When autumn rolls around, nothing feels more comforting and nostalgic than a batch of Old-Fashioned Pumpkin Bars with Cream Cheese Frosting. These soft, warmly spiced bars are the perfect blend of moist pumpkin cake and sweet, tangy frosting. Whether you’re baking for a fall gathering, a Thanksgiving dessert table, or just a cozy weekend treat, these pumpkin bars deliver all the seasonal flavors you crave—without the fuss of a pie crust.

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This recipe is a tried-and-true classic, reminiscent of grandma’s baking with its simplicity and rich flavor. The spiced pumpkin base is tender and flavorful, and the cream cheese frosting adds a decadent finish that takes the bars to the next level. One bite and you’ll be hooked!

Why You’ll Love Old-Fashioned Pumpkin Bars

• Easy to Make: No fancy tools or techniques required—just mix, bake, and frost.
• Perfectly Spiced: A warm blend of cinnamon, nutmeg, ginger, and cloves.
• Moist Texture: Thanks to pumpkin puree and vegetable oil.
• Crowd-Pleaser: Makes a large batch—ideal for potlucks and parties.
• Freezer-Friendly: Great to make ahead and store.
• Classic Flavor: Just like the bars your grandma used to make.

For the Pumpkin Bars:

• • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar

• ½ cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)

For the Cream Cheese Frosting:

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

Step-by-Step Instructions

1. Prepare the Oven and Pan

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.

3. Mix the Wet Ingredients

In another large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until fully combined. Add eggs one at a time, mixing well after each. Stir in the vanilla extract and pumpkin puree until smooth.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Stir just until combined—avoid overmixing to keep the texture light and tender.