These are the best pumpkin bars I’ve ever had in my entire life. They’re irresistibly moist, perfectly spiced, and slathered with the best cream cheese frosting. Plus, they use a whole can of pumpkin – so no wasting ingredients!

Now and then I create a recipe that instantly becomes a family favorite – and this pumpkin bar recipe is one of them!

Everyone, even my “non-pumpkin-liking” family members, goes crazy for these whenever I bake them, and they are requested often every fall. They are stick-to-your-fork moist, and so flavorful you are guaranteed to go back for seconds (and maybe thirds).

These pumpkin bars with cream cheese frosting are easy to mix together with simple ingredients in one bowl! Plus, they use an entire can of pumpkin so you don’t have to worry about wasting any leftover puree.

Why You’ll Love These Pumpkin Bars

• Use a whole can of pumpkin (no waste)
• Irresistibly moist
• The perfect amount of cozy fall spices
• Feeds a crowd
• Easy to make in one bowl
• From-scratch frosting is delicious

Pumpkin Bars Recipe: Ingredients & Substitutions

• Pumpkin Puree. This recipe calls for one 15-ounce can of pumpkin puree, or you can learn how to make pumpkin puree with this recipe and use 1 ½ cups.
• Salted Butter. Unsalted butter and coconut oil are good substitutes.
• Sour cream. I recommend full-fat sour cream for the richest taste and best texture; however low fat works too, or plain Greek yogurt or whole milk yogurt.
• Granulated sugar. Organic cane sugar and white sugar both work well.
• Light Brown Sugar. If you like a slightly bolder molasses taste, use dark brown sugar.
• All-purpose flour. Use a gluten-free baking flour to make this recipe gluten-free.
• Pumpkin Pie Spice. If you’d like to make your own pumpkin pie spice, follow this recipe: homemade pumpkin pie spice. Then, use 2 tsp of the mixture (and use the rest in some of my other pumpkin recipes like pumpkin pie, Pumpkin baked oatmeal, pumpkin bread, etc.)
• Cream cheese frosting. See this post for possible substitutions.

How to Make Pumpkin Bars

Let’s walk through how to make this recipe for pumpkin bars together, and make sure to watch the video.

Begin by preheating your oven to 350 degrees Fahrenheit (177 degrees Celsius) and greasing a 9×13” (23×33 cm) pan.

Then, combine the flour, baking soda, baking powder, sea salt, cinnamon, and pumpkin pie spice in a medium bowl and set it aside. Or, you can just add the dry ingredients to the wet ingredients later on to make this a one-bowl recipe.

Next, whisk the pumpkin, melted butter, sour cream, canola oil, eggs, and vanilla together in a large bowl until the mixture is smooth.

Then, whisk in the granulated sugar and brown sugar into the wet ingredients until dissolved and smooth.

Add dry ingredients and whisk or stir until the mixture is smooth.

Then, evenly spread the batter into the prepared baking dish and bake in the preheated oven for 25-28 minutes or until the top and edges are lightly browned and puffed and a toothpick comes out clean. Put the baking pan on a wire cooling rack so the pumpkin bars can cool to room temperature.

Make the Cream Cheese Frosting

While the bars are cooling, make the cream cheese frosting. Start by beating the butter and cream cheese together until smooth. It’s very important that both ingredients are room temperature.

Then, add the vanilla and 2 cups of powdered sugar and beat (starting on low speed and increasing to medium-high) until smooth.

Add the remaining cup of powdered sugar and beat until the mixture is smooth and spreadable. You may need to pause and scrape down the sides and beat it again to incorporate all the powdered sugar. 

Assemble the Pumpkin Bars

Spread the frosting onto the cooled pumpkin bars. Then chill in the refrigerator for at least 3 hours, until the frosting is set. I love chilling them overnight because they’re even better the next day.

Once chilled, cut into 24 pumpkin bars and serve.

Serve

Serve the pumpkin bars cold or remove them from the fridge an hour before serving and serve at room temperature – which I prefer for the best texture.

More Must-Make Pumpkin Recipes

If you love fall baking, you have to make all of these pumpkin recipes!

• The best soft pumpkin cookies with cream cheese frosting
• Better than Sara Lee pumpkin cake with cream cheese frosting
• The only pumpkin bread recipe you’ll ever need
• #1 pumpkin pie made completely from scratch
• Well, unless you want to make double chocolate pumpkin bread!
• Pumpkin bread pudding is so cozy and delicious
• If you need a single-serve dessert, make these pumpkin cupcakes!
• Pumpkin roll cake – as beautiful as it is delicious.

Store/Freeze

Store leftover pumpkin bars in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month. Let the bars sit at room temperature before serving.

Pumpkin Bars Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

You’ll Love these REcipes

Best Pumpkin Cake Ever

Pumpkin Roll Cake

Pumpkin Cinnamon Rolls

The Best Pumpkin Pie Recipe

Pumpkin Cookies with Cream Cheese Frosting

Pumpkin Brownies