When fall arrives—or in my case, when back-to-school season kicks in—I start craving pumpkin everything. Drinks, muffins, breads… you name it. But while I dabble in a lot of pumpkin recipes, there’s one that has been in my kitchen for years and never once needed tweaking: Denise’s Delicious Pumpkin Bars.
This gem belongs to my wonderful mother-in-law, and it’s so perfect that I haven’t changed a thing. It’s prize-winning (literally—she took home a ribbon for it at a local competition), beautifully spiced, and has that irresistibly soft, tender texture you dream about in a sheet cake. Then there’s the cream cheese frosting—fluffy, tangy, and just sweet enough to balance the pumpkin base. It’s the kind of dessert that makes you want to sneak into the kitchen at midnight for “just one more bite.”
One of my favorite things about this recipe—aside from the flavor—is that it uses an entire can of pumpkin puree. That might not sound like a big deal, but if you’ve baked with pumpkin before, you know the struggle. You open the can, use half of it, and then the rest sits in the fridge while you scramble to figure out what to make next. With these pumpkin bars, there’s no waste. Just open the can, pour it all in, and bake away.
Why You’ll Love These Pumpkin Bars
- No leftover pumpkin – The whole can goes in, no questions asked.
- Perfectly balanced flavor – Sweet, but not cloying, with just the right amount of warm spice.
- Prize-winning recipe – Tried, tested, and approved by judges and family alike.
- Simple process – Minimal hands-on work, with most of the time spent baking or cooling.
Make-Ahead & Storage Tips
Once baked and frosted, these pumpkin bars keep beautifully in the fridge for up to five days. Just wrap the baking pan tightly in foil or cover with cling wrap.
If you think a whole sheet cake might be too much, you can freeze the bars individually. I like to refrigerate them for a few hours first so the frosting firms up—this way it doesn’t stick to the foil. Then wrap each bar in foil and store them in a freezer-safe bag for up to a month. Perfect for treating yourself to one (or two) whenever the craving hits.
Fun Variations
While I think this recipe is flawless as-is, you can play with add-ins if you like:
- Nuts – Chopped pecans or walnuts add great texture.
- Raisins – A nod to carrot cake lovers.
- Chocolate Chips – For a dessert that leans more indulgent (skip the frosting if you go this route).
- Nutella Swirl – Add a few spoonfuls before baking and swirl with a butter knife.
Ingredients
Pumpkin Batter
- 4 large eggs
- 2 cups sugar
- 1 cup canola, vegetable, or other neutral-flavored oil
- 1 (15 oz) can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon, plus more for dusting
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Cream Cheese Frosting
- 1 (8 oz) block cream cheese, softened
- 1 cup butter, softened
- 2 teaspoons vanilla extract
- 4 cups powdered sugar (confectioners’ sugar)
Instructions
Pumpkin Batter
- Preheat the oven to 350°F. Grease a baking sheet with nonstick spray.
- In a large bowl, beat the eggs on medium-high speed until foamy (about 1 minute).
- Add sugar, oil, and pumpkin puree to the eggs. Beat on medium speed for 2 minutes to incorporate air.
- Add flour, baking powder, baking soda, cinnamon, cloves, and salt. Beat on low speed just until combined (about 1 minute).
Bake & Cool
- Pour the batter into the prepared baking sheet, spreading it into an even layer.
- Bake for 22–27 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting—at least 30 minutes (longer if your kitchen is warm).
Frosting
- In a large bowl, beat cream cheese, butter, and vanilla until creamy.
- Add powdered sugar, 1 cup at a time, beating until smooth after each addition.
- Spread frosting evenly over the cooled cake using an icing knife or butter knife. Be gentle to avoid pulling up crumbs.
- Dust lightly with cinnamon, slice into bars, and serve.
Tips for the Best Pumpkin Bars
- Make the cooling work for you – You can bake these the night before and simply cover them with a clean kitchen towel once they’ve cooled for 30 minutes. Trust me, you want something breathable so the warm air can pass through. Don’t worry about the cake drying out—it’s so moist that it will stay perfect for up to 24 hours under the towel. If you’re in a hurry, use a cooling rack and pop the cake into the fridge or freezer to speed things up. Just let it rest for about 15 minutes first so it has time to set before you start moving it around like a game of baking Jenga.
- Cream your butter and cream cheese before adding anything – If you’re like me, you probably don’t remember to take butter and cream cheese out of the fridge hours ahead of time. I’m more of a “grab from the fridge/freezer and microwave to soften” kind of baker. The trick? Beat the butter and/or cream cheese together first before adding your other ingredients. This breaks them down, gently warms them, and gives you perfectly softened fats without the risk of melting them in the microwave.
- Adjust spice to taste – Love that deep, cozy pumpkin spice flavor? Go ahead and add an extra pinch of cloves or a dash of nutmeg for a stronger, more aromatic finish.
Final Thoughts
Denise’s Delicious Pumpkin Bars are everything a fall dessert should be—moist, tender, warmly spiced, and topped with a cloud of tangy cream cheese frosting. They’re easy enough for a casual weeknight bake but special enough to take to a potluck or holiday gathering. And once you make them, don’t be surprised if they become your go-to fall dessert for years to come.
Denise’s Delicious Pumpkin Bars
Equipment
- 1 baking sheet
- 1 hand mixer
Ingredients
Pumpkin Batter
- 4 eggs large
- 2 Cups sugar
- 1 Cup canola, vegetable, or other neutral flavored oil
- 1 15 oz can pumpkin puree
- 2 Cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon Plus more for dusting
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Cream Cheese Frosting
- 1 8 oz block of cream cheese softened
- 1 Cup butter softened
- 2 teaspoons vanilla
- 4 Cups powdered sugar AKA confectioner's sugar
Instructions
Pumpkin Batter
- Preheat the oven to 350℉. Grease a baking sheet with nonstick spray.
- In a large bowl, beat the eggs on medium to high speed until foamy, about 1 minute.
- Add sugar, canola oil, and pumpkin puree to the eggs. Beat on medium speed for 2 minutes to incorporate air.
- Add the flour, baking powder, baking soda, cinnamon, cloves, and salt to the pumpkin mixture. Beat on low until combined, about 1 minute.
Bake & Cool
- Pour the batter into the greased baking sheet and spread until you have an even(ish) layer. Then bake for 22-27 minutes, or until a toothpick inserted in the middle comes out clean.
- Once baked through, cool the cake completely before frosting (at least 30 minutes). See notes for tips on cooling times.
Frosting
- In a large or medium bowl, add cream cheese, butter, and vanilla and beat until creamy.
- Add the powdered sugar 1 cup at a time and beat until smooth.
- Use an icing knife or a butter knife (whatever you have on hand) to spread the frosting in an even layer on the cake. Careful not to be too rough, or you will pull crumbs up from the cake!
- If desired, sprinkle with a light layer of cinnamon and serve
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