These Pumpkin Bars have the best pumpkin flavor! We used our own pumpkin spice mixture to create the tastiest pumpkin bars.
Pumpkin recipes are the best fall dessert, and these Pumpkin Bars have the best pumpkin flavor! We used our own pumpkin spice mixture to create the tastiest pumpkin bars.
Some might call these easy pumpkin pie bars or pumpkin cake bars, whatever they are called, they are something that should be added to your lineup as a Thanksgiving dessert.
They have a similar cake-like texture, with silky cream cheese frosting to finish off this classic pumpkin bars recipe.
Recipe Ingredients:
For the pumpkin bars:
- Flour: use the all-purpose flour you have on hand
- Leavening agent: you will need to use baking powder
- Spices: make sure to have ground cinnamon, cloves, ginger, nutmeg, and a pinch of salt to create your own pumpkin spice
- Eggs: use large eggs that have been warmed to room temperature
- Sugar: use packed brown sugar for the best pumpkin bars
- Oil: use vegetable oil to keep these easy pumpkin bars moist
- Pumpkin: you will need to have canned pumpkin puree but you could also use homemade pumpkin puree
- Extract: use the bottle of pure vanilla extract from your pantry
For the frosting:
- Cheese: use softened cream cheese to create the best cream cheese frosting
- Sugar: you will need to use powdered sugar to get the correct texture for the homemade frosting
- Extract: use the same vanilla extract from the pumpkin bars
How To Make Pumpkin Bars:
- 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.
Expert Tips:
- If a more intense flavor is desired, consider increasing the amounts of cinnamon, ginger, or cloves.
- For extra warmth, add a pinch of allspice or cardamom to the spice mix.
- For clean and neat slices, chill the bars in the refrigerator for about 30 minutes after frosting. Wipe the knife between cuts to prevent the frosting from sticking and smearing.
- For an extra touch, sprinkle chopped nuts or a dusting of cinnamon over the top of the frosting before slicing.
Frequently Asked Questions about making pumpkin bar recipes:
Can I use fresh instead of canned pumpkin?
If you prefer to use fresh pumpkin puree in this pumpkin pie mix with your own pumpkin, you absolutely can. We haven’t tested it on this recipe, specifically, but we know in theory it will work just fine. For the best homemade pumpkin puree, be sure that you have pie pumpkins or a sugar pumpkin. These pumpkins are great for making pumpkin purée. And make sure that you have done your due diligence to really puree the fresh pumpkin flesh to make sure there are no lumps or strings in it.
Can I add nuts to this recipe?
Yes! If you would like to add nuts to this recipe, both sliced almonds or chopped pecans would be a great addition to this perfect fall treat.
Can this recipe be made vegan?
We do not have enough experience with vegan alternatives to suggest any great substitutions. Because of the cream cheese cheese frosting, as well as the eggs, several substitutions would have to be made to make this recipe vegan. If you’re feeling adventurous and willing to experiment with vegan alternatives, give it a try and let us know how it goes!
Make Ahead and Storage Instructions:
Fridge: Cover the 9×13 baking pan either either its lid of aluminum foil for the best results. They will last in the fridge for up to 5 days. A perfect dessert to make ahead before your next special occasion.
Other Pumpkin recipes:
- Pumpkin Cinnamon Rolls
- Caramel Pumpkin Poke Cake
- Caramel Pecan Turtle Pumpkin Pie
- Cream Cheese and Pumpkin Roll Bars
Pumpkin Bars
These Pumpkin Bars have the best pumpkin flavor! We used our own pumpkin spice mixture to create the tastiest pumpkin bars.
Serving 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 of 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.
Notes
- If a more intense spice flavor is desired, consider increasing the amounts of cinnamon, ginger, or cloves.
- For extra warmth, add a pinch of allspice or cardamom to the spice mix.
- For clean and neat slices, chill the bars in the refrigerator for about 30 minutes after frosting. Wipe the knife between cuts to prevent the frosting from sticking and smearing.
- For an extra touch, sprinkle chopped nuts or a dusting of cinnamon over the top of the frosting before slicing.
Nutrition
Calories: 221 kcal · Carbohydrates: 42 g · Protein: 4 g · Fat: 4 g · Saturated Fat: 2 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 1 g · Trans Fat: 0.003 g · Cholesterol: 42 mg · Sodium: 134 mg · Potassium: 110 mg · Fiber: 0.5 g · Sugar: 29 g · Vitamin A: 172 IU · Vitamin C: 0.01 mg · Calcium: 79 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
