This Sweet and Spicy Pumpkin Bars recipe will become everyone’s favorite. Topped with a decadent cream cheese frosting, these bars will disappear around a Thanksgiving Day crowd.
With Thanksgiving only weeks away, I thought I would resurrect this recipe for pumpkin bars. It was 5 years ago that it was originally posted…and it is still a winner, winner. I’ve made it 3 times in the past 2 weeks and everyone in our neighborhood knows of Joe’s Awesome Pumpkin Bars.
Why Pumpkin Bars
- Because they are made with tasty, pumpkin spice ingredients.
- A recipe makes a 12″ by 17″ sheet pan, (also known as a half sheet pan) #ad, full of tasty pumpkin bars.
- They bake in 20 minutes.
- The result is super moist bars.
- Cream cheese frosting.
- They make great treats to give to friends and neighbors.
I got this recipe years ago from a co-worker of MaryJo’s. She would make bars and bring them to work. The way MaryJo puts it, “People would be all elbowing each other to get a piece of Julie’s pumpkin bars!” That kind of endorsement convinced me that this should be shared. You too could be the hit of the party by making and serving these moist, cream cheese frosting topped bars.
Just mix up the ingredients and pour them into a 12″ x 17″ sheet pan. Bake for 18 to 20 minutes in a 350° oven, turning the pan after 10 minutes. (See the recipe notes to bake the bars in a 9″x 13″ cake pan). Let the bars cool and then mix up a batch of cream cheese frosting.
Storing the Bars
The bars need to be stored in the refrigerator. I believe that they would last 5 days, covered in the refrigerator, but I don’t think anyone has gone that long without eating them all. To freeze the bars, bake them and don’t frost them. They would freeze well, but the cream cheese frosting is not something that should be frozen.
They would be perfect to make a day ahead, refrigerate, and serve the next day. That’s what makes the pumpkin bars a great treat to take to work and a sheet pan full serves 32 people, (2 1/2″ by 2 1/2″ piece).
Also, check out these delicious recipes:
- Pumpkin Bread Pudding with Caramel Sauce
- Pumpkin and Red Lentil Soup
- Cranberry Quick Bread
- White Chicken Chili
- Classic Green Bean Casserole
Disclaimer: This recipe post contains an affiliate link to Amazon.com.
Pumpkin Bars with Cream Cheese Frosting
Ingredients
Bars
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 cup packed brown sugar
- 1 cup granulated white sugar
- 4 eggs
- 1 15- oz can Libbey’s pure pumpkin
- 1 cup canola oil
- 1 teaspoon vanilla
Frosting
- 6 tbsp butter, room temperature
- 3 cups sifted powdered sugar
- 8 ounce package regular cream cheese, room temperature
- 1 teaspoon vanilla
- 1/4 cup half-and-half , whipping cream or milk.
Instructions
Bars
- In small bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
- In large bowl, beat together the sugars, eggs, pumpkin, oil, and vanilla for about 60 seconds. Add the dry ingredients and mix just until smooth.
- Pour into a greased 12” X 17” (half sheet pan), rimmed sheet pan. See notes.
- Bake at 350°F for 18 to 20 minutes, rotating after 10 minutes. Bars are done when they’re just turning brown around the edges and pulling away from the sides of the pan, and a toothpick inserted in the middle comes out clean. Be careful not to overbake or the bars will be dry.
- Cool completely before frosting.
Frosting
- Beat butter and powdered sugar until smooth, add the cream cheese and beat just until combined. Beat in the vanilla and half-and-half until smooth.
- Once you’ve added the cream cheese, don’t beat any longer than necessary because cream cheese gets runny when beat too long.
- Frost the completely cooled bars.
- Leftovers should be covered and refrigerated.
Notes
- 32 servings, approximately 2.5" by 2.5".
- Prior to slicing the bars, it's best to refrigerate for about an hour or more.
- Using a rotary pizza cutter is a slick way to cut the bars. Clean off the wheel after every pass.
- Refrigerate the bars up to 5 days. Do not freeze frosted bars. Un-frosted bars can be frozen, then thawed and frosted.
- If you don't have a rimmed 12 x 17 inch sheet pan, a 9 x 13 inch metal cake pan can be used. Just add 5 to 6 minutes to the bake time. Check the doneness with the toothpick method.
Nutrition
Thank you for this fantastic recipe!
With four teenage boys at home, feeding them without losing my mind is a live-combat-sport.
Winter is fast approaching where we live in Canada, and that means comforting, filling and economical recipes.
Groceries cost a fortune here so I am always trying to find frugal but tasty recipes for my army.
This pumpkin bar recipe satisfies all my requirements and helps to fill the hollow-legs of the teenagers who seem to be hungry all the time.
The tantalizing aroma of it baking brings them all running to the kitchen, salivating with anticipation.
I add raisins sometimes as they are nutritious and are another “filler” ingredient.
Thank you again, for all of your wonderful recipes.
My kids thank you too!
Hi Caroline,
Thank you for the great comment. I’m so glad that your family likes the pumpkin bars. It sounds like it is good that the recipe makes a lot of bars! I just pulled a pan of the pumpkin bars from the oven too, (coincidence). We have a grape picking party tomorrow morning and pumpkin bars are on the menu along with coffee.
Thank you so much for the nice comment.
Joe
Can I use a 9” x 13” pan or a cookie sheet pan? I don’t have a sheet pan.
Hey Sonya. I think that would be okay, just add some time to the baking. Probably 5 to 8 minutes. Check it with the toothpick method. If the toothpick comes up clean it should be done. Make sure to oil your pan.
Sonya, I just made a recipe of pumpkin bars and put it in a metal 9 X 13 cake pan and it took almost exactly 5 more minutes for the cake/bars to be done. It turns out more like a cake than bars but I’m going to love eating it with cream cheese frosting as soon as it cools.
Can these be made with fresh pumpkin purée and, if so, will it be the same quantity ie 15 ozs
I’ve never made them with fresh pumpkin Agnes, but I think it would be fine. Canned pumpkin is pretty dry so your fresh should also be dry. Use 15 ounces of fresh.
Awesome bars- my favorite
These are amazing!
You won’t believe how good these are until you make them. They’re super easy to make, but the flavor is outstanding.
I have a recipe I’ve used for years and thought it was pretty good. After baking and tasting these, there’s no comparison! These bars are the best I’ve ever had. Another winner from you! I bought new spices so the flavors were perfect. My new dessert for guest! Thanks Joe!
Hi Becky. Thanks for the nice comment and glad you liked it.
I will have to make these. I love pumpkin
Hey Eileen…this makes a really moist and tasty pumpkin bar.