Go Back
Pumpkin Bars Recipe
Martina G. Peare

Ultimate Moist Pumpkin Bars with Cream Cheese Frosting

These crowd-pleasing pumpkin bars are incredibly moist, perfectly spiced, and topped with a rich maple-vanilla cream cheese frosting. An easy fall favorite that's better than pie!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 bars
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Bars
  • 4 large eggs room temperature
  • 1 ⅔ Cup granulated sugar
  • 1 cup vegetable or canola oil
  • 1 can (15 oz) pumpkin puree 100%
  • 2 cups flour all purpose
  • 2 tbsp baking powder
  • 1 tbsp baking soda
  • 2 tbsp ground cinnamon
  • 1 tbsp pumpkin pie spice
  • 1 tbsp salt
For the Cream Cheese Frosting
  • 1 pkg (8 oz) cream cheese (softened)
  • ½ cup unsalted butter (softened)
  • 2 cups powdered sugar (sifted)
  • 1 tbsp vanilla extract
  • 1 splash maple syrup

Equipment

  • 1 Jelly Roll Pan (10x15 inch)
  • 2 Large Mixing Bowls
  • 1 Angled Offset Spatula
  • 1 Wire Whisk
  • 1 Fine Mesh Sifter

Method
 

  1. Prep: Preheat oven to 350°F (175°C) and grease a jelly roll pan or 10x15 inch baking pan.
  2. Mix Wet: In a large bowl, beat eggs, sugar, oil (or applesauce mix), and pumpkin until smooth and glossy.
  3. Mix Dry: In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  4. Combine: Slowly add the dry ingredients to the wet mixture, stirring just until the flour disappears. Do not overmix.
  5. Bake: Pour batter into the pan and spread to the corners. Bake for 25–30 minutes until a toothpick comes out clean.
  6. Cool: Let bars cool completely to the touch before frosting to prevent melting.
  7. Frost: Beat together cream cheese, butter, powdered sugar, vanilla, and maple syrup until smooth. Spread over cooled bars and slice.

Notes

  • The Applesauce Trick: Swap half the oil for applesauce for a moister, lighter texture.
  • Measuring Flour: Spoon flour into the measuring cup and level off with a knife to avoid packing it down.
  • Storage: Store in the refrigerator for up to 5 days. These taste even better on day two!
  • Presentation: For a fancy look, use a round cookie cutter to create stacks or "whoopee pie" style circles.