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Pumpkin Bars are the quintessential fall dessert! Made in one bowl, these bars are plush & moist, with plenty of cozy fall spices. Slather them with a silky cinnamon cream cheese frosting & swirl some pumpkin butter on top for a polished finish.
Table of Contents
Why you’ll love these Pumpkin Bars:
- Easy Dessert – These bars come together in one bowl in practically no time! Even the bake time is short.
- Feeds a Crowd – A 9×13 pan of these can be sliced into as large or as small of squares as you like – so you can stretch the yield for a party!
- Portable & Festive – Bars are more portable than, say, my Ultimate Pumpkin cake, but are still festive – especially with that gorgeous swirl of pumpkin butter on top!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Canned Pumpkin – Be sure to use one 15 ounce can of pumpkin – not pumpkin pie filling.
- Vegetable Oil – This keeps the pumpkin cupcakes ultra moist, since oil is a liquid at room temperature (unlike butter).
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Cream Cheese – Use full fat block-style cream cheese for the frosting.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Maple Syrup – Be sure to use real, pure maple syrup for best results.
- Eggs – Be sure to buy large eggs for baking, always.
Recipe Substitutions & Variations:
- Gluten-free – I have not tested a gluten-free version of this recipe.
- Dairy-free – The bars are already dairy-free! Simply use your favorite, trusted dairy-free butter & cream cheese for the frosting.
How to Make the Best Pumpkin Bars Recipe:
Step 1: Mix the Wet Ingredients. Whisk together the eggs, sugars, pumpkin, oil, and vanilla in a large mixing bowl.
Step 2: Add the Dry Ingredients. Fold in the flour, salt, baking soda, baking powder, and spices.
Step 3: Bake the Bars. Pour the batter into a lined 9×13 pan and Bake as directed in the recipe card below.
Step 4: Make the Frosting. In a medium bowl, beat together the butter, cream cheese, powdered sugar, milk, vanilla, salt, and cinnamon.
Step 5: Frost the Bars. Spread the frosting over the cooled bars. Dollop some pumpkin butter on top and swirl it in lightly with the back of a spoon, if desired.
Serving + Storing:
Slice & enjoy the bars immediately once frosted! If your frosting got weepy from a warm kitchen, chill the bars for a bit to help the frosting stiffen up. Store leftover bars in an airtight container in the fridge for 3-4 days.
Expert Baking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
Yes, you can halve it and bake in a 9×9 pan!
If you want to make cupcakes, I recommend using my Pumpkin Cupcakes recipe! For a layer cake, try my Ultimate Pumpkin Cake.
No, you can skip this step if you’re pinched for time. Add a little extra cinnamon to the frosting to help compensate.
More Pumpkin Recipes to Love:
- Pumpkin Streusel Muffins with Maple Glaze
- Pumpkin Snickerdoodles with Rum Caramel
- Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
- Pumpkin Pie Cheesecake
- Pumpkin Whoopie Pies
- Mom’s Best Ever Pumpkin Bread
- Ultimate Pumpkin Cake
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Watch it come together
Best Ever Pumpkin Bars with Brown Butter Cream Cheese Frosting
Ingredients
For the Cake
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar, 158 grams
- 3/4 cup light brown sugar , 165 grams
- 1 cup vegetable oil, 220 mL
- 1 15 oz. can pumpkin, NOT pumpkin pie filling
- 2 tbsp real maple syrup, 20 mL
- 2 cups all-purpose flour, 260 grams
- 1 and 1/2 tsp baking powder
- 1 tsp baking soda
- 1 and 3/4 tsp cinnamon
- 3/4 tsp nutmeg
- 1/4 tsp cloves
- 1/8 tsp ginger
- 1/8 tsp salt
For the Frosting
- 13 ounces cream cheese, 367 grams
- 6 tbsp brown butter , 85 grams
- 2 cups to 2 and 1/2 cups powdered sugar, 230 to 287 grams, to taste
- 1-2 tbsp milk, as needed, to help things come together
- 1/2 tsp cinnamon , more to taste
- 2 tsp vanilla extract
- pinch of salt
- 1/4 cup pumpkin butter, optional
Instructions
- Make the Brown Butter: In a nonstick pan over medium heat, melt the butter. Continue cooking the butter – stirring constantly. The butter will get foamy, then bubbly, then start to turn turn golden brown and develop a nutty/caramely aroma. Once it reaches a deep golden color, remove from the heat and pour into a bowl to chill in the fridge or freezer until it's room temperature. It doesn't have to come back to solid before using. See note below if you do bring it back to a solid/softened state. (You can skip this if you're tight for time!)6 tbsp brown butter
- Prep: Preheat your oven to 350℉. Spray a 9×13 pan with nonstick spray and line with parchment paper.
- Make the Bars: In a large mixing bowl, whisk together the eggs, sugar, oil, pumpkin, and maple syrup. Stir in the dry ingredients until just combined (check for any dry bits hiding in the bottom of the bowl) – a few lumps in the batter is fine. Do not over mix!4 large eggs, at room temperature , 3/4 cup granulated sugar, 3/4 cup light brown sugar , 1 cup vegetable oil, 1 15 oz. can pumpkin, 2 tbsp real maple syrup, 2 cups all-purpose flour, 1 and 1/2 tsp baking powder, 1 tsp baking soda, 1 and 3/4 tsp cinnamon, 3/4 tsp nutmeg, 1/4 tsp cloves, 1/8 tsp ginger, 1/8 tsp salt
- Bake: Pour batter into your prepared pan. Bake for 25-29 minutes, or until a toothpick inserted into the center of the cake comes out with moist crumbs, not wet batter. Let the cake cool in the pan for 10 minutes, then invert it onto a cooling rack to cool completely. (Letting it cool upside down on the rack keeps the flatter for easy frosting!)
- Make the Frosting: Cream together your room temperature brown butter and cream cheese in a large mixing bowl on high for 1-2 minutes. Add half the powdered sugar and mix until just incorporated. Add the remaining powdered sugar, milk (if needed), cinnamon, vanilla, and a pinch of salt and mix until creamy.13 ounces cream cheese, 2 cups to 2 and 1/2 cups powdered sugar, 1-2 tbsp milk, 1/2 tsp cinnamon , 2 tsp vanilla extract, pinch of salt, 6 tbsp brown butter
- Serve + Store: Frost the cake when cool. Dollop pumpkin butter over the frosting, and use the back of a spoon swirl it lightly into the frosting, if desired. Slice and enjoy! Store leftovers, covered tightly, in the fridge for 3-4 days.1/4 cup pumpkin butter
- Make-Ahead Tips: Frosting can be made 1-2 days ahead. Cover well and store in the fridge. Let frosting sit out for 10-15 minutes, then beat it with the mixer again to get it spreadable.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my word, are these ever delicious!! I used gluten free flour (Bob’s Red Mill All-Purpose) and the texture came out fantastic. The frosting is also to die for. I couldn’t get my hands on pumpkin butter and didnt want to take the time to make my own so I did what another reviewer did and used a little caramel, which complimented the flavors wonderfully. Next time I make this, I’m going to try them as cupcakes!
So glad to hear these worked well with gluten-free flour, Ellen! Thanks for taking the time to leave a review!
Loved it!!! It was a big hit. However, it was pretty cakey and soft so I didn’t get great pieces. Not sure if this was because I didn’t wait long enough to cut it, or my cutting technique was faulty, or this is just how it turns out. Would definitely make again without a doubt.
I will say this makes a ton of pumpkin bars. A TON. So unless you have like 5+ people eating this, you should halve the recipe. Also, the cream cheese icing was more than needed, I probably would use 10 oz rather than 13 oz. I definitely recommend adding the milk, it makes the icing easier to work with.
So glad to hear you enjoyed this recipe, Day! I wonder if it was a tad underbaked? I don’t think I’ve had issues cutting it in the past. Or, it may have been because the bars were still warm. Did you let them cool completely? Glad you enjoyed these either way!
The frosting is absolutely divine! Make sure you use unsalted butter so it does not burn. Wish I would’ve bought pumpkin butter because it looks so pretty!
So glad to hear you enjoyed this recipe, Bri!
I made these for a pumpkin bake contest at work. I don’t like pumpkin, so I Cammy attest to the flavor, but the frosting is amazing and they were a hit. I couldn’t find pumpkin butter, so I swirled a little caramel over them.
So glad to hear this recipe was a hit, Aimee!