Go Back
+ servings
slice of pumpkin bar on a plate

Pumpkin Bars with Cream Cheese Frosting

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24 bars
Calories: 213kcal
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.
Print Recipe


For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • teaspoons ground cinnamon
  • teaspoons pumpkin pie spice
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 4 eggs
  • 1 can pure pumpkin 15 ounces

For the Frosting:

  • 8 ounces cream cheese softened
  • 5 tablespoons unsalted butter softened but still cool
  • 2 tablespoons sour cream
  • ½ teaspoon vanilla extract
  • Pinch of kosher salt
  • cups confectioner’s sugar powdered sugar


  • 1 cup roasted chopped pecans optional


For the cake:

  • Heat oven to 350°F, position the oven rack to the middle position, and spray a rimmed sheet pan (11x15) 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-timuntil 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.
  • Keep cake refrigerated (and covereup to 3 days.

For the Frosting:

  • 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.



*Note: 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.


Calories: 213kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 138mg | Potassium: 104mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3003IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg