If you want an easy fall dessert that always works, these pumpkin bars are it. They’re soft, moist, full of cozy spices, and topped with a simple cream cheese frosting. Great for guests, holidays, or just a sweet treat with coffee.
Why Make This Recipe
- Easy ingredients you probably already have
- Bakes faster than pumpkin pie
- Moist texture + creamy frosting = everyone loves it
- Makes a big batch, perfect for sharing
How To Make Pumpkin Bars
Ingredients:
Pumpkin bars:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 4 large eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- ¾ cup light brown sugar (packed)
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
Cream cheese frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Directions:
3-Step Directions:
- Mix dry + wet: Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper. In a bowl, whisk flour, baking powder, baking soda, spices, and salt. In another bowl, whisk eggs, oil, sugars, pumpkin, and vanilla until smooth.
- Bake: Add dry ingredients into wet ingredients and stir just until combined (don’t overmix). Spread batter evenly in the pan. Bake 25–30 minutes, until a toothpick comes out with a few moist crumbs. Cool completely.
- Frost + slice: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, and beat until fluffy. Spread frosting over cooled bars, then slice and serve.
Prep Time And Nutrition Facts
This recipe takes about 15 minutes to prepare and 25–30 minutes to bake, so around 45 minutes total plus cooling time. It makes about 24 bars, and each bar is around 275 calories (depending on frosting thickness and exact ingredients).
How To Serve Pumpkin Bars
- Serve chilled or room temp
- Great with coffee, tea, or hot chocolate
- Optional: top with a sprinkle of cinnamon or chopped pecans
How To Store Pumpkin Bars
Store frosted bars in an airtight container in the fridge for 5–7 days. Let them sit at room temperature for 10 minutes before serving if you want them softer. You can also freeze unfrosted bars for up to 3 months.
Tips To Make Pumpkin Bars
- Use pure pumpkin puree, not pumpkin pie filling
- Don’t overmix the batter (keeps them soft)
- Cool completely before frosting or it will melt
- If your frosting feels too soft, chill it for 10–15 minutes
Health And Benefits Of This Recipe
Pumpkin adds vitamin A and a little fiber, and homemade bars let you control ingredients better than store-bought desserts. If you want them lighter, you can reduce sugar a bit or replace part of the oil with applesauce.
Variation (If Any)
- Add ½–1 cup chopped walnuts or pecans
- Add chocolate chips for a sweeter twist
- Use 2 tbsp pumpkin pie spice instead of separate spices
- Swap half the oil for unsweetened applesauce
FAQs
- Can I use fresh pumpkin instead of canned? Yes. Use about 1¾ cups homemade pumpkin puree, but make sure it isn’t watery.
- Can I bake this in a 9×13 pan? Yes, but the bars will be thicker and may need more baking time (usually 30–40 minutes).
- Why are my pumpkin bars dry? Usually from overbaking or adding too much flour. Bake until the toothpick has moist crumbs, not totally clean.
- Do I need to refrigerate pumpkin bars? If they’re frosted with cream cheese frosting, yes — store them in the fridge.
- Can I freeze pumpkin bars with frosting? Yes. Freeze in a single layer first, then wrap well. Thaw overnight in the fridge.
- Can I reduce the sugar? Yes. You can reduce the sugar by about 20–25% and they’ll still taste good.
- Can I make the frosting less sweet? Yes — start with 2½ cups powdered sugar, taste, then add more if needed.
Pumpkin Bars
These soft and moist pumpkin bars are highlighted with cozy spices and topped with a creamy icing, perfect for any occasion.
Ingredients
Method
Preparation
- Preheat oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- In another bowl, whisk eggs, vegetable oil, granulated sugar, light brown sugar, pumpkin puree, and vanilla extract until smooth.
Baking
- Add the dry ingredients into the wet ingredients and stir just until combined. Do not overmix.
- Spread the batter evenly in the prepared pan.
- Bake for 25–30 minutes, until a toothpick comes out with a few moist crumbs.
- Cool completely.
Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar, vanilla extract, and a pinch of salt, and beat until fluffy.
- Spread the frosting over the cooled pumpkin bars, then slice and serve.
Notes
Serve chilled or at room temperature. Great with coffee, tea, or hot chocolate. Optional: top with a sprinkle of cinnamon or chopped pecans.
Pumpkin Bars
These soft and moist pumpkin bars are highlighted with cozy spices and topped with a creamy icing, perfect for any occasion.
Ingredients
Method
Preparation
- Preheat oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- In another bowl, whisk eggs, vegetable oil, granulated sugar, light brown sugar, pumpkin puree, and vanilla extract until smooth.
Baking
- Add the dry ingredients into the wet ingredients and stir just until combined. Do not overmix.
- Spread the batter evenly in the prepared pan.
- Bake for 25–30 minutes, until a toothpick comes out with a few moist crumbs.
- Cool completely.
Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar, vanilla extract, and a pinch of salt, and beat until fluffy.
- Spread the frosting over the cooled pumpkin bars, then slice and serve.
Notes
Serve chilled or at room temperature. Great with coffee, tea, or hot chocolate. Optional: top with a sprinkle of cinnamon or chopped pecans.
