Easy Pumpkin Pie Bars with Cream Cheese Frosting

Pumpkin pie is wonderful, but it isn’t exactly portable. These pumpkin pie bars give you the same warm, spiced flavor in a pan you can cut into squares and hand around the table, no pie server required.

The base is a buttery crumb crust that doubles as the body of the bar. Over it goes a pumpkin layer seasoned with cinnamon, ginger, clove, and nutmeg, and the whole thing is finished with a tangy cream cheese frosting.

What Makes These Bars Different

The crust is a crumb, not a pastry. Instead of rolling or chilling dough, you whisk the dry ingredients, beat in butter and an egg, and press the crumbs into the pan. It should look like damp sand that holds together when you squeeze it.

Cake flour and milk powder. Cake flour gives the crust a softer, more tender bite, and the dry milk powder adds a richer, bakery-style flavor. Both are worth having on hand for this recipe.

It all happens in one pan. The crust, pumpkin layer, and frosting build on each other in a single 13×9 dish, so there’s no separate crust to blind bake.

Ingredient Notes

• Pumpkin: Use 100% pure pumpkin, not pumpkin pie filling. The filling is pre-sweetened and spiced, and it will throw off the recipe.
• Butter for the crust: Partially melted means soft and slick but still holding a little shape, not fully liquid. This helps the crumbs clump properly.
• Cream cheese: Use the brick-style kind, not spreadable tub cream cheese. It gives you a thicker, more stable frosting.
• Softened butter and cream cheese: Let both sit out until they give easily when pressed. Cold cream cheese is the main cause of lumpy frosting.

Tips for Success

1. Press the crust firmly. Use the flat bottom of a measuring cup to pack the crumbs evenly, all the way into the corners, so the crust holds together when you cut it.
2. Don’t overmix the batter. Whisk on medium-low just until combined.
3. Check for doneness. The bars are ready when the batter is set. Start checking around 40 minutes.
4. Cool completely before frosting. Frosting a warm pan will melt it. Patience here gives you clean layers and neat slices.
5. Add the powdered sugar slowly. Mix on low so you don’t end up wearing it.

Storing Your Pumpkin Pie Bars

Because of the cream cheese frosting, keep leftovers covered in the refrigerator. They can be served cold or left out for a bit to take the chill off. For the cleanest slices, cut with a sharp knife and wipe it between cuts.

Serving Ideas

These are a natural fit for Thanksgiving dessert tables, fall potlucks, bake sales, and cozy weeknight sweets. A cup of coffee or hot tea alongside is all they need.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?
No. Pie filling is already sweetened and spiced, so the bars would come out too sweet and the spices would be off. Use 100% pure pumpkin.

Do I need cake flour?
Cake flour is what gives the crust its tender texture, so I’d stick with it for the best result.

Do these need to be refrigerated?
Yes. The cream cheese frosting means leftovers should be stored in the fridge.

Can I skip the frosting?
You can, but the tangy frosting balances the spiced pumpkin layer. If you skip it, a dusting of powdered sugar is a simple alternative.

Easy Pumpkin Pie Bars with Cream Cheese Frosting

These pumpkin pie bars have a tender, buttery crumb crust, a warmly spiced pumpkin layer, and a thick swirl of cream cheese frosting. They bake in a single 13×9 pan and slice into easy, shareable squares for fall gatherings.

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Prep Time 2 hours hrs

Total Time 2 hours hrs

Course Dessert

Equipment

• 1 Stand Mixer
• 1 Metal 9×13 pan Glass optional

Ingredients

  

Crust

• 2 ¼ cups cake flour 260g
• 1 cup granulated sugar 212g
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp fine salt
• ¼ cup dry milk powder 36g
• 1 stick butter partially melted
• 1 large egg

Batter

• 2 large eggs
• 1 cup white granulated sugar 212g
• 1 tbsp neutral oil avocado or vegetable
• ½ tsp vanilla extract
• ½ tsp salt
• 1 cup all-purpose flour 127g
• 1 can 15 oz 100% pure pumpkin
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg

Cream Cheese Frosting

• ½ cup 1 stick unsalted butter, softened (113g)
• 8 oz brick-style cream cheese softened (226g)
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 cups powdered sugar 250g

Instructions

 

Prep

• Preheat the oven to 350°F.
• Butter a 13×9-inch baking dish and set aside.

Crust

• In a large bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, salt, and dry milk powder until evenly combined.
• Add the partially melted butter and egg. Beat on medium speed for about 1 minute, just until the mixture forms soft, clumping crumbs. It should look like damp sand that holds together when pressed.
• Transfer the crumb mixture to the prepared baking dish. Using your hands or the flat bottom of a measuring cup, press the crust very firmly and evenly across the bottom of the pan, making sure it reaches all edges.

Batter

• Whisk all batter ingredients on medium-low speed until just combined.
• Spread the batter evenly over the crust.
• Bake for about 40 minutes, or until the batter is set.
• Let cool completely before frosting.

Cream Cheese Frosting

• Beat the butter and cream cheese together until smooth.
• Mix in the vanilla and salt.
• On low speed, slowly add the powdered sugar until combined.
• Spread over the cooled bars. Refrigerate for about 1 hour. Cut into preferred sized bars and serve cold for best texture.

Keyword Cream Cheese Frosting, Dessert Bars, Pumpkin Pie