These Amish pumpkin bars with cream cheese frosting are a classic fall favorite. Unlike dense pumpkin pie bars, these are pumpkin cake bars—light, moist, and tender with a fluffy crumb. Topped with a smooth cream cheese frosting, they make an irresistible treat for gatherings, potlucks, or a cozy afternoon at home.
The bars combine a warmly spiced pumpkin base with a sweet, tangy frosting. They are simple to prepare and use pantry-friendly ingredients, making them perfect for both experienced bakers and newcomers. Make a full sheet pan to share, or halve the recipe if you prefer a smaller batch.
How to Make Pumpkin Bars
- Mix the wet ingredients:
- In a large bowl, beat together the sugar, oil, eggs, and pumpkin puree until smooth and creamy.
- Combine the dry ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice.
- Blend:
- Gradually add the dry mixture to the pumpkin mixture, stirring until just combined. Avoid overmixing to keep the bars tender.
- Bake:
- Spread the batter evenly into a greased 10″ x 15″ (jelly roll) pan.
- Bake in a preheated 350°F oven for about 25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Allow the bars to cool completely before frosting.
Frosting:
- Beat cream cheese and butter:
- Beat softened cream cheese until smooth, then add softened butter and continue to beat until creamy.
- Add remaining frosting ingredients:
- Add powdered sugar, vanilla extract, milk, and a pinch of salt. Beat on high until the frosting is light and fluffy, scraping the bowl as needed.
- Finish and serve:
- Spread the frosting over the cooled bars, cut into squares, and serve. Store leftovers in an airtight container in the refrigerator for up to one week or freeze for longer storage.
What Kind of Pumpkin Should I Use?
Either canned pumpkin puree or cooked fresh pumpkin will work well in these bars. For convenience and consistent results, many bakers use canned pumpkin puree. If using fresh pumpkin, be sure to cook and puree it until smooth, and drain excess liquid if the puree is very watery—too much moisture can make the batter loose.
Small pie pumpkins and winter squashes like butternut can be roasted or boiled, then pureed to make a tasty substitute. Avoid using pumpkin pie filling that contains added spices and sugar; you want plain pumpkin puree for this recipe so you control the flavor.
Sheet Pan Pumpkin Bars
This recipe is written for a (jelly roll) 10″ x 15″ sheet pan, which yields roughly 24 squares. A sheet pan is great for serving a crowd and for freezing extras. Cut the cooled, frosted bars into squares and freeze them in an airtight container for up to a couple of months—thaw at room temperature for 20–30 minutes when ready to enjoy.
Pumpkin Pecan Bars
If you like a bit of crunch, stir chopped pecans into the batter before baking or sprinkle them on top of the frosting. Pecans add a pleasant texture contrast and nutty flavor that pairs well with the pumpkin and cream cheese.
Autumn Recipe
These pumpkin bars capture everything enjoyable about autumn baking: warm spices, cozy aromas, and comforting flavors. While they are especially welcome in cooler months, there’s no reason to enjoy pumpkin treats year-round if you choose. They make lovely additions to holiday dessert tables, school lunches, or simple weekend baking projects.
More Amish Pumpkin Recipes
- Pumpkin Muffins with Cream Cheese Filling
- Amish Pumpkin Custard Pie
- Pumpkin Torte
- Pumpkin Whoopie Pies
- Pumpkin Cookies with Frosting
- Pumpkin Streusel Coffeecake
- Pumpkin Bread
If you try this Amish Pumpkin Cream Cheese Bars recipe, please leave a comment and rating. Feedback helps others decide whether to try it and helps improve the recipe.
📖 Recipe Card
Amish Pumpkin Bars with Cream Cheese Frosting
Ingredients
Bars:
- 1 ½ c. sugar
- 1 c. canola or vegetable oil
- 4 large eggs
- 1 (15 oz.) can pumpkin (or about 2 c. fresh pumpkin puree)
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. ground cinnamon
- ¼–½ tsp. pumpkin pie spice
Frosting:
- 4 oz. softened cream cheese
- ¼ c. softened butter (4 Tbsp.)
- 2 c. powdered sugar
- 1 tsp. vanilla extract
- 1 Tbsp. milk
- Pinch of salt
Instructions
Bars:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, beat sugar, oil, eggs, and pumpkin until creamy.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Gradually add the dry mixture to the pumpkin mixture and mix until combined.
- Spread the batter into a greased 10″ x 15″ pan.
- Bake for about 25 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool completely before frosting, then cut into squares and serve.
- Store in an airtight container in the refrigerator for up to one week or freeze for longer storage.
Frosting:
- Beat softened cream cheese until smooth. Add softened butter and beat until creamy.
- Add powdered sugar, vanilla, milk, and a pinch of salt. Beat until light and fluffy, scraping the bowl as needed.
- Spread the frosting over cooled bars and slice into squares.
Notes
Substitute ½ cup applesauce for ½ cup oil to reduce fat. Chopped pecans make a delightful add-in or topping. Nutrition information is approximate.
Nutrition
Serving: 1 bar — Calories: 340 kcal (approx.)