Old Fashioned Pumpkin Bars with Cream Cheese Frosting

Ever just craved something cozy and sweet? These pumpkin bars feel like fall in every single bite. Soft, spiced, and totally comforting.

I made these the other day and, oh my gosh, they were so good. That creamy frosting on top? Yeah, it’s kind of a big deal.

They’re perfect for lazy weekends, holiday treats, or just because. Trust me—once you try one, you’ll want the whole pan.

So, wanna bake something simple and yummy? Let’s jump into these pumpkin bars and make your kitchen smell like fall.

Why You’ll Love This Recipe

• Timeless Flavor: Spiced pumpkin meets creamy frosting — it’s the dessert version of fall.
• Perfect Texture: Moist, soft, and tender, with just the right amount of crumb.
• Crowd Pleaser: Makes a big batch, ideal for sharing at potlucks, holidays, or just at home.
• Easy to Make: Simple ingredients, easy steps, and no complicated tools.
• Make-Ahead Friendly: Bake and frost ahead of time for stress-free serving.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Cool Time: 1 hour
Total Time: ~1 hour 45 minutes

Servings:
Makes one 9×13-inch pan, yielding 24 small or 16 large bars. Great for gatherings or storing leftovers.

Difficulty:
Beginner-friendly. No special skills required, just a bowl and a whisk.

Required Kitchen Tools

• Large mixing bowls
• Whisk or hand mixer
• Rubber spatula
• Measuring cups and spoons
• 9×13-inch baking pan
• Parchment paper or cooking spray
• Wire cooling rack

Ingredients for the Pumpkin Bars

Here’s what you’ll need to make the pumpkin base (measurements in the recipe card below):

• All-Purpose Flour: The structure behind the soft, cake-like texture.
• Granulated Sugar & Brown Sugar: A sweet combo for balanced flavor and a hint of molasses.
• Baking Powder & Baking Soda: These work together to lift and lighten the batter.
• Salt: Just enough to balance the sweetness.
• Warm Spices: Ground cinnamon, nutmeg, and ginger give the bars their classic fall flavor.
• Pumpkin Puree: Use canned pumpkin puree (not pie filling) for moisture and depth.
• Vegetable Oil: Makes the bars incredibly moist without butter.
• Eggs: Bind everything together and give a soft, rich texture.
• Vanilla Extract: Adds warmth and rounds out the flavor.

How to Make Old Fashioned Pumpkin Bars – Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger

Set aside.

3. Combine the Wet Ingredients

In another bowl, beat together:

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Whisk until smooth and fully combined.

4. Bring It All Together

Pour the wet mixture into the dry ingredients. Use a spatula or whisk to mix just until combined. Don’t overmix — that can make the bars tough.

5. Bake

Pour the batter into the prepared pan. Spread evenly. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

6. Cool

Let the bars cool in the pan for about 10 minutes. Then transfer the whole pan (or use the parchment to lift the bars) to a wire rack. Cool completely before frosting — about 1 hour.

Variations for Pumpkin Bars

• Add Nuts: Stir in 1/2 cup chopped walnuts or pecans for a little crunch.
• Chocolate Twist: Add mini chocolate chips to the batter for extra sweetness.
• Spice It Up: Boost the flavor with a pinch of cloves or allspice if you like it bolder.
• Pumpkin Sheet Cake Style: Double the recipe and bake in a half-sheet pan for a larger crowd.
• Make It Gluten-Free: Swap in a 1:1 gluten-free all-purpose flour blend.

How to Make the Cream Cheese Frosting

Ingredients:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp milk (optional, for consistency)

Directions:

1. In a medium bowl, beat the cream cheese and butter together until smooth and fluffy.
2. Add the vanilla extract and beat to incorporate.
3. Gradually add the powdered sugar, mixing until smooth. Scrape the bowl as needed.
4. Add milk, 1 tablespoon at a time, until you reach your desired spreading consistency.
5. Once the pumpkin bars are completely cooled, spread the frosting evenly over the top using a spatula.

Serving and Decoration

• Cut into squares or rectangles, depending on how big or small you like your bars.
• Garnish with a sprinkle of cinnamon or chopped nuts for a festive touch.
• Optional: Chill for 15 minutes before serving to set the frosting cleanly.

Storing Pumpkin Bars

• Refrigerator: Store frosted bars in an airtight container in the fridge for up to 5 days. They taste great cold!
• Freezer: You can freeze the bars (frosted or unfrosted) for up to 2 months. Wrap tightly in plastic and foil. Thaw in the fridge before serving.

Tips and Tricks for Success

• Cool Completely Before Frosting: Warm bars will melt the frosting.
• Use Room Temp Ingredients: For smoother frosting and better blending.
• Don’t Overmix the Batter: Gently folding keeps the bars light and tender.
• Even Spreading: A small offset spatula helps with smooth, even frosting.

Nutrition Information (per bar, approx.)

Nutrient	Amount
Calories	210
Carbohydrates	28g
Sugars	20g
Fat	10g
Saturated Fat	4.5g
Protein	2g
Fiber	1g
Sodium	140mg

Nutrition may vary slightly depending on exact ingredients used.

❓ Pumpkin Bar FAQs

Can I use fresh pumpkin instead of canned?
Yes, just be sure it’s pureed and drained well — canned pumpkin is thicker and more consistent in texture.

Can I make these ahead of time?
Absolutely! You can bake and frost the bars a day ahead. Store covered in the fridge.

Can I double the recipe?
Yes, just use a half-sheet pan and extend the baking time slightly. Keep an eye on doneness with the toothpick test.

Do these bars need to be refrigerated?
Yes — because of the cream cheese frosting, they should be stored in the fridge.

👩‍🍳 Conclusion

Pumpkin bars like these are the kind of dessert that makes you slow down and savor the season. They’re easy to make, rich with fall spices, and that cream cheese frosting? It pulls everything together like a warm sweater on a cool day.

Whether you serve them at a holiday dinner, bring them to a bake sale, or just snack on them with tea — they’ll become a favorite. Bake once, and you’ll see why they’re called “old fashioned.” It’s comfort, tradition, and flavor all in one bite.