Pumpkin Bars with Nutella Cream Cheese Frosting

The BEST Pumpkin Bars slathered in Nutella Cream Cheese Frosting are easy, soft, tender, exploding with flavor and will have everyone singing your praises all season long! 

These Pumpkin Bars are the only pumpkin recipe you need this Fall!  They are super easy made with one bowl and one sheet pan and ridiculously delicious!  The Nutella Cream Cheese Frosting elevates them to beyond any pumpkin bar recipe you’ve ever tasted before! 

up close of pumpkin bars with chocolate chips


 

Easy Pumpkin Bars Recipe

September 22 is the first day of Fall, which means everything pumpkin! In anticipation of that blessed day, I’m wetting your palate with these Easy Pumpkin Bars with Nutella Cream Cheese Frosting.  I am salivating just thinking about them.

These Pumpkin Chocolate Chip Bars might be favorite pumpkin anything to date.  They are super moist, rich, fluffy and the Nutella Cream Cheese Frosting is pure creamy decadence.  But you don’t have to take my word for it.  The day I made these Pumpkin Bars, my friends were having a church youth activity so I asked if they wanted the bars.

These were the texts I received later that night:

“Those pumpkin bars were seriously unreal.  And the girls would not stop talking about how good they were.”   Jen G.

“Jen those bars were incredible!!!!  The whole pan was gone in seconds.  They said they were the best thing they’ve ever tasted and they seriously were.  Weston wants me to get the recipe.  In my next life I want to cook like you. “  – Shannon

Well, the good thing is, you can all “cook like me” and devour these ‘incredible” bars with my Pumpkin Bar recipe!

This Pumpkin Pie Bar recipe is modified from my mom’s famous Pumpkin Bread and the Nutella Cream Cheese Frosting idea comes from my Pumpkin Crepes with Nutella Filling because pumpkin + chocolate = exponentially more delicious!   So if you’re looking for the best homemade pumpkin bar recipe from scratch – look no further!

top shot of pumpkin bars with cream cheese frosting with chocolate chips

Pumpkin Bars Ingredients

These pumpkin spice bars are so easy to make! Here’s what you’ll need for this delish pumpkin dessert:

  • Pumpkin puree: Use pure pumpkin puree rather than pumpkin pie filling.
  • Sugar: I used a mixture of brown and granulated sugar to sweeten and add flavor to the easy pumpkin bars.
  • Oil: Vegetable oil or another neutral oil would work.
  • Vanilla extract: Adds so much flavor!
  • Eggs: Need to be at room temperature before being added to the batter.
  • All-purpose flour: Spoon and level the flour when measuring it so you don’t wind up with dense, dry bars.
  • Baking powder and baking soda: Gives the pumpkin chocolate chip bars a little lift.
  • Spices: Cinnamon, nutmeg, cloves, ginger, and salt add fall flavor to these bars.
  • Semi-sweet chocolate chips: I prefer using semi-sweet chocolate chips so these bars aren’t too sweet.
  • Unsalted butter: Needs to be softened to room temperature before you can make the frosting.
  • Powdered sugar: Sift the sugar first to avoid making lumpy Nutella frosting.
  • Cocoa powder: Use unsweetened cocoa powder.
  • Milk: Any milk will work.
  • Cream cheese: Do NOT microwave the cream cheese to soften it for the frosting or it will be too runny.  Instead, let it sit out at room temperature.
  • Nutella: You need ½ cup for the frosting. Use the leftovers on your morning toast, in other baked goods, and more!
far away shot of easy pumpkin bars on a wood platter

How to Make Pumpkin Bars with Cream Cheese Frosting

At first glance, the ingredient list for this Pumpkin Bars recipe might seem lengthy, but the recipe is very simple and takes less than 10 minutes to make, so bake on!  Below please find how to make the Pumpkin Bars with Tips and Tricks in bullet points.

1. Preheat the oven and line a 12 x 17-inch baking sheet with sides (jelly roll pan) with parchment paper. 

  • Alternative you can butter and flour your pan but I find  the parchment paper so much easier.  By using parchment paper, you can also lift your bars out of the pan when they’re done.

2. In a large bowl, whisk together all of the Wet ingredients.  This includes:

  • 1 15 oz. can pure pumpkin (not filling)
  • 1 cup light brown sugar, packed
  • 2/3 cup granulated sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 4 eggs, room temperature
showing how to make best pumpkin bars by whisking the wet ingredients together in a glass bowl
  • Room temperature eggs: It is essential that you use room temperature eggs for fluffy bars. Room temperature eggs whisk to a higher volume because the egg whites and yolks whisk together more easily.  This promotes more even distribution into the batter resulting in light, fluffy cake (because eggs trap air).  Cold eggs result in a more dense cake.
  • To quickly bring eggs to room temperature: fill a bowl with warm water (not hot) and add eggs and let sit 10-20 minutes.

