The Best Spiced Pumpkin Bars

The kitchen fills with warm cinnamon and nutmeg every time I pull these Spiced Pumpkin Bars from the oven. There’s something about October afternoons that makes me crave this exact combination of tender pumpkin cake and silky cream cheese topping.

I started making this recipe when my neighbor brought over a batch years ago, and I’ve been tweaking it ever since.

Here is what I love most about my Spiced Pumpkin Bars

The texture hits that perfect sweet spot between cake and brownie. I love how the pumpkin keeps everything incredibly moist, while the spices create layers of warmth that build with each bite.

You can have these ready in under an hour, which makes them perfect for last-minute gatherings.

The cream cheese frosting adds just enough tang to balance the sweetness, and honestly, people always ask for the recipe.

These bars remind me of my cinnamon sugar pumpkin muffins but in a format that’s so much easier to serve to a crowd. They’re just as satisfying as my perfect pumpkin bread recipe but with that irresistible frosting on top.

What you will need to make this Spiced Pumpkin Bars

For the cake:

• 2¼ cups all-purpose flour (I always fluff mine first for better measuring)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground allspice (adds a lovely warmth)
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 3 large eggs (room temperature works best)
• 1 cup packed brown sugar
• ¼ cup granulated sugar
• ⅓ cup whole milk (2% works too)
• 1 can (15 oz) pure pumpkin puree (not pie filling!)
• ⅔ cup vegetable oil (or any neutral oil)
• 2 teaspoons vanilla extract

For the Cream Cheese Frosting:

• ½ cup unsalted butter, softened
• 8 oz cream cheese, room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

How I Make This Spiced Pumpkin Bars

1. Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang for easy removal.
2. Whisk together all the dry ingredients in a large bowl – flour, baking soda, baking powder, salt, and all the spices. Set this aside.
3. In another bowl, beat the eggs lightly then whisk in both sugars until well combined. Add the milk, pumpkin puree, oil, and vanilla, whisking until the mixture is completely smooth.
4. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined – don’t overmix or your bars will be tough.
5. Spread the batter evenly in your prepared pan. Use an offset spatula to smooth it out, making sure it reaches all corners.
6. Bake for 28-30 minutes until the center springs back when lightly pressed. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
7. Cool completely before frosting. This takes about an hour, but it’s crucial – warm bars will melt your frosting.
8. Make the frosting by beating the cream cheese and butter with an electric mixer until smooth and fluffy, about 2 minutes. Gradually add the powdered sugar and vanilla, beating on low speed first, then increasing to high speed for 3 minutes until light and creamy.
9. Spread the frosting evenly over the cooled bars and cut into squares to serve.

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My personal tricks for the best Spiced Pumpkin Bars

I always bring my eggs and dairy to room temperature before starting – they blend so much better this way. Just set them out about an hour before you plan to bake.

Don’t skip the parchment paper overhang trick. It makes lifting the whole batch out of the pan effortless, and you’ll get cleaner cuts when you slice them.

The key to perfect Spiced Pumpkin Bars is not overbaking them. They should feel just set in the center but still slightly soft – they’ll continue cooking a bit as they cool and stay wonderfully moist.

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Can I make these pumpkin bars ahead of time?

You can bake the bars a day ahead and frost them the morning you plan to serve them. Just wrap the unfrosted bars tightly in plastic wrap and store at room temperature.

The frosted bars keep beautifully in the refrigerator for up to 5 days. Let them come to room temperature for about 20 minutes before serving for the best texture.

What’s the best way to store leftover bars?

Store frosted bars covered in the refrigerator since the cream cheese frosting needs to stay cold. I use a large container with a tight lid, and they stay fresh for nearly a week.

If you have unfrosted bars, you can keep them at room temperature in an airtight container for up to 4 days. They’re perfect for packing in lunch boxes this way.

Can I freeze these pumpkin bars?

Absolutely! Freeze the bars before frosting for the best results. Wrap them tightly in plastic wrap, then aluminum foil, and they’ll keep for up to 3 months.

You can also freeze frosted bars by placing them on a parchment-lined baking sheet until solid, then transferring to a freezer container. Thaw overnight in the refrigerator before serving.

What can I substitute for the spices?

If you have pumpkin pie spice on hand, use 2 teaspoons of that instead of the individual spices. It’s not quite the same blend I prefer, but it works perfectly well.

You can also experiment with adding a pinch of cardamom or cloves if you like deeper, more complex spice flavors in your baked goods.

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The times I enjoy my Spiced Pumpkin Bars most

These bars shine at potluck dinners and holiday gatherings where you need something that travels well and serves a crowd. I’ve brought them to countless office parties and family reunions.

I also love making a batch on Sunday afternoons when the house feels too quiet.

The smell of them baking makes everything feel more cozy, and having them around during the week feels like a little gift to my future self.