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Soft & Frosted Pumpkin Bars

These Soft & Frosted Pumpkin Bars are incredibly moist, spiced just right, and topped with a creamy frosting, making them the perfect fall dessert.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 20 squares
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Pumpkin Bars
  • 1 cup granulated sugar Regular sugar for sweetness.
  • 1/2 cup light brown sugar, packed Adds depth of flavor.
  • 1/2 cup neutral oil (canola, vegetable, or light olive) Keeps the bars moist.
  • 2 large eggs, room temperature Ensure they are at room temperature for better mixing.
  • 1 cup pumpkin purée (not pumpkin pie filling) Use pure pumpkin for best results.
  • 1 1/4 cups all-purpose flour Regular flour for structure.
  • 1 teaspoon baking powder Provides leavening.
  • 1/2 teaspoon baking soda Helps the bars rise.
  • 1/2 teaspoon fine sea salt Enhances flavor.
  • 1 1/2 teaspoons ground cinnamon Adds warm spice.
  • 1/4 teaspoon ground nutmeg Provides seasonal flavor.
  • 1/8 teaspoon ground cloves Optional, can substitute with pumpkin pie spice.
  • 1 teaspoon vanilla extract For added flavor.
For the Frosting
  • 4 ounces cream cheese, softened Should be at room temperature.
  • 4 tablespoons unsalted butter, softened Also at room temperature.
  • 1 1/2 cups powdered sugar, sifted Sifting helps to avoid lumps.
  • 1 teaspoon vanilla extract Enhances frosting flavor.
  • Pinch of salt Balances sweetness.
  • 1–2 tablespoons milk or heavy cream, as needed To thin frosting consistency.
Optional Toppings
  • Pinch of cinnamon or pumpkin pie spice for dusting
  • Toasted pecans or walnuts, chopped Add for crunch.
  • Maple syrup drizzle For additional sweetness.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment and lightly grease.
  2. In a large bowl, whisk granulated sugar, brown sugar, and oil until glossy. Add eggs, pumpkin purée, and vanilla; whisk until smooth and unified.
  3. In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. Add dry ingredients to wet and stir gently with a spatula until just combined. Do not overmix—a few streaks are okay.
Baking
  1. Spread batter into the prepared pan. Bake for 18–24 minutes, until the top springs back and a toothpick comes out with a few moist crumbs.
  2. Let the bars cool in the pan on a rack.
Making the Frosting
  1. In a bowl, beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and salt; beat until fluffy.
  2. Thin with 1–2 tablespoons milk or cream for a silky spread.
Frosting and Serving
  1. Spread frosting over cooled bars.
  2. Dust with cinnamon or add nuts if desired.
  3. Chill the frosted pan for 15 minutes, then cut into 20–24 squares with a sharp knife.

Notes

Store frosted bars in an airtight container for up to 2 days. For best longevity, refrigerate for up to 5 days. Unfrosted bars can be frozen for up to 2 months.