Pumpkin Bars with Cream Cheese Frosting

Sharing is caring!

These pumpkin bars with cream cheese frosting are made in a sheet pan, and one of the best canned pumpkin desserts for feeding a crowd.

These pumpkin bars are soft, perfectly spiced, and topped with a thick layer of homemade cream cheese frosting that makes them taste like October.

I make them a few times during the fall because they’re easy, feed a crowd, and work for everything from Thanksgiving dessert tables to church gatherings, my husband’s office parties, and homeschool events.

The bars stay incredibly soft, can be cut into as big or as small portions as required, and the pumpkin flavor actually comes through.

Almost everyone asks for the recipe before they leave!

Why You’ll Love These Pumpkin Bars

• Beginner-friendly recipe with straightforward steps
• Uses canned pumpkin for convenience
• Easy sheet pan dessert for large gatherings
• Easier and faster than layered cakes
• Cuts cleanly into bars for parties and potlucks
• It’s the perfect make-ahead fall dessert

Ingredient Highlights:

Avocado Oil: Using oil instead of butter gives these pumpkin bars a softer, more tender crumb that stays moist longer. Avocado oil also has a neutral flavor and contains healthier fats than heavily processed shortening-based cake recipes.

Pumpkin Puree: Pumpkin puree adds moisture, fiber, and natural richness to the bars while helping create that soft cake texture everyone loves in pumpkin desserts. Make sure you use pure pumpkin puree and not pumpkin pie filling. I use Libbys.

Sour Cream: Sour cream adds richness and keeps the bars from tasting dry or crumbly. It also gives the batter a softer texture and a slight tang that balances the sweetness.

Brown Sugar: Brown sugar adds moisture and a deeper flavor compared to using only white sugar.

Cinnamon, Nutmeg, Ginger, and Clove: This combination gives the bars a true pumpkin spice flavor without being overwhelming. The small amount of clove makes a big difference and makes the whole house smell amazing while they bake.

Cream Cheese: Cream cheese frosting is what turns these from a simple pumpkin snack cake into a real dessert. The tanginess balances the sweetness and pairs perfectly with the warm spices.

Powdered Sugar: Powdered sugar creates a fluffy, stable frosting that spreads smoothly across the bars and holds up extremely well for gatherings and holidays.

Tips for the Best Results

How to Make Pumpkin Bars with Cream Cheese Frosting

Ingredients:

Pumpkin Bars:

• 1 cup avocado oil
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 (15-ounce) can pumpkin puree
• 1/2 cup sour cream
• 2 teaspoons salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Pinch ground cloves
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups all-purpose flour

Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 1/2 cups powdered sugar

Instructions:

Preheat the oven to 350°F. Grease and line a 13×18 rimmed cookie sheet with parchment paper, then lightly grease the parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, mix the avocado oil, brown sugar, and granulated sugar on medium-high speed until smooth.

Add the eggs one at a time, mixing well after each addition.

Add the pumpkin puree, vanilla extract, sour cream, salt, cinnamon, nutmeg, ginger, cloves, baking soda, and baking powder. Mix until fully combined.

Add the flour and mix on low speed only until the flour disappears into the batter. Do not overmix.

Spread the batter evenly into the prepared pan.

Bake for 25 to 28 minutes, rotating the pan halfway through baking. The bars are done when the center is set and no longer glossy.

Cool completely before frosting, or the frosting will melt.

Make the Frosting:

Using the whisk attachment, beat the cream cheese and butter on high speed until completely smooth.

Add the vanilla extract and salt. Scrape down the bowl and mix again.

Add the powdered sugar and mix on low speed until incorporated, then increase to medium-high speed and whip for 3 minutes until fluffy and bright white.

Spread the frosting evenly over the cooled pumpkin bars using an offset spatula or rubber spatula.

Dust lightly with cinnamon before serving.

Storage:

Store the bars covered in the refrigerator for up to 5 days.

For freezing, chill the bars first so the frosting firms up, then slice and freeze in layers separated with parchment paper inside an airtight container.

Most Loved Holiday Desserts:

White Chocolate Cranberry Macadamia Cookies

Homemade Cosmic Brownies

Soft Chocolate Chip M&M Cookies

Chocolate Chip Cookie Bars (9×13)

Sharing is caring!