Amazing 24 pumpkin bars with cream cheese frosting

Hello! I’m Alex, and if you’re reading this, chances are you’re ready to lean into the coziest time of the year. There’s just something about the snap in the air and the scent of cinnamon that brings pure joy back into the kitchen, right? I want to share my absolute go-to recipe for autumn: the easiest, moistest **pumpkin bars with cream cheese frosting** you will ever attempt. Seriously, these bars are the definition of simple baking that delivers big on flavor—this is exactly the kind of soul-satisfying food I started Pure Cooking Joy to share with you. They take very little fuss but taste like you spent the whole afternoon on them. Trust me, making something delicious like this is the perfect way to shake off that corporate burnout feeling.

Why You Need This Recipe for Pumpkin Bars with Cream Cheese Frosting

Listen, you don’t need another complicated holiday recipe cluttering up your day, that’s why I love these pumpkin bars with cream cheese frosting so much. They hit every single craving you have for fall dessert but keep things incredibly simple. You get that perfect combination of spice, pumpkin sweetness, and tangy, rich topping. It’s comfort food in a manageable square! We aren’t aiming for stress here; we are aiming for joy. This recipe is designed to be quick, easy, and deeply satisfying.

The Secret to Truly Moist Pumpkin Bars

The main thing keeping these bars unbelievably soft, even the next day, is that we use oil, not butter, in the base. Oil stays liquid at room temperature, meaning your bars stay tender and never firm up. Also, and this is crucial for moist pumpkin bars: mix those dry ingredients in just until you can’t see the white streaks anymore. Seriously, stop mixing before you think you should. Overmixing develops gluten, and we definitely do not want tough pumpkin cake!

Quick Assembly for Sheet Pan Pumpkin Bars

Because we are baking these in one big sheet pan—a 10×15 inch jelly roll pan, specifically—cleanup is laughably simple. You are whipping this batter up in about 15 minutes flat. That means you can have this fantastic, spiced dessert ready to slide into the oven before your coffee even gets cold. This truly is an easy pumpkin bars recipe because the sheet pan does all the heavy lifting for you. We keep the steps streamlined so you can get back to enjoying that cozy fall afternoon.

SAVE

Gathering Ingredients for Classic Pumpkin Bars with Cream Cheese Frosting

Okay, let’s talk about gathering our supplies for these gorgeous pumpkin bars with cream cheese frosting. I’ve broken this down into two simple parts: the spiced base and the tangy topping. Having your ingredients prepped—or “mise en place,” as the fancy chefs say—is half the battle, especially when you want to keep that active time down!

Don’t forget, if you’re running low on your favorite spice blend, I have a fantastic recipe for a homemade one—it’s so much better than store-bought when you want that real depth of flavor. Check out my guide if you need a quick top-up on the spices before you start mixing! Homemade Spice Mix for Baking.

Ingredients for the Spiced Pumpkin Squares Base

For the bars themselves, we are keeping this straightforward but maximizing that classic fall flavor profile. Remember, we are aiming for tenderness, and these foundational ingredients deliver. Make sure you have pure pumpkin puree; using the pie filling changes the sugar balance entirely!

• 1 cup vegetable oil (Remember, this is key for moisture!)
• 2 cups granulated sugar
• 4 large eggs
• 1 (15 ounce) can pure pumpkin puree
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves (Don’t skip this, it adds warmth!)
• 1/2 teaspoon salt

These components come together perfectly to create those lovely, tender spiced pumpkin squares.

SAVE

Achieving the Best Cream Cheese Frosting for Pumpkin Bars

This frosting is what really sets these bars apart from just plain pumpkin cake. It needs to be rich, slightly tangy, and unbelievably smooth. The secret here is temperature. If your butter and cream cheese aren’t softened properly, you’ll end up with lumps, and nobody wants that!

• 1 cup powdered sugar
• 1/2 cup (1 stick) unsalted butter, softened (Softened—not melted! This is important.)
• 8 ounces cream cheese, softened (Same rule applies here!)
• 1 teaspoon vanilla extract

When you follow these ratios, you get the absolutely best cream cheese frosting for pumpkin bars—light enough to spread beautifully, but sturdy enough that it doesn’t instantly run off the warm spices.

Step-by-Step Instructions for Perfect Pumpkin Bars with Cream Cheese Frosting

Alright, let’s get baking! This is where the magic happens for these fantastic pumpkin bars with cream cheese frosting. Don’t let the steps intimidate you; they are broken down into very small, manageable chunks. We are going to follow the process exactly as written because that consistency is what delivers that gorgeous, moist base every time we whip these up.

