Name: Pumpkin Spice Bars with Cream Cheese Frosting
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup pumpkin purée; 1/2 cup maple syrup or agave; 1/3 cup coconut oil, melted; 1/4 cup milk of choice; 2 teaspoons pure vanilla extract; 1 cup all-purpose or spelt flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 2 teaspoons pumpkin pie spice; 1/4 teaspoon salt; 8 oz cream cheese, softened; 1/4 cup butter, softened; 1 1/2 cups powdered sugar; 1 teaspoon vanilla extract; Pinch of salt

Jump to Recipe·Print Recipe

Moist, spiced pumpkin bars topped with a luscious cream cheese frosting—this Pumpkin Spice Bars with Cream Cheese Frosting dessert is everything I crave when the air turns crisp and the leaves start to fall. Rich with warm spices and naturally sweetened with maple syrup, these bars are the perfect treat for cozy nights, potlucks, or a standout addition to any holiday dessert table.

Pumpkin Spice Bars with Cream Cheese Frosting

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Bars:

1 cup pumpkin purée

½ cup maple syrup or agave

⅓ cup coconut oil, melted

¼ cup milk of choice

2 teaspoons pure vanilla extract

1 cup all-purpose or spelt flour

½ teaspoon baking powder

½ teaspoon baking soda

2 teaspoons pumpkin pie spice

¼ teaspoon salt

For the Cream Cheese Frosting:

8 oz cream cheese, softened

¼ cup butter, softened

1 ½ cups powdered sugar

1 teaspoon vanilla extract

Pinch of salt

Directions

I start by preheating the oven to 350°F (175°C) and lining an 8x8-inch pan with parchment paper or lightly greasing it.

In a large bowl, I whisk together the pumpkin purée, maple syrup, coconut oil, milk, and vanilla until smooth.

In another bowl, I mix the flour, baking powder, baking soda, pumpkin pie spice, and salt.

I gently combine the dry ingredients with the wet mixture, stirring just until everything is incorporated—being careful not to overmix.

Then, I pour the batter into the prepared pan and smooth it out evenly.

I bake it for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, I let the bars cool completely in the pan.

While the bars cool, I prepare the frosting by beating together cream cheese and butter until fluffy.

Gradually, I add in the powdered sugar, vanilla, and a pinch of salt, mixing until the frosting is light and spreadable.

I spread the frosting over the cooled bars, then cut them into squares.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 12 bars

Calories per bar: 210 kcal

Variations

I sometimes use agave instead of maple syrup for a slightly different sweetness profile.

For a dairy-free version, I use vegan cream cheese and plant-based butter in the frosting.

I’ve also made these with whole wheat pastry flour or a gluten-free flour blend—both work well.

Chopped walnuts or pecans can be sprinkled on top for added crunch.

A dusting of cinnamon or nutmeg over the frosting gives it a nice aromatic finish.

Storage/Reheating

I store these bars in an airtight container in the fridge for up to 5 days. The frosting stays fresh and creamy, and the bars remain moist. If I want to serve them warm, I let them sit at room temperature for about 15–20 minutes before enjoying. I don’t recommend microwaving them with the frosting, as it may melt.

FAQs

What can I use instead of pumpkin pie spice?

I usually mix my own with cinnamon, nutmeg, ginger, and a pinch of cloves if I’m out of pumpkin pie spice. It works just as well.

Can I freeze these bars?

Yes, I freeze them (without frosting) in an airtight container for up to 2 months. I thaw and frost them just before serving.

Is there a vegan version of the frosting?

Absolutely. I substitute the cream cheese and butter with vegan alternatives, and it comes out just as creamy and delicious.

Can I make these gluten-free?

Yes, I’ve had success using a 1-to-1 gluten-free flour blend. I just make sure it includes xanthan gum for structure.

Do I need to refrigerate these bars?

Yes, because of the cream cheese frosting, I always store them in the fridge. They taste great chilled or slightly softened at room temp.

Conclusion

These pumpkin spice bars with cream cheese frosting are my go-to when I want a simple, cozy dessert that captures all the best flavors of fall. Whether I’m sharing them at a holiday gathering or just treating myself on a quiet evening, they never disappoint. I hope this recipe brings as much warmth to your kitchen as it has to mine.

Recipe:

Pumpkin Spice Bars with Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 40 minutes
Yield: 12 bars
Diet: Vegetarian

Print Recipe

Description

Moist and warmly spiced pumpkin bars topped with a luscious cream cheese frosting. Naturally sweetened with maple syrup, these bars are perfect for cozy nights, holidays, or potlucks.

Instructions

Preheat oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper or lightly grease it.
In a large bowl, whisk together the pumpkin purée, maple syrup, melted coconut oil, milk, and vanilla extract until smooth.
In a separate bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Gently stir the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the bars cool completely in the pan before frosting.
To make the frosting, beat the softened cream cheese and butter together until light and fluffy.
Gradually add the powdered sugar, vanilla extract, and a pinch of salt, mixing until smooth and spreadable.
Spread the frosting evenly over the cooled bars and cut into squares to serve.