unfrosted for up to 2 months and add the frosting after thawing.

FAQs

How do I keep the bars from turning out too dense?

I make sure not to overmix the batter after adding the dry ingredients. Gentle folding keeps the bars soft and tender.

Can I use fresh pumpkin instead of canned?

Yes, I can use fresh pumpkin purée, but I make sure it’s well-drained and not too watery.

What size pan should I use if I want thicker bars?

For thicker bars, I use a smaller 9×9-inch pan and increase the baking time slightly—usually by about 5–10 minutes.

Can I make these bars without frosting?

Definitely. While I love the cream cheese frosting, the bars are still flavorful and moist on their own.

How do I know when the bars are fully baked?

I insert a toothpick into the center—if it comes out clean or with a few crumbs, they’re done. I avoid overbaking to keep them soft.

Conclusion

These old-fashioned pumpkin bars with cream cheese frosting are a cozy, nostalgic dessert I keep coming back to every fall. They’re simple, satisfying, and easy to make ahead—perfect for everything from family dinners to casual get-togethers. Once I’ve made them once, they become a staple in my seasonal baking list.

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