Paul's Pumpkin Bars (2024)

If you're looking for the perfect fall treat, your search ends with these pumpkin bars. Indulgent cream cheese frosting perfectly complements a moist spiced pumpkin cake. What more could you ask for in a crowd-pleasing autumnal dessert?

Pumpkin Bar Ingredients

Here's what you'll need to add to your grocery list:

For the Cake: eggs, pumpkin puree, white sugar, vegetable oil, all-purpose flour, cinnamon, baking soda, baking powder, and salt
For the Frosting: butter, cream cheese, vanilla extract, and confectioners' sugar

How to Make Pumpkin Bars

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these decadent pumpkin bars with cream cheese frosting:

Bake the Cake: Beat the wet ingredients in a bowl until well-combined. Sift the dry ingredients together in a separate bowl, then add the dry mixture to the wet mixture. Spread the batter in an ungreased jelly roll pan. Bake in a preheated oven until the cake bounces back when gently pressed.
Make the Frosting: Beat the butter and cream cheese together until smooth, then stir in the vanilla. Add the confectioners' sugar a little at a time, beating until mixture is smooth.
Frost and Cut the Bars: Evenly spread the frosting over the cooled cake. Cut into 24 equal squares.

Can You Make Pumpkin Bars Ahead Of Time?

Yes! You can make these pumpkin bars ahead of time. They will last for about three days in an airtight container in the fridge.

How to Store Pumpkin Bars?

Place the pumpkin bars in an airtight container or wrap them in storage wrap or foil. Store in the fridge for up to three days.

Can You Freeze Pumpkin Bars?

Yes, but it's best to frost the pumpkin bars after freezing. After baking, let the cake cool completely. Wrap it in a layer of storage wrap, then follow it up with a layer of foil. Freeze for up to three months. Thaw in the fridge overnight. Frost the thawed cake, then cut into squares for serving.

Allrecipes Community Tips and Praise

"OH MY GOODNESS, these are the best pumpkin bars I have ever made or tried," raves Egapylime. "Very very moist and the frosting is perfect. You won't regret trying these!"

"I just made these today, and my family absolutely loves them," says Just a Novice Baker. "Also, while they bake, your house will smell like pumpkin pie."

"The only changes I made was I spread the frosting while they were still warm and it melted over the bars, which made them even better and provided a great texture and "gooeyness" to the bars," according to Brayden Edman.

Editorial contributions by Corey Williams