These pumpkin bars with cinnamon cream cheese frosting are so tender and moist, with the perfect amount of sweetness and spice. Bake them in a sheet pan to serve a crowd, or a smaller 9x13 pan for a thicker slice of cake.
Pumpkin bars with cinnamon cream cheese frosting have been a favorite of mine since I was a kid and my Mom would make them for us. I love the warm spices, pumpkin flavor and sweet cream cheese frosting. Make the pan for a pumpkin carving party, or take some to your neighbors and make their whole day!
For more pumpkin recipes, try my: pumpkin spice latte cookies or my pumpkin banana muffins that we always keep on hand during the fall months.
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Why You Will Love This Recipe
- Easy & Quick: This is such a quick one bowl recipe that only needs a whisk for mixing.
- Serves a Crowd: I make this recipe every single fall because I love how easy it is to cut and serve to a bunch of people.
- Fall Flavors: Nothing beats a warm spiced pumpkin dessert during the cool fall months.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Oil- I love using coconut oil, but any neutral oil works great.
- Eggs- Make sure your eggs are room temperature before starting. This will help your muffins have a better rise.
- Pumpkin Puree- This is different than pumpkin pie filling.
- Spices- You can use pumpkin pie spice instead, but I prefer adding them each individually here.
- Cream Cheese: I love using the philadelphia full fat cream cheese.
Step by Step Instructions
- Step 1: In a medium bowl whisk together flour, cinnamon, cloves, ginger, nutmeg, baking powder, baking soda and salt. This will help so the flour doesn't clump when added to the wet ingredients. Set aside.
- Step 2: In a large bowl whisk together oil and sugar until mixed. Add eggs, vanilla and pumpkin and mix all together.
- Step 3: Add dry ingredients and whisk until all incorporated. Smooth batter into prepared pan.
- Step 4: Bake for 20-23 minutes in a sheet pan, or 25-30 minutes in a 9x13, or until the edges are a golden brown and a toothpick inserted in the middle comes out clean. Set aside and allow to cool before frosting.
- Step 5: Place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment, cream together until smooth. Add vanilla and mix in. Add cinnamon and powdered sugar and beat until smooth and creamy.
- Step 6: Once cake is completely cooled spread frosting evenly over the top. Cut and enjoy!
Expert Baking Tips
- Cake will give best results with room temperature ingredients. Allow the eggs, cream cheese and butter to sit out before you begin.
- Make sure you use pumpkin puree and not pumpkin pie filling.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key. Please note that if you double or triple the recipe that grams do not double or triple automatically. You’ll have to do that on your own.
FAQ
Yes, this recipe turns out great subbing in a 1:1 gluten free flour.
Yes! You can follow my instructions for my brown butter banana sheet cake frosting.
Yes, you can do a half recipe and bake in a 9x13 pan for a thin bar, or an 8x8 pan for a thicker slice.
Storing & Freezing
These pumpkin bars with cinnamon cream cheese frosting can be stored at room temperature in an airtight container for 3-4 days while remaining fresh. You can also store it in the fridge if you prefer to serve it cold.
These bars freeze well for up to 3 months. Cut into slices and store in a tupperware. When ready to serve, thaw and allow to come to room temperature again.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Pumpkin Bars with Cinnamon Cream Cheese Frosting
Ingredients
Pumpkin Bars:
- 2 cups (280 g) all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- 1 teaspoon ginger
- ½ teaspoon (0.5 teaspoon) nutmeg
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (236.59 ml) oil
- 1¾ cups (350 g) granulated sugar
- 4 large eggs room temp
- 1 teaspoon vanilla
- 15 oz can pumpkin puree
Cinnamon Cream Cheese Frosting:
- ½ cup (113.5 g) butter room temp
- 8 oz (226.8 g) cream cheese room temp
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 4 cups (480 g) powdered sugar
Instructions
- Preheat oven to 350 F. Spray or line a 13x18 sheet pan or a 9x13 cake pan and set aside.
- In a medium bowl whisk together flour, cinnamon, cloves, ginger, nutmeg, baking powder, baking soda and salt. Set aside.
- In a large bowl whisk together oil and sugar until mixed. Add eggs, vanilla and pumpkin and mix all together.
- Add dry ingredients and whisk until all incorporated. Smooth batter into prepared pan.
- Bake for 20-23 minutes in a sheet pan, or 25-30 minutes in a 9x13, or until the edges are a golden brown and a toothpick inserted in the middle comes out clean. Set aside and allow to cool before frosting.
- Place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment, cream together until smooth. Add vanilla and mix in. Add cinnamon and powdered sugar and beat until smooth and creamy.
- Once cake is completely cooled spread frosting evenly over the top.
This is the perfect treat for fall! All of the flavors are spot on!
My wife made these for me, AMAZING!!!
Delicious! I could eat these for breakfast lunch and dinner!! Easy and turned out perfect.
These were SO good!
These are amazing! I live in high altitude so the center was not done. I baked it 10 min longer then suggested. Any suggestion for baking in high altitude?
These are fantastic! I have made them both as a cake and thinner as a bar. Either way they are full of flavor and moist and delicious!
Hi! Excited to try these tomorrow. Would the cooking time be similar for the sheet pan, or would it be less because they're thinner? Thank you!
I would do less time. Set your timer for 18 minutes and then check and watch it. I would guess it would take 18-20 minutes!
Yes! These were so delicious. The cinnamon cream cheese frosting, yum. And I love the flavor in these - you didn't shy away from the spices and I'm here for it.
I made this for my book club recently and it came out perfect - so delicious for fall 💛
Yay!! This is one of my all time favorites for Fall!!
I made them in a half sheet pan, they were the perfect thickness and perfect frosting ratio. Everyone loved them and they disappeared quickly. So easy and so fast to make, will make again for sure!
Yay!! Thank you Jamie!
Made a half batch of these for a work fall potluck and they blew everyone’s minds! Incredibly moist and the icing is out of this world.
These are the best pumpkin bars you'll ever taste, even my husband who's not a fan of pumpkin, loves these.And they're easy to make,I've made them 4 or 5 times this season.
Thank you for another great recipe
This recipe is a winner. Both times I have made it with gluten free flour and it is delicious. Even ate it for breakfast! You won’t be disappointed!
Amazing! 😊
Seriously the best pumpkin treat ever!! I love the Pumpkin Coconut Cake too, but these are SO simple & delicious! Fluffy, moist, perfectly balanced flavor & icing to cake ratio. Thanks Brooke, for another amazing fall favorite!
I made these in an 8 x 8 Pyrex dish and it worked out alright, but next time I will use a larger pan, as recommended. The frosting is amazing. The cake is also delicious, but the frosting makes them! Easy to make and serves a lot of people. I used coconut oil for the first time and loved the result.
This was delicious! Good balance of flavor and a good taste of pumpkin. I did a 9x13 pan and the 30 min didn’t get the middle cooked all the way through. I had to put it in for 5-10 min more and then it came out perfect. It’s even better second - third day.
Delicious!! Perfect to bring for a Fall party or Thanksgiving. Super easy to throw together, also.
Delicious! I dont think I have made one recipe by Salted sweets that didnt come out 5 stars!
I took these to our fall neigh orhood party and everyone LOVED them!
I also appreciate how detailed the directions are. When she says whisk, whisk! When she says use the paddle attachment, do it! I often stray out on my own because I like experimenting, but Brooke's stuff is the BEST!