These Pumpkin Bars are the ultimate fall treat, blending warm spices, creamy pumpkin, and a tender, cake-like texture in every bite. With just 13 minutes of prep and 25 minutes in the oven, you’ll have a dessert that’s as easy to make as it is irresistible. The rich, spiced aroma will fill your kitchen, promising a cozy indulgence that’s perfect for sharing—or savoring solo.
Each bar is a delightful balance of sweetness and spice, topped with a velvety layer that melts in your mouth. Packed with nutrient-rich pumpkin, they’re a guilt-free way to satisfy your autumn cravings. Whether for a potluck or a quiet afternoon, these bars are sure to become a seasonal favorite.
Ingredients for Perfect Pumpkin Bars
- For the Pumpkin Bars:
- ▢ 2 cups all-purpose flour
- ▢ 1 ½ teaspoons baking powder
- ▢ 1 teaspoon ground cinnamon
- ▢ ⅛ teaspoon cloves (or substitute with pumpkin pie spice)
- ▢ ⅛ teaspoon ginger
- ▢ ⅛ teaspoon nutmeg
- ▢ Pinch of salt
- ▢ 3 large eggs, at room temperature (for better mixing)
- ▢ 1 ½ cups packed brown sugar (light or dark works)
- ▢ 1 cup vegetable oil (can substitute with melted coconut oil)
- ▢ 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- ▢ 1 teaspoon pure vanilla extract
- For the Frosting:
- ▢ 12 oz cream cheese, softened (to room temperature for smooth mixing)
- ▢ 1 cup powdered sugar (sifted for lump-free frosting)
- ▢ 1 teaspoon vanilla extract
Step-by-Step Instructions for Pumpkin Bars
- Preheat and Prepare: Preheat your oven to 350°F. Grease and lightly flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, cloves, ginger, nutmeg, and salt. Set aside.
- Beat Eggs and Sugar: In a separate large bowl, use an electric mixer to beat the eggs on medium speed until slightly foamy, about 2 minutes. Gradually add the brown sugar and continue beating until the mixture is thick and smooth, about 2 more minutes.
- Add Wet Ingredients: With the mixer on low speed, slowly pour in the vegetable oil, followed by the pumpkin puree and vanilla extract. Beat until fully combined, scraping down the sides of the bowl as needed.
- Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix until just combined—avoid overmixing to keep the bars light and tender.
- Bake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan on a wire rack.
- Prepare Frosting: While the bars cool, make the frosting. In a medium bowl, beat the softened cream cheese on medium speed until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy and well combined.
- Frost and Chill: Once the bars are completely cool, spread the frosting evenly over the top. For clean cuts, refrigerate the bars for 30 minutes before slicing.
- Serve and Store: Slice into squares and serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Creative Topping Ideas for Pumpkin Bars
While the cream cheese frosting is a classic, you can elevate your pumpkin bars with fun toppings! Try a drizzle of caramel sauce or a sprinkle of chopped pecans for added crunch. For a festive touch, add a dusting of cinnamon sugar or a handful of mini chocolate chips before baking. These small additions can make your bars even more irresistible!
Perfect Pairings: Serving Suggestions
Pumpkin bars are a versatile treat that pairs well with a variety of beverages. Serve them with a warm cup of spiced chai tea or a creamy pumpkin spice latte for a cozy fall vibe. For a refreshing contrast, try a glass of cold milk or a scoop of vanilla ice cream on the side. These bars also make a great addition to a dessert platter at holiday gatherings!
Storing and Keeping Your Bars Fresh
To keep your pumpkin bars fresh, store them in an airtight container in the refrigerator for up to 4 days. If you’d like to freeze them, wrap individual bars in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving. For best results, let the bars come to room temperature before enjoying!
Quick Time-Saving Tips
Short on time? Use a pre-made cream cheese frosting to skip the homemade step. You can also prepare the batter the night before and store it in the fridge, then bake it fresh in the morning. If you’re doubling the recipe, consider using a stand mixer to save time on mixing. These small adjustments can make the process even easier!
Recipe Variations to Try
Want to mix things up? Swap the all-purpose flour for whole wheat flour or a gluten-free blend for a different texture. You can also reduce the sugar to 1 cup for a less sweet version. For a nutty twist, fold in ½ cup of chopped walnuts or pecans into the batter before baking. These variations let you customize the recipe to your taste!
Pumpkin Bars
Ingredients
For the pumpkin bars:
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon cloves
- ⅛ teaspoon ginger
- ⅛ teaspoon nutmeg
- Pinch of salt
- 3 large eggs, at room temperature
- 1 ½ cups brown sugar, packed
- 1 cup vegetable oil
- 1 15 oz can pumpkin puree
- 1 teaspoon pure vanilla extract
For the frosting:
- 12 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease and lightly flour a 9×13-inch baking pan or line it with parchment paper for easier removal.
- Mix the Dry Ingredients. In a large mixing bowl, combine together the flour, baking powder, cinnamon, cloves, ginger, nutmeg, and salt. Set aside.
- Mix the Wet Ingredients. In a separate large bowl, using an electric mixer or stand mixer fitted with a whisk attachment, beat the eggs at medium speed until slightly foamy, about 2 minutes. Gradually add the packed brown sugar, continuing to beat until the mixture is thick and smooth, approximately 2 minutes.
- With the mixer running on low speed, slowly add the vegetable oil, followed by the pumpkin puree and vanilla extract. Beat until well combined, scraping down the sides of the bowl as needed.
- Combine the Mixtures. Gradually fold the dry ingredients into wet ingredients using a spatula or wooden spoon. Mix until combined—avoid overmixing to keep the bars light and tender.
- Bake the Bars. Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the pan on a wire rack.
- Prepare the Frosting. While the bars are cooling, prepare the frosting. In a medium bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy and well incorporated.
- Frost the Bars. Once the bars have cooled completely, spread the cream cheese frosting evenly over the top using a spatula or the back of a spoon. For clean cuts, refrigerate the bars for 30 minutes before slicing.
- Serve. Slice the frosted pumpkin bars into squares and serve. These bars are best enjoyed chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 4 days.