October 15, 2020

Pumpkin Spice Cream Cheese Bars

Frosted pumpkin bars with sprinkles

It’s October, which means pumpkin spice season is in full swing. It seems to start as early as August, these days, which is just a little too early if you ask me. But pumpkin spice is delicious, so maybe there is no “too early” when it comes to a flavor that is so beloved. While pumpkin is great in all kinds of dishes, including savory, pumpkin spiced treats are my favorite way to consume pumpkin in the fall. These pumpkin cream cheese bars have been known to please a crowd, and I won’t tell anyone if you decide to just make them for yourself, either.

Frosted pumpkin bars with sprinkles

Pumpkin Spice Cream Cheese Bars


Pumpkin Bars

  • 4 large eggs, room temperature
  • 1 2/3 c sugar
  • 1 c canola oil
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 c all-purpose flour
  • 3 tsp pumpkin spice blend (see recipe here)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt


  • 6 oz cream cheese, softened
  • 2 c confectioners' sugar
  • 1/4 c butter, softened
  • 1 tsp vanilla extract
  • 1 to 2 tbsp milk


  1. In a bowl, beat the eggs, sugar, oil, and pumpkin until well blended.
  2. Combine the flour, cinnamon, baking powder, baking soda, and salt; gradually add to pumpkin mixture and mix well.
  3. Pour into an ungreased 15" x 10" x 1" baking pan.
  4. Bake at 350° for 25-30 minutes, or until set. Cool completely.
  5. For icing, beat the cream cheese, confectioners' sugar, butter, and vanilla in a small bowl.
  6. Add enough milk to achieve spreading consistency. Spread over bars. Store in the refrigerator.

Check out all my dessert recipes here.

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