Pumpkin Bars are right at the top of the list of cozy fall treats you look forward to every year! They’re soft, spiced, and topped with the most luscious cream cheese frosting. If you love pumpkin desserts as much as we do, be sure to check out our Pumpkin Pie for another classic fall favorite that’s perfect for the holidays.
Why You’ll Love This Recipe
These pumpkin bars are light, moist, and bursting with warm spices. The orange juice adds a subtle brightness that balances the rich pumpkin flavor, and the cream cheese frosting ties everything together with a silky finish. They’re easy to make, serve a crowd, and stay delicious for days, the perfect dessert for parties, potlucks, or a cozy weekend bake.
Tips for Perfect Pumpkin Bars
For the best texture, don’t overmix the batter after adding the dry ingredients. Once the flour is incorporated, stop stirring so your bars stay tender. Be sure to let them cool completely before adding the frosting; if they’re even slightly warm, the frosting can melt and slide.
If you prefer a little extra spice, you can add a pinch more cinnamon or nutmeg, but this version keeps things balanced and classic. The lowered clove amount and boost of vanilla add a smoother, rounder flavor that makes these bars irresistible.
Variations and Add-Ins
You can easily customize these bars to your taste! Try folding in ½ cup of chopped walnuts for crunch, or a handful of mini chocolate chips for a fun twist. A sprinkle of cinnamon sugar on top of the frosting before serving adds a beautiful finish.
Storing and Freezing
Store frosted pumpkin bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the unfrosted bars for up to 2 months. When ready to serve, thaw in the refrigerator overnight, then add the frosting before slicing.
Pumpkin Bars
Ingredients
Bars:
- 1 can (15 ounces) pure pumpkin
- 1⅔ cups granulated sugar
- ¾ cup vegetable oil
- ¼ cup orange juice
- 4 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Topping
- 1 block 8 ounces cream cheese, room temperature
- ½ cup (1 stick) unsalted butter, room temperature
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- walnuts, crushed for garnish
Instructions
- Preheat oven to 350°F. Spray a 10 x 15-inch baking pan with nonstick cooking spray and line it with parchment paper.
- In a large bowl, add pumpkin, sugar, oil, orange juice, eggs, and vanilla extract. Stir until well blended.
- In a medium bowl, whisk together flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry mixture to the pumpkin mixture, stirring until just combined.
- Pour the batter into the prepared pan, spreading it out evenly.
- Bake for 25-30 minutes, or until the bars are set and a toothpick inserted into the center comes out with a few crumbs, but not wet batter.
- Allow the bars to cool completely in the pan.
- In the bowl of a stand mixer fitted with the paddle attachment, mix cream cheese, butter, milk, and vanilla extract for 1-2 minutes on medium speed.
- Add confectioners’ sugar, one cup at a time, until the frosting is light and creamy.
- Spread the frosting on top of the cooled bars and top with crushed walnuts.
- Cut and serve. Enjoy!
This recipe was inspired by iambaker.net’s pumpkin bars.
More Fall Baking
Easy Pumpkin Pie
This easy pumpkin pie recipe features a creamy filling made with pure pumpkin, sweetened condensed milk, and warm spices in a flaky deep-dish crust. Perfect for holiday baking or a cozy fall dessert!
Maple Snickerdoodles
Soft, chewy Maple Snickerdoodles with a hint of maple and a cinnamon-sugar crunch! Perfect for cozy treats or anytime snacking.
Donut Muffins
Soft and fluffy donut muffins coated in buttery cinnamon sugar, easy to make and perfect for breakfast or dessert!