Pumpkin Bars with Cream Cheese Frosting

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These pumpkin bars with cream cheese frosting are a family favorite that I’ve made for so many Thanksgiving parties. Soft, spiced pumpkin cake made with melted butter bakes in one 9×13 pan, then gets a thick layer of my cream cheese frosting. Everyone always loves them.

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Pumpkin Bars

Pumpkin bars are the dessert I typically make for Thanksgiving and other fall holiday parties. I’ve made them for many Thanksgiving parties over the years, including work parties back when I worked in the corporate world, and everyone always loves them.

That’s a big part of why I love this recipe. It makes about 24 bars from a single 9×13 pan, so there’s enough for a crowd, and it doesn’t take any special skills. You mix the wet ingredients in one bowl, the dry ingredients in another, stir them together, and bake. Once the bars cool, you spread on a thick layer of cream cheese frosting and they’re ready for the dessert table.

I keep the ingredients simple, too. The spice comes from one jar of pumpkin pie spice, which is easy to find in any grocery store, and the moisture and rich flavor come from canned pumpkin and melted butter.

Why I Use Avocado Oil Spray Instead of Pam

I grease my pan with Chosen Foods avocado oil spray. The only ingredient listed is avocado oil, and it sprays with air pressure instead of a propellant.

I don’t use conventional cooking sprays like Pam because their labels include dimethyl silicone (also called dimethylpolysiloxane), an anti-foaming agent. It’s a type of silicone that keeps oil from foaming and spattering when it’s heated, and silicones from the same family are also used outside of food, in things like cosmetics and lubricants.

To be fair, the FDA allows it in food as a defoaming agent at very small amounts (no more than 10 parts per million in most foods), and when the European Food Safety Authority reviewed it in 2020, it found no safety concern at the levels used in food. Most of it passes through the body without being absorbed. So this is simply my personal preference: I like cooking with ingredients I recognize, and a spray that’s just avocado oil does the job perfectly.

Ingredients for Pumpkin Bars

Exact amounts are also in the recipe card below.

For the pumpkin bars:

• 1 cup canned pumpkin puree – From a 15 oz can. I use organic canned pumpkin (Nothing But The Truth), but any brand works. Be sure it’s plain pumpkin puree, not pumpkin pie filling.
• 3/4 cup unsalted butter, melted – Melted butter gives these bars a rich flavor and a soft, moist texture.
• 2/3 cup granulated sugar – Sweetens the bars.
• 3/4 cup brown sugar – Adds moisture and a little caramel flavor.
• 2 large eggs – Help hold the bars together.
• 1 1/2 teaspoons vanilla extract – Rounds out the warm spices.
• 1 1/2 cups all-purpose flour – The structure of the bars.
• 1 teaspoon baking powder and 3/4 teaspoon baking soda – Help the bars rise into a soft, cake-like crumb.
• 1 teaspoon salt – Balances the sweetness.
• 1 tablespoon pumpkin pie spice – All the warm fall spice in one jar, and easy to find in any store. You can also make your own (see below).
• Avocado oil spray – For greasing the pan.

For the cream cheese frosting:

• 8 ounces cream cheese, softened – Any brand works.
• 1/2 cup unsalted butter, softened – Beaten with the cream cheese for a smooth, creamy base.
• 5 cups powdered sugar – Makes a thick frosting that spreads easily.
• 1 1/2 teaspoons vanilla extract – For flavor.
• 1 teaspoon pumpkin pie spice – Ties the frosting to the spiced bars.
• Cinnamon or nutmeg (optional) – A light sprinkle on top.

Make Your Own Pumpkin Pie Spice

I call for store-bought pumpkin pie spice because it’s the easiest for most people to grab, but you can also mix your own at home from spices you already have. My recipe is coming soon: Homemade Pumpkin Pie Spice

Step by Step: How to Make Pumpkin Bars

1. Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with avocado oil spray.
2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, and vanilla until smooth.

3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.

4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix, or the bars can turn out dense.

5. Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. If you’re using a glass dish, start checking a few minutes early.

6. Let the bars cool in the pan until they’re cool to the touch, about 1 hour.

7. Make the frosting: in a stand mixer fitted with the whisk attachment, beat the softened cream cheese and butter until smooth. Add the powdered sugar and mix until combined, then mix in the vanilla and pumpkin pie spice until the frosting is smooth and creamy.

8. Spread the frosting evenly over the cooled bars. Sprinkle with a little cinnamon or nutmeg, if you’d like, then cut into about 24 bars.

Cream Cheese Frosting for Pumpkin Bars

The frosting is half the reason everyone loves these pumpkin bars. I make it in my KitchenAid stand mixer with the whisk attachment, and the order matters: beat the cream cheese and butter together until they’re completely smooth first, and only then add the powdered sugar. Starting with a smooth base is what keeps the frosting creamy instead of lumpy. Any brand of cream cheese and butter works.

The full frosting is included in the recipe card below, so you can print everything at once. For all my frosting tips, plus storage and other ways to use it, see my Easy Cream Cheese Frosting post.

