14 Pumpkin Bars with Cream Cheese Frosting

Cream cheese frosting and pumpkin cake are a particularly good pairing. The tangy topping keeps every bite from feeling overly sweet.

These fourteen versions bring in nuts, fruit, chocolate, and spice to change the finished pan. Let the cake cool completely before spreading on the frosting.

1. Classic Pumpkin Cream Cheese Frosted Bars

Classic Pumpkin Cream Cheese Frosted Bars have tender pumpkin cake topped with tangy frosting. That combination makes it a tempting addition to the fall table.

Mix 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup sugar, 1 1/2 cups flour, 2 tsp baking powder, and 1 tsp cinnamon. Stir in 1 tsp pumpkin spice, bake in a 9-by-13-inch pan at 350°F for 22 to 28 minutes, then cool and frost with 8 oz cream cheese, 4 tbsp soft butter, 1 cup powdered sugar, and 1 tsp vanilla.

Wait until the cake is completely cool before frosting. Start checking slightly before the listed baking time because ovens vary.

2. Maple Cream Cheese Pumpkin Bars

Maple syrup in the frosting pairs especially well with pumpkin cake. The result is sweet without losing the cream cheese tang.

Whisk 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, and 3/4 cup sugar, then fold in 1 1/2 cups flour, 2 tsp baking powder, and 1 tsp cinnamon. Bake in a 9-by-13-inch pan at 350°F for 22 to 28 minutes, cool, then frost with 8 oz cream cheese beaten with 4 tbsp butter, 3/4 cup powdered sugar, and 2 tbsp maple syrup.

Use thick maple syrup and avoid adding too much liquid. Keep the bars refrigerated.

3. Brown Butter Frosted Pumpkin Bars

Brown butter gives pumpkin bars a gentle toasted flavor beneath creamy frosting. It is an easy change that makes a familiar pan taste different.

Brown 1/2 cup butter and cool slightly, then whisk with 1 cup pumpkin purée, 2 eggs, and 3/4 cup brown sugar before folding in 1 1/2 cups flour, 2 tsp baking powder, and 1 tsp cinnamon. Bake in a 9-by-13-inch pan at 350°F for 22 to 28 minutes, cool, and frost with 8 oz cream cheese beaten with 4 tbsp soft butter, 1 cup powdered sugar, and 1 tsp vanilla.

Cool the browned butter before it touches the eggs. Refrigerate the frosted pan.

4. Pumpkin Pecan Crunch Bars

Pumpkin Pecan Crunch Bars put a new spin on a familiar seasonal flavor. You get tender pumpkin cake topped with tangy frosting in a recipe that fits a normal kitchen.

Mix 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup sugar, 1 1/2 cups flour, 2 tsp baking powder, and 1 tsp cinnamon. Stir in 1/2 cup chopped pecans, bake in a 9-by-13-inch pan at 350°F for 22 to 28 minutes, then cool and frost with 8 oz cream cheese, 4 tbsp soft butter, 1 cup powdered sugar, and 1 tsp vanilla.

Start checking slightly before the listed baking time because ovens vary. Use the pan size given so the texture stays predictable.

5. Orange Zest Cream Cheese Pumpkin Bars

There is no need for elaborate decorating with orange zest cream cheese pumpkin bars. It already offers tender pumpkin cake topped with tangy frosting.

Mix 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup sugar, 1 1/2 cups flour, 2 tsp baking powder, and 1 tsp cinnamon. Stir in 1 tbsp orange zest, bake in a 9-by-13-inch pan at 350°F for 22 to 28 minutes, then cool and frost with 8 oz cream cheese, 4 tbsp soft butter, 1 cup powdered sugar, and 1 tsp vanilla.

Taste and adjust sweetness or seasoning before serving. Cool leftovers promptly before covering.

6. Pumpkin Chocolate Chip Frosted Bars

A batch of pumpkin chocolate chip frosted bars suits a quiet afternoon or a crowded table. Expect tender pumpkin cake topped with tangy frosting with very little fuss.

Mix 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup sugar, 1 1/2 cups flour, 2 tsp baking powder, and 1 tsp cinnamon. Stir in 1/2 cup chocolate chips, bake in a 9-by-13-inch pan at 350°F for 22 to 28 minutes, then cool and frost with 8 oz cream cheese, 4 tbsp soft butter, 1 cup powdered sugar, and 1 tsp vanilla.

Keep toppings separate until serving if you want extra crunch. Wait until the cake is completely cool before frosting.

7. Apple Spice Frosted Pumpkin Bars

Apple Spice Frosted Pumpkin Bars make good use of a handful of everyday ingredients. Its signature is tender pumpkin cake topped with tangy frosting.

Mix 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup sugar, 1 1/2 cups flour, 2 tsp baking powder, and 1 tsp cinnamon. Stir in 1/2 cup diced firm apple, bake in a 9-by-13-inch pan at 350°F for 22 to 28 minutes, then cool and frost with 8 oz cream cheese, 4 tbsp soft butter, 1 cup powdered sugar, and 1 tsp vanilla.