Preparing the Batter and Baking the Sheet Pan Pumpkin Bars

First things first: heat up that oven! Go ahead and preheat your oven to 350°F (175°C). While it’s warming up, quickly get your 10×15 inch jelly roll pan ready. I usually grease it well, then line it with parchment paper, leaving some overhang on the sides. That overhang acts like built-in handles to lift everything out later—a total lifesaver!

Now, grab a big bowl. We start wet: whisk together your vegetable oil and granulated sugar until they look friendly. Then, beat in those four eggs one by one until everything is incorporated. Follow that up with your pumpkin puree and vanilla extract. Give that a good mix until it looks smooth and uniform.

In a separate, medium bowl, whisk your dry stuff: flour, baking soda, and all those wonderful spices, plus salt. Now, this is where you need to be gentle. Gradually add the dry mixture into the wet. Mix just until you see the last bit of flour disappear. I mean it—stop stirring! If you overmix these sheet pan pumpkin bars, they turn cakey instead of nice and dense. Spread that glorious batter evenly into your prepared pan.

Bake it for about 25 to 30 minutes. You’ll know they are done when a toothpick inserted right into the center comes out clean—not wet batter, just clean, maybe with a tiny moist crumb attached. Let them cool completely in the pan. If you try to frost them warm, you’ll end up with soup, not frosting!

Making the Fluffy Cream Cheese Topping

While those bars are cooling—and they absolutely must cool—we tackle the crowning glory! Getting this topping right means your finished product is perfect. Take your softened butter and softened cream cheese and put them in a clean bowl. Beat them together until the mixture is totally smooth and creamy. No lumps should be present whatsoever.

Once you have that creamy base, slowly beat in the powdered sugar and the vanilla extract. Keep beating until the mixture looks noticeably lighter and genuinely fluffy! If you rush this last part, the frosting will be heavy, but if you give it a minute or two to incorporate air, you’ll get that wonderful, cloud-like texture we are aiming for. Set this aside until those bars are stone cold. If you ever need tips on making other frostings creamy, like my favorite chocolate one, check out my guide on creamy buttercream!

Assembly and Serving Your Homemade Frosted Pumpkin Treats

Once the bars are completely cool—and I mean 100% cool—you can lift them out of the pan using those parchment paper ‘handles’ and place them on a cutting board. Now, take your amazing, fluffy cream cheese topping and spread it evenly across the surface. I like using an offset spatula for this, but the back of a spoon works just fine if you want that slightly rustic, homemade look.

SAVE

After you’ve smoothed it all out, give it about 15 minutes for the frosting to set up just a little bit. For the cleanest slices of your homemade frosted pumpkin treats, run your knife under hot water, wipe it dry, and then slice. Reheating the knife between cuts makes slicing through that thick frosting so satisfyingly neat!

Expert Tips for Making the Ultimate Pumpkin Bars with Cream Cheese Frosting

You’ve nailed the easy mixing and the baking time, but to really elevate these from good to extraordinary—the ones people ask you for copies of next year—we need to talk quality and customization. Making these pumpkin bars with cream cheese frosting shine comes down to the details you put in before you even turn the oven on. These little tweaks made all the difference when I was moving from basic recipes to ones that truly feel special, like true classic fall baking staples.

Ingredient Quality for Rich Pumpkin Cake Bars

This might sound obvious, but please, use 100% pure pumpkin puree! Look at the can and make sure the only ingredient listed is pumpkin. Pumpkin pie filling already has spices and sugar added, and trust me, if you use that here, the balance will be totally off, leading to bars that are too sweet or just weirdly textured. We want that deep, earthy pumpkin flavor to shine through!

Also, don’t skimp on your spices here. That combination of cinnamon, nutmeg, and cloves is what screams autumn perfection. If you have whole nutmeg, take a moment to grate it fresh—the flavor difference is astounding. If you want to see how I often use these same spices in a different format, I have a great guide for making a spectacular moist pumpkin loaf recipe that uses similar flavor profiles!

Customizing Your Creamy Frosting

The standard frosting is incredible, but sometimes you want a little extra zip, especially cutting through all that sweet pumpkin goodness. If you find yourself craving a little more *pucker* to balance the sweetness, I highly recommend adding one small teaspoon of fresh lemon juice to the cream cheese frosting mixture when you add the vanilla. It keeps the tang high without making the frosting runny.