3.  Sift the Dry Ingredients into the Wet Ingredients.

  • Sifting the flour not only evenly distributes the ingredients but results in much fluffier Pumpkin Bars.  Dry ingredients include:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon cloves
  • ½ teaspoon ground ginger
showing how to make pumpkin bars by sifting together the flour and dry ingredients in a glass bowl
showing how to make easy pumpkin bars by whisking together the dry ingredients.

4.  Mix the wet and dry ingredients together just until combined, taking care not to overmix.  Stir in chocolate chips just until combined. 

  • Never overmix batter and stop mixing as soon as you see the white disappear.  Overmixing cake batter causes the gluten in the flour to from elastic gluten strands which result in a dense, chewy texture.

5.  Spread the Pumpkin Bar batter into your prepared pan and bake for for 20-25 minutes at 350 degrees F. 

  • If you don’t have a 12 x 17 pan, then other sizes will also work, just take care to adjust the cooking time accordingly and be aware you will end up with thinner or thicker bars depending on your pan size.  This will also affect the frosting to Pumpkin Bar ratio.
showing how to make pumpkin bars by pouring batter into a baking pan
showing how to make easy pumpkin bars by spreading batter into the pan

6.  Let Pumpkin Bars cool completely before frosting. 

If you try and frost your bars right away, then the frosting will melt.

showing how to make pumpkin bars with cream cheese frosting by pulling the baked bars out of the oven

7.  To make the Nutella Cream Cheese Frosting: Beat butter, sugar, cocoa powder and 2 tablespoons milk with handled mixer at medium-high speed until the mixture is smooth.  Add cream cheese, 1 piece at a time, beating thoroughly after each addition.  Add Nutella and vanilla and beat to combine. Add additional milk if needed to reach desired consistency. Evenly spread frosting over pumpkin bars.

  • Do NOT microwave butter or cream cheese to soften for Cream Cheese frosting or it will be too runny.  Let them both soften at room temperature.
  • Cream Cheese Frosting is RICH, so don’t use all of it unless you want rich bars. (which we love and so did everyone else who devoured them).
showing how to make pumpkin bars by whisking cream cheese and nutella together in a glass bowl to make the frosting
showing how to make pumpkin bars with cream cheese frosting by smoothing frosting over bars

8.  Decorate! 

  • This is optional but you can decorate your Pumpkin Bars with mini chocolate chips, candy corns or candy pumpkins, etc.

9. Let the frosting set for at least 30 minutes. 

  • I tasted my bars right after frosting and then tasted them 3 hours later and they were WAY better because the frosting had set and the bar flavors developed.  They are also much easier to slice.

Tips for Making the BEST Pumpkin Bars

  • You can butter and flour your pan but I find the parchment paper so much easier.  By using parchment paper, you can also lift your bars out of the pan when they’re done.
  • Room temperature eggs: It is essential that you use room temperature eggs for fluffy bars. Room temperature eggs whisk to a higher volume because the egg whites and yolks whisk together more easily.  This promotes more even distribution into the batter resulting in light, fluffy cake (because eggs trap air).  Cold eggs result in a more dense cake.
  • To quickly bring eggs to room temperature: fill a bowl with warm water (not hot) and add eggs and let sit 10-20 minutes.
  • Sifting the flour not only evenly distributes the ingredients but results in much fluffier Pumpkin Bars.  Alternatively, you can whisk together all the Dry Ingredients in a separate bowl then stir them into the Wet Ingredients, but the bars won’t be quite as fluffy.
top shot of slicing best pumpkin bars
  • Never overmix batter and stop mixing as soon as you see the white disappear.  Overmixing cake batter causes the gluten in the flour to from elastic gluten strands which result in a dense, chewy texture.
  • Pan Sizes. If you don’t have a 12 x 17-inch pan, then other sizes will also work, just take care to adjust the cooking time accordingly and be aware you will end up with thinner or thicker bars depending on your pan size.  This will also affect the frosting to Pumpkin Bar ratio.
  • Let Pumpkin Bars cool completely before frosting because if you try and frost your bars right away, then the frosting will melt.
  • Nutella Cream Cheese Frosting is RICH, so don’t use all of it unless you want rich bars. (which we love and so did everyone else who devoured them).
  • Let the frosting set for at least 30 minutes. I tasted my bars right after frosting and then tasted them 3 hours later and they were WAY better because the frosting had set and the bar flavors developed.  They are also much easier to slice.
up close front view of easy pumpkin bars with cream cheese frosting

Can I Prep These Easy Pumpkin Bars in Advance?

