Name: Cream Cheese Pumpkin Bars Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 15-oz can pumpkin puree; 3 large eggs; 1 cup neutral oil; 1 cup granulated sugar; ½ cup light brown sugar; 1 tsp vanilla extract; 2 cups all-purpose flour; ½ tsp kosher salt; 1 tsp baking soda; 1 tsp baking powder; 2 tsp ground cinnamon; 8 oz cream cheese room temperature; 4 tbsp unsalted butter room temperature; ½ tsp vanilla extract; 2 cups sifted powdered sugar

There's something genuinely cozy about a soft, spiced pumpkin treat topped with luscious cream cheese frosting, right? This Cream Cheese Pumpkin Bars Recipe brings those fall flavors together in a simple, crowd-pleasing way that feels like a hug in dessert form. Trust me, once you try these, they'll become a go-to for your seasonal baking.

The image shows six square pieces of pumpkin cake with a thick layer of creamy white frosting on top. Each cake piece has two layers: the bottom layer is a moist, orange-brown pumpkin cake with a slightly crumbly texture, and the top layer is a smooth, pale cream-colored frosting evenly spread with soft swirls. The cake pieces are arranged on a round white plate placed on a white marbled surface. The overall look is neat and inviting with a soft contrast between the warm cake and the cool frosting. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cream Cheese Pumpkin Bars Recipe
Top Tip
How to Serve Cream Cheese Pumpkin Bars Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cream Cheese Pumpkin Bars Recipe

Why You'll Love This Recipe

I gotta say, this recipe holds a special place in my heart because it’s so ridiculously easy yet effortlessly impressive. Everyone I’ve brought these to has asked for the recipe. It’s that good.

Perfectly moist bars: The pumpkin and oil combo keeps these bars super tender and soft.
Cream cheese frosting: It’s silky, smooth, and adds just the right tang to balance the sweetness.
Simple ingredients: Pantry staples come together to create something spectacular without fuss.
Great for any occasion: Whether it's a holiday party or an everyday treat, these bars fit right in.

The image shows four rectangular pieces of an orange-colored cake on a white plate placed on a white marbled texture. Each piece has two layers: a thick, moist, and textured orange cake base on the bottom and a smooth, creamy white frosting layer on top. One piece is tilted up, showing the side view of the two layers clearly, while the other three pieces lay flat on the plate, displaying the smooth frosting tops. The frosting has a soft, slightly swirled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cream Cheese Pumpkin Bars Recipe plays a key role in creating that perfect fall dessert texture and flavor. When you pick quality items—especially the pumpkin and cream cheese—you’ll really notice the difference.

Flat lay of a small white ceramic bowl filled with smooth orange pumpkin puree, three whole clean brown eggs, a small white ceramic bowl of light golden neutral oil, two small white ceramic bowls holding white granulated sugar and light brown sugar, a small white ceramic bowl with clear vanilla extract, a small white ceramic bowl of pale all-purpose flour, a small white ceramic bowl containing fine kosher salt, a small white ceramic bowl with baking soda powder, a small white ceramic bowl of baking powder, a small white ceramic bowl with warm brown ground cinnamon, a small white ceramic bowl of creamy white cream cheese, a small white ceramic bowl of pale yellow unsalted butter, and a small white ceramic bowl piled with sifted white powdered sugar, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pumpkin puree: Use pure pumpkin (not pie filling) for authentic flavor and moisture.
Eggs: They bind the ingredients nicely and contribute to rise and texture.
Neutral oil: Keeps the bars moist while letting the pumpkin’s flavor shine.
Granulated and brown sugar: Brown sugar adds depth and a subtle molasses note.
Vanilla extract: Enhances all the flavors with that warm, sweet aroma.
All-purpose flour: The structure base — be careful not to overmix to keep bars tender.
Kosher salt: Balances the sweetness and brightens the flavors.
Baking soda and baking powder: These leaveners make sure the bars have a nice rise without being cakey.
Ground cinnamon: The classic spice that defines pumpkin desserts.
Cream cheese: The star of the frosting — brings creaminess and tang.
Unsalted butter: Adds richness and smooths out the frosting’s texture.
Powdered sugar: Sweetens the frosting without graininess — sift it for the best results.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Cream Cheese Pumpkin Bars Recipe is how easy it is to tweak. Whether you want to add a personal twist or cater to dietary preferences, it’s super flexible.

Spice it up: I sometimes add a pinch of nutmeg or ginger for extra seasonal warmth, which really deepens the flavor.
Gluten-free version: I swapped the flour for a 1:1 gluten-free blend once with great results — just watch your baking time.
Less sweet: If you prefer it less sugary, cut the granulated sugar by a quarter cup, and it still tastes fabulous.
Nutty upgrade: Add chopped pecans or walnuts into the batter for a delightful crunch that pairs well with the soft bars.

