Super Soft Pumpkin Bars with Cream Cheese Frosting

These Super Soft Pumpkin Bars with Cream Cheese Frosting are what your dreams are made of! Simple to make, pillowy soft, and a frosting that will have you licking your lips coming back for more!

Is it ever too early for pumpkin? I don't think so. Honestly, I would eat it year-round soooo...?‍♀️ Super Soft Pumpkin Bars with Cream Cheese Frosting may be the greatest thing of all time!

I like most pumpkin desserts, but a soft pumpkin something with cream cheese frosting is hands down my favorite kind! (This pumpkin roll is my all time most fav and I make it multiple times every year during the holidays.)

This is like if pumpkin bread, pumpkin roll, pumpkin cake, all got together and made a love child.

Is that too much? Nah - didn’t know how else to describe it. You’re welcome.

What Makes These Soft Pumpkin Bars so special?

1. Simple to make. 2 bowls. 1 hand mixer. 2 spatulas. 1 baking sheet. That’s all you need.
2. Feeds a crowd! You can get 24 really good sized slices out of this. Or go with smaller bite-size slices and get 30-36 servings.
3. They are so pillowy soft they practically melt in your mouth. And I have never met anyone who doesn’t like cream cheese frosting!
4. Perfect from the beginning of pumpkin season in October all throughout the Thanksgiving and Christmas holidays.

Have I convinced you yet? Perfect. Let's get baking!

Ingredients Needed for Soft Pumpkin Bars

• 4 Eggs
• 2 Cups Sugar
• 1 (15 Ounce) Can of Pumpkin
• 1 Cup Oil
• 2 Cups Flour
• ½ Teaspoon Salt
• 2 Teaspoons Baking Powder
• 1 Teaspoon Baking Soda
• 2 Teaspoons Cinnamon
• ½  Teaspoon Ginger
• ½ Teaspoon Cloves
• ½ Teaspoon Nutmeg

Cream Cheese Frosting

• 8 Ounces Cream Cheese - softened
• 3 Tablespoon Butter - softened
• 1 Tablespoon Milk or Cream
• ½ Teaspoon Vanilla
• 2 Cups Powdered Sugar

How to Make Pumpkin Bars from Scratch

1. In a large bowl, add in your eggs and beat. Next comes your sugar. Beat until light and fluffy. Then add in your oil and pumpkin, and you guessed it - mix until it is all one yummy pumpkin batter.
2. Add in your flour and all your spices. Mix well - making sure there are no flour clumps remaining.
3. You will need a half sheet pan (*affiliate link - your regular cookie baking sheet) for these bars. Line with parchment paper (I find this helps to be able to slice and remove easily without sticking to the pan) and spray the edges with cooking spray.
4. Spread the batter out evenly and bake. Once these pumpkin bars are finished baking, let cool completely before frosting.  

**You can throw in the fridge or freezer to help speed up the cooling process if close on time**

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Homemade Cream Cheese Frosting

You can make this with a hand mixer or if you prefer a stand mixer, that will work just fine as well.

1. Place in your room temp butter and cream cheese. Beat until no clumps remain and you have a smooth mixture.
2. Add in 1 cup of powdered sugar and mix until fully incorporated. Start your hand mixer on slow with a big enough bowl or cover your stand mixer with a tea towel to prevent wearing all the powdered sugar you just added in. 🙂
3. Add in your milk and vanilla. Mix.
4. Then add in the remaining 1 cup and powdered sugar and beat until smooth and creamy.

Frost your cake once cooled and then you’re ready to dig in! Be sure to watch the video HERE on how I like to easily frost the top.

How to Make Soft Pumpkin Bars Ahead of Time

• The pumpkin bars can be made up to 3-4 days in advance. Wrap tightly with plastic wrap and store in the fridge until needed. Frost as normal.
• The cream cheese frosting can also be made 1-2 days in advance and kept in an airtight container in the fridge until needed. Make sure to sit out on the counter for 30 minutes prior to the frosting to let come to room temp - it will be easier to spread out evenly on the cake.
• If you are wanting to make the cake way in advance - make according to the recipe and let cool completely. Wrap tightly in the sheet pan with plastic wrap 3 times - making sure it is sealed tight - this is super important so it will prevent freezer burn! Store in the freezer for up to 3 months. The day before you want to eat it, remove from the freezer and place it in the fridge. This will help it thaw slowly and not create moisture on your cake.

Are You a Die Hard Pumpkin Lover? Then You Will LOVE These Other Pumpkin Recipes!

• Addicting Pumpkin Cookies with Brown Butter Glaze
• Pumpkin Spice Trail Mix
• Soft Pumpkin Scones with a Maple Drizzle
• Pumpkin Roll
• Pumpkin Dinner Rolls
• Copycat Costco Pumpkin Muffins

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Disclosure. Some of the links below are affiliate links, which means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust!  Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.