This really is the best moist, spiced pumpkin bars recipe with cream cheese frosting! Impress everyone with this fall classic.

What’s one of the best pumpkin desserts? It’s a tough call, but we think it’s these Pumpkin Bars with Cream Cheese Frosting! The bars are perfectly moist and cakey, with just the right warm-spiced interior from cinnamon, ginger and nutmeg. They’re topped off with a lusciously creamy layer of cream cheese frosting that gives a tangy lift to each bite. This recipe makes a big sheet pan, ideal for fall gatherings and entertaining. We could not stop eating these (and had to gift them to neighbors, who also raved!).

Why to try this pumpkin bars recipe

This pumpkin bars recipe is ideal for any fall occasion: Thanksgiving, Halloween, dinner parties, or to pass out to neighbors to spread fall cheer. Here’s why this recipe stands out:

• It’s moist and cakey, but not like cake: you can still eat it with your fingers.
• It’s perfectly spiced. It’s got a hefty 1 tablespoon pumpkin pie spices and ½ tablespoon cinnamon: make sure to use both for the perfect flavor!
• It makes a big sheet pan. Trust us, you’ll find ways to use or gift up the leftovers.
• The cream cheese frosting is to-die-for. It adds just the right gooey tang: and it’s right the right amount (not too much, not too little).

Tips for making pumpkin bars

There isn’t too much baking technique involved in this pumpkin bars recipe: it’s simply a matter of mixing the dry ingredients, the wet ingredients, combining them and baking! But here are a few notes on the overall process:

• Use a 10 x 15-inch jelly roll pan. This is a non-negotiable! It gets just the right height so they work as bars, not fluffy cake.
• Bake until a toothpick comes out clean. It should take 25 to 30 minutes. Make sure not to overbake, or the bars will not be as moist.
• Allow to cool fully before frosting. Otherwise, the frosting will melt when you apply it. If you want to go right into frosting after its cool, set out the cream cheese and butter on the counter in advance (see below).

For the cream cheese frosting

These pumpkin bars with cream cheese frosting are nothing without that sweet, creamy layer of goodness on top. If you’ve never made cream cheese frosting, it’s fairly simple but requires a few quick tricks:

• Allow the butter and cream cheese to come to room temperature for 1 hour. You can also try tricks to soften them (like a few seconds in the microwave), but that risks melting them and destroying the texture. If you’re planning to frost the bars right away, you may want to set out the butter and cream cheese while you’re in the middle of
• Sift the powdered sugar. This helps to eliminate any lumps in the frosting when you mix it.
• If desired, make the frosting in advance. You can save it for up to 1 week; just set it out at room temperature for about 30 minutes before icing the bars.

Store pumpkin bars refrigerated

The last thing to know about these pumpkin bars with cream cheese frosting? They’re best stored refrigerated! While you can store them at room temperature, the frosting holds up best in the fridge. Store the bars refrigerated for up to 5 days.

More pumpkin recipes

In the fall, it’s all about that cozy orange squash. Here are a few more pumpkin recipes and pumpkin desserts you’ll love: