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    Home » Easy Recipes » Desserts & Treats

    Pumpkin Bars with cream cheese frosting

    Published: Aug 20, 2023 · Modified: Aug 20, 2023 by Susan Moncrieff · This post may contain affiliate links · 5 Comments

    Jump to Recipe Print Recipe

    Oh my gosh, these pumpkin bars are good! Add the cream cheese frosting, and then they become dangerously good. This recipe makes a big batch to share. It seems like everyone has had similar bars and remembers enjoying them! Some people call these Paul's pumpkin bars. This is a from-scratch recipe, but don't worry—it's not hard. I promise!

    Piece of pumpkin bar on a white plate with a tray of pumpkin bars in the background.

    Did I tell you these pumpkin bars are so moist? I have some other pumpkin recipes on my site that are quick and easy, using cake mixes as helpers. Those recipes are 2 ingredient pumpkin muffins and a super easy pumpkin loaf.
    If you are looking for another scratch homemade recipe to serve alongside these pumpkin bars, you will love these old-fashioned black bottom cupcakes, which you might know as topsy-turvy cupcakes.

    To make these, everything was in my fridge and pantry except an 8 oz bar of cream cheese.  I LOVE recipes that are simple and don't have complicated ingredients.

    Table of contents

    • Why I love these bars
    • Ingredients
    • For the Bars
    • Substitutions
    • For the Frosting
    • Instructions - Bars
    • Instructions - Frosting
    • Storage
    • Thawing and Serving
    • FAQs
    • Other Pumpkin Recipes
    • Printable

    Why I love these bars

    • They are moist and flavorful. The pumpkin puree gives the bars their moist texture, and the cinnamon adds a warm, autumnal flavor.
    • This recipe is simple and straightforward so that you can whip up this delicious dessert quickly and easily.
    • Pumpkin bars are the perfect dessert for fall, especially around Thanksgiving and Halloween.
    • The cream cheese frosting is the perfect way to top off these bars and make them extra decadent.

    Ingredients

    This is a made-from-home scratch recipe with simple ingredients.

    labeled ingredients for pumpkin gars and frosting including pumpkin puree, eggs, sugar, vegetable oil, flour, cinnamon, baking powder, baking soda, vanilla, salt, cream cheese, butter, powdered sugar and vanilla.

    For the Bars

    4 Eggs
    15 oz can of 100% pure Pumpkin (not pumpkin pie filling)
    1 ⅔ cup Sugar
    1 cup Vegetable oil
    2 cups Flour
    2 teaspoon Cinnamon
    2 teaspoon Baking Powder
    1 teaspoon Baking Soda
    1 teaspoon Vanilla
    ½ tsp salt

    Substitutions

    You can use a different oil for baking, such as canola oil. Do not use olive oil since it is not normally used for baking and has a strong flavor.

    Instead of adding just cinnamon, substitute pumpkin pie spice. I've written a post including my easy pumpkin pie spice mixture recipe.

    For the Frosting

    bowl of icing powder, two sticks of butter, a block of cream cheese and some vanilla to make frosting.

    8 oz cream cheese
    1 cup butter
    4 cups Powdered Sugar (Icing Sugar for my Canadian friends)
    1 tsp. Vanilla

    Instructions - Bars

    Preheat over to 350 Fahrenheit

    Step 1
    Let butter and cream cheese sit out to warm to room temperature (cut into small pieces, and it will warm up faster). You want to do this so that it mixes better and you don’t have butter or cream cheese lumps.
    Step 2
    Mix Pumpkin puree, eggs, sugar, and vegetable oil first. Then, add the balance of bar ingredients and combine until all ingredients are evenly distributed.

    adding apices to pumpkin bar batter.

    Step 3
    Spread batter onto a greased baking pan. Mine is 13 x 17 inches.

    chocolate banana muffins
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    pumpkin batter is spread evenly on baking pan.

    Step 4
    Bake at 350 for approx. 25 minutes. Check with a toothpick to test if done.
    Set aside and let the bar base cool.

    Instructions - Frosting

    Add all cream cheese icing ingredients into a bowl.
    Beat until the mixture is smooth.

    cream cheese frosting for pumpkin bars.

    Smooth frosting on top of the baked batter layer.

    Do the math and figure out how many bars you would like. For the 12 x 17 pan, I do 5 x 6, totaling 30 bars.

    a piece of pumpkin bar with cream cheese frosting with a sheet of cut bars in the background.

    Storage

    Stores well in the fridge for up to 5 days.
    Freezes well. The easiest way to freeze is to wrap the entire pan in plastic and then wrap it again with foil. Remove most of the air from wrapping to prevent freezer burn. Freeze for a maximum of 3 months.

    Thawing and Serving

    Allow to thaw overnight in the fridge. Sit out at room temperature for approximately an hour and serve at room temperature.

    FAQs

    Can I use pumpkin pie filling instead of pumpkin puree?

    No, I do not recommend using pumpkin pie filling instead of pumpkin puree. Pumpkin pie filling has added spices and sugar, which can make the bars too sweet.

    Can I make these bars without the cream cheese frosting?

    Yes, you can make these bars without the cream cheese frosting. If you do not want to make the frosting, you can simply dust the bars with powdered sugar. Or, serve with ice cream or whipped topping.

    Are these like Paul's Pumpkin Bars?

    Yes! These are like that classic recipe. Many people no longer know them by that name, but this is the recipe!

    Other Pumpkin Recipes

    • piece of pumpkin dump cake with icing drizzled on it.
      Pumpkin Pudding Dump Cake
    • 2 ingredient pumpkin muffins in muffin tin
      2 Ingredient Pumpkin Muffins
    • slices of pumpkin bread with a sprinkling of sugar
      2 Ingredient Pumpkin Bread
    • pumpkin dip on a tray with apples and graham crackers
      Pumpkin Cream Cheese Dip

    Printable

    Come back and leave a 5-star rating after you have tried this!

    Piece of pumpkin bar on a white plate with a tray of pumpkin bars in the background.
    Print Recipe
    5 from 3 votes

    Pumpkin Bars with cream cheese frosting.

    An easy and delicious pumpkin bar recipe.  This is a homemade scratch recipe. The cream cheese frosting is amazing!
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 30
    Calories: 295Kcal
    Author: Susan Moncrieff

    Ingredients

    Bar Ingredients

    • 4 Eggs
    • 15 oz Pumpkin canned pure pumpkin not pie filling
    • 1 ⅔ cup Sugar
    • 1 cup Vegetable oil
    • 2 cups Flour
    • 2 teaspoon Cinnamon
    • 2 teaspoon Baking Powder
    • 1 teaspoon Baking Soda
    • 1 teaspoon Vanilla
    • ½ teaspoon salt

    Cream Cheese Frosting Ingredients

    • 8 oz cream cheese
    • 1 cup butter
    • 4 cups Powdered Sugar Icing Sugar for my Canadian friends
    • 1 tsp. Vanilla

    Instructions

    • Preheat over to 350 Fahrenheit
    • Let butter and cream cheese sit out to warm to room temperature (cut into small pieces and it will warm up faster) You want to do this so that it mixes better and you don't have butter or cream cheese lumps.
    • Combine all Pumpkin Bar ingredients in one bowl. I recommend using a mixer. It's easy to do with your stand mixer but I've done this easily with my hand mixer. Mix until well combined.
    • Spread batter on a greased 17 x 11 inch(ish) cake roll pan.
    • Bake at 350 for approx. 25 minutes. Check with a toothpick to test if done.
    • Set aside and let the bar base cool.

    To make Cream Cheese Icing

    • Add all cream cheese icing ingredients into a bowl.
    • Beat until mixture is smooth.
    • Wait for baked pumpkin bars to cool prior to adding frosting.

    Notes

    Bars can be refrigerated up to 5 days.
    Freeze well when well wrapped with plastic wrap.
     

    Nutrition (I am not a nutritionist. These are estimates only)

    Serving: 1g | Calories: 295Kcal | Carbohydrates: 35g | Protein: 2g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 186mg | Potassium: 60mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2529IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

    Please pin to your Pinterest account.

    pumpkin bars with text overlay stating family favorite.

    Originally published Sept. 15, 2015.

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      Black Forest Dump Cake (3 Ingredients)
    • two special K Bars on a white plate.
      Special K Bars
    • Colorful pineapple upside down cake with pineapple rings with a maraschino cherry inside each ring. You can see the caramel topping running down the side of the cake.
      Pineapple Upside Down Cake with cake mix (easy)
    • Pumpkin spice donuts arranged on a white plate for serving
      3 Ingredient Pumpkin Spice Donuts

    Reader Interactions

    Comments

      5 from 3 votes (3 ratings without comment)

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    1. pestep81

      November 03, 2015 at 6:42 am

      Thanks for linking to The Tips & Trick Linky Party this week. Your recipe sounds heavenly. I mean, who doesn't like a moist cake with icing. Yum. This is a great time of year for pumpkin and I'm sure many will be glad you shared this one with the group.

      Reply
    2. Jeanette

      September 24, 2015 at 9:09 pm

      Yum! I'm pinning these!

      Reply
    3. Patti

      September 15, 2015 at 5:22 pm

      These look delicious. My husband is a big pumpkin fan and will love these. Thanks.

      Reply
    4. Lynn

      September 15, 2015 at 5:17 am

      It's early, so maybe I'm still asleep.....BUT, where is the pumpkin in these bars?

      Reply
      • momcrieff

        September 15, 2015 at 7:36 am

        It was late, I should have been asleep....I forgot to write down the pumpkin. Thanks you! Recipe has been corrected.

        Reply

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