Tips for Making Pumpkin Bars

Let the melted butter cool for a few minutes. Very hot butter can start to cook the eggs. Let it sit for a few minutes after melting, until it’s warm but not hot, before whisking it into the pumpkin mixture.

Soften the cream cheese and butter for the frosting. Set them on the counter while the bars bake and cool, so they’re soft and ready to beat smooth.

Check doneness early in a glass pan. Glass can heat inconsistently, so start checking with a toothpick a few minutes before the timer goes off.

Spoon and level your flour. Spoon the flour into your measuring cup and level it off with a knife. Scooping straight from the bag packs in extra flour and can make the bars dry.

Wipe your knife between cuts. For clean squares, use a sharp knife and wipe it off between cuts, so the frosting doesn’t smear.

Bake them the day before your party. You can bake these pumpkin bars a day ahead and frost them the day of the party (see the make-ahead tips below), which takes a little pressure off a busy holiday week.

Mistakes to Avoid When Making Pumpkin Bars

Frosting warm bars. The frosting will melt and slide right off. Let the bars cool until they’re cool to the touch, about 1 hour.

Overmixing the batter. Stir the dry ingredients in just until combined. Too much mixing makes the bars dense.

Using pumpkin pie filling. Pumpkin pie filling already has sugar and spices in it. Use plain pumpkin puree.

Adding the powdered sugar too soon. Beat the cream cheese and butter until smooth before you add the sugar. If you add it all at once to a lumpy base, the lumps stay.

Using cold cream cheese. Cold cream cheese won’t beat smooth. Let it soften first.

Leaving the frosted bars out too long. Cream cheese frosting isn’t shelf stable, so don’t let the bars sit out for more than 2 hours.

Can I Make These Pumpkin Bars Gluten Free?

I haven’t tested a gluten-free version of these pumpkin bars yet, so I can’t promise exactly how they’ll turn out.

If you’d like to try, swap the all-purpose flour for the same amount of a 1:1 (measure-for-measure) gluten-free flour blend that already contains xanthan gum, such as King Arthur Measure for Measure or Bob’s Red Mill 1-to-1.

Let the batter rest for 10 to 15 minutes before it goes in the pan so the flour can absorb the liquid, and be careful not to overmix. If you’re baking for someone with celiac disease, also check that your baking powder and spices are labeled gluten free. If you try it, please let me know in the comments how it went!

Using Homemade Pumpkin Puree

I use canned pumpkin most of the time because it’s quick and easy, but I also make my own pumpkin puree from locally grown pumpkins. Use 1 cup of homemade puree in place of the canned pumpkin. My step-by-step guide is coming soon: How to Make Homemade Pumpkin Puree

How to Store, Make Ahead, and Freeze Pumpkin Bars

To store: cream cheese frosting isn’t shelf stable, so frosted pumpkin bars belong in the fridge. Store them in an airtight glass container (or in the 9×13 pan with its lid or covered with foil) in the refrigerator for 3 to 4 days. Don’t leave frosted bars out at room temperature for more than 2 hours, or 1 hour if it’s hotter than 90°F.

To serve: the bars are delicious cold, but if you like a softer frosting, set out only the bars you plan to serve for a little while before eating, keeping them within that 2-hour window.

To make ahead: bake and cool the bars the day before, cover the pan with its lid or foil, and refrigerate. Frost them the day you serve them. You can also make the frosting up to 3 days ahead and keep it in a covered glass container in the fridge. Let it soften on the counter, then beat it for a few seconds to make it creamy again.

To freeze: cut the frosted bars into squares and freeze them in a single layer on a parchment-lined baking sheet, uncovered, until the frosting is firm, about 1 hour. Then move them to an airtight freezer-safe glass container with parchment between the layers. Frosted bars keep their best texture for about 1 month. Unfrosted bars can be wrapped in foil or stored in a glass container and frozen for up to 3 months. Thaw frozen bars in the fridge overnight.

What to Serve Before Pumpkin Bars

Pumpkin bars are my go-to dessert for Thanksgiving and fall holiday parties, so they’re perfect after a cozy fall dinner. Here are a few of my fall dinners and soups that make a great meal before dessert:

• Best Classic Dutch Oven Chili – A hearty pot of chili for a fall get-together, with pumpkin bars for dessert.
• Best Midwest Crockpot Chili – Simmers in the slow cooker while you get the bars ready.
• Perfect Beef Pot Roast in the Crockpot – A cozy Sunday dinner that ends perfectly with something sweet.
• Creamy Corn Chowder – A warm bowl of chowder for a chilly fall night.
• Rich Creamy Baked Potato Soup – Another comforting soup that pairs well with a spiced dessert.
• Easy Cheesy Broccoli and Wild Rice Casserole – A great side to bring to a fall potluck or holiday dinner.
• Hot coffee or warm apple cider – A cozy drink to go with a pumpkin bar on the dessert table.

A Fall Party Favorite

I hope these pumpkin bars become a favorite at your Thanksgiving table and fall parties, just like they are for us. If you make them, leave a comment and a star rating below, and tag me on Instagram at @our.family.cooks. I love seeing your kitchen creations!

Tried this recipe for yourself? Leave a comment and photos below!

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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.