Pumpkin Bars with Cream Cheese Frosting (so easy!)

These perfect pumpkin bars are a go-to fall treat at the cabin.
They bake up moist and warmly spiced, with a tangy cream cheese frosting that holds its shape, even when stacked for gatherings or packed for a fall hike. I’ve tested this recipe at elevation in our Mt. Hood kitchen to make sure it’s no-fail, clean-slicing, and perfectly cozy.

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These bars deliver whether I’m baking for a crowd, making ahead for the weekend, or just craving something spiced and seasonal. Plus, it makes a large pan, so if it’s just Bob and me, I always carry some down to my neighbor to share. Pumpkin bars from scratch are one of our favorite cozy fall cabin recipes. Below, I’ve included all the process shots and expert tips so you can get it right the first time.

*baking powder not pictured

Oil– I have made this recipe with both olive oil and avocado oil. Both work very well.

Pumpkin Puree– Be sure to use 100% pumpkin puree and not pumpkin pie filling, which has added sugars and spices.

Nutmeg– I love my fresh nutmeg grinder but pre-packaged nutmeg works, too!

HOW TO MAKE PUMPKIN BARS WITH CREAM CHEESE FROSTING STEP BY STEP

EXPERT TIPS

For the Bars:

• Use canned pumpkin purée, not pumpkin pie filling – The latter has added sugar and spices that can throw off the balance. Look for 100% pure pumpkin on the label.
• Don’t overmix the batter – Stir just until the dry ingredients are incorporated to keep the bars soft and tender, not dense or tough.
• Let them cool completely before frosting – If they’re even slightly warm, the cream cheese frosting will melt and slide off.

For the Frosting:

• Use room temperature cream cheese and butter – This helps create a smooth, lump-free frosting. Cold ingredients will make it clumpy.
• Sift your powdered sugar – For an ultra-smooth, bakery-style finish. Especially helpful if you’re photographing or serving to guests.
• Whip a little longer for fluffy frosting – Don’t stop at just mixing—beat it for an extra minute or so for a lighter, more spreadable texture.

STORAGE and MAKE-AHEAD TIPS

HOW TO STORE

• Room Temperature: If your kitchen is cool (under 70°F) and the bars are unfrosted, you can cover them tightly and store at room temperature 2-3 days.
• Refrigerator: Once frosted, keep the bars in an airtight container in the fridge. They’ll stay fresh for 4–5 days. For best flavor, let them sit out for 15–20 minutes before serving. Full transparency: I leave even frosted bars on the counter, covered for 2-3 days and have never had an issue!
• Freezer-Friendly:
  • Unfrosted Bars: Wrap tightly in plastic wrap and freeze up to 2 months. Thaw overnight in the fridge, then frost. Or slide into a vacuum sealer bag and freeze unsealed until firm then remove and use the vacuum sealer to seal before returning to the freezer.
  • Frosted Bars: Place in a single layer on a baking sheet to freeze solid, then transfer to a container with parchment between layers.

MAKE-AHEAD FRIENDLY

• Pumpkin bars actually taste better the next day – The flavors meld and the bars become even more moist after resting overnight. Just cover tightly and refrigerate after frosting.
• Make the bars up to 2 days ahead – Bake, cool, and store them (unfrosted or frosted) in the fridge. If unfrosted, you can wait to add the frosting just before serving.
• Frosting can be made in advance too – Store it in an airtight container in the fridge for up to 3 days. Let it sit at room temp for 20–30 minutes and re-whip before using.