Easy Pumpkin Bars with Whipped Cream Cheese Frosting
Fluffy and moist and SO easy to make, these delicious pumpkin bars are the perfect fall treat, and that amazing whipped cream cheese frosting is quite literally the icing on the cake.
I’ll be honest right now, I’m not sure when “pumpkin bars” really become “pumpkin cake” and vice versa.
Today, I’m going to be waxing poetic about pumpkin bars.
What are they? A deliciously soft and fluffy and moist (sorry, had to say it) pumpkin batter baked into…well…bar form!
And then topped with the most delicious whipped cream cheese frosting.
You can argue that this is basically just frosted pumpkin cake, and you may be right (we often eat the pieces with a fork, after all), but I think we can all agree that whatever we name this delectable treat, it’s a keeper.
I have an old, old, OLD recipe for pumpkin bars on my site.
It was posted within the first six months of blogging. The pictures alone will confirm that frightening fact.
And also confirm that a decade of blogging can make a difference in one’s picture taking ability (and very soul).
Those oldie-but-goodie pumpkin bars are great! And very similar to the many other pumpkin bar recipes out “there.”
The main problem is that the recipe calls for a pan size that isn’t very standard. A 10X13-inch pan, actually.
Because I’ve never owned that size of pan, I always make that recipe in a 9X13-inch pan. That works decently well, but the bars are taller/thicker than I want my pumpkin bar to be.
I’ve spent a lot of years longing for a pumpkin bar recipe that’s made in a good, old-fashioned 9X13-inch pan and achieve the perfect pumpkin bar to frosting ratio.
Is this too much to ask?
Apparently it is, because most all the top pumpkin bar recipes (courtesy of the almighty Google gods) call for a 10X15-inch pan (or other non-standard size).
This could spur a whole discussion about pans and their sizes and the ethical debate about how many pans is too many pans for a kitchen cupboard.
Or even a serious talk about what constitutes my personal definition of a standard size pan over a non-standard size pan.
But I’ll just say, for the record, that if I can make something in a 9X13-inch pan (standard, in my book), that’ll be my preference rather than buying a special pan size.
And then I’ll also ask…do you own a 9X13-inch pan? A 10X15-inch pan? Both?
Really, I want to know. Talk to me.
Because I’m obsessed with all things kitchen and can justify purchasing almost anything in the name of research (ok, so the bundt cake pan in the shape of a hummingbird was a bit of a stretch), I actually own both a 9X13-inch pan and 10X15-inch pan. (<– I linked to the ones I own; affiliate links to Amazon where I purchased)
I use that jelly roll pan almost exclusively for pumpkin rolls (love them so much).
So why am I spending an entire post grumping about pumpkin bar recipes using a non-standard pan that I actually own?
Because. I’m guessing many of you do NOT have that pan size.
And for the love of Pete, all I want in life is a perfect pumpkin bar recipe that can be made by all, kitchen pan hoarder or not.
Phew.
Are you even still here?
Basically, these pumpkin bars are amazing. They are easy. They are soft and super moist.
And they really might be the perfect fall treat, especially with that delectable whipped cream cheese frosting.
And now! Now, they can be made in a 9X13-inch pan, if that’s what you have on hand.
Sturdy enough to be eaten out of hand (just make sure there are napkins nearby), they also transition very well to simply being devoured as “pumpkin cake.”
I love a good versatile recipe.
Pumpkin Bars with Whipped Cream Cheese Frosting
Ingredients
Pumpkin Bars:
- 3 large eggs
- 1 ¼ cups (265 g) granulated sugar
- ¾ cup neutral-flavored oil, like canola, vegetable, avocado, refined coconut (see note for applesauce sub)
- 1 (15-ounce) can (425 g) pumpkin puree/canned pumpkin, not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 ½ cups (213 g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ¼ teaspoon ground nutmeg, optional, but I love the flavor
Cream Cheese Frosting:
- 8- ounce (227 g) package cream cheese, softened
- 4 tablespoons (57 g) salted butter, softened
- 2 cups (228 g) powdered sugar
- 1 tablespoon sour cream or plain yogurt (see note)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside.
