These Super Moist Classic Pumpkin Bars with Cream Cheese Frosting are the ultimate fall dessert. Featuring a perfectly spiced, cake-like pumpkin base and a rich, velvety cream cheese topping, this large-batch recipe is a must-have for holiday gatherings and potlucks.
Why You Will Love This Recipe
There is a reason this recipe is a seasonal favorite. These bars are incredibly moist, easy to prepare, and yield a large enough batch to feed a crowd. Whether you are heading to a neighborhood potluck or simply craving a classic autumn treat, these pumpkin bars deliver bakery-quality results right from your own oven. The combination of warm pumpkin spices and tangy cream cheese frosting creates a balanced flavor profile that everyone will enjoy.
Ingredients
- 15 ounces Libby’s Canned Pumpkin Puree (ensure it is puree, not pie filling)
- 2 cups All-Purpose Flour
- 1 ½ cups White Sugar
- 1 cup Butter, softened
- 4 Large Eggs
- 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon Salt
- 8 ounces Cream Cheese, softened
- ¼ cup Butter, softened (for frosting)
- 5 cups Confectioners’ Sugar
- 1 teaspoon Pure Vanilla Extract
Step-by-Step Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 12×17 inch half-sheet baking pan with parchment paper and lightly spray the sides with cooking spray.
- In an electric mixer or large bowl, cream together the softened butter and white sugar until smooth. Add the eggs and mix well.
- In a separate bowl, sift or whisk together the flour, salt, cinnamon, pumpkin pie spice, baking soda, and baking powder.
- Gradually add the dry ingredients to the butter mixture, blending on low speed. Once combined, fold in the pumpkin puree until the batter is uniform.
- Pour the batter into your prepared pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- While the bars cool, prepare the frosting by blending the softened cream cheese, butter, and vanilla extract until creamy.
- Slowly add the confectioners’ sugar, mixing until smooth. If the frosting is too thick, add a tablespoon of milk; if too thin, add a little extra sugar.
- Spread the frosting evenly over the completely cooled bars, slice into squares, and serve.
Expert Tips / Pro Tips
For the best results, ensure your butter and cream cheese are at room temperature before you begin mixing. This prevents lumps in your frosting and ensures the batter emulsifies properly. If you prefer a taller, cake-like bar, use a 10×15 inch jelly roll pan instead of the larger half-sheet pan. Always wait for the bars to cool completely before frosting; if the cake is even slightly warm, the cream cheese frosting will melt and slide off.
Variations & Substitutions
You can easily customize these bars to suit your preferences. For a textural crunch, fold in chopped pecans or walnuts into the batter. If you love chocolate, add a half-cup of semi-sweet chocolate chips. For those requiring a gluten-free option, almond flour can be used as a 1:1 substitute, though it will result in a slightly nuttier flavor. If you prefer a different topping, you can skip the frosting and use a cinnamon streusel topping made with flour, brown sugar, and butter.
Serving Suggestions
These bars are excellent served at room temperature or chilled directly from the fridge. They pair beautifully with a hot cup of coffee, apple cider, or a spiced chai latte. For a festive look, decorate the tops with fall-colored sprinkles or a light dusting of extra cinnamon just before serving.
Storage, Freezing & Reheating
Because these bars contain cream cheese, they should be kept refrigerated in an airtight container for up to 5-6 days. If you plan on freezing them, wrap the bars tightly in plastic wrap or aluminum foil to prevent freezer burn. They can be frozen for up to 3 months. When you are ready to eat, simply thaw them in the refrigerator overnight.
Nutrition Information
| Calories | 209 kcal |
| Total Fat | 9g |
| Cholesterol | 38mg |
| Sodium | 146mg |
| Total Carbohydrates | 30g |
| Sugars | 25g |
| Protein | 2g |
FAQ
Can I use pumpkin pie filling instead of pumpkin puree?
No, you should strictly use canned pumpkin puree. Pumpkin pie filling is pre-sweetened and contains added spices, which will alter the chemistry and flavor of the recipe significantly.
Why did my frosting melt?
The bars must be completely cooled to room temperature before applying the frosting. If the cake is still warm, the butter and cream cheese in the frosting will soften and melt.
Can I make these in a standard 9×13 pan?
Yes, you can, but the bars will be much thicker. You will need to increase the baking time by about 5-10 minutes and keep a close eye on them to ensure they bake through the center.
Super Moist Classic Pumpkin Bars with Cream Cheese Frosting
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a 12″x17″ half-sheet baking pan with parchment paper and lightly spray the sides with cooking spray.
- In a large mixing bowl or electric mixer, cream together the softened butter and white sugar until smooth. Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Gradually add these dry ingredients to the wet mixture, then blend in the pumpkin purée until combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely before frosting.
- To make the frosting, beat the softened cream cheese, butter, and vanilla extract together until creamy. Gradually add the confectioners’ sugar, mixing until smooth. If the frosting is too thick, add milk one tablespoon at a time; if too thin, add more sugar.
- Spread the frosting evenly over the cooled pumpkin bars. Slice into squares and serve. Store leftovers in the refrigerator.