Easy pumpkin bars are moist, delicious, and topped with cream cheese frosting. It makes a large pan of bars, which is perfect if you are feeding a crowd, or they can be frozen for later.
You are going to be surprised how easy these bars are to make. They turn out super moist and delicious every time. I love the fall spices that are used in this recipe. While the bars are baking the house is filled with the aroma of pumpkin and spices.
This is a recipe that my mom would make in the fall for our family. It has always been a family favorite. I love to eat pumpkin year-round, but if you are looking for an easy recipe that will feed a crowd this is one you may want to try.
Maybe instead of pumpkin pie for the holidays, you can make pumpkin bars.
- Use pumpkin puree for this recipe and not pumpkin pie mix.
- Vegetable oil works well for this recipe, if you choose another make sure that it is one that has little or no flavor.
- To tell when the bars are done, lightly touch the center of the bars and if they spring back the bars are done.
- Cool the bars completely before frosting them.
- Make sure that the cream cheese is at room temperature when making the frosting. It will make it much easier to get the frosting creamy.
- When frosting the bars go slowly.
- The frosting recipe does not make a lot of frosting, which I think is the right amount for these bars. But if you like thick frosting I would double the recipe.
- It is best to store the bars in the refrigerator since they have a cream cheese frosting.
- The bars freeze well. Place them in an airtight container and place them in the freezer for 2 to 3 months. Freeze in a single layer.
Steps for making Easy Pumpkin Bars
Preheat the oven to 350 degrees F. Grease a 10 by 15-inch jelly roll pan.
In a large bowl combine the pumpkin, oil, and eggs and mix with an electric mixer until well blended.
Combine the flour, baking powder, baking soda, salt, and spices. Add the dry ingredients to the pumpkin mixture and mix until mixed well.
Spread in the prepared baking pan. Bake for 25 to 30 minutes. Cool completely before frosting.
While the bars are cooling, make the frosting for the bars.
Beat the cream cheese with an electric mixer until fluffy. Beat in the butter.
Mix in the milk and the vanilla. Gradually add the powdered sugar and beat until smooth.
Spread the frosting over the top of the cooled bars.
Take a look at these other bar recipes. I am sure you will find something that you like:
If you make these easy pumpkin bars I would love to hear about it! Please leave me a comment and a rating.
- 1 15 ounces can pumpkin
- 2 cups sugar
- 4 eggs
- 1 cup salad oil
- 2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 4 ounces cream cheese
- 1/4 cup butter
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2 1/2 cup powdered sugar
- Preheat oven to 350 degrees F. Grease a 10 by 15-inch jelly roll pan.
- In a large bowl mix together the pumpkin, sugar, eggs, and salad oil with an electric mixer.
- Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Add the sifted dry ingredients to the pumpkin mixture and mix until well combined.
- Spread the batter in the prepared jelly roll pan. Bake in the preheated oven for 25 to 30 minutes or until the center is set.
- Remove from oven and cool completely
- While bars are cooling make the frosting.
- With an electric mix beat the cream cheese until fluffy. Add the butter and beat until well combined. Mix in the milk and the vanilla. Add the powdered sugar and beat until creamy.
- Spread over cooled bars.
- Use pureed pumpkin. Pumpkin pie mix will not work for this recipe.
- Vegetable oil works well for this recipe. If you use a different oil make sure it has little or no flavor.
- To tell if the bars are touched lightly in the center, if they bounce back they are done.
- Make sure that the cream cheese and butter are at room temperature before making the frosting.
- Spread the frosting in small sections slowly, the top of the bars tear if you go too fast.
- Store the bars in the refrigerator.
- These bars can be frozen with frosting. Make sure to freeze them in a single layer.
This recipe was originally published on October 21, 2016. It has been updated with new content and pictures on October 20, 2022.