- In a large bowl, whisk together the eggs, sugar, oil, pumpkin and vanilla until well-combined.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, and nutmeg (if using).
- Add the dry ingredients to the wet ingredients and whisk until the batter is smooth (don’t go crazy; just mix until there are no more lumps).
- Spread the batter evenly in the prepared pan and bake for 25-35 minutes until a toothpick inserted in the center comes out clean and the top of the bars is set and springs back lightly to the touch.
- Let the bars cool completely in the pan.
- For the frosting, in the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, mix together the cream cheese and butter until very smooth and light, 2-3 minutes.
- Add the powdered sugar, sour cream, and vanilla. Mix (start on low speed so the sugar doesn’t fly everywhere) until combined. Increase the speed to medium-high and whip the frosting for 2-3 minutes until very light and fluffy.
- Spread the frosting on the cooled bars. Cut into squares and serve immediately or refrigerate for up to a day (maybe longer??).
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe (adapted from this old favorite to fit in a more standard-sized pan)
97 Comments on “Easy Pumpkin Bars with Whipped Cream Cheese Frosting”
Love pumpkin bars and cream cheese frosting. And yes I have both 10×15 and 9×13 inch pans. Couldn’t live without either one.
I needed to double this recipe for a family gathering. I was able to fit double the dough in my kitchen aid. I used 2 sheet pans for a thinner bar (and to get more servings) I cooked it about 20 minutes. The frosting (doubled) also fit into my kitchen aid. I used Philadelphia cream cheese and I think it made the frosting so good (usually use store brand) The sour cream is a must! The bars were a huge hit. Even my (mostly vegan) BIL had two. I also added 1 cup of mini chocolate chips to the batter for fun. So, so yummy! Thanks Mel! Huge hit!
I love this frosting recipe- it’s the only cream cheese icing I make. The sour cream makes it perfect.
The pumpkin cake is good too- but I don’t make it nearly as often
Okay, I never comment anywhere online. But this recipe is SO DELICIOUS, I had to! These pumpkin bars are light and fluffy, not dense like some bar recipes are.
After trying it once, it quickly became my family’s favorite pumpkin dessert, and I’ve made it at least 20 times since. I usually make it with fresh pumpkin from the garden that I puree and freeze to use through the year, but I’ve also made it with canned pumpkin.
I’ve used different sized pans. I have used canola, veg, and coconut oils, and once with mostly applesauce when I had some to use up. Usually AP flour, but a few times part AP, part white wheat flour. I’ve subbed in pumpkin pie spice, used less sugar, used 2 eggs instead of 3. I’ve used real vanilla, artificial, and vanilla sugar. Sometimes I can tell a slight difference with different ingredients, but it is never anything less than delicious!
So for the previous reviewer who said it turned out so bad it had to be thrown out… I don’t know if you had a bad ingredient or what, because I don’t remember ever having a recipe turn out so bad it was actually inedible, but I’d give this another try if I were you!
I made this recipe exactly as printed and it was the worst I’ve ever tasted. So bad that after 2 bites the entire pan was thrown out. I took another bite cause I just couldn’t believe the first bite could taste that bad. Keep looking
The best pumpkin bars!!!!
Taste is good but it is like other’s say– more cake like. It actually reminds me of spice cake. It would taste good with raisins in it.
Definitely my new favorite pumpkin bar recipe!
I made these for the first time this week. They were a huge hit!! One of our favorite desserts on your sight are your banana bars with whipped cream cheese frosting. My family said they liked these just as much! I cooked them in a jelly roll pan so they were like a sheet cake. We loved them!!! They tasted like a pumpkin roll, without the roll. Thanks for another amazing recipe!! You rock our bellies!
How long do you bake them when you do a jelly roll pan?
Amazing recipe! This cake is addictive Thank you Mel
Is this free able?
