Pumpkin bars with cream cheese frosting are a cozy, spiced dream baked into a 9x13 pan—and quite honestly, they’re everything I want in a fall dessert. Rich with pumpkin puree, scented with warm spices, and topped with a thick layer of tangy-sweet cream cheese frosting, these bars strike the perfect balance of fluffy and moist. They’re like the casual cousin of pumpkin pie—easy to serve, crowd-friendly, and ridiculously crave-worthy. Whether you're prepping for a Thanksgiving feast or just need an afternoon pick-me-up, this is the pumpkin dessert that people will ask you for every year.
Thanksgiving Pumpkin Bars with Cream Cheese Frosting
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
9x13 baking pan This recipe is tailored for a 9x13 pan, perfect for slicing into neat squares or bars for a party. You can use glass or metal, though metal may produce slightly crispier edges.
Mixing bowls At least two – one for the wet ingredients and one for the dry.
Hand mixer or stand mixer Makes whipping the frosting and blending the batter easier, but a whisk and some elbow grease will work in a pinch.
Rubber spatula For scraping down the bowl and spreading the frosting evenly.
Wire Rack To cool the bars completely before frosting.
Offset spatula (optional) Helps to spread the cream cheese frosting smoothly across the top.
For the Pumpkin Bars
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup neutral oil vegetable or canola
- 4 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves optional for a stronger spice kick
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup 1 stick unsalted butter, softened
- 2 ½ cups powdered sugar sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Lightly grease your 9x13 pan with butter or nonstick spray. For easier removal, you can line it with parchment paper, leaving some overhang on the sides.
Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and oil until smooth. Crack in the eggs one at a time, whisking after each addition until fully incorporated. Stir in the vanilla extract.
Sift and Combine the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Sifting helps keep the texture light and prevents clumping.
Combine Wet and Dry
Add the dry ingredients to the wet mixture in batches, stirring gently until just combined. Don’t overmix—stop as soon as the flour disappears into the batter.
Bake
Pour the batter into the prepared 9x13 pan and smooth the top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the bars cool completely in the pan on a wire rack before frosting.
Make the Frosting
While the bars are cooling, beat together the softened cream cheese and butter in a large bowl until creamy and smooth. Add the sifted powdered sugar gradually, beating on low at first to avoid a sugar cloud. Finish by mixing in the vanilla extract and a pinch of salt. The frosting should be thick but spreadable.
Frost and Serve
Once the bars are completely cool, spread the cream cheese frosting evenly over the top. Use an offset spatula for a bakery-style finish. Slice into squares or bars and serve. Store any leftovers in an airtight container in the fridge for up to 5 days.
Pairings
These bars pair beautifully with a warm cup of spiced chai or a simple black coffee. If you're serving them after Thanksgiving dinner, try a light espresso or even a glass of dessert wine like Moscato or cream sherry. They also make a wonderful addition to a holiday dessert platter alongside no bake pumpkin cheesecake bars, chocolate chip pumpkin bars, or classic pumpkin bread with cream cheese frosting. For brunch, pair them with savory items like quiche or breakfast sausage to balance the sweetness.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s well-puréed and drained of excess moisture. Canned pumpkin is consistent and makes this recipe super easy and reliable, especially during busy times like Thanksgiving.
2. Can I use pumpkin pie filling instead of pumpkin puree?
No—pumpkin pie filling contains added sugar and spices, which can throw off the balance of the recipe. Stick to plain pumpkin puree for the best results.
3. Can I make this recipe ahead of time?
Absolutely. These bars actually taste better the next day once the flavors have settled. You can bake and frost them a day in advance and store in the fridge. Just cover the pan tightly with foil or plastic wrap.
4. Can I make these bars using a cake mix?
Yes, if you're in a pinch and want pumpkin bars with cake mix easy-style, you can use a spice cake mix as a shortcut. Just add pumpkin puree and eggs and follow the mix box directions, then frost with homemade cream cheese frosting for that homemade touch.
5. What kind of cream cheese should I use?
Always go for full-fat block cream cheese for frosting. Tub or whipped versions tend to be softer and can result in runny frosting.
