Pumpkin Bars with Cream Cheese Icing (Best Pumpkin Cake)

This post may contain affiliate links. Please read our disclosure policy.

These pumpkin bars are the perfect fall treat! Pumpkin cake is topped with a cream cheese icing for a decadent and tasty dessert that the whole family will love. Easy and quick to make.

A pumpkin pie bar with icing on a white plate

Fall means pumpkin, and I have got such a yummy treat for you! This pumpkin cake recipe is full of the flavors of fall and is perfect as a dessert for the whole family or as a mid afternoon snack with a cup of coffee!

How to Make Pumpkin Bars with Cream Cheese Icing


  • Heat oven to 350°F, position the oven rack to the middle position, and spray a rimmed sheet pan (11×15) with nonstick baking spray.
  • In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and pie spice. Set aside.
  • In the bowl of a stand mixer, combine sugar and oil. Mix on medium speed until well incorporated, about 1 minute.
  • Add eggs one-at-a-time (mixing well after each addition).
  • Add pumpkin and mix 1 minute.
  • Set the mixer to the lowest speed and add the flour (1 cup at-a-time) until no flour is visible. Turn mixer to medium speed and beat 1-2 minutes or until smooth and flour is completely incorporated.
  • Pour the pumpkin batter into the prepared pan and rap the pan on the counter to release any batter bubbles.
  • Bake 25-33 minutes or until a toothpick inserted in the middle comes out clean.
  • Transfer the cake to a wire cooling rack to cool completely.
  • When the cake has cooled, frost with Best-Ever Cream Cheese Frosting.
  • Cut the cake into bars.


  • Place cream cheese in the bowl of a stand mixer and mix on medium-high speed for 1 minute.
  • Add butter and mix another 1 minute or until incorporated.
  • Add sour cream, vanilla extract and salt; reduce speed to medium and beat an additional 1minute.
  • Add the confectioner’s sugar and beat 2-3 minutes or until the frosting is fluffy, smooth and the powdered sugar is dissolved.

Frosting spread over the cake in a pan

The cake cut into squares

Pumpkin Bars from Scratch

Time to ditch the boxed cake mix! This pumpkin cake only takes 15 minutes to prep and tastes way better than anything store bought! It has the perfect blend of spices and is perfectly soft and fluffy. I promise it takes no longer to make it from scratch than if you buy a mix – be sure to let me know if you try this!

The Best Cream Cheese Frosting!

The cream cheese frosting on these pumpkin bars is so light and airy, I reckon you’ll be using it on many baked goods in the future! It’s perfectly sweet, without being sickly, and works so well with the spice in this cake. It’s so easy to whip up a batch!

A pumpkin bar removed from the sheet pan cake

A square pumpkin bar removed from the sheet pan and served on a plate

Can these pumpkin bars be made ahead of time?

Yes! These bars can be made several days ahead of time! The cake will keep for three days covered and stored in the refridgerator.

The frosting can be made up to 2 days ahead. Keep refrigerated and in an airtight container until ready to use. When ready to use, place the frosting in a mixing bowl and mix on medium speed about 1-2 minutes or until fluffy and refreshed.

Close up of the texture of the pumpkin cake

A pumpkin bar served on a white patterned plate

Top Tips to Make Pumpkin Bars with Cream Cheese Icing

  • Use a rimmed sheet pan for the cake and spray it with non-stick spray for easy removal.
  • When you pour the cake mix into the pan, tap the pan firmly to get rid of any air bubbles.
  • Bake the cake in a pre heated oven.
  • Let the cake cool completely before icing it.

Top down shot of pumpkin bars in a sheet pan

Be sure to check out these other easy and tasty pumpkin recipes!

Easy Pumpkin Pie Crumble Recipe (Sugar Free Version!)

Pumpkin Cinnamon Rolls from Scratch

Pumpkin Spice White Russian Cocktail

Pumpkin Pie Monkey Bread Recipe

Did you make this recipe?

Use the tag #thecookierookie when posting a photo of your recipe, and make sure to follow The Cookie Rookie on Instagram!

Leave a Review

Your email address will not be published. Required fields are marked *


Becky Hardin
Becky Hardin
Becky Hardin
Becky Hardin
Laura Reese
Rachael Yerkes


in the kitchen

Get our newest recipes in your inbox PLUS our 7 day cooking guide. You'll also get our FREE ebook: Learning to Cook!



learn to cook ebook graphic
No Thanks