I made this today for my husband to take to work, it turned out beautifully. I’ve been making cream cheese frosting for over 40 years (dang that makes me sound old) and I added the little bit of yogurt per your suggestion and it was fantastic! Couldn’t believe such a small change could enhance the flavor so much.
These sound and look amazing! Have you tried them as cupcakes? I am thinking I would like to try it, any suggestions or modifications you can think of? Thanks for another fantastic recipe! :o)
I haven’t but I believe others in the comment thread have. I’d suggest filling the muffin cups halfway and baking for 15-17 minutes?
Mel – I made them for my daughter’s baby shower as mini bundt! 15 minutes was perfect! They were easy, delicious & GONE!! Thanks SO much!! xoxo
I sent these to work with my husband yesterday without even trying them first. That’s how much I trust you, Mel. He was texting me all day about how much people loved them and even came back for seconds. Apparently they’re still talking about them today. Now I have a reputation to uphold. Thanks a lot! 😉
Haha, I love this, Melissa! Thank you!
I literally found this recipe by searching “pumpkin bars 9×13” because I was so frustrated by all of the recipes calling for 10×15 pans. I live in an apartment with limited kitchen space, so I don’t have room to store a bunch of pans that I won’t use regularly. Anyway, the bars were delicious and quite the hit!
Thanks, Elizabeth!
I have a 10×15 pan and I love it!! Pampered Chef and it is perfect for many recipes. You need one!
Mel, this recipe is amazing. Super moist, flavorful, and the cream cheese icing perfectly complements the cake. I ate this for dessert, breakfast, and as a snack. Thanks for sharing!
Seriously SO GOOD. My anti-pumpkin 9 year old just told me he wants this for his birthday cake (in april) ;). Thank you so much for this winner!
Does it matter if I use a glass 9×13″ dish instead of a metal pan? If I do use glass, does it change the amount of time I need to bake it?
Glass pans bake differently than metal pans. I suggest turning the oven down 25 degrees and watching closely – you may need to alter the baking time.
Excellent! I made exactly as written minus the icing (My family doesn’t like icing of any kind! Who doesn’t like icing? lol) . It was super moist and full of flavor. This recipe’s a keeper. Thank you!
These are amazing. The second time I made them, I made mini muffins instead of bars. I love them and they are the perfect snack!
Honestly, I typically hate pumpkin recipes, but I CAN’T STOP MAKING THIS! It’s addicting. I have ran out of eggs once and subbed a small jar of cinnamon applesauce for one of the eggs — still amazing. I have also used multipurpose gluten-free flour, as well as store-bought cream cheese frosting — still amazing. I have used all different size pans, smaller and larger — still amazing. And instead of all regular white sugar, I will sub with a little Splenda brown sugar OR Stevia sweetener — still amazing! I only messed it up once, and it was when I used Almond Flour with a little applesauce instead of one egg, and a little coconut sugar because I ran out of regular…I may have strayed too far 🙂 But this will forever be a favorite recipe of mine!
Haha…LOVE all your variations!
Would this work in a sheet cake pan for a thinner cake to serve more people?
I haven’t tried it, but I think so.
Could these be made in a sheet cake pan for a thinner bar to go farther?
Yes, I think so!
Delicious! Best pumpkin bar recipe I’ve tried. Love the frosting, too! I used half applesauce and half oil for the oil. Turned out perfect!
Wow the most perfectly moist cake ever!!! Although I was a little skeptical on the amount of cream cheese icing as I prefer my desserts pretty sweet but it was the perfect amount since it is sickly sweet but the cake takes it down to the perfect level. And now to repeat it a dozen times and bring it to family!
Wouldn’t 2 cups of powdered sugar be 16 ounces instead of 8, as stated.?
The 8 ounces is referring to the weight of the powdered sugar not the volume.
Hey Mel! I tried this tonight for a dinner with some friends, and it was a big hit! thank you for another great, and easy, recipe! – carrie
Thanks, Carrie!
