pumpkin pan bars with cream cheese frosting

Nothing like Pumpkin Pan Bars with Cream Cheese Frosting for a late night snack! Or for a great after dinner treat for the family.

Once fall arrives, I love cooking with pumpkin puree. I make my own puree and make all sorts of tasty treats with the end result. Pumpkin pie is my favorite but my kids love Pumpkin Pan Bars and I love making them for them.

Pumpkin puree is easy to make. Slice a couple fresh pumpkin pie pumpkins in half and remove all the seeds from the middle. Take a knife and make some slices in the pumpkin flesh and place them on a cookie sheet flesh side up. Bake in the oven at 400 degrees for 35 to 40 minutes or until the pumpkin is easily pierced with a fork.

Remove the pumpkin from the oven and allow it to cool completely. Remove the flesh from the rind with a large spoon and scoop into a food processor and puree until smooth. Use immediately or store in an air tight container in the refrigerator for up to 7 days or in the freezer for 3 months.

I used two cups of homemade pumpkin puree but you can substitute a can of pumpkin puree. Once the bars are cooked and have cooled, prepare the cream cheese frosting and spoon the frosting on top and smooth out with a knife or spatula. Cut the bars into squares and enjoy.

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Pumpkin Pan Bars with Cream Cheese Frosting
Pumpkin Pan Bars with Cream Cheese Frosting

Pumpkin Pan Bars with Cream Cheese Frosting

Fall pumpkins make perfect Pumpkin Pan Bars topped with cream cheese frosting. Easy to make and the family will love.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Cuisine American
Servings 8 People


  • 4 Medium Eggs
  • 2 Cups Granulated Sugar
  • 1 Cup vegetable oil
  • 1 15 oz Can of Pumpkin Puree
  • 2 Cups All Purpose Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Ground Cinnamon
  • 3/4 Teaspoon Kosher Salt
  • 1 8 oz Cream Cheese softened
  • 1 Cup Unsalted Butter
  • 2 Teaspoons Pure Vanilla Extract
  • 4 Cups Confectioners Sugar


  • Preheat the oven to 350 degrees. Spray a 9x13 baking pan with cooking spray.
  • In a large mixing bowl, beat eggs with a hand mixer until foamy.
  • Add in sugar, oil and the pumpkin puree. Beat on medium until mixed well.
  • In a medium mixing bowl, mix flour, baking powder, cinnamon, baking soda and salt.
  • Slowly mix the powder ingredients with the liquid ingredients until combined.
  • Pour the batter into the baking pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean about 25 minutes.
  • Allow the cake to cool completely.
  • In a separate bowl, combine the cream cheese, butter, and the vanilla extract until creamy.
  • Slowly add the confectioner's sugar until the frosting is smooth.
  • Spread the frosting evenly over the top of the cake. Sprinkle the top with cinnamon.
  • Enjoy!
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