Pumpkin Bars

Tis the season for pumpkin everything! I’ve been making these perfectly pumpkin-y pumpkin bars for several years and I always get people asking me for the recipe. Yep, they are that good!

I like how this recipe makes a big cookie sheet worth of bars and that I can take it along for big gatherings. I also like how the ingredients are simple and I don’t usually have to buy anything special to make them with the exception of a 15 ounce can of pureed pumpkin. Make them this weekend and I promise you everyone will love them!

Laurel’s Pumpkin Bars

These bars are the perfect combination of fluffy and dense. They become even more irresistible with a slightly whipped cream cheese frosting. Make them today and share with a friend!
Prep Time 20 mins
Cook Time 20 mins
Servings 20


  • 1 2/3 cup sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 1 15 ounce can of pumpkin puree
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 8 ounce cream cheese softened
  • 1/2 cup butter softened
  • 1 tsp vanilla
  • 1 cup powdered sugar


  • Preheat oven to 350 degrees
  • Combine all wet ingredients and mix until well incorporated.
  • In a separate bowl, combine all dry ingredients.
  • Add dry ingredients to wet and mix with mixer for 2 minutes.
  • Spray large cookie sheet with non stick spray and pour batter and spread evenly.
  • Bake in oven for 20-25 minutes or until slightly browned. Let cool completely.
  • For frosting, combine butter and cream cheese and mix well with whisk attachment of mixer. Add in vanilla and powdered sugar and whip on medium-high until light and fluffy. Spread evenly on bars. Enjoy!


Feel free to use only cinnamon (total 2 teaspoons) if you don’t have pumpkin pie spice. I’ve done that many times and it’s just as delicious!

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