I used 1/2 oil 1/2 applesauce. They were moist, dense and delicious. Also only used 1/2 the frosting as it’s super sweet but super yummy! More like a cake than bars though. Kids loved them too.
Mel! Do you think this batter could work as a Bundt cake?
Hmmm, that is a GREAT question…I think it could although I don’t know how the quantity of batter would work in a Bundt pan, but it’s definitely worth a try!
These were perfect, exactly how I was hoping they would turn out. Thanks Mel another great recipe!
Thanks, Rachel!
Made these for Thanksgiving in the form of miniature cupcakes. They were so moist and delicious and the frosting was amazing! Everyone enjoyed them. Thanks for another great recipe.
I want to clarify my scoring of this recipe. It looks like 4.5 stars- I hit 5 stars and the 5th looked like this. Definitely a 5-star recipe!!!!
Hi Mel! Does Libby’s 100% Pure Pumpkin work for these? I’m having problems finding pumpkin purée. Thanks!!
Yes, it’s the same thing! 🙂
I’ve made these bars twice already. They are delicious! I used mostly whole wheat and substituted most of the sugar for a Splenda substitute for baking. They tasted sooo good! Thank you for the recipe!
These were absolutely incredible! I like pumpkin, but am not a HUGE fan. But this cake. Oh my goodness it was so good!! I do a little cooking class for kids and we made this recipe but put it in little bundt forms instead. The girls LOVED it and they turned out so pretty and SO delicious! Super fluffy cake with the most delicious cream cheese frosting! Total perfect cake!
Oh, I bet they were so cute made in those mini bundt pans!
Could I bake this the day before, cover and refrigerate it unfrosted. Then the day of, bring to room temp and frost before serving? Would it dry out in the fridge or just leave it on the counter covered overnight?
If it were me, I’d make and frost the day before and refrigerate covered. The bars will stay more moist if they are frosted, I think.
I made these this weekend and they were delicious and a huge hit!!! I am not a fan of frosting but the frosting on this with the added yogurt was perfect! Definitely will be making theses again….and again and again! Thank you for another wonderful recipe!
Thanks, Rachel!
Delicious! My new Fall favorite!
Ha! Mel, I love you. These are my kind of conversations! Yes, totally bugged when recipes call for a 10×15 in. pan! I do now own two of them, BUT, the only thing I like using them for is pumpkin rolls. (Which is why I even bought them, my husbands favorite ever fall dessert is pumpkin roll.) I never use them for other recipes because they are so dang shallow! I feel like I can’t frost anything that’s in them. Seriously, when a recipe calls for a 10×15 in. pan I adjust it somehow, usually I make a one and a half batch so I put it in a standard cookie sheet pan size. (However big those are, no one ever talks about that!) I own 3 glass 9X13 pans but the metal one you have pictured here is now my favorite! Holy cow, I was so happy when I ordered that (thanks to you!) Those square side are the best thing ever! So I use my glass ones for all things casserole-ish and use my new beloved metal one for cakes and such. I am taking dinner to a neighbor tonight and I’m totally making these! And can I just tell you how much I love your Oatmeal Cookie Cake in that pan!
We are TOTALLY on the same page, Josie! 🙂
Ok, these are amazing. Way better than all the pumpkin bars that were baked in the wrong size sheet pan. Super moist, super delicious, super amazing. My hubby’s favourite dessert is anything pumpkin, I’m so glad to have this recipe!
Thanks, Christina!
I took these to a Halloween party last night and everyone loved them! Mine definitely turned out more like cake than bars, so everyone ate them with forks. I loved the addition of the sour cream in the frosting. Thanks for another amazing recipe. I know I can count on yours to turn out every time.
I have several 9×13 pans, but I don’t think I have a 10×15. I don’t think I’ve ever made a recipe that calls for that size either, but then I’m not a pumpkin fan. At all. Sorry!
Everyone Loved this!
Thanks, Camille!
Loved these so much! Just made them tonight! They are yummy when they are a little warm with the frosting on top….I am doubting they will even last 24 hours!! (First time commenter but I’ve made probably 50 of your recipes and absolutely loved all of them…. well, er, except for the chicken pillows…but that is still a pretty awesome percentage!!) yours is my favorite recipe website. You are who I always recommend to all my mama friends whenever they need a good recipe!!! Thank you!
Thanks for taking the time to comment, Jen!
These pumpkin bars were so delicious that our family of 6 almost ate the whole pan in one sitting! They are moist and taste like cake. Plus the frosting is perfection, Love the sour cream addition! Perfect Family Home Evening treat! Thank you Mel for posting these rock star recipes again and again!
{this is not about your delicious food, sorry} I am visiting my sister in Meridian for the week and went to the Temple open house today. In the Temple I told my sister my only goal was to see “Mel’s Kitchen Cafe” at the Temple (I am real spiritual). As you were getting your booties taken off today I actually saw you- I didn’t even know you were a tour guide. I couldn’t get to you in time before you left. I was so bummed that I didn’t get to talk to you, but still felt it was a tender mercy I even saw you. I would have told you how much I love you and your food that I make for my family. And what a blessing you are to the WWW and women everywhere, I would have gushed and probably talked really loud and fast and I probably would have said and/or did something embarrassing. So anyway, just wanted you to know I am a fan, you were an answer to an unspoken prayer today and I just love you.
I made these on Monday for Family Home Evening. YUM! We all loved them! I loved your old recipe too, but only have a 9×13 pan. I’m ridiculously happy about this recipe using a whole can of pumpkin. Also, that frosting with the bit of sour cream is sooo good!
Thanks for the comment! So happy you loved them. 🙂
Yum! I have made pumpkin chocolate chip muffins three times since Saturday. What?! I seriously have issues. This looks fabulous and I am making this now!
Haha, you and I have the same issues. 🙂
Do you have any tips for how you cover desserts with frosting? I have the pan you listed that has a lid and that works well when I can use that. However, I like to share a few pieces with family and always struggle with how to cover them when I put them on a small plate. Plastic wrap/parchment/foil gets stuck to the frosting and rips it all off. Help!
Yeah, I agree, that can be difficult to avoid the plastic wrap sticking to the frosting. Sometimes I’ll place toothpicks in a couple places in the bars and lay the wrap over that. I’ve also used this method in the past: https://www.melskitchencafe.com/kitchen-tip-how-to-cover-pretty-cupcakes-and-cookies-without-messing-them-up/
But that’s usually the best for larger trays. Most of the time, I’m just ok with the soft frosting dabbing up a bit after the plastic wrap gets removed. 🙂
This looks so good!! (beautiful photography too) I just had a quick question that I can’t seem to find the answer to anywhere. How do you add a more about me link on the bottom of your about me widget on the side of your homepage that takes you to your actual about me page? Also, which about me widget would you recommend? Thanks! 🙂
Hey there…those pieces of the sidebar are hard coded by my developer and don’t use a plugin. Sorry I’m not more help!
yay for a recipe that uses the entire can of pumpkin! my pet peeve is a recipe that only uses part of a can, it drifts to the back of the fridge, then gets thrown out.
I agree – I hate that!
Hi Mel! I have always made these luscious little treats in a 9×13…for years…I always think I’ll buy the 10×15…but I have a smallish kitchen and I just can’t quite convince myself I need one yet! I’m going to make them again tomorrow and have no guilt in using a “cake pan” for my bars…made with home grown pumpkin puree! Thanks for teaching us how to make that in the IP! Love love love you! Your blog is my fav! Jill
Thanks, cute Jill!
Hi Mel,
I’m being a dutiful follower of your blog and telling you that I own a 10 x 15 pan that I always use for your oldie but goodie original pumpkin bars I have to say I was kind of shocked to see this new
recipe for pumpkin bars ! I’m now in a conundrum about which bars to make because I have both pans. Oh Mel, what do I do now?
