These pumpkin bars with cream cheese frosting are soft and moist but sturdy enough to cut into clean squares. The 10×15-inch jelly roll pan is important here because it spreads the batter into a thinner layer than a 9×13-inch pan, helping the center set without drying out the edges.
I also mix the batter only until the flour disappears and pull the bars as soon as the center springs back lightly. Once frosted, a short chill firms up the cream cheese layer and makes slicing much cleaner.
For more pumpkin baking, try my chewy pumpkin cookies or pumpkin muffins.
Ingredients
For the Pumpkin Bars
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 large eggs, room temperature
- ½ cup (100 g) packed brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) whole milk
- ⅔ cup (160 ml) vegetable oil
- 1 can (15 oz / 425 g) pure pumpkin puree, not pumpkin pie filling
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting
- ½ cup (113 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, softened
- 3 cups (360 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the pan and oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang on the long sides so the bars are easier to lift out after baking.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, and nutmeg until evenly combined.
- Mix the wet ingredients: In another large bowl, whisk the eggs, brown sugar, and granulated sugar for about 1 minute. Add the milk, vegetable oil, pumpkin puree, and vanilla and whisk until smooth.
- Combine the batter: Pour the wet mixture into the dry ingredients. Fold with a spatula just until no dry streaks of flour remain. A few small lumps are fine. Avoid overmixing, which can make the bars denser and tougher.
- Bake: Spread the batter evenly into the prepared pan, making sure it reaches the corners. Bake for 20–25 minutes, or until the center springs back lightly when touched and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
- Cool completely: Let the bars cool in the pan for about 10 minutes, then use the parchment overhang to carefully lift the slab onto a wire rack. Cool completely before frosting.
- Make the cream cheese frosting: Beat the softened butter until creamy, about 30 seconds. Add the cream cheese and beat until smooth. Mix in the powdered sugar and vanilla on low speed, then beat for another 1–2 minutes until thick and creamy.
- Frost and chill: Spread the frosting evenly over the completely cooled bars. Refrigerate for 20–30 minutes before slicing if you want especially clean squares.
- Slice: Use a sharp knife and wipe the blade clean between cuts for neat edges.
Why These Pumpkin Bars Slice Cleanly
The 10×15-inch jelly roll pan keeps the bars relatively thin, so the center can set before the edges become dry.
The three eggs provide structure and help the pumpkin batter hold together once baked.
Brown sugar and pumpkin puree keep the crumb moist, while the oil helps the bars stay soft even after refrigeration.
Mixing only until the flour disappears prevents unnecessary gluten development, which can make the texture tougher.
Finally, chilling the frosted slab briefly before slicing firms up both the bars and the cream cheese frosting.
Tips for the Best Pumpkin Bars
- Use pure pumpkin puree. Pumpkin pie filling already contains sugar and spices and will throw off the balance of the recipe.
- Don’t overmix. Once the flour disappears, stop stirring.
- Spread the batter evenly. Thin spots can dry out before the center finishes baking.
- Start checking at 20 minutes. A thin sheet of pumpkin bars can go from moist to overbaked fairly quickly.
- Cool completely before frosting. Even slightly warm bars can melt the cream cheese frosting.
- Chill before slicing. Twenty to thirty minutes in the refrigerator gives you much cleaner squares.
Easy Variations
Pumpkin Pie Spice
Instead of the cinnamon, allspice, ginger, and nutmeg, use about 2½ teaspoons pumpkin pie spice.
Add Nuts
Fold up to ½ cup chopped pecans or walnuts into the batter before spreading it into the pan.
Skip the Frosting
The bars can also be served plain or with a light dusting of powdered sugar.
If you’re leaving off the cream cheese frosting, serve the bars the same day at room temperature or refrigerate them for longer storage.
Smaller Batch
You can halve the recipe and bake it in an 8×8-inch pan. The bars will be slightly thicker, so begin checking around 20 minutes and continue baking until the center passes the same doneness tests.
Make Ahead
The unfrosted pumpkin bars can be baked 1 day ahead.
Cool them completely, cover tightly, and refrigerate. Make the cream cheese frosting and frost the bars before serving, or frost them the day before and keep them refrigerated.
For the cleanest slices, chill the finished bars before cutting.
Storage
Because the bars are topped with cream cheese frosting, store them covered in the refrigerator.
They keep well for about 4–5 days.
Serve them cold or let individual bars sit at room temperature for about 15–20 minutes before eating if you prefer a softer texture.
Can You Freeze Pumpkin Bars?
Yes. For the best texture, freeze the bars without the frosting.
Let the baked slab cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months.
Thaw overnight in the refrigerator, then add the cream cheese frosting.
Frosted pumpkin bars can also be frozen, but the cream cheese frosting may develop a little condensation or become slightly softer after thawing.
FAQ
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but homemade pumpkin puree often contains more water than canned puree.
If yours looks loose or watery, let it drain in a fine-mesh strainer or blot away some of the excess moisture before measuring. The finished puree should have a thick consistency similar to canned pumpkin.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling already contains added sugar and spices, which would make these bars too sweet and change the flavor balance.
Use a can labeled 100% pumpkin or pure pumpkin puree.
Can I make these pumpkin bars in a 9×13-inch pan?
Yes, but the bars will be thicker and more cake-like.
They will also take longer to bake. Begin checking around 25 minutes and continue until the center springs back lightly and a toothpick comes out clean or with a few moist crumbs.
Why are my pumpkin bars gummy in the middle?
The most common causes are underbaking, adding too much moisture, or overmixing the batter.
Make sure you’re using plain pumpkin puree, measure the flour accurately, mix only until the flour disappears, and bake until the center is fully set.
Can I make pumpkin bars without cream cheese frosting?
Yes. The pumpkin bars are moist enough to serve on their own. You can leave them plain or dust the cooled bars lightly with powdered sugar.