And speaking of vanilla—use the good stuff! A high-quality, pure vanilla extract makes a massive difference in any baked good, but especially in frosting where the flavor stands up proudly on its own. This little adjustment turns your already great topping into the absolute fluffy cream cheese topping that makes everyone ask for seconds.

Make Ahead & Storage for Your Pumpkin Bars with Cream Cheese Frosting

If you’re baking for a big holiday like Thanksgiving, planning ahead is basically a survival skill, right? Luckily, these pumpkin bars with cream cheese frosting are one of the best make-ahead desserts because they hold up wonderfully. You have a couple of options depending on how soon you plan to serve them, and both methods keep the bars tasting fresh.

If you want to save some time on the actual day that you serve these, I highly recommend baking the bars completely and letting them cool, but holding off on the frosting. You can wrap the unfrosted bars tightly in plastic wrap—be sure to press it gently against the surface of the bars so they don’t dry out on the edges—and they will happily stay at room temperature for up to two full days. That’s two days you don’t have to worry about baking!

Once you are ready to frost them, just make your creamy topping, spread it on, and you’re good to go! Now, if these bars are going to be sitting around for longer than two days, or if your kitchen is unusually warm, you should store the *frosted* bars in the refrigerator. We can refrigerate the frosted bars for up to four days. Just be sure to pull them out about 30 minutes before serving so the frosting can soften up a bit and come back to that perfect creamy texture. If you’re interested in other fantastic recipes designed to be prepped ahead of time, I have a great guide over on my breakfast burrito post that uses similar make-ahead logic! Check out my thoughts on preparing meals in advance for inspiration.

Serving Suggestions for These Thanksgiving Bar Cookies

When the holidays roll around, especially Thanksgiving, you need desserts that are easy to transport but still feel special enough for the main event. That’s exactly where these Thanksgiving bar cookies shine! They are so much simpler than messing with a flaky pie crust, but they deliver all that warm, spiced pumpkin goodness everyone expects. Plus, they slice beautifully for buffets!

I often find myself serving these bars right alongside my classic cranberry side dishes, or maybe balancing them out with something fresh. If you’re planning a big fall spread, I highly recommend pairing these sweet, rich squares with something savory or acidic to cut through the richness of that cream cheese frosting. My Fall Pasta Salad, with its crisp apples and vinaigrette, is the perfect cool contrast to these warm-spiced bars.

SAVE

These bars are amazing served slightly chilled, letting that frosting stay firm, but they are also divine served at room temperature. Honestly, if you bring these to the party, you won’t need to bring anything else dessert-wise! They are definitely a crowd favorite.

When you make a batch, I love seeing how you serve them up! Tag me on Facebook when you post pictures of your holiday table. You can find me over at Pure Cooking Joy on Facebook!

Frequently Asked Questions About Easy Pumpkin Bars Recipe

I totally get it—baking can bring up questions, especially when dealing with seasonal treats that need to be perfect for a big gathering! I’ve pulled together the top things people ask me about making these bars shine. If you’re looking for tips that ensure you get that perfect texture every time, you’re in the right spot. We want happy baking experiences here, so let’s tackle these questions!

Can I use a 9×13 pan instead of a 10×15 sheet pan for these pumpkin bars with cream cheese frosting?

That is a great question people ask when deciding how to fit these pumpkin bars with cream cheese frosting into their holiday dessert schedule! Yes, you absolutely can swap that 10×15 inch jelly roll pan for a standard 9×13 inch pan. The batter will just be a little thicker in the 9×13, which means you need to keep an eye on it. Since it’s a deeper layer of goodness, it will likely need an extra 5 to 10 minutes in the oven. Keep checking that toothpick—you want it clean! The resulting bars will be taller and more cake-like, which is perfect if you like a thicker square.

What is the best way to get a smooth, non-runny cream cheese topping?

This is all about ingredient temperature and timing! For the absolute best cream cheese frosting for pumpkin bars—smooth, fluffy, and not running off the edges—you have two non-negotiables. First, your butter and cream cheese must be softened to room temperature, but they shouldn’t look greasy or melty. Second, and this is HUGE, the pumpkin base bars must be completely, totally cool. If there is even a tiny bit of warmth left, the fat in the frosting will melt right into the bars, leaving you with a sticky puddle instead of a beautiful topping. Patience pays off here!

