Pumpkin Bars with Salted Caramel Cream Cheese Frosting

Soft and tender pumpkin bars topped with cream cheese frosting that is filled with salted caramel are a must make fall treat! These Pumpkin Bars with Salted Caramel Cream Cheese Frosting are always a crowd favorite.

A pumpkin bar on a piece of parchment paper that is sprinkled with cinnamon. There are more slices of pumpkin bars in the background.

Every single fall when the weather turns cooler, I crave pumpkin bars (and beef chili, of course). Not just any pumpkin bars, but THESE pumpkin bars with salted caramel cream cheese frosting! I've been making them for years and years and they truly are the perfect pumpkin bars.

These pumpkin bars are super tender, moist, and fluffy and are the perfect complement to a rich and creamy cream cheese frosting with salted caramel in it. If you're looking for a bar with a pumpkin pie texture, be sure to check out my Pumpkin Pie Bars with Maple Whipped Cream.

Jump to:

Why You'll Love This Recipe

  • Easy to make. The bar recipe comes together very quickly and you don't need an electric mixer to make it. The frosting does require an electric mixer but is also simple to make.
  • Serves a crowd. This pan of pumpkin bars will serve about 16 people!
  • Perfect texture. These pumpkin bars are super soft and tender and will quickly become your favorite pumpkin bar!


Ingredients in Pumpkin Bars with Salted Caramel Cream Cheese Frosting laid out on a gray background.

Pumpkin Puree - of course pumpkin bars need pumpkin in them! Note - be sure not to use pumpkin pie filling. Use unsweetened pure pumpkin puree.

Granulated Sugar - the sweetener in this pumpkin bar recipe.

Vegetable Oil - a flavorless oil adds tenderness to the bars.

Unsweetened Applesauce - this lightens these bars up a little bit but there is definitely no lacking in flavor!

Spices - cinnamon and nutmeg are the main spices in the bars.

All Purpose Flour - I have only made these using unbleached all-purpose flour.

Cream Cheese - full fat cream cheese for the frosting.

Butter - butter is combined with cream cheese in the frosting.

Caramel Sauce - I use jarred or bottled caramel sauce, but you could certainly make your own. I have even seen salted caramel sauce at my local grocery store, which I've used in this recipe.

Powdered Sugar - the sweetener in the cream cheese frosting.

Sea Salt - essential for the salted caramel frosting.

Please see recipe card for complete list of ingredients.


Use a different squash puree. You can certainly make your own pumpkin puree to use in this recipe, as well as butternut squash (like I do in my Butternut Squash Muffins!), acorn squash, Kabocha squash, or buttercup squash puree.

Different oil. You could use canola, coconut, or grapeseed oil in this recipe, if preferred.

Pumpkin pie spice. If you have pumpkin pie spice, you can definitely use that instead of the combination of cinnamon and nutmeg. I would add 2 teaspoons of pumpkin pie spice.

Step by Step Instructions

  1. In a large bowl, add the eggs, sugar, pumpkin puree, oil, and applesauce.
  2. Whisk together until well combined.

3. Add the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.

4. Mix together with a rubber spatula until just combined.

5. Spread the batter into a greased 9x13" baking dish.

6. Bake at 350 degrees for 28-32 minutes. The top will be slightly golden and a toothpick should come out clean from the middle. Watch it carefully for the last 5 minutes to ensure the bars are not over baked. Cool completely.

7. To make the frosting, add room temperature cream cheese and butter.

8. Beat until creamy, about 2 minutes.

9. Add the powdered sugar, caramel, and sea salt and beat until combined.

10. Spread the frosting over the cooled bars. Cut and enjoy!

A white pan of pumpkin bars with cream cheese frosting spread on top.

Recipe FAQs

Can these bars be frozen?

Yes, they can! You can freeze the entire pan or individual bars.

How long do these pumpkin bars last?

These bars will stay fresh for up to 5 days in the fridge. Be sure to cover the pan with plastic wrap or a lid.

What if I don't have nutmeg?

Cinnamon is delicious on its own in this recipe, or feel free to substitute pumpkin pie spice!

Other Pumpkin Recipes to Consider

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.

Pumpkin Bars with Salted Caramel Cream Cheese Frosting

Pumpkin Bars with Salted Caramel Cream Cheese Frosting

Perfect pumpkin bars with an irresistible salted caramel cream cheese frosting - there's no better fall treat!
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 28 minutes
Cooling Time: 2 hours
Total Time: 2 hours 38 minutes
Servings: 15 bars
Calories: 355kcal


  • 4 eggs
  • 1 ½ cups granulated sugar
  • ½ cup vegetable oil
  • ½ cup unsweetened applesauce
  • 1 15 oz can pure pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon salt

for the cream cheese frosting:

  • 1 8 oz brick cream cheese, softened at room temperature
  • ½ cup butter at room temperature
  • 2-3 cups powdered sugar
  • ½ cup caramel sauce
  • 1 teaspoon sea salt


To make the pumpkin bars:

  • Preheat oven to 350 degrees F.
  • Grease 9x13" baking dish with cooking spray. Set aside.
  • In a large bowl with electric mixer, beat together the eggs, sugar, oil, applesauce, and pumpkin puree.
  • In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Slowly add dry ingredients to wet ingredients, mixing in low until just combined.
  • Pour into prepared pan and bake in preheated oven for 28-32 minutes, until toothpick comes out of the middle clean.
  • Let cool completely.

To make the frosting:

  • In bowl with electric mixer, beat together the cream cheese and butter until smooth, about 1-2 minutes.
  • Add powdered sugar, 1 cup at a time, until smooth.
  • Add caramel and sea salt, mixing until combined.
  • Spread frosting on top of cooled pumpkin bars.
  • Cut into squares and enjoy!


  • Be sure to use room temperature cream cheese and butter when making the frosting.
  • Cool the bars completely before frosting.
  • Store leftovers covered in the refrigerator for up to 5 days. 


Calories: 355kcal | Carbohydrates: 58g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 524mg | Potassium: 181mg | Fiber: 2g | Sugar: 42g | Vitamin A: 4878IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

Join The Conversation


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Love the new look!! And these bars look ah-mazing. I might have to make them this weekend. 🙂 And good luck on the TC marathon this weekend!!

  2. Perfect timing! I just bought the ingredients for pumpkin bars! Now I get to add salted caramel. (: Sounds like a fun new spin on one of my favorite fall desserts! Love your new design too!

  3. Oh, this sounds perfect! I've been searching for a pumpkin/caramel bar for the last week, so I'm going to give this one a whirl!
    And the blog looks fab! Love it. 🙂

  4. LOVE the new look! I still need to find the time to switch over to wordpress!!

    And these bars sound incredible!

    1. Hi Zoe! I used 1/2 cup of caramel sauce that you would buy in a jar...I will clarify it in the recipe. Hope you enjoy these as much as I did! 🙂

  5. 5 stars
    This is my go to pumpkin bar recipe. I make it several times during the Fall season and every time I get the best compliments ever. It is so moist and it is the perfect flavor.

  6. 5 stars
    I make these recipe at least 20 times a year. I always get compliments. Never fails, super moist and it is the best!