Step-by-Step: How I Make Cream Cheese Pumpkin Bars Recipe

Step 1: Prepping for a Perfect Bake

First off, preheat your oven to 350°F and grease a jelly roll pan (around 10 x 14 inches). I like to line mine with parchment for easy cleanup — trust me, it helps especially with cream cheese frosting later!

Step 2: Whip Up the Batter

Crack your eggs into a large bowl and beat them lightly. Then, whisk in pumpkin puree, neutral oil, both sugars, and vanilla extract. This blend smells heavenly, and it’s key to getting that moist texture.

Next, gently fold in the dry ingredients – flour, salt, baking soda, baking powder, and cinnamon. Be careful not to overmix here; a few lumps are okay. Overmixing can make the bars tough, and you don’t want that!

Step 3: Bake Until Golden

Pour your batter into the prepared pan, smoothing it out evenly. Bake for about 20-30 minutes. I usually start checking at 20 minutes by inserting a toothpick near the center; it should come out mostly clean with maybe a few moist crumbs but no wet batter.

Step 4: Make That Cream Cheese Frosting

While the bars cool completely (I promise, patience here is a friend), beat butter and cream cheese together until fluffy. Add vanilla and gradually sift in powdered sugar until you get your perfect frosting consistency — smooth and spreadable, not runny.

Step 5: Frost and Enjoy

Once the bars are completely cool, spread that luscious frosting evenly over the top. Then slice into squares and get ready for compliments!

Top Tip

After making this Cream Cheese Pumpkin Bars Recipe multiple times, I’ve learned a few small things that make a big difference. Here are my best tips to get you that perfect soft, flavorful bar every time.

Don’t overmix once you add the dry ingredients: Stir gently to combine. Overmixing can make the bars dense instead of moist and tender.
Use room temperature cream cheese and butter: This helps the frosting come together smoothly without lumps.
Check your baking time closely: Every oven is a bit different. Start testing at 20 minutes and adjust so you don’t overbake; the bars should be moist.
Cool the bars completely before frosting: Warm bars melt the frosting and make a mess rather than a neat finish.

How to Serve Cream Cheese Pumpkin Bars Recipe

Garnishes

I usually keep it simple with these bars because the frosting steals the show, but a light dusting of cinnamon or a few chopped toasted pecans on top adds a nice touch. For a festive occasion, a drizzle of caramel sauce can take things up a notch.

Side Dishes

These pumpkin bars pair wonderfully with a hot cup of coffee or spiced chai tea. If you’re serving them as part of a dessert spread, I like to offer fresh fruit or a dollop of whipped cream for extra freshness.

Creative Ways to Present

For fall gatherings, I’ve arranged these bars on a rustic wooden board surrounded by mini pumpkins and autumn leaves for a beautiful presentation. Wrapping individual bars in parchment with a cinnamon stick tied on top makes for a charming gift or party favor too.

Make Ahead and Storage

Storing Leftovers

After they’ve cooled and been frosted, I store leftover pumpkin bars in an airtight container in the fridge. They stay moist and delicious for up to five days — although I rarely have leftovers that long!

Freezing

I’ve frozen these bars before—both frosted and unfrosted. For the best texture, freeze them unfrosted in a sealed container, then thaw and add frosting just before serving. This way, the frosting stays fresh and doesn’t get grainy or watery.

Reheating

If you want to enjoy them warm, I gently microwave a single bar for about 10–15 seconds. I recommend removing the frosting before heating if possible (or adding a bit more fresh frosting after warming). It just makes the texture perfect without melting all over.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned pumpkin puree?

You can, but keep in mind fresh pumpkin often has more moisture and a different texture. If using fresh pumpkin, cook and puree it well, then drain excess liquid to avoid watery batter. Otherwise, canned pumpkin puree offers consistent results and convenience.

Why is it important to let the bars cool completely before frosting?

If you frost the bars while they’re still warm, the frosting will melt and run off, resulting in a messy appearance and less tasty texture. Cooling fully allows the frosting to set nicely on top and maintain its creamy texture.

Can I make these pumpkin bars gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free 1:1 baking flour blend. Just make sure your blend contains xanthan gum or another binder to hold the bars together. You might need to adjust baking time slightly as gluten-free flours sometimes bake faster or slower.

How do I prevent the frosting from becoming too runny?

Make sure your cream cheese and butter are at room temperature but not too warm. Beat them until fluffy before adding powdered sugar gradually. If your frosting still seems runny, add a little more sifted powdered sugar a tablespoon at a time until you reach desired consistency. Refrigerating the frosting for 15-20 minutes helps it firm up, too.

Final Thoughts

This Cream Cheese Pumpkin Bars Recipe is one of those treats that makes my kitchen smell amazing and invites a cozy moment at any time of day. I love how simple it is, yet so rich in flavor! Whether for a casual afternoon coffee or your holiday spread, I’m confident you’ll find it as comforting and delicious as I do. Give it a try, and I hope it becomes one of your favorite fall desserts too.