🙂 I’d stick with what you’ve been doing, Linda! This recipe today is basically the same recipe as in the archives except it’s scaled down a bit for a 9X13 (and admittedly uses a bit more pumpkin to other ingredient ratio).
My name is Linda too and find it hilarious that I was going to say the very same thing! Two Linda’s are better than one!
I’ve always owned a 10×15. I grew up baking our favorite brownie recipe in that pan. What do you make monster bars in? Or Fudge nut brownies? Yikes!
My favorite things you post are new recipes, but I also love when redo old ones! I have to admit having the beautiful new pictures makes me want to try them more! I just made your pumpkin cobbler last night, which I believe is also an old recipe on your site. I was debating between these and the cobbler. It was delicious! It reminded me of pumpkin gooey butter cake.
Oh gosh, yes, that cobbler is pretty old, too. I had kind of forgotten about it. Thanks for the reminder! 🙂
Thankyou so much Mel. I made pumpkin bars last week and like always went to your blog first to see if you had posted a recipe. I actually did not make yours because of the pan size and went with my 2nd choice because i only had a 9×13 pan and didnt want them to be too thick. Now i will have to make your version.. I would like you to know I LOVE your blog. I have many recipes from you that are on a consistent rotation in my kitchen. Thankyou for all you share. I have never commented but will make a effort to do so more because you are my fave!!
Thanks so much, Stacy! I appreciate so much you taking the time to comment and let me know that. It means so much to me!
Hi Mel, I’ve made your ‘old’ pumpkin bars twice this month, and both times they were heavenly! Both times I used a 9×13 pan, and they were perfection. They weren’t overly puffy cakey, nor too ‘bar’ish. I’ve had so much success with your old recipe, I’m scared to try this new one.
I have made A LOT of your recipes (all with superior results), but hands-down, my utmost favorite, are the old pumpkin bars. However, with this new recipe… I’m wondering how they compare and just might have to bake some to see the difference.
You have the BEST cooking blog ever! I’ve used/reviewed a lot of other blogs but none compare to yours. 🙂
Thanks, Grace! You are so kind and your comment made my day. About the pumpkin bars, you know what I’ll say I think – STICK WITH WHAT YOU LOVE! Seriously. If you love those old ones, I wouldn’t make these. Haha, not that I don’t think these are great (I do), but I always tell people that if they have a go-to favorite, don’t change it up at the risk of major trauma. 🙂
lol… I was feeling a bit anxious about trying the new recipe. Thank you for your reassuring words, I will stick with what I love and know… the old pumpkin bars.
Not only do I love your blog, my family does too. My husband always knows when I’m not using one of your baked-goods recipe. He’ll taste something and say, “this isn’t Mel’s”… that’s how awesome you are. 🙂 haha!
Haha, so cute!
I think pumpkin bars and cake are essentially the same thing as far as taste and texture. However, any bar recipes I make, including my pumpkin bar recipe, are quite a bit thinner than what I’d classify as a cake. They might be about an inch high instead of two to three inches. I’d say that’s about the only difference!
Yeah, that’s probably the main difference, which means I’ve screwed it all up because I like these pumpkin bars a little thicker to combat the sweetness of the icing. 🙂 Oh well! Bars, cake, it’s all delicious!
Hi Mel!
Can these be made in a loaf pan? I’ve been all about the “breads” lately – banana, zucchini, etc- and this seems like a perfect fit!
Hmmm, I haven’t tried it, but I think you probably could!
These look amazing!! I just made pumpkin cheesecake crumble bars last night…. they are my husband”s favorite fall treat. I opened a large can of pumpkin puree and put the leftover’s in the fridge. I was just trying to decide what to do with the rest of the pumpkin (was thinking pumpkin cinnamon rolls) … then I decided to look and see if you had posted a new recipe today…. Great surprise that it was another pumpkin treat!! now I’m thinking this is what is going to happen to the leftover pumpkin puree.
Hope you love them, Helen!