The Absolute Best Easy Pumpkin Dessert Bars with Cream Cheese Frosting

That first crisp day of fall always gets me. The air smells different, the light changes, and suddenly, all I can think about are cozy sweaters and warm spices. For years, that craving meant tackling a full-blown pumpkin pie, with all the work of chilling dough and blind-baking crusts. But then I perfected this recipe, and everything changed. These easy pumpkin dessert bars are the perfect solution. They have a buttery shortbread crust, a creamy, perfectly spiced pumpkin filling, and a tangy cream cheese frosting that brings it all together. They deliver all the flavor of pumpkin pie, but they’re ridiculously simple to make and serve. I promise, this recipe will become a go-to in your fall baking rotation. Let’s get started!

Quick Recipe

• Preparation Time: 20M
• Cooking Time: 50M
• Total Time: 1H10M (Note: This does not include the mandatory 4+ hours of cooling and chilling time).
• Type of dish: Dessert
• Cuisine: American
• Recipe Yield: 24 bars
• Calories: 290 kcal per bar

Why This Recipe Just Works

Why You’ll Fall in Love with These Easy Pumpkin Dessert Bars

There are a million pumpkin recipes out there, but this one has a special place in my heart—and my recipe box. It’s the one I make for school bake sales and the first thing my family requests when the leaves start to turn. What makes them so good? It’s all about the layers.

• First, you have the buttery shortbread crust. It’s sturdy enough to hold the filling but tender enough to melt in your mouth. We par-bake it just for a few minutes, a little trick that guarantees it stays crisp, never soggy. Next comes the star of the show: the creamy pumpkin filling. This isn’t just pumpkin; it’s a silky, rich custard infused with the classic fall spices—cinnamon, ginger, nutmeg, and cloves. It bakes up smooth and luscious, just like the best part of a pumpkin pie bar.
• Finally, it’s all crowned with a generous layer of tangy cream cheese frosting. This isn’t just for looks! The slight tang of the frosting cuts through the richness of the pumpkin, creating a perfectly balanced bite. It truly takes these bars from good to unforgettable. This is a fall dessert recipe you’ll make again and again.

The Simple Ingredients You’ll Need

One of my favorite things about this recipe is that it uses common pantry staples. No need for a special trip to the store!

For the Buttery Shortbread Crust

• All-Purpose Flour: Provides the structure. 121​ cups (180g).
• Granulated Sugar: Just enough for a hint of sweetness. 21​ cup (100g).
• Unsalted Butter: Make sure it’s cold and cubed. This creates that perfect, tender-crisp texture. 43​ cup (170g or 1.5 sticks).
• Salt: A pinch to balance the sweetness. 41​ teaspoon.

For the Creamy Pumpkin Filling

• Pumpkin Purée: Use 100% pure pumpkin purée, not pumpkin pie filling! Pie filling already has sugar and spices, which will throw off the recipe. One 15-ounce can (about 143​ cups).
• Large Eggs: They bind the filling and give it that rich, custard-like consistency. 2 large eggs.
• Brown Sugar: I prefer light brown sugar for its molasses notes, which complement the pumpkin beautifully. 43​ cup (165g), packed.
• Heavy Cream: This is the secret to an extra-creamy filling. 21​ cup (120ml).
• Spices: Cinnamon, ginger, nutmeg, and cloves are the classic pumpkin spice blend.
• Vanilla Extract & Salt: For depth of flavor.

For the Tangy Cream Cheese Frosting

• Cream Cheese: Use the full-fat block kind, not the whipped spread. It must be softened to room temperature for a smooth frosting. 8 ounces (226g).
• Unsalted Butter: Also softened to room temperature. 41​ cup (57g or half a stick).
• Powdered Sugar: Sift it if it’s lumpy! 1 cup (120g).
• Vanilla Extract: Just a splash.

Essential Tools

• 9×13 inch baking pan
• Parchment paper
• Mixing bowls
• Whisk
• Electric mixer (handheld or stand mixer) for the frosting
• Spatula

Let’s Bake! Step-by-Step Instructions

I’ll walk you through every step. Just follow along, and you’ll have perfect pumpkin bars in no time.

Step 1: Prepare Your Pan & Preheat the Oven

• First things first, preheat your oven to 350∘F (175∘C). This is crucial! A properly heated oven ensures the crust and filling bake evenly from the moment they go in.
• Next, line a 9×13 inch baking pan with parchment paper, leaving some overhang on the two long sides. This creates “handles” that will let you easily lift the entire slab of bars out of the pan later. No more digging out that first piece!

Step 2: Mix the Shortbread Crust

• In a medium bowl, whisk together the flour, granulated sugar, and salt. Add the cold, cubed butter.
• Now, using your fingertips or a pastry cutter, cut the butter into the flour mixture until it resembles coarse, damp sand. Don’t overwork it! Those little pockets of butter are what make the crust tender. Press this mixture firmly and evenly into the bottom of your prepared pan.

Step 3: Par-Bake the Crust

Bake the crust for 15 minutes. It will look slightly puffy and dry. This step, called par-baking, is my secret to avoiding a soggy bottom. It gives the crust a head start, creating a barrier against the wet filling.

Step 4: Whisk Together the Pumpkin Filling

While the crust is baking, make the filling. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, heavy cream, spices, vanilla, and salt until everything is just combined and smooth. Be careful not to over-mix, as this can incorporate too much air and lead to cracks in your filling.

Step 5: Bake the Bars

• Once the crust is done with its 15-minute par-bake, pour the pumpkin filling evenly over the warm crust. Place the pan back in the oven and bake for 30-35 minutes.
• The bars are done when the center is almost set. It should still have a very slight jiggle when you gently nudge the pan. The edges will be fully set. It will firm up completely as it cools.

Step 6: Cool Completely (This is Important!)

This might be the hardest step! You must let the bars cool completely at room temperature, which takes about an hour. Then, transfer the pan to the refrigerator to chill for at least 3 hours, or even overnight.

Trust me on this. Cooling is non-negotiable for two reasons:

1. It allows the filling to set fully, ensuring clean, beautiful slices.
2. You can’t put cream cheese frosting on a warm base—it will melt into a soupy mess.

Step 7: Whip Up the Cream Cheese Frosting

• Once the bars are fully chilled, it’s time for the frosting. In a bowl, use an electric mixer to beat the softened cream cheese and softened butter until they are smooth and creamy.
• Gradually add the powdered sugar and beat until combined, then add the vanilla. Increase the mixer speed to medium-high and whip for 2-3 minutes until the frosting is light and fluffy.
• Use the parchment paper handles to lift the chilled bars out of the pan. Spread the frosting evenly over the top. For a final touch, sprinkle with a little cinnamon. Slice into squares and serve!

A Perfect Fall Treat for Your Recipe Book

These easy pumpkin dessert bars are more than just a recipe; they’re a tradition in my home. They represent the cozy, comforting feeling of fall in an easy-to-share format. They’re reliable, delicious, and so much simpler than a pie. I hope you and your family love them as much as we do. Happy baking!

The Absolute Best Salted Maple Pecan Pie Bars (Easier Than Pie!)