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Pumpkin Bars

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close up overhead shot of pumpkin bars topped with cream cheese frosting
Nothing screams fall like pumpkin and these delicious pumpkin bars are the perfect kick off into the season of pumpkin everything.
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Table of Contents
  1. Pumpkin Bars Ingredients
  2. Substitutions And Additions
  3. How To Make This Pumpkin Bars Recipe
  4. How To Serve These Pumpkin Squares
  5. Storing This Recipe For Pumpkin Bars
  6. Why We Love This Recipe
  7. Frequently Asked Questions
  8. More Recipes You’ll Love
  9. JUMP TO RECIPE
  10. Even More Recipes You’ll Love

Inspired by pumpkin pie, but much easier to make, these moist and decadent pumpkin bars are the perfect dessert for fall. The recipe comes together fast and includes a tangy cream cheese frosting recipe that’s made in just two steps.

close up shot of pumpkin bars topped with cream cheese frosting

Pumpkin Bars Ingredients

pumpkin bars raw ingredients that are labeled
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These pumpkin bars have a comforting flavor with an earthy sweetness highlighted by pumpkin puree, pumpkin pie spice, cinnamon, ginger, and vanilla extract.

The creamy cream cheese frosting balances the sweetness, creating a moist and spiced treat.

You’ll need:

For The Pumpkin Bars:

  • 2 cups of all-purpose flour
  • 2½ teaspoons of pumpkin pie spice
  • 1½ teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of ground ginger
  • ½ teaspoon of salt
  • 1 cup of vegetable oil
  • 1½ cups of sugar
  • 1 (15-ounce) can of pumpkin puree
  • 2 teaspoons of vanilla extract
  • 3 eggs

For The Cream Cheese Frosting:

  • 1 (8-ounce) package of cream cheese, softened
  • ½ cup (8 tablespoons) of salted sweet cream butter, softened
  • 2 teaspoons of clear vanilla flavoring
  • 3 cups of powdered sugar
  • 2 tablespoons of milk

PRO TIP:

Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.

Substitutions And Additions

NUTS: If you’d like to add a bit of crunch to your pumpkin bars, you can garnish them with nuts, by sprinkling them over top of the cream cheese frosting.

I love to add pecans to mine!

CINNAMON: I like to add a very light dusting of cinnamon to the top of my frosted pumpkin bars.

It adds a nice appeal visually and enhances the cinnamon flavor overall.

OIL: If you wish, you can substitute the whole cup of oil with a half cup of unsweetened applesauce and a half cup of vegetable oil.

SPICE: If you are wanting a “spicier” pumpkin pie bar, you can increase the pumpkin spice to one tablespoon.

How To Make This Pumpkin Bars Recipe

Let’s dive into making the simple cake batter that forms the base for these delightful bars. Once they are baked and cooled, it’s easy to whip up the frosting.

STEP ONE: Preheat the oven to 350°F. Generously spray a 9×13-inch baking dish with nonstick spray or line it with parchment paper. Set it aside.

OUR RECIPE DEVELOPER SAYS

You can overlap the parchment paper on the ends to aid in removing the bars from the baking pan.

STEP TWO: In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, ground cinnamon, ground ginger, and salt.

Set flour mixture aside.

flour, pumpkin pie spice, baking powder, baking soda, ground cinnamon, ginger and salt whisked together

STEP THREE: Use either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium speed.

Beat together the vegetable oil, granulated sugar, canned pumpkin puree, and vanilla extract until the ingredients are combined.

Scrape down the sides of the bowl with a silicone spatula.

vegetable oil, sugar, pumpkin puree and vanilla extract combined

STEP FOUR: With the mixer speed on low, add the eggs one at a time, mixing well after each egg.

add eggs and slowly add dry ingredients to the pumpkin mixture

STEP FIVE: Keeping the mixer on low speed, slowly add the dry ingredients to the pumpkin mixture. Blend just until all the ingredients are well combined. 

STEP SIX: Evenly pour batter into the prepared pan.

