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–+ servings
A slice of pumpkin bar topped with cream cheese frosting and toasted pecans on a plate with a fork.

Pumpkin Bars with Cream Cheese Frosting

These pumpkin bars are soft, moist and warmly spiced, with toasted pecans in every bite and a thick layer of tangy cream cheese frosting. They’re baked in a jelly roll pan and make the perfect fall dessert for feeding a crowd.
4.89 from 9 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings

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 1/3 cup chopped pecans. Slice and serve.

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.
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