Use the pan size given so the texture stays predictable. Cover and refrigerate leftovers because of the cream cheese.

8. Gingerbread Pumpkin Cream Cheese Bars

Ginger and molasses make pumpkin cake taste closer to gingerbread. Cream cheese frosting softens the spice in every bite.

Whisk 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 2 tbsp molasses, and 2/3 cup brown sugar, then fold in 1 1/2 cups flour, 2 tsp baking powder, 1 tsp ginger, and 1 tsp cinnamon. Bake in a 9-by-13-inch pan at 350°F for 22 to 28 minutes, cool, and frost with 8 oz cream cheese, 4 tbsp butter, 1 cup powdered sugar, and vanilla.

Avoid bitter blackstrap molasses in a sweet bar. Store frosted portions in the refrigerator.

9. Cinnamon Swirl Pumpkin Frosted Bars

Cinnamon ribbons make each soft square look a little different. A smooth cream cheese top keeps the flavor familiar.

Whisk 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup sugar, 1 1/2 cups flour, and 2 tsp baking powder into batter and spread into a 9-by-13-inch pan. Swirl over 2 tbsp sugar mixed with 1 tsp cinnamon, bake at 350°F for 22 to 28 minutes, cool, and frost with 8 oz cream cheese beaten with 4 tbsp butter and 1 cup powdered sugar.

Use only a few strokes to preserve cinnamon ribbons. Chill frosted squares before slicing.

10. Pumpkin Cranberry Cream Cheese Bars

Pumpkin Cranberry Cream Cheese Bars are a nice change from the usual rotation. It has tender pumpkin cake topped with tangy frosting and plenty of room for your favorite finish.

Mix 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup sugar, 1 1/2 cups flour, 2 tsp baking powder, and 1 tsp cinnamon. Stir in 1/2 cup dried cranberries, bake in a 9-by-13-inch pan at 350°F for 22 to 28 minutes, then cool and frost with 8 oz cream cheese, 4 tbsp soft butter, 1 cup powdered sugar, and 1 tsp vanilla.

Cover and refrigerate leftovers because of the cream cheese. Taste and adjust sweetness or seasoning before serving.

11. Salted Caramel Frosted Pumpkin Bars

Salted Caramel Frosted Pumpkin Bars have tender pumpkin cake topped with tangy frosting. That combination makes it a tempting addition to the fall table.

Mix 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup sugar, 1 1/2 cups flour, 2 tsp baking powder, and 1 tsp cinnamon. Stir in 2 tbsp thick caramel sauce, bake in a 9-by-13-inch pan at 350°F for 22 to 28 minutes, then cool and frost with 8 oz cream cheese, 4 tbsp soft butter, 1 cup powdered sugar, and 1 tsp vanilla.

Measure the dry ingredients before getting started. Keep toppings separate until serving if you want extra crunch.

12. Pumpkin Walnut Cream Cheese Bars

The appeal of pumpkin walnut cream cheese bars is easy to understand once you try a bite. It brings tender pumpkin cake topped with tangy frosting without fussy presentation.

Mix 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup sugar, 1 1/2 cups flour, 2 tsp baking powder, and 1 tsp cinnamon. Stir in 1/2 cup chopped walnuts, bake in a 9-by-13-inch pan at 350°F for 22 to 28 minutes, then cool and frost with 8 oz cream cheese, 4 tbsp soft butter, 1 cup powdered sugar, and 1 tsp vanilla.

Start checking slightly before the listed baking time because ovens vary. Use the pan size given so the texture stays predictable.

13. Chai Spice Pumpkin Frosted Bars

A homemade serving of chai spice pumpkin frosted bars feels a little more special than a packaged treat. The best part is tender pumpkin cake topped with tangy frosting.

Mix 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup sugar, 1 1/2 cups flour, 2 tsp baking powder, and 1 tsp cinnamon. Stir in 1 tsp chai spice blend, bake in a 9-by-13-inch pan at 350°F for 22 to 28 minutes, then cool and frost with 8 oz cream cheese, 4 tbsp soft butter, 1 cup powdered sugar, and 1 tsp vanilla.

Taste and adjust sweetness or seasoning before serving. Cool leftovers promptly before covering.

14. Pumpkin Coconut Cream Cheese Bars

Pumpkin Coconut Cream Cheese Bars put a new spin on a familiar seasonal flavor. You get tender pumpkin cake topped with tangy frosting in a recipe that fits a normal kitchen.

Mix 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup sugar, 1 1/2 cups flour, 2 tsp baking powder, and 1 tsp cinnamon. Stir in 1/3 cup shredded coconut, bake in a 9-by-13-inch pan at 350°F for 22 to 28 minutes, then cool and frost with 8 oz cream cheese, 4 tbsp soft butter, 1 cup powdered sugar, and 1 tsp vanilla.

Keep toppings separate until serving if you want extra crunch. Wait until the cake is completely cool before frosting.

Final Thoughts

Start with one recipe that suits the time and ingredients you have. Once you find a favorite, change the topping or spice the next time.