Pumpkin Spice Cake Bars with Vanilla Buttercream Frosting
These pumpkin spice cake bars are incredibly moist, warmly spiced, and topped with a creamy homemade vanilla buttercream frosting. They’re easy to make with simple pantry ingredients and bake in just about 30 minutes. Serve them chilled for an irresistible fall dessert that’s perfect for Thanksgiving, parties, or cozy weekend baking.
We had fall break last week, and my little baking buddy kept asking to make desserts. We baked frosted sugar cookies, banana bars, and these pumpkin spice cake bars and we actually had to make the pumpkin bars twice because we had company stop by and the first batch disappeared so quickly!
These really are some of the best pumpkin cake bars I’ve ever made. They’re soft, incredibly moist, and full of cinnamon and pumpkin spice. I used to make versions of this recipe as pumpkin loaves and muffins for my markets, and every fall they were always among the first baked goods to sell out.
Why You’ll Love These Pumpkin Spice Cake Bars
These pumpkin spice cake bars are one of those desserts that immediately makes the house feel like fall. They’re soft, moist, full of warm spices, and topped with a simple vanilla buttercream that makes them feel extra special without being complicated.
They’re also great for making ahead because the flavor gets even better after chilling in the refrigerator. I love them for fall parties, Thanksgiving dessert tables, or just baking on a cozy weekend at home.
There’s something about pumpkin spice baking that always makes me nostalgic for fall in the Midwest with open windows, cozy décor, and the smell of cinnamon filling the house. I love that these are the kinds of recipes my kids are growing up baking with me now, too.
Ingredients for Pumpkin Spice Cake Bars
These pumpkin spice cake bars are made with simple baking staples and plenty of warm fall spices. The pumpkin keeps the bars incredibly moist, while cinnamon, ginger, cloves, allspice, and pumpkin pie spice give them that cozy fall flavor.
For the Pumpkin Cake Bars
- Pumpkin purée: Use 100% pure canned pumpkin, not pumpkin pie filling.
- Eggs: Help give the bars structure while keeping them soft.
- Butter: Adds richness and flavor. Melt it and allow it to cool slightly before mixing.
- Sugar + brown sugar: Using both gives the bars sweetness, moisture, and a richer flavor.
- Vanilla extract: Adds warmth and complements all of the fall spices.
- All-purpose flour: Gives the cake bars their soft, tender structure.
- Baking powder + baking soda: Help the bars rise and stay light rather than dense.
- Cinnamon, pumpkin pie spice, allspice, cloves + ginger: This combination gives these bars their signature warm pumpkin-spice flavor.
- Sea salt: Balances the sweetness and brings out the spices.
For the Vanilla Buttercream Frosting
- Powdered sugar: Creates the sweet, creamy base of the frosting.
- Butter: Gives the frosting richness and helps it firm up once chilled.
- Milk: Thins the frosting to a smooth, spreadable consistency.
- Vanilla extract: Gives this simple buttercream its classic vanilla flavor.
Not a cream cheese frosting fan? This pumpkin bar recipe uses a simple vanilla buttercream instead! The sweet vanilla frosting pairs so well with the warm pumpkin spices, and it firms up beautifully when the bars are chilled.
How to Make Pumpkin Spice Cake Bars
Prepare the oven and pan: Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper and lightly grease the parchment and sides of the pan.
Mix the wet ingredients: In a large mixing bowl, whisk the eggs until well beaten. Add the pumpkin purée, granulated sugar, brown sugar, vanilla, and melted butter. Whisk until smooth and completely combined.
Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, sea salt, pumpkin pie spice, allspice, cinnamon, cloves, and ginger.
Combine: Gradually add the dry ingredients to the wet ingredients, stirring just until everything is combined and the batter is smooth. Avoid overmixing.
Bake: Spread the batter evenly into the prepared baking dish. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool completely: Allow the pumpkin cake bars to cool completely before adding the vanilla buttercream frosting.
How Do You Know When Pumpkin Cake Bars Are Done?
The pumpkin cake bars are ready when the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs. Because pumpkin keeps these bars naturally moist, be careful not to overbake them. Start checking around the 30-minute mark and remove them from the oven as soon as they’re done.
How to Make Vanilla Buttercream Frosting Without a Mixer
One of my favorite things about this vanilla buttercream is that you don’t need an electric mixer! Using melted butter makes it easy to whisk the frosting together by hand until smooth and creamy.
Melt the butter: Melt the butter and allow it to cool slightly.
Mix the frosting: Whisk together the powdered sugar, milk, vanilla, and melted butter until smooth and creamy.
Adjust the consistency: If the frosting is too thick, add a small splash of milk. If it’s too thin, add a little more powdered sugar until it reaches a smooth, spreadable consistency.
Frost the bars: Make sure the pumpkin cake bars are completely cool before spreading the vanilla buttercream evenly over the top.
Chill before serving: Refrigerate the frosted bars before slicing. The buttercream will firm up as it chills, and I think these bars taste even better cold!
Pumpkin Spice Cake Bars FAQs
How many pumpkin spice cake bars does this recipe make?
A 9×13-inch pan makes about 12 large bars or 16 smaller bars, depending on how you slice them. I usually cut them smaller when serving them for a party or Thanksgiving dessert table.
Do pumpkin cake bars need to be refrigerated?