How do I make these a quick pumpkin dessert if I am short on time?

If you’re scrambling before guests arrive, there are two ways to speed things up. The mixing process for the bars themselves is already super fast because we use oil! But if you want to shave off a minute or two, don’t stress about mixing your own spices. If you have a reputable, high-quality pre-made pumpkin pie spice mix, feel free to swap it in for the individual spices listed in the recipe; just use 2 3/4 teaspoons total to replace the cinnamon, nutmeg, and clove. Also, remember that part of the joy of these bars is the simplicity, so even if you skip any advanced frosting swirls and just spread it on, you still have a truly quick pumpkin dessert ready faster than you think!

If you want more awesome tips on simplifying your baking prep, including great ways to handle make-ahead work like my easy breakfast cookie recipe, stop by that post!

Nutritional Estimates for Homemade Frosted Pumpkin Treats

Now, I always tell people here at Pure Cooking Joy that we cook for happiness, not necessarily for strict calorie counting, but I know some of you like to have an idea of what’s in our favorite treats. Since these are rich, spiced squares topped with that incredible cream cheese layer, they definitely sit on the decadent side of things! Here are the estimates for our homemade frosted pumpkin treats, based on the recipe yielding 24 servings exactly.

Keep in mind this is just a guideline. If you use a different type of sugar or a different brand of cream cheese, these numbers will shift a little, so take this information as a helpful snapshot of what we’re working with!

• Serving Size: 1 bar
• Calories: 300
• Sugar: 35g (Yep, that frosting adds up here!)
• Sodium: 150mg
• Fat: 16g
• Saturated Fat: 7g
• Carbohydrates: 38g
• Protein: 3g

See? Delicious, but definitely a treat! They are best enjoyed with a strong cup of coffee or maybe even alongside something wonderfully salty. Enjoy every single bite!

Share Your Experience Baking These Pumpkin Bars

That’s it! We’ve gone from raw ingredients to one of the best, most comforting fall desserts out there. I truly hope that making these easy pumpkin bars brings you a slice of that pure cooking joy that I talk about all the time.

Now that you’ve tasted the warmth of the spices and the tanginess of that perfect cream cheese frosting, I would absolutely love to hear about it! Did you make these for a game day potluck or just for a cozy Tuesday evening? Leave me a rating below—five stars if they truly hit the spot! I always read every single comment, so tell me your favorite part of this recipe.

If you snapped a picture of your gorgeous sheet pan treat, please share it! Head over to the main blog page for links to my social channels; I’m always looking for inspiration from you all. Happy baking, friend, and have a wonderful autumn season!

If you are already searching for what to bake next, check out the full recipe index here for more approachable, flavor-packed ideas!

Moist Sheet Pan Pumpkin Bars with Cream Cheese Frosting

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You will make these easy, moist pumpkin bars topped with a rich, tangy cream cheese frosting. This classic fall dessert is simple to prepare on a sheet pan and perfect for sharing.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup vegetable oil
• 2 cups granulated sugar
• 4 large eggs
• 1 (15 ounce) can pure pumpkin puree
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup powdered sugar (for frosting)
• 1/2 cup (1 stick) unsalted butter, softened (for frosting)
• 8 ounces cream cheese, softened (for frosting)
• 1 teaspoon vanilla extract (for frosting)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan or line it with parchment paper.
2. In a large bowl, whisk together the vegetable oil and granulated sugar until combined.
3. Beat in the eggs one at a time. Mix in the pumpkin puree and vanilla extract until smooth.
4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
6. Spread the batter evenly into the prepared pan.
7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bars cool completely in the pan on a wire rack before frosting.
9. To make the cream cheese frosting, beat the softened butter and softened cream cheese together in a large bowl until smooth and creamy.
10. Beat in the powdered sugar and vanilla extract until the frosting is light and fluffy.
11. Spread the cream cheese frosting evenly over the cooled pumpkin bars.
12. Cut into squares and serve.

Notes

• For the best texture, ensure your pumpkin puree is pure pumpkin, not pumpkin pie filling.
• You can make these ahead of time; store the unfrosted bars tightly covered for up to two days, or frost and store refrigerated for up to four days.
• If you want a slightly tangier frosting, add one teaspoon of lemon juice to the frosting mixture.

Nutrition

• Serving Size: 1 bar
• Calories: 300
• Sugar: 35g
• Sodium: 150mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg