My family has been making these pumpkin bars for years. We adapted them from a 1976 recipe, amping up the warm spices for even more flavor. They’re soft and moist, with toasted pecans in every bite and a thick schmear of tangy cream cheese frosting on top.
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Pumpkin season is officially here, and I’m kicking things off with a tried-and-tested recipe that’s been in my family’s dessert rotation for years: Pumpkin Bars.
This recipe originally appeared in a 1976 issue of Better Homes and Gardens under the title of “Paul’s Pumpkin Bars.” But year after year, as trays of the bars were served up at my family functions, we adapted the dessert to be our own by spicing it up with plenty of ground cloves and ginger.
And whether you call them pumpkin bars or pumpkin sheet cake, one thing is certain: It’s hard to beat the pairing of warmly spiced pumpkin cake and tangy cream cheese frosting.
- All-purpose flour: Provides the structure for the bars.
- Baking powder and baking soda: We use both leaveners to give the bars lift.
- Cinnamon, ginger and cloves: The original 1976 recipe called for cinnamon, but over the years my family made these bars our own by adding ground ginger and cloves. They give the bars that extra-warm, spiced flavor.
- Eggs: Add structure, richness and moisture.
- Pumpkin puree: You’ll need one 15-ounce can of 100% pure pumpkin, not pumpkin pie filling, which already contains added sugar and spices. And yes, just like with my homemade pumpkin pie, the whole can goes in!
- Granulated sugar: Adds sweetness and helps the bars brown as they bake.
- Oil: There’s a full cup of oil in these bars, and it’s one of the secrets to their incredibly moist texture. I’ve traditionally made them with vegetable oil, but olive oil works great, too.
- Pecans: Toasting the pecans brings out their nutty flavor and gives them even more crunch. Some go into the batter and the rest get sprinkled over the cream cheese frosting.
See the recipe card for full information on ingredients and quantities.
This recipe was developed for a 15×10×1-inch jelly roll pan, and the pan size matters for getting the right thickness and bake time. I like this jelly roll pan, which is the exact size you’ll need for this recipe. I haven’t tested these pumpkin bars in a 9×13-inch pan or a larger half-sheet pan, so I recommend sticking with the jelly roll pan for best results.
This batter comes together quickly. Start by whisking the flour, baking powder, baking soda, salt and spices together in one bowl. Next, beat the eggs, pumpkin, sugar and oil together, then add the dry ingredients.
Mix just until everything is combined, then stir in 2/3 cup of the chopped pecans, saving the rest for topping the frosted bars.
Spread the batter evenly into the ungreased jelly roll pan, making sure it reaches all the way into the corners.
Bake the bars at 350°F for 25 to 30 minutes. Since every oven is different, start checking them at the 25-minute mark. The best way to tell if they’re done is to insert a toothpick into the center; it should come out clean. Be careful not to overbake them or you’ll lose some of that moisture that makes these bars so good.
Let the bars cool completely before frosting. Cream cheese frosting softens quickly, so spreading it onto warm bars can turn it melty.
Cream Cheese Frosting & Decorating Ideas
Pumpkin and cream cheese go together like peanut butter and jelly. So it’s no surprise that I slather a thick layer of cream cheese frosting onto these pumpkin bars. I prefer my cream cheese frosting on the tangier side rather than overly sweet, which helps balance the sweet, spiced cake. It’s the same reason I love it on everything from carrot cake cupcakes to banana cake and even overnight cinnamon rolls.
I like to sprinkle chopped pecans over the frosted bars, but fall sprinkles, a drizzle of butterscotch sauce or even a sprinkling of homemade pumpkin pie spice would add a little extra flair before serving.
FAQs
Yes! These are traditional, cake-style pumpkin bars, so expect a soft, fluffy crumb rather than the dense, chewy texture of a cookie bar or blondie.
Once they’re topped with cream cheese frosting, yes. Store the frosted pumpkin bars covered in the refrigerator for up to 5 days. Unfrosted pumpkin bars can be stored tightly covered at room temperature.
