If you love cozy pumpkin treats as much as I do, you’ll want to make these Pumpkin Bars with Cream Cheese Frosting on repeat. Easy enough for beginners, this simple recipe combines warm fall spices with tangy cream cheese frosting in every bite.
If pumpkin pie and a dessert bar had a baby, it would look a lot like these pumpkin bars with cream cheese frosting. You start with a buttery crust of graham crackers, coconut, and walnuts. Next comes a pumpkin layer that bakes up like pie filling. Then we top it all with a cream cheese frosting.
Fair warning: these aren’t the fluffy, cakey kind. Think pumpkin pie bars that cut into neat little squares, which makes them great for potlucks, bake sales, and the Thanksgiving dessert table.
Ingredient Notes
Crust
- Flaked Coconut: I recommend using unsweetened coconut flakes.
- Graham Cracker Crumbs: You can buy them pre-ground or use a food processor to grind crackers into a powder.
- Chopped Walnuts: Chopped pecans are an excellent alternative, but feel free to use your favorite type of nuts.
- Butter: Use unsalted butter.
Filling
- Pumpkin Puree: Look for canned pumpkin puree, not pumpkin pie filling.
- Sweetened Condensed Milk: Don't confuse this with evaporated milk.
- Pumpkin Pie Spice: Ground cinnamon and nutmeg are good alternatives if you don't have pumpkin spice on hand.
Cream Cheese Frosting
- Cream Cheese: Use full fat.
- Powdered Sugar: For the smoothest frosting, make sure to sift your sugar.
- Half and Half or Whole Milk: You could use water if you prefer; the purpose is to help the frosting achieve the right consistency.
Why These Bars Are Creamy, Not Cakey
These bake up like pumpkin pie, not pumpkin cake. You should expect a smooth, creamy filling, not a fluffy crumb.
Sweetened condensed milk is the only sweetener in the filling, so don’t swap in evaporated milk. It has no sugar, and your bars will taste flat. Grab plain pumpkin puree too. Pumpkin pie filling is already sweetened and spiced, so it’ll push the bars into too-sweet territory.
Pack the crust in hard with the flat bottom of a measuring cup. A loose crust crumbles as soon as your knife hits it.
Pull the pan as soon as a toothpick in the center comes out clean. The filling keeps setting as it cools, so don’t wait for it to feel firm in the oven.
Tips and Tricks
- For a nuttier crust, lightly toast the walnuts before mixing them into the crust ingredients.
- Allow the bars to cool completely before frosting to prevent the frosting from melting.
- If you have one, use an offset spatula to spread the frosting evenly.
- Consider cutting the bars first and then frosting each piece separately for a neater presentation.
- Store leftovers in a sealed container in the refrigerator. You can also freeze them for up to two months. (I recommend freezing them unfrosted.) Thaw in the fridge overnight to serve.
- Looking for gluten free pumpkin bars with cream cheese frosting? Just substitute gluten-free graham crackers in the crust.
How to Make Pumpkin Pie Bars
For the full recipe for pumpkin bars, see the recipe card at the bottom of the post.
Frequently Asked Questions
Can you freeze pumpkin bars with cream cheese frosting?
You can freeze them, but not with the frosting. Freeze them unfrosted for up to two months. Thaw overnight in the refrigerator. Then make the frosting and add before serving.
Do these need to be refrigerated?
Yes. I don’t recommend letting these sit at room temperature for too long. With a custard filling and cream cheese frosting, store these in a sealed container in the fridge.
Why did my frosting melt?
If you try to frost your pumpkin bars before the filling has cooled, the frosting will melt. Let them cool completely. Lifting them out of the pan with the parchment can help them cool faster.
More Pumpkin Recipes
- Discover the simplicity of Bread Machine Pumpkin Bread, where the machine does the work for a moist and flavorful loaf.
- Pumpkin Flan is a decadent twist on a classic.
- Gluten Free Pumpkin Muffins are perfect for those seeking a gluten-free treat without sacrificing flavor.
- Pumpkin Waffles are a great way to start your day with the best flavors of the season.
Pumpkin Pie Bars with Cream Cheese Frosting
Ingredients
Crust
- 3 ½ ounces flaked coconut
- 1 cup graham cracker crumbs
- 1 cup chopped walnuts
- 6 tablespoons unsalted butter melted
Filling
- 2 14.5 oz cans pumpkin puree
- 1 14-ounce can sweetened condensed milk
- 2 eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Cream Cheese Frosting
- 4 ounces cream cheese at room temperature
- ¼ cup unsalted butter at room temperature
- 1 ½ cups powdered sugar sifted
- 1 teaspoon vanilla extract
- ½ tablespoon half and half or whole milk
- 1 pinch sea salt
Instructions
- Preheat the oven to 375 degrees. Line a 13 x 9 baking dish with parchment paper.
- In a large bowl, combine the coconut, graham crackers, walnuts, and melted butter. Stir to combine.
- Press the mixture into the bottom of the prepared dish.
- In another bowl, mix the pumpkin, condensed milk, eggs, pumpkin pie spice and salt.
- Spoon the mixture over the coconut mixture and smooth until even.
- Bake for 30 to 35 minutes, until a toothpick comes out clean.
- Allow to cool completely before frosting.
- Frosting
- Beat the cream cheese and butter together in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed for 2 minutes.
- Add the sugar, vanilla, and half and half, and salt. Start on low, and then increase to medium, beating for a total of 3 minutes. Scrape the sides as necessary. Turn the speed up to high and beat for 1 more minute.
- Spread the frosting over the pumpkin bars and cut to serve. Alternatively, you can cut the bars and frost individually.
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