I recommend storing these bars in the refrigerator because of the buttercream frosting. Keep them covered in an airtight container for up to 5 days. They stay incredibly moist, and I actually think the pumpkin spice flavor gets even better after they’ve chilled overnight.
Can I make pumpkin spice cake bars ahead of time?
Yes! These are a great make-ahead fall dessert. You can bake and frost the bars the day before serving, cover them, and refrigerate overnight. Since I love these bars chilled, making them ahead actually works perfectly.
Can I freeze pumpkin cake bars?
Yes. For the best results, freeze the unfrosted bars in an airtight container or freezer-safe wrapping. Thaw them in the refrigerator, then add the vanilla buttercream before serving.
Can I make these pumpkin bars gluten-free?
Yes. Replace the all-purpose flour with a 1:1 gluten-free baking flour designed to substitute for regular flour. Since brands can perform a little differently, check the bars for doneness rather than relying only on baking time.
Can I use cream cheese frosting instead of vanilla buttercream?
Absolutely. Vanilla buttercream is my favorite for this recipe, especially if you’re not a fan of the traditional cream cheese frosting on pumpkin bars, but your favorite cream cheese frosting works too.
How Many Pumpkin Spice Cake Bars Does This Recipe Make?
Depending on how large or small you slice them, you can cut the bars into 12 generous pieces or 16 smaller bars. I usually cut them into 16 when I’m making them for a party or gathering. They’re rich, moist, and perfect for sharing!
How to Store Pumpkin Spice Cake Bars
Store your pumpkin spice cake bars in an airtight container in the refrigerator for up to 5 days. I actually think they taste even better the next day once they’ve chilled and the warm spices have had time to deepen in flavor. The vanilla buttercream also firms up beautifully in the refrigerator.
Pumpkin Spice Cake Bars with Vanilla Buttercream Frosting
Ingredients
Pumpkin Spice Cake Bars
- 15 Ounces Pumpkin purée
- 3 Large Eggs
- 2/3 Cup Butter, Melted
- 1 Cup Sugar
- 1/2 Cup Brown Sugar, Packed
- 3 Tablespoons Vanilla Extract
- 1 1/2 Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Tablespoons Ground Cinnamon
- 2 Teaspoons Pumpkin Spice
- 2 Teaspoons Allspice
- 1/2 Teaspoon Cloves
- 1/2 Teaspoon Ginger
- 1 Teaspoon Sea Salt
Vanilla Buttercream Frosting
- 4 to 5 Cups Powdered Sugar
- 1/2 Cup Milk I used whole
- 1/4 Cup Melted Butter
- 2 Tbsps Vanilla
Instructions
Pumpkin Cake Bars
- Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper and lightly grease the parchment and sides of the dish.
- In a large mixing bowl, whisk the eggs until well beaten. Add the pumpkin purée, granulated sugar, brown sugar, vanilla extract, and melted butter. Whisk until smooth and combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, sea salt, cinnamon, pumpkin pie spice, allspice, cloves, and ginger.
- Gradually add the dry ingredients to the wet ingredients and stir just until combined. Avoid overmixing.
- Spread the batter evenly into the prepared baking dish.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the bars to cool completely before frosting.
Make the Vanilla Buttercream Frosting
- Melt the butter and allow it to cool slightly.
- Whisk together the powdered sugar, milk, vanilla extract, and melted butter until smooth and creamy.
- If the frosting is too thick, add a small splash of milk. If it's too thin, add additional powdered sugar until it reaches a spreadable consistency.
- Spread the buttercream evenly over the completely cooled pumpkin bars.
- Refrigerate before slicing for the best texture and flavor.
Notes
More Fall Baking Recipes You’ll Love
Frosted Zucchini Cake Bars
Pumpkin Spice Olive Oil Cake with Cream Cheese Frosting
The Best Zucchini Bread Recipe | Moist & Simple Ingredients
Pumpkin Spice Crinkle Cookies
Healthy Apple Pie Recipe | No Refined Sugar
Orange Ginger Molasses Cookies
I hope these pumpkin spice cake bars become one of your favorite fall baking recipes! Between the soft, moist pumpkin cake, warm spices, and creamy vanilla buttercream, they’re such a cozy dessert for everything from a weekend at home to a Thanksgiving gathering.
If you make this recipe, leave a star rating and comment below and let me know how they turned out! I love hearing when one of my recipes makes it onto your family’s table.
I made these a soon as you posted them for our church fall event and wow wow wow! They are moist, spiced perfectly and I loved the buttercream frosting. I’m going to try adding a few tablespoons of cream cheese into the next icing batch since I love cream cheese on pumpkin! I’ll be saving this recipe to make for the rest of my life! Thank you Tara for the great recipes and blog. I hope your pregnancy is going better!
Hi, Dianna!
Thank you for sharing 🙂 So glad you love them! Let me know how they turn out with the cream cheese. I may have to try that for my dad who is a cream cheese lover:) xo
Taralynn, these were UGHMAZZING!! I have never liked cream cheese and every time I order pumpkin bars I’m not a fan because of the frosting! I plan to make them again on Thanksgiving for my family! Thank you thank you thank you! Will you be sharing your cranberry orange almond cookies you made for your markets anytime soon? They look Devine.
I will most definitely be working on that recipe 🙂 So happy you enjoyed the pumpkin bars. xo