Moist and Easy Pumpkin Bars Recipe with Creamy Frosting

There’s something about a soft, spiced pumpkin bar slathered in creamy frosting that just gets fall. These pumpkin bars aren’t trying to be a health food or a delicate dessert. They’re dense, sweet, unapologetically rich, and perfect with a mug of coffee on a cold day. This is the kind of recipe your grandma might’ve scribbled on a butter-stained index card, passed around after church potlucks and family gatherings.

You don’t need a mixer, a PhD in baking, or some artisanal pumpkin you roasted yourself. Canned pumpkin, a handful of pantry staples, and a little bit of love are all it takes. The result? Pumpkin bars that are moist and full of warm spices like cinnamon, nutmeg, and cloves. Each bite is like a bite of fall—cozy, nostalgic, and just the right amount of indulgent.

And that frosting? Yeah, it’s the real deal. A rich, tangy cream cheese topping that adds just enough sweetness and zing to balance out the dense, spiced base. Whether you’re serving these at a Halloween party, Friendsgiving, or just hoarding them for yourself, they’re always a hit.

So skip the store-bought nonsense and make these pumpkin bars. They’re simple, they hit hard, and they’ll have everyone asking for the recipe.

Why You’ll Love This Recipe

• Super moist texture: Thanks to pumpkin and oil.
• Easy to make: One bowl for the bars, one for the frosting.
• Crowd-pleaser: Always a hit at parties and holidays.
• Freezer-friendly: Great for make-ahead treats.
• Customizable: Add nuts, chocolate chips, or raisins.
• Fall flavor bomb: Cinnamon, nutmeg, and clove in every bite.

Ingredients

For the Bars:

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

For the Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions/Method

1. Preheat oven: Set your oven to 350°F (175°C). Grease or line a 9×13 inch baking pan.
2. Mix wet ingredients: In a large bowl, whisk together pumpkin, sugars, oil, eggs, and vanilla until smooth.
3. Add dry ingredients: Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Stir just until combined.
4. Bake: Pour batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
5. Make frosting: Beat together cream cheese and butter until fluffy. Add powdered sugar, vanilla, and salt; beat until smooth.
6. Frost bars: Once the bars are cool, spread the frosting evenly over the top. Cut into squares and serve.

Tips & Variations

• Add-ins: Mix in 1/2 cup chopped walnuts or mini chocolate chips.
• Spice it up: Add ginger or use pumpkin pie spice instead.
• Lighten it: Substitute half the oil with applesauce.
• No cream cheese? Use a simple vanilla glaze instead.

Note

Always let the bars cool completely before frosting or the frosting will melt and slide right off.

Serving Suggestions

• Serve chilled or at room temperature.
• Dust with a little cinnamon or nutmeg before serving.
• Pair with coffee, tea, or a cold glass of almond milk.
• Add a dollop of whipped cream for extra indulgence.

Nutrition Information

Per bar (based on 20 bars):

• Calories: ~220
• Carbohydrates: 30g
• Protein: 2g
• Fat: 10g
• Sugar: 20g
• Fiber: 1g
• Sodium: 180mg

User Reviews/Comments

Kendra M.: “These bars are insane! So moist and flavorful. The cream cheese frosting is perfect.”

Travis Y.: “Made these for a potluck and they disappeared fast. Adding to my fall baking list.”

Lia N.: “I used pumpkin pie spice instead of individual spices—still delicious.”

Oscar J.: “Loved them cold out of the fridge. They get better the next day.”

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-cooked and pureed smoothly. Drain excess liquid if it’s watery.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free baking flour blend. The texture might change slightly but still tasty.

How do I store these?
Keep in an airtight container in the fridge for up to 5 days. They stay moist and flavorful.

Can I freeze them?
Absolutely. Freeze individual bars with parchment between layers. Thaw in the fridge overnight.

Can I skip the frosting?
Sure, but why would you? The frosting is half the magic. If you want to go lighter, try a dusting of powdered sugar instead.

Do I need a mixer for the frosting?
It helps for creaminess, but you can use a sturdy spoon or whisk with some elbow grease.

Can I make these into cupcakes?
Yes. Just divide the batter into muffin tins and reduce the baking time to 18-22 minutes.

Are these spicy?
They’re warmly spiced, not hot. You can adjust the spice levels to your taste.

Conclusion

Pumpkin bars are that low-effort, high-reward dessert you didn’t know you needed until you made them. They’re a love letter to fall, to all things soft and spiced, and to the kind of baking that doesn’t require a second mortgage worth of ingredients or equipment.

You can dress them up or down. Serve them at a family gathering or eat them straight out of the pan in your pajamas. No judgment here. This is comfort food, plain and simple.

Want to know more about the humble pumpkin that powers these beauties? Check out its deep-rooted legacy on Wikipedia. It’s been part of our kitchen story for centuries—and these bars are just the next delicious chapter.

Bake a batch, share a few, and keep the rest for yourself. You’ll thank me later.

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