These pumpkin bars are a fall favorite. Moist and tender, they’re warmly spiced and finished with a cinnamon‑kissed cream cheese frosting. The recipe yields a large batch, making it ideal for gatherings. 
If you want an easy fall treat that feeds a crowd, these pumpkin bars are the one to make. They’re softer and a bit denser than a traditional pumpkin cake, with a perfect balance of warm spices, brown sugar, vanilla and pumpkin puree. A touch of orange zest brightens the flavor and highlights the pumpkin. The bars are finished with a tangy, velvety cream cheese frosting flavored with cinnamon.
Pumpkin Cake vs Bars
Wondering how pumpkin bars differ from pumpkin cake? Bars are slightly less cakey, a little denser and not as tall. I adapted a pumpkin cake recipe so these come out with a firmer, bar‑like texture rather than simply slicing cake into squares. 
How to Make Pumpkin Bars
This is a straightforward recipe you can prepare without an electric mixer for the batter (you will need one for the frosting).
- Preheat the oven to 350°F (180°C) and prepare a pan. Lightly grease and flour a 10×15 inch jelly roll pan or line the bottom with parchment and grease the sides.
- In a large bowl, whisk the flour, cinnamon, ground ginger, nutmeg, cloves, baking soda, baking powder and salt so the spices distribute evenly.
- In another large bowl, whisk together the oil, brown sugar, granulated sugar, whisked eggs, vanilla, orange zest and pumpkin puree. Brown sugar adds depth while the orange zest brightens the overall flavor. This recipe uses a bit more oil and no sour cream to achieve a bar‑like texture.
- Sift the dry ingredients into the wet ingredients and gently whisk until you no longer see streaks of flour. The batter will be thick; mix carefully to avoid overworking it.
- Pour the batter into the prepared pan and smooth the top into an even layer.
- Bake for about 25–30 minutes, or until the top is set and a toothpick comes out clean. Let the bars cool completely before frosting.
Once cooled, spread the cinnamon cream cheese frosting over the bars. The cinnamon complements the pumpkin spices nicely. Make sure the bars are fully cooled, otherwise the frosting will soften and melt. 
Baking Tips & Tricks
- Measure flour correctly: Too much flour makes the bars dry. Whisk the flour, spoon it into a measuring cup, and level off, or weigh it on a kitchen scale.
- Use pumpkin puree, not pumpkin pie filling: Canned pie filling contains added sugar and spices and is not a substitute for pure pumpkin.
- Substitute pumpkin pie spice if desired: Use about 2 1/2 teaspoons of pumpkin pie spice in place of the individual spices.
- Avoid overmixing: Mix just until combined to prevent a tough texture or air pockets.
- Choose the right cream cheese: Use full‑fat, brick‑style cream cheese for a stable, creamy frosting—avoid spreadable tubs or low‑fat varieties.
- Flavor variations: Try caramel frosting, chocolate buttercream, or skip frosting and serve bars warm with a scoop of ice cream and caramel or butterscotch sauce. You can also fold in 3/4 cup chocolate chips for a different twist.
Pan sizes: This recipe is written for a 10×15 inch (25×38 cm) jelly roll pan. It will also work in a 9×13 inch (23×33 cm) pan, but the bars will be thicker and require a few more minutes of baking time.
For more pumpkin treats, consider cupcakes, cheesecake bars or pumpkin spice cookies—each is a great companion to this recipe.
Pumpkin Bars with Cinnamon Cream Cheese Frosting
Equipment
- 10×15 inch (25×38 cm) jelly roll pan
Ingredients
Pumpkin Bars
- 2 cups all-purpose flour (250 g)
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup vegetable or canola oil (240 ml)
- 1 cup brown sugar (210 g)
- 1/2 cup granulated sugar (100 g)
- 1 tsp orange zest (optional; up to 2 tsp)
- 3 large eggs, whisked
- 2 tsp vanilla extract
- 15 oz pumpkin puree (about 450 ml)
Cinnamon Cream Cheese Frosting
- 1/2 cup unsalted butter (112 g), softened
- 8 oz full‑fat brick‑style cream cheese (226 g), softened
- 3–3 1/2 cups powdered sugar (330–385 g), to taste
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
Pumpkin Bars
- Preheat oven to 350°F (180°C). Lightly grease a 10×15 inch pan or line it with parchment.
- Whisk together flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and salt. Set aside.
- In a large bowl, whisk oil, brown sugar, granulated sugar, eggs, vanilla, orange zest and pumpkin puree until smooth.
- Gently whisk the dry ingredients into the wet until combined. The batter will be thick—stop when no streaks remain.
- Pour the batter into the prepared pan and smooth the top.
- Bake about 25–30 minutes, until the top is set and a toothpick comes out clean. Cool completely before frosting.
Cinnamon Cream Cheese Frosting
- Beat the butter until smooth, then add the cream cheese and mix until combined.
- Add 2 1/2 cups powdered sugar, vanilla, cinnamon and salt on low speed, then increase to incorporate.
- Add remaining powdered sugar 1/2 cup at a time until desired sweetness and consistency are reached.
Frosting & Serving
- Ensure bars are completely cool. Remove from pan if lined with parchment or leave in pan if greased.
- Spread frosting with a flat knife and optionally dust lightly with extra cinnamon. Cut into bars and serve.
Notes
- Spices: You can use 1 tablespoon pumpkin pie spice instead of the individual spices.
- Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling.
- Cream Cheese: Use full‑fat brick‑style cream cheese for best texture.
- Storage: Store covered at room temperature up to 8 hours or refrigerated up to 4 days. Unfrosted bars freeze up to 2 months; thaw in the fridge.
- Nutrition: Nutrition info is an estimate per bar with frosting and will vary by portion size.
Nutrition (approx.)
Calories: 320 kcal; Carbs: 41 g; Protein: 2 g; Fat: 17 g; Saturated Fat: 6 g; Sugar: 32 g; Vitamin A: 3026 IU.