Pumpkin Bars with Pumpkin Spice Cream Cheese Drizzle

Pumpkin Bars with Pumpkin Spice Cream Cheese Drizzle are soft, moist, and packed with the perfect amount of fall flavor. The base is a fluffy pumpkin-spiced cake bar, and the drizzle adds a creamy, sweet finish with a hint of warm spice. Every bite delivers the comforting taste of pumpkin and cinnamon, making it an ideal dessert for chilly evenings, gatherings, or anytime I want to treat myself.

Why I Love This Recipe

I love how these bars combine simple pantry ingredients with the rich, seasonal taste of pumpkin. The texture is incredibly soft and cakey, and the cream cheese drizzle with pumpkin spice adds just the right touch of sweetness and tang. It’s an easy recipe that never fails to impress guests, and the bars are just as good the next day. Plus, they slice perfectly for parties or lunchbox treats.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Bars:

• 1 2/3 cups all-purpose flour

• 1 cup granulated sugar

• 1/2 cup light brown sugar, packed

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground ginger

• 1/2 teaspoon salt

• 2 large eggs

• 1 cup canned pumpkin puree

• 1/2 cup vegetable oil

• 1/4 cup milk

• 1 teaspoon vanilla extract

For the Pumpkin Spice Cream Cheese Drizzle:

• 4 ounces cream cheese, softened

• 1 cup powdered sugar

• 1/2 teaspoon pumpkin pie spice

• 1/2 teaspoon vanilla extract

• 2–3 tablespoons milk (adjust for drizzling consistency)

Directions

1. I start by preheating my oven to 350°F (175°C) and greasing a 9×13-inch baking dish or lining it with parchment paper.

2. In a large bowl, I whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.

3. In a separate bowl, I beat the eggs lightly, then stir in the pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.

4. I combine the wet ingredients with the dry ingredients and mix until just incorporated—being careful not to overmix.

5. I pour the batter into the prepared baking dish, spreading it evenly.

6. I bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Then I let the bars cool completely in the pan.

7. While the bars cool, I prepare the drizzle by beating the cream cheese until smooth. I add the powdered sugar, pumpkin pie spice, vanilla, and 2 tablespoons of milk, beating until smooth and pourable. If it’s too thick, I add a little more milk.

8. Once the bars are cool, I drizzle the cream cheese mixture over the top using a spoon or piping bag.

9. I let the drizzle set slightly before slicing into bars and serving.

Servings and Timing

This recipe makes about 20 bars, depending on how I cut them. It takes approximately 15 minutes to prepare and 25–30 minutes to bake, with a cooling time of about 30 minutes before drizzling and slicing.

Variations

• I sometimes stir in 1/2 cup of chopped walnuts or pecans for added crunch.

• For a chocolate twist, I mix in 1/2 cup of mini chocolate chips into the batter.

• If I want a thicker layer of frosting instead of a drizzle, I double the cream cheese mixture and spread it over the cooled bars.

• I can also make these into cupcakes by dividing the batter into muffin tins and adjusting the baking time to about 18–20 minutes.

Storage/Reheating

I store the bars in an airtight container in the refrigerator for up to 5 days. They also freeze well—I wrap them individually and store them in a freezer-safe bag for up to 2 months. To enjoy later, I thaw them in the fridge or at room temperature. I don’t typically reheat them, but if I want them slightly warm, a few seconds in the microwave works.

FAQs

How do I know when the pumpkin bars are done baking?

I check by inserting a toothpick into the center—if it comes out clean or with a few crumbs, they’re ready.

Can I use homemade pumpkin puree?

Yes, I can use homemade puree, but I make sure it’s thick and not watery, as that can affect the texture of the bars.

What if I don’t have pumpkin pie spice?

I mix 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/8 teaspoon ginger, and a pinch of cloves or allspice as a substitute.

Can I make these bars gluten-free?

Yes, I replace the all-purpose flour with a 1:1 gluten-free baking flour blend, and they still turn out soft and flavorful.

How long does the cream cheese drizzle stay fresh?

The drizzle stays fresh as long as the bars do—up to 5 days in the fridge. I keep everything covered to maintain freshness.

Conclusion

These Pumpkin Bars with Pumpkin Spice Cream Cheese Drizzle are a fall favorite I come back to year after year. They’re easy to make, perfectly spiced, and topped with a creamy drizzle that adds just the right touch. Whether I’m baking for a crowd or just for a cozy treat at home, these bars never disappoint.