Yes, you can make the bars and frost them up to 24 hours before you plan on serving them. You can likely bake the pumpkin spice bars further in advance and then frost them a few hours before serving too. The bars stay super moist for days, so I don’t think it’d be an issue!

How to Store Pumpkin Bars

These pumpkin dessert bars should be wrapped in plastic wrap and stored in the fridge. They’ll last up to 5 days.

Can I Freeze Pumpkin Spice Bars?

Yes, you can freeze the pumpkin chocolate chip bars and the Nutella frosting in separate containers. To freeze the bars, let cool completely, then freeze in the pan or slice and seal in a freezer bag. To thaw, let sit on your counter overnight.

up close shot of pumpkin bar with a bite taken out of it

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©Carlsbad Cravings by CarlsbadCravings.com

up close front view of easy pumpkin bars with cream cheese frosting

Pumpkin Bars with Nutella Cream Cheese Frosting

The BEST Pumpkin Bars slathered in Nutella Cream Cheese Frosting are easy, soft, tender, exploding with flavor and will have everyone singing your praises all season long! 
Servings: 35 -48 (depending on bar size)
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes

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Ingredients

Wet Ingredients

  • 1 15 oz. can pure pumpkin
  • 1 cup packed light brown sugar
  • 2/3 cup granulated sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 4 eggs at room temperature

Dry Ingredients

Add later:

  • 1 cup semi-sweet chocolate chips

Nutella Cream Cheese Frosting

  • 4 tablespoons unsalted butter softened**
  • 1 1/2 cups Powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2-3 tablespoons milk
  • 4 oz. cream cheese cut into pieces softened**
  • 1/2 cup Nutella
  • 1 teaspoon vanilla extract

Instructions

Pumpkin Bars

  • Preheat the oven to 350 degrees F. Line a 12 x 17 jell roll pan with parchment paper and lightly spray with nonstick cooking spray.
  • In a large bowl, whisk together all of the Wet ingredients. Sift in Dry Ingredients into the Wet Ingredients and mix just until combined – don’t overmix. Stir in chocolate chips just until combined.
  • Spread the batter into prepared pan and bake for 20-25 minutes at 350 degrees F. Let cool completely before frosting.

Nutella Cream Cheese Frosting

  • Beat butter, sugar, cocoa powder and 2 tablespoons milk with handled mixer at medium-high speed until the mixture is smooth.
  • Add cream cheese, 1 piece at a time, beating thoroughly after each addition. Add Nutella and vanilla and beat to combine. Add additional milk if needed to reach desired consistency.
  • Evenly spread frosting over COOLED pumpkin bars. Garnish with mini chocolate chips, candy corns, etc. if desired (optional). Bars are best if frosting is allowed to set for at least 30 minutes. Store in an airtight container.

Notes

  • You can butter and flour your pan but I find the parchment paper so much easier.  By using parchment paper, you can also lift your bars out of the pan when they’re done.
  • Room temperature eggs: It is essential that you use room temperature eggs for fluffy bars. Room temperature eggs whisk to a higher volume because the egg whites and yolks whisk together more easily.  This promotes more even distribution into the batter resulting in light, fluffy cake (because eggs trap air).  Cold eggs result in a more dense cake.
  • To quickly bring eggs to room temperature: fill a bowl with warm water (not hot) and add eggs and let sit 10-20 minutes.
  • Sifting the flour not only evenly distributes the ingredients but results in much fluffier Pumpkin Bars.  Alternatively, you can whisk together all the Dry Ingredients in a separate bowl then stir them into the Wet Ingredients, but the bars won’t be quite as fluffy.
  • Never overmix batter and stop mixing as soon as you see the white disappear.  Overmixing cake batter causes the gluten in the flour to from elastic gluten strands which result in a dense, chewy texture.
  • Pan Sizes. If you don’t have a 12 x 17 pan, then other sizes will also work, just take care to adjust the cooking time accordingly and be aware you will end up with thinner or thicker bars depending on your pan size.  This will also affect the frosting to Pumpkin Bar ratio.
  • Let Pumpkin Bars cool completely before frosting because if you try and frost your bars right away, then the frosting will melt.
  • **Do NOT microwave butter or cream cheese to soften for Cream Cheese frosting or it will be too runny.  Let them both soften at room temperature.
  • Nutella Cream Cheese Frosting is RICH, so don’t use all of it unless you want rich bars. (which we love and so did everyone else who devoured them).
  • Let the frosting set for at least 30 minutes. I tasted my bars right after frosting and then tasted them 3 hours later and they were WAY better because the frosting had set and the bar flavors developed.  They are also much easier to slice.

