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Easy Baked Pumpkin Bars

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Soft, spiced, and perfectly sliceable—these Easy Baked Pumpkin Bars are a fall favorite that delivers big flavor with minimal effort.

With a tender, cake-like texture and warm pumpkin spice in every bite, they’re ideal for potlucks, dessert tables, or cozy afternoon snacks.

Add a swirl of cream cheese frosting on top, and you’ve got autumn baked into every bar!

this recipe ⇨

Ingredients

For the Bars:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 1/4 cups granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)

For the Cream Cheese Frosting:

  • 3 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons milk (as needed)
Amazon Fresh, Baking Powder, 8.1 Oz
Amazon Fresh, Baking Powder, 8.1 Oz
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How To Make Easy Baked Pumpkin Bars

Make the Bars:

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or grease it well.
  2. Mix dry ingredients in a medium bowl: flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk together and set aside.
  3. Combine wet ingredients in a large bowl: beat together oil, eggs, and sugar until well mixed. Add pumpkin puree and mix until smooth.
  4. Combine wet and dry by gradually adding the flour mixture to the pumpkin mixture, stirring just until combined. Don’t overmix.
  5. Bake by spreading batter evenly in prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean.
  6. Cool completely on a wire rack before frosting.

Make and Add the Frosting:

  1. Beat cream cheese and butter until light and fluffy (about 2-3 minutes).
  2. Add powdered sugar gradually, beating well after each addition.
  3. Add vanilla and milk as needed to reach desired consistency. The frosting should be spreadable but not too thin.
  4. Spread over cooled bars and cut into squares.
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Easy Baked Pumpkin Bars

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These soft and perfectly spiced pumpkin bars are topped with a rich cream cheese frosting that makes them irresistible. Easy to whip up in one bowl and baked in a 9×13 pan, they’re a must-make treat for fall gatherings, potlucks, or cozy weekends at home.

  • Total Time: 15 minutes
  • Yield: 16 bars 1x

Ingredients

Scale
For the Bars:
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/3 cup vegetable oil
  • 2 large eggs
  • •1 1/4 cups granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
 
For the Cream Cheese Frosting:
  • 3 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed)

Instructions

Make the Bars:
  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or grease it well.
  2. Mix dry ingredients in a medium bowl: flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk together and set aside.
  3. Combine wet ingredients in a large bowl: beat together oil, eggs, and sugar until well mixed. Add pumpkin puree and mix until smooth.
  4. Combine wet and dry by gradually adding the flour mixture to the pumpkin mixture, stirring just until combined. Don’t overmix.
  5. Bake by spreading batter evenly in prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean.
  6. Cool completely on a wire rack before frosting.
Make and Add the Frosting:
  1. Beat cream cheese and butter until light and fluffy (about 2-3 minutes).
  2. Add powdered sugar gradually, beating well after each addition.
  3. Add vanilla and milk as needed to reach desired consistency. The frosting should be spreadable but not too thin.
  4. Spread over cooled bars and cut into squares.
  • Author: Jordan
  • Prep Time: 15 minutes

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