Pumpkin Bars with Cream Cheese Frosting

Pumpkin spice, tender texture, easy make-ahead option…these Pumpkin Bars with Cream Cheese Frosting recipe really checks all of the boxes. It’s a great snack cake, dessert, or holiday treat to share with a crowd!

After making my Easy Pumpkin Cake for the past year, I wanted a similar version that would feed a larger amount of people and had a more even cake to frosting ratio…just because bars are so fun! And while we love my Healthy Pumpkin Bars, this one is such a great option for a cozy fall dessert.

With lower added sugar than other similar recipes, an easy one-bowl method, and a perfectly spiced fluffy texture, these Pumpkin Bars are truly delicious.

Plus, they store really well, so you can make the recipe ahead of time or enjoy the leftovers without any worries!

(You may like my Baked Pumpkin Donuts and Easy Pumpkin Muffins, too.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make these Pumpkin Bars with Cream Cheese Frosting.

• Pumpkin puree: You can use canned pumpkin puree or homemade pumpkin puree. (This recipe uses a full can, so you don’t have to worry about knowing what to do with leftover pumpkin!)
• Whole-milk yogurt: I like to add whole milk plain regular style yogurt to this batter to ensure the bars are moist and also has extra nutrients including protein and calcium.
• Butter: I add unsalted butter to the batter for richness and moisture, which helps create a really tender crumb that almost melts in the mouth. Plus, then we can control the added salt.
• Eggs: I use large eggs in my baking; in this recipe, they help to ensure that the batter holds together nicely. You can also use a store-bought egg replacer if needed.
• Vanilla extract and pumpkin pie spice: These two flavors add the cozy pumpkin spice taste that we want in baked goods. If you don’t have pumpkin spice, you can use cinnamon for a similar result.
• All-purpose flour: I prefer to make these bars with all-purpose flour so they’re fluffy and super tender. You can likely substitute whole wheat pastry flour if desired.
• Sugar: I add just enough granulated sugar to make the bars taste pleasantly sweet enough, though it is about half as much sugar as other similar recipes. (I prefer the texture sugar gives this cake, versus honey or maple syrup.)
• Baking powder and baking soda: Using a combination of these ingredients ensures that the bars bake up fluffy and moist, and rise and bake through as we want them to. (Note that baking in a glass pan—rather than a metal one—may result in a longer bake time.)
• Cream Cheese Frosting: The creaminess from the frosting is a perfect match for the bars.

Step-by-Step Instructions

Here’s a preview of how to make these Pumpkin Bars with Cream Cheese Frosting so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Stir together the wet ingredients in a large bowl.

Step 2. Stir in the dry ingredients to make a thick batter.

Step 3. Portion into the prepared pan. I like to line my pan with parchment paper so the finished product is easy to lift out to cool and cut.

Step 4. Bake until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.

Step 5. Mix together the ingredients for the Cream Cheese Frosting.

Step 6. Frost the cooled cake, slice, and serve.

How to Store

Store these Pumpkin Bars with Cream Cheese Frosting in an airtight container in the fridge for up to 5 days.

You can also make the bars up to 24 hours before you plan to serve them and once cool, store in an airtight container at room temperature before frosting.

Best Tips for Success

• Be sure to use fresh, active baking soda. This is key to making sure that the Pumpkin Bars rise properly and bake through in the middle.
• Gluten-free: Use gluten-free all-purpose flour in place of the wheat flour.
• Use vegetable oil or vegan butter in place of the butter if desired.
• Add mini chocolate chips to the batter if desired.
• Test the center with a toothpick or cake tester to ensure that it comes out dry. That’s how you know the middle is baked through.

I’d love to hear your feedback on this post, so please rate and comment below!

• Preheat the oven to 375 degrees F and line a 9×13-inch metal baking pan with parchment paper. (If you use a glass or ceramic pan, the baking time will be longer.)

• Stir together the pumpkin puree, yogurt, melted butter, egg, and vanilla in a large bowl.

• Stir in the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.

• Pour batter into the prepared pan. Bake for 22-24 minutes or until a cake tester inserted into the center comes out clean.

• Let the cake cool in the pan for 5 minutes. Then use the parchment paper to lift the cake out of the pan onto a wire rack to cool completely. (Be quick when lifting to avoid the center cracking.)

• Frost with Cream Cheese Frosting, slice, and serve.

• Store in an airtight container in the fridge for up to 5 days. You can also make the bars up to 24 hours before you plan to serve them and once cool, store in an airtight container at room temperature before frosting.
• Be sure to use fresh, active baking soda. This is key to making sure that the bars bake through in the center.
• Gluten-free: Use all-purpose gluten-free flour.
• Egg-free: Increase the baking soda to 1 teaspoon, omit the eggs, and add ¼ cup milk.
• Dairy-free: Use avocado or melted coconut oil in place of the butter. Use dairy-free yogurt or additional pumpkin in place of the yogurt.
• Add chocolate chips to the batter if desired.

Calories: 131kcal, Carbohydrates: 18g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 166mg, Potassium: 75mg, Fiber: 1g, Sugar: 8g, Vitamin A: 3371IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 1mg