Old‑Fashioned Pumpkin Bars with Cream Cheese Frosting

When autumn rolls around, nothing feels more comforting and nostalgic than a batch of Old-Fashioned Pumpkin Bars with Cream Cheese Frosting. These soft, warmly spiced bars are the perfect blend of moist pumpkin cake and sweet, tangy frosting. Whether you’re baking for a fall gathering, a Thanksgiving dessert table, or just a cozy weekend treat, these pumpkin bars deliver all the seasonal flavors you crave—without the fuss of a pie crust.

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This recipe is a tried-and-true classic, reminiscent of grandma’s baking with its simplicity and rich flavor. The spiced pumpkin base is tender and flavorful, and the cream cheese frosting adds a decadent finish that takes the bars to the next level. One bite and you’ll be hooked!

Why You’ll Love Old-Fashioned Pumpkin Bars

• Easy to Make: No fancy tools or techniques required—just mix, bake, and frost.
• Perfectly Spiced: A warm blend of cinnamon, nutmeg, ginger, and cloves.
• Moist Texture: Thanks to pumpkin puree and vegetable oil.
• Crowd-Pleaser: Makes a large batch—ideal for potlucks and parties.
• Freezer-Friendly: Great to make ahead and store.
• Classic Flavor: Just like the bars your grandma used to make.

Ingredients You’ll Need

For the Pumpkin Bars:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Prepare the Oven and Pan

Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.

3. Mix the Wet Ingredients

In another large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until fully combined. Add eggs one at a time, mixing well after each. Stir in the vanilla extract and pumpkin puree until smooth.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Stir just until combined—avoid overmixing to keep the texture light and tender.

5. Bake the Bars

Pour the batter into the prepared pan and spread it out evenly. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan.

6. Make the Cream Cheese Frosting

In a medium bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and continue beating until light and fluffy. Stir in the vanilla extract.

7. Frost the Pumpkin Bars

Once the bars are fully cooled, spread the cream cheese frosting evenly over the top using an offset spatula or the back of a spoon.

8. Cut and Serve

Cut into squares or rectangles and serve. For clean cuts, wipe the knife between slices.

Serving and Storage Tips

Serving:

• Serve slightly chilled or at room temperature.
• Top with a sprinkle of cinnamon or chopped pecans for garnish.

Storage:

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.

Helpful Notes

• Use Room Temperature Ingredients: They blend better and create a smoother batter and frosting.
• Don't Overmix: This can lead to dense, tough bars. Mix until just combined.
• Pumpkin Purée vs. Pumpkin Pie Filling: Always use pure pumpkin purée.
• Chill Frosting: If your kitchen is warm, chill the frosting slightly before spreading.
• Make It Ahead: The bars actually taste better the next day as the flavors deepen.

Frequently Asked Questions

1. Can I use pumpkin pie filling instead of pumpkin purée?
   No. Pumpkin pie filling contains added sugar and spices that will throw off the flavor and texture.
2. Can I make these into cupcakes?
   Yes! Just divide the batter into lined cupcake tins and bake for 20–25 minutes.
3. How do I make the bars gluten-free?
   Use a 1:1 gluten-free flour blend, but results may vary slightly.
4. Can I use homemade pumpkin purée?
   Yes, just make sure it’s thick and not too watery.
5. What can I use instead of cream cheese frosting?
   Try a dusting of powdered sugar, or use a vanilla buttercream if preferred.

Final Thoughts

Old-Fashioned Pumpkin Bars with Cream Cheese Frosting are everything you want in a fall dessert: simple, spiced, moist, and topped with a generous layer of tangy-sweet frosting. They’re perfect for making memories in the kitchen, serving to a crowd, or just indulging in a little autumnal comfort. Easy to make and even easier to love, these bars are bound to become a seasonal staple in your recipe box.

Old‑Fashioned Pumpkin Bars with Cream Cheese Frosting

Patricia Collins

These Old‑Fashioned Pumpkin Bars with Cream Cheese Frosting bring cozy fall flavors to your dessert table. Soft, warmly spiced pumpkin cake is baked in a 9×13‑inch pan, then topped with a smooth and tangy cream‑cheese frosting. Easy to make and perfect for holidays, family dessert nights, or a crowd‑pleasing treat any time of year.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Calories 320 kcal

Ingredients

  

For the Pumpkin Bars:

• 2 cups all‑purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 15 oz can pumpkin purée

For the Cream Cheese Frosting:

• 8  oz cream cheese softened
• ½ cup unsalted butter softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

 

• Preheat oven to 350 °F (175 °C). Grease and flour (or line) a 9×13‑inch baking pan.
• In a large bowl, whisk together all the dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, salt).
• In another bowl, beat granulated sugar, brown sugar, and vegetable oil until well combined.
• Add the eggs one at a time, beating after each addition. Stir in vanilla extract and pumpkin purée until smooth.
• Gradually add the dry ingredient mixture into the wet mixture, mixing just until combined. Avoid over‑mixing.
• Pour batter into the prepared pan and spread evenly.
• Bake for 35‑40 minutes, or until a toothpick inserted into the center comes out clean. Remove and allow to cool completely in the pan.
• For the frosting: Beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and beat until light and fluffy. Stir in vanilla extract.
• Spread the frosting evenly over the cooled pumpkin bars.
• Cut into squares and serve.

Notes

• Use room‑temperature ingredients for smoother batter and frosting.
• Chill the frosting slightly if your kitchen is warm to prevent it from running.
• Store bars in an airtight container in the refrigerator due to the cream cheese frosting; they keep up to 5 days.
• These bars freeze well — wrap well and freeze baked (unfrosted) up to 2 months; thaw overnight and frost before serving.
• Optionally garnish with a dusting of cinnamon or chopped pecans for extra texture and festive look.