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26 Comments

  1. Cari says

    These look phenomenal Jen! I’m going to make these for a party this weekend and i know they will be a hit. Thank you for all your amazing recipes!

    • Jen says

      Thank you so much Cari, I promise they taste as good as they look!

  2. Jamie says

    Hi Jen, I love your pumpkin bread, it’s the first Fall recipe I make every year but that might have to change because these look amazing!

    • Jen says

      Hi Jamie, I’m so happy you love the pumpkin bread and that it’s become a Fall tradition! I’m excited so excited for you to try these Pumpkin Bars too – I can’t wait to hear which you like better!

  3. 2pots2cook says

    Thank you for amazing pumpkin and Nutella combination ! My son will be very happy to know this one is coming ! This weekend 🙂

    • Jen says

      You are so welcome! I am so happy you’re making them so soon. I hope you love them as much as us!

  4. Cheryl says

    Move over Betty Crocker and Martha Stewart…Jen has arrived! And boy are her recipes the most amazing!
    You always amaze me with your incredible recipes and beautiful pictures and easy-to-follow recipes. I feel
    as though I have discovered the 8th Wonder of the World! Thanks, Jen for sharing these wonderful recipes
    with us.

    • Jen says

      You totally made my day Cheryl, THANK YOU! I am honored and flattered by your kind words! Thank you for following along and for making my recipes!

  5. Robin Bent says

    I made this recipe and used a bundt pan to bake as a cake. 350 for 50 minutes. It was delicious! I frosted the cake with the amazing Nutella icing.

    • Jen says

      That sounds amazing! I love the idea of making it into a bundt cake with the nutella frosting – yum! I’m so happy it was a hit!

  6. marcia sattley says

    Jen! I just finished making 2 pans of these AMAZING, SCRUMPTIOUS, FLUFFY and EASYYYYYY bars! Nutella icing! You nailed this, and just in time for fall. Thank you for your creatively inspiring recipes. I can’t wait to take plates of these to friends…..

    • Jen says

      Thank you so much for taking the time to comment Marcia! That is awesome you made 2 pans of bars! I’m so happy you loved them and hopefully all your friends too! xo

  7. Angie says

    Thank you for such a delicious pumpkin bar recipe. My daughter has celiac disease and this recipe was so easy to make gluten free and it was absolutely delicious! Two of her favorite things, pumpkin and nutella! Thanks again!

    • Jen says

      That is awesome, I’m so happy she can enjoy two of her favorites! Thanks Angie!

  8. Lynn says

    looks very good… but I never use Nutella. What could I use in its place (that is healthier?) Thanks.

    • Patrick Sattley says

      Hi Lynn, feel free to use your favorite chocolate, cream cheese or buttercream frosting. Enjoy!

  9. Janie Zeigler says

    What a hit!
    I don’t have a jellyroll pan, so I used a 9×13 cake pan. It took about 15 extra minutes to bake.
    Thanks!! I can always count on your blog for amazing meat recipes- this is the first of your desserts I’ve tried. Amazing as always!

    • Jen says

      Thanks for your kind words Janie, I’m flattered you are loving my recipes! I’m so pleased these pumpkin bars did not disappoint!

  10. Robin Herd says

    I’ll try the pumpkin bars w gluten free flour today. It usually works well! Thx for all fin th e great recipes.

  11. jk says

    Jen, this has pushed me to decide to finally use my new slab baking dish from Made In!!
    It’s 13×9, do you think it would work? Thanks

    • Jen says

      It will work! Since the bars will be thicker it will just require a longer baking time.

  12. Yvonne DeCarlo says

    The most delicious pumpkin bars ever! They are light, moist and the hint of Nutella in the icing was divine. I used a 2” cookie cutter and made individual bars and decorated for Halloween. Used the delicious left over cake bars to make mini trifles. This recipe is a keeper. Thank you!

    • Jen says

      I am so thrilled you loved the bars, and using the leftovers in a trifle is genius!

  13. Ruth says

    I made this tonight and my children were literally exclaiming with joy as they ate. Absolutely phenomenal recipe. The frosting is amazing.

    • Jen says

      Yay! This just brought a smile to my face! I am so glad you and your kids loved it.