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Moist pumpkin bars with cream cheese frosting on a ceramic plate, dusted with cinnamon, with a baking pan and mini pumpkins in the background.

Pumpkin Bars Recipe: Moist, Easy & Perfect for Fall

Moist, cinnamon-spiced pumpkin bars topped with a silky cream cheese frosting. This easy, one-bowl recipe bakes in a 9×13 pan and slices clean for parties, bake sales, and holiday trays. Includes tips to avoid gummy centers, plus variations like pumpkin cheesecake bars, pumpkin chocolate chip bars, and gluten-free/vegan swaps.

  • Total Time: 45 minutes
  • Yield: 24 bars (9x13-inch pan)

Ingredients

Scale

Wet:

  • 1 (15 oz) can pumpkin puree (not pie filling)
  • 1 ⅔ cups granulated sugar
  • 1 cup neutral oil (e.g., vegetable or light olive)
  • 4 large eggs, room temp
  • 2 teaspoons vanilla extract

Dry:

  • 2 cups all-purpose flour (spooned & leveled)
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt

Optional mix-ins:

  • 1 cup mini chocolate chips or chopped pecans/walnuts
  • Cream Cheese Frosting:
    • ½ cup (1 stick/113 g) unsalted butter, softened
    • 1 (8 oz/226 g) block cream cheese, softened
    • 2 teaspoons vanilla extract
    • 2 ¼–2 ½ cups confectioners’ sugar, sifted
    • Pinch fine salt
    • Optional: 1–2 tablespoons milk or cream for texture

Instructions

  • Prep: Heat oven to 350°F (175°C). Line a 9×13-inch metal pan with parchment, leaving overhang.
  • Wet mixture: In a large bowl whisk pumpkin, sugar, oil, eggs, and vanilla until smooth.
  • Dry mixture: In a separate bowl whisk flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
  • Combine: Add dry to wet; fold gently just until no flour streaks remain. Fold in chips or nuts if using.
  • Bake: Spread batter in pan. Bake 25–30 minutes, until the top looks matte, edges slightly pull away, and a toothpick comes out with moist crumbs (not wet batter).
  • Cool: Cool completely in the pan on a rack.
  • Frosting: Beat butter and cream cheese until creamy, 1–2 minutes. Beat in vanilla and salt. Gradually add sifted confectioners’ sugar until smooth and spreadable; add a splash of milk/cream if needed.

 

  • Finish: Spread frosting over cooled bars. Lightly dust with cinnamon or add chopped nuts. Slice into 24 squares.

Notes

  • Avoid gummy texture: Use a metal pan, don’t overmix, and bake until the center springs back.
  • Spice swap: Replace nutmeg/ginger with 1 teaspoon pumpkin pie spice (total 3 teaspoons cinnamon + spice).
  • Gluten-free: Use a 1:1 GF baking flour with xanthan; rest batter 10 minutes before baking; add 2–3 minutes to bake time as needed.
  • Vegan: Replace eggs with ½ cup applesauce (or 4 tbsp aquafaba whipped to foamy). Use vegan butter and vegan cream cheese for frosting.
  • Author: Soukaina
  • Prep Time: 15 minutes
  • Cook Time: 25–30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://spreadrecipes.com/pumpkin-bars/