Super Easy Pumpkin Bars | Life, Love and Sugar

Packed with cozy flavors like cinnamon, nutmeg, ginger, and cloves, these pumpkin bars are a dream come true for any pumpkin spice lover (although, you’ve got to try my Pumpkin Pie Cheesecake, too!). To make them even better, they’re topped with a generous layer of tangy, creamy, and perfectly sweet (but not too sweet) cream cheese frosting that takes all those flavors you love to the next level.

And the texture!? Outrageous! They’re not as airy as cake, but not as dense as cookies or brownies. They’re somewhere in between…soft, moist, and satisfying without feeling too heavy. And you don’t even need a mixer to make them! So easy! Maybe you need a break (but just a little one) from Classic Pumpkin Pie or maybe you’re just trying to gather as many pumpkin-centric recipes as possible. Either way, these bars are the way to go. They bring all the best fall vibes, bite after bite.

These Pumpkin Bars Nail That Perfect Fall Flavor

Ready to shake up your pumpkin dessert game? Here’s why these pumpkin bars are a great place to start:

• Incredibly moist. Somewhere between a cake and a brownie, these bars have the BEST texture. They are super moist and dense enough to be satisfying, but not too dense. They’re a dream to sink your teeth into.
• An explosion of pumpkin spice flavor. If you’re a pumpkin spice fanatic like me, these pumpkin bars won’t disappoint. They’re loaded with sugar, spice, and everything nice, specifically cinnamon, nutmeg, ginger, and cloves…everything you’d expect in your favorite pumpkin pie, but this time, it’s in bar form! With frosting!
• The BEST frosting. These bars have a lot to offer in terms of flavor and texture, but what takes them over the edge is the decadent layer of cream cheese frosting on top. It’s thick, smooth, creamy, tangy, and the perfect amount of sweet. I can’t get enough.

What You’ll Need

Head to the baking aisle and load up your cart! Here’s what you’ll need to make these fall-tastic pumpkin bars (you’ll find precise measurements in the recipe card below):

For the Pumpkin Bars

• All-purpose flour – Gluten-free? Feel free to use your favorite 1:1 gluten-free flour.
• Baking soda – Just a little to give the bars the perfect rise and texture.
• Salt – Salt amplifies the flavors already present and makes everything even better.
• Spices – Ground cinnamon, nutmeg, ginger, and cloves.
• Unsalted butter – You can use salted butter in a pinch, but you’ll want to leave the salt out of the dry ingredients.
• Sugars – I like to use a combination of light brown sugar and granulated sugar. Although you could use all light brown sugar (or even a smidge of dark brown sugar) for a deeper, more molasses-y flavor. Make sure to pack the light brown sugar into the measuring cup so you get the proper amount!
• Pumpkin puree – Make sure it’s pumpkin puree, NOT pumpkin pie filling! Pumpkin pie filling contains added sugar and spices, and you don’t need that here.
• Large eggs – It’s best if they’re at room temperature. They’ll mix more easily into the batter that way.
• Vanilla extract – Just a smidge! To add some sweet warmth and depth.

Cream Cheese Frosting

• Cream cheese – Start with room temperature cream cheese. If it’s too cold, your frosting will turn out lumpy.
• Unsalted butter – The butter should also be at room temperature to ensure your frosting turns out smooth. Conversely, butter that’s too soft will yield runny frosting.
• Powdered sugar – For volume and structure.
• Vanilla extract – For a little extra depth and flavor.
• Ground cinnamon – You can sprinkle cinnamon over the frosted bars, but you don’t have to.

How to Make Perfect Pumpkin Bars

Time to get baking! Here’s a quick look at how to make this glorious dessert. Be sure to scroll to the recipe card below for more detailed instructions.

Tips for Success

Get these pumpkin bars just right by following these simple tips and tricks:

• Measurement success. Be sure to measure your flour accurately, either with a food scale or the spoon and level method, to ensure your bars aren’t dry.
• Don’t over mix. When combining the wet and dry ingredients, mix just until everything is incorporated. Mixing more than that can cause the glutens in the flour to overdevelop, resulting in a tough, overly dense cake.
• Keep an eye on it. These bars bake up pretty fast. Seeing as oven temperatures can be off, I recommend checking on your bars a bit before the cook time is up, and then every few minutes afterward. You’ll know they’re done when a toothpick inserted in the center comes out almost clean with a couple of crumbles.
• Room temperature dairy. The cream cheese and the butter in the frosting need to be at room temperature. If they are too cold, the frosting will turn out lumpy. On the opposite side of things, if the butter is too soft, the frosting will turn out runny.
• Allow the bars to cool. Allow the bars to cool to room temperature before you frost them. Otherwise, the frosting will melt and slide off.

Variation Ideas

Want to mix things up a bit? This recipe is pretty easy to customize. Here are some ideas for you:

• Mix-ins (or toppings). Consider folding a couple of handfuls of chocolate (or white chocolate) chips into the batter. Chopped walnuts or candied pecans would also be great. If you don’t want to mix them into the batter, you can scatter them on top of the frosting.
• Try a different frosting. I went with a slightly less sweet version of my Classic Cream Cheese Frosting here. If you want something a bit lighter, try my Whipped Cream Cheese Frosting. In a chocolate mood? Consider the chocolate cream cheese frosting from this Red Velvet Cupcakes recipe.
• Consider a swirl. Whether it’s the cinnamon swirl from my Cinnamon Sugar Swirl Pumpkin Layer Cake or a cream cheese swirl like the one in my Cheesecake Swirl Pumpkin Bread, a swirl of flavor is a great way to elevate your pumpkin bars.

How to Store

• Refrigerator. Cover the baking sheet (bars included) in a double layer of plastic wrap (you can use toothpicks to pop the plastic away from the frosting). Otherwise, arrange slices in a single layer in an airtight container. They will keep in the fridge for 4-5 days.
• Freezer. Pop the bars in the freezer for a couple of hours. Once the frosting has firmed up, wrap the baking sheet (or individual slices) in a double layer of plastic wrap. You can also arrange slices in a single layer in a freeze-safe airtight container. Store them in the freezer for up to 3 months. Allow the bars to thaw in the fridge when you’re ready.

These bars are best enjoyed at room temperature, so let them sit on the counter for a bit before you dive back in.

More Pumpkin Recipes to Try