The Best Pumpkin Bars I’ve Ever Had

spiced bars with cream cheese frosting
Spiced bars with cream cheese frosting
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2 cups All-purpose flour spoon & leveled
1½ tsp Baking powder
½ tsp Baking soda
1 tsp Salt
1½ tsp Cinnamon ground
2 tsp Pumpkin pie spice
1 cup Vegetable oil
3 Large eggs
1⅓ cup Granulated sugar
2 tbsp Maple syrup pure
1 (15-oz) can Pumpkin puree
1½ tsp Vanilla extract pure
For the cream cheese frosting
8 oz Cream Cheese full-fat block cream cheese, softened to room temperature
¼ cup Unsalted butter softened to room temperature
3 cups Confectioners' sugar
1 tsp Vanilla extract pure
¼ tsp Pumpkin pie spice
⅛ tsp Salt
Optional for decorating:
Chocolate sprinkles

Nutritional information

  • For the cream cheese frosting

  • Optional for decorating:

The Best Pumpkin Bars I’ve Ever Had


I call these The Best Pumpkin Bars I’ve Ever Had because that’s exactly what they are! I literally have not tasted a better cake made with pumpkin! These dessert bars are full of pumpkin pie spice flavor and are topped with a rich and creamy frosting.

To make these pumpkin bars, start by mixing the dry ingredients in a large bowl and mixing the wet ingredients in a separate large bowl. Pour the wet ingredients into the dry and mix to make a thick batter. Bake in the oven. Once cooked, remove from the oven and cool. Make cream cheese frosting for the top. Decorate with sprinkles and slice into bars to serve. enjoy!

To make The Best Pumpkin Bars I’ve Ever Had you will need the following ingredients:

Ingridiens for The Best Pumpkin Bars I’ve Ever Had

Steps to make The Best Pumpkin Bars I’ve Ever Had


Heat oven and prepare baking pan


Preheat the oven to 350 °F. Grease a 10×15-inch baking pan or line it with parchment paper which overhangs at the edges so that you can easily lift the whole thing out once baked.


Combine dry ingredients


In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1½ teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, 1½ teaspoons of ground cinnamon and 2 teaspoons of pumpkin pie spice.


Mix wet ingredients


In a separate bowl, whisk together 1 cup of vegetable oil, 3 large eggs, 1 cup of brown sugar, ⅓ cup of granulated sugar, 2 tablespoons of maple syrup, 1 can of pumpkin puree and 1 ½ teaspoons of vanilla extract.


Add wet ingredients to dry ingredients


Pour the wet mixture into the bowl with the dry ingredients and mix with an electric hand mixer until fully combined as a thick batter.


Add the batter to prepared pan


Transfer the batter into the prepared pan and spread out evenly.




Bake the bars for 28-35 minutes until a toothpick inserted in the center comes out clean.


Cool bars


Remove the bars from the oven and leave to cool completely.


Make frosting


Add 8 ounces of cream cheese, ¼ cup of unsalted butter, 3 cups of confectioners’ sugar, 1 teaspoon of pure vanilla extract, ¼ teaspoon of pumpkin pie spice and ⅛ teaspoon of salt to a large bowl. Use a hand mixer to beat on low speed for 30 seconds, then switch to high speed and continue to beat for another 2 minutes.


Frost bars


Spread the cream cheese frosting on the cooled bars. To help the frosting set, place the frosted bars in the refrigerator for 30 minutes which makes them easier to cut and less messy to eat!



Decorate with sprinkles if using. Slice into bars and serve.

The Best Pumpkin Bars I’ve Ever Had are exactly as the title suggests! Try them out soon and don’t forget to tag #cookmerecipes in your baking posts!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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