Pumpkin Spice Bars

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Moist, cakey pumpkin bars topped with a pumpkin spiced cream cheese frosting.  

Pumpkin Spice Bars

 Oh rejoice for fall! I love all things fall, do you?  The crisp, beautifully colored leaves, the chill in the air that makes you welcome a sweatshirt and some fuzzy socks — ahhhhh…. and pumpkin spice.

Yes, in this house we are “those girls.”


It’s even a standing joke, but we don’t care.  We can be those girls a few months out of the year, deal with the stereo type, and comfortably sip our Pumpkin Spice lattes and smile.

When I was flipping through an old cookbook from a church in Lincoln, Nebraska, I found these bars, and KNEW I had to try them.  I had to have SOMETHING new and pumpkin on my blog before October hit, right??   I started getting everything together to whip them up, and when I went to grab the box of Bisquick from my pantry I was almost out.  I wasn’t going to the store, so I decided to make my own! It turned out super good.

Homemade Bisquick

Here is the recipe if you want to try it: How To: Make Homemade Bisquick Baking Mix

These pumpkin spice bars make a big jelly roll pan full, enough to share — IF they last that long.

Pumpkin Spice Bars

Pumpkin Spice Bars on a white serving platter
5 from 1 vote
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Pumpkin Spice Bars

Moist, cakey pumpkin bars topped with a pumpkin spiced cream cheese frosting.
Prep Time10 minutes
Cook Time30 minutes
Additional Time1 hour
Total Time1 hour 40 minutes
Cuisine: American
Keyword: Pumpkin Spice Bars
Servings: 16
Calories: 399kcal
Author: Michaela Kenkel




  • 4 ounces cream cheese softened
  • 1/3 cup butter softened
  • 1 Tablespoon Pumpkin Spice liquid Creamer or milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon pumpkin pie spice
  • 3 cups powdered sugar


  • Preheat oven to 350 degrees. Grease a jelly roll pan, set aside. (15 1/2 x 10 1/2 x 1")
  • In your mixer beat sugar, pumpkin, oil, and eggs, for one minute. Fold in baking mix, pumpkin spice seasoning and raisins.
  • Spread into prepared pan. Bake for 30 minutes or until toothpick inserted in the center comes out clean. Cool. and Frost.
  • Prepare frosting by creaming together cream cheese, margarine, creamer and vanilla. Slowly add in powdered sugar, until frosting is desired consistency. Frost bars, chill and then slice.
  • Store bars in the refrigerator.


I used Pumpkin Spice liquid Coffee creamer in my frosting. I had it on hand, BUT you could use milk in it's place if you don't want to buy it just for the little bit it calls for. 🙂


Serving: 1g | Calories: 399kcal | Carbohydrates: 61g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 64mg | Sodium: 265mg | Fiber: 1g | Sugar: 50g

Pumpkin Spice Bars

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  1. You know, I’m a sucker for pumpkin spice even when it’s not fall. I’ll eat or drink yummy pumpkin spice bars year round. It’s just a favorite around our house. This was so good!

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