Absolutely! You can bake the pumpkin bars 1 day in advance and store them tightly covered at room temperature. Make the cream cheese frosting separately and store it in an airtight container in the refrigerator, then frost the bars before serving.
Ingredients
For the bars:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 large eggs
- 1 (15-oz.) can pumpkin
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 1 cup chopped pecans, toasted, divided
For the frosting:
- 1 (8-oz.) package cream cheese
- 1/2 cup unsalted butter, softened
- 3/4 teaspoon vanilla extract
- 3/4 cups powdered sugar, sifted
Instructions
Make the pumpkin bars:
- Preheat the oven to 350ºF.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Set it aside.
- In a stand mixer fitted with the paddle attachment, beat together the eggs, pumpkin, sugar and oil.
- Add the flour mixture to the stand mixer and mix well then add 2/3 cup of the chopped pecans.
- Spread the mix into an ungreased 15x10x1″ cookie sheet. Bake the pumpkin bars for 25 to 30 minutes, until a toothpick inserted comes out clean.
- Remove the bars from the oven and let them cool completely while you prepare the frosting.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter and vanilla.
- Gradually add the sifted powder sugar to the cream cheese mixture until well-combined.
- Spread the frosting over the cooled bars and sprinkle with the remaining ⅓ cup chopped pecans. Slice and serve.
Kelly’s Notes
- To toast the pecans: Add them to a small sauté pan over low heat and cook, stirring frequently, until fragrant. Watch them carefully so they don’t burn.
- Make ahead: The pumpkin bars and cream cheese frosting can both be made 1 day in advance. Store the cooled, unfrosted bars tightly covered at room temperature and the frosting in an airtight container in the refrigerator. Frost the bars before serving.
- Storage: Store frosted pumpkin bars in an airtight container in the refrigerator for up to 5 days.
- Freezing: Let the unfrosted bars cool completely, then wrap them tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting and serving.
- Oil: I’ve traditionally made these bars with vegetable oil, but olive oil works great, too.
- Pumpkin puree: I recommend canned pumpkin because homemade pumpkin puree tends to contain more liquid. If you’re using homemade, be sure to drain it really well first.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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absolutely keeper recipe. Rich. I accidently forgot the nuts in the batter so added the entire cup to the icing. very tasty. Also, used 1 c coconut oil instead of vegetable. prefer the flavor of coconut oil by far. thank you for the stunning recipe. will use again.
So glad you enjoyed the recipe, Sandra!
I made these according to the recipe and they were delicious, moist and tasty, and not to sweet. The icing was excellent as well. Thanks so much for sharing and all your tips and helps. Highly recommend it.
So glad you all enjoyed the recipe, Christine!
Loved it!!
So glad you enjoyed it, Dick!
this is a family & friend favorite I’ve been making for over 30 years!
This makes me so happy to hear, Laurel! Glad you and your family enjoy the recipe!
This was really good. I used Pumpkin Pie Spice instead of the spices called for. I agree, I think it needs a little more icing.
I’m thrilled you enjoyed the recipe, Barb! And feel free to double the frosting next time ;)
I also did not have canned pumpkin on hand but roasted some slices of winter squash that we had growing in our garden
( a Kuri squash but a butternut would also do ) on parchment paper in a 400 degree oven for 40 minutes and it was fantastic! If the squash seems a little wet just roll it in some paper towels to dry it out a bit!
Great recipe! Thank you!
Awesome! I’m so glad you enjoyed the recipe, Thomas!
So delicious! I think next time I’ll double up the (amazing) frosting recipe just cause I like a little extra
I’m so thrilled you enjoyed the recipe, Kate!
Moist and flavorful, and the cream cheese frosting is perfection.
Thrilled you enjoyed the recipe, Becky!
Hi. I live in Brazil and we don’t have canned pumpkin here. Could I use homemade pumpkin puré ou mashed pumpkins? I would be the same amount – 16 oz?
Hi Lis! The fresh/homemade versions contains a lot more liquid than the canned version so you’d have to really drain it well. Hope that helps!