Bake for 22 to 25 minutes until a toothpick inserted comes out clean. Allow the pumpkin bars to cool completely.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bars at the lower end of the recommended baking time.

bars being baked in a baking dish

STEP SEVEN: Use a medium-sized mixing bowl and a handheld mixer on medium-high speed.

Cream together the cream cheese, butter, and clear vanilla flavoring for about 1 to 1½ minutes.

PRO TIP

Make sure your butter and cream cheese are at room temperature so that they blend fully.

powdered sugar and milk added to the cream cheese mixture

STEP EIGHT: Lower the mixer speed to low, and slowly alternate the powdered sugar and milk.

Increase the mixer speed to medium and mix until the frosting is smooth.

powdered sugar and milk added to the cream cheese mixture

STEP NINE: Using a silicone spatula, evenly spread the cream cheese frosting over the cooled pumpkin bars.

Slice either five slices by five slices or five slices by six slices.

cream cheese frosting being spread over pumpkin bars

How To Serve These Pumpkin Squares

Serve this perfect fall treat on its own with a cup of tea. If you want to make these bars extra indulgent, add a scoop of vanilla ice cream on the side.

You could also consider serving some warm apple cider or a mug of hot chocolate to help wash everything down.

These bars are just oozing with fall flavor and would be delicious for Thanksgiving or other fall events.

If you enjoy our best pumpkin bars recipe, you have to try our pumpkin roll and pumpkin spice latte. These are two more of our favorite pumpkin recipes for fall.

Storing This Recipe For Pumpkin Bars

Here’s a handy guide on how to store your pumpkin bars:

MAKE AHEAD: If you’re planning ahead, you can absolutely make these pumpkin bars in advance.

After baking and allowing them to cool completely, tightly wrap them in plastic wrap or aluminum foil.

Pop them in the fridge for up to two days before serving. This is perfect for getting a head start on your holiday dessert prep!

IN THE FRIDGE: You can store your pumpkin bars in the fridge to help preserve them longer and to keep the frosting from melting.

They will keep for about a week if stored in the refrigerator.

They could also be stored on the kitchen counter at room temperature. They will last about three to four days this way.

These bars will stay nice and moist, thanks to the pumpkin puree.

IN THE FREEZER: To keep longer, you can freeze these perfect pumpkin bars with the cream cheese frosting already on them.

Cut the bars, then place them in an airtight container in the freezer. They will last in the freezer for about three months.

This makes it easy to take out and thaw as many bars as you like, later!

Why We Love This Recipe

INCREDIBLE FLAVOR: These pumpkin bars are bursting with the warm, comforting flavors of autumn, thanks to the perfect blend of pumpkin, spices, and vanilla.

EASY TO MAKE: This recipe is incredibly beginner-friendly, with clear step-by-step instructions. Whether you’re an experienced baker or a novice in the kitchen, you can whip up these bars effortlessly.

MOIST TEXTURE: These bars turn out incredibly moist and soft, thanks to the combination of pumpkin puree and just the right amount of oil. You won’t find any dry or crumbly bites here!

close up overhead shot of pumpkin bars topped with cream cheese frosting

This easy pumpkin bars recipe is full of cozy pumpkin spice flavor and is just the right choice this fall season. With just six steps to make the bars themselves and two steps to make the homemade cream cheese frosting, these bars are simple. This is a dessert that you’ll be coming back to again and again.

Frequently Asked Questions

Can I freeze these bars?

This easy recipe is perfect for making ahead of time. Whip up a batch and store it in your freezer for up to three months. Thaw fully before serving.

Can I make my own homemade pumpkin puree?

If you would prefer to use homemade pumpkin puree rather than store-bought, you certainly can make this substitution.

Can I add pecans or chocolate chips to this recipe?

Nuts or chocolate chips would be a tasty addition to these moist pumpkin bars.

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close up overhead shot of pumpkin bars topped with cream cheese frosting

Pumpkin Bars

5 from 2 votes
Nothing screams fall like pumpkin and these delicious pumpkin bars are the perfect kick off into the season of pumpkin everything.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 25

Ingredients
  

Pumpkin Bars

  • 2 cups all-purpose flour
  • teaspoons pumpkin pie spice
  • teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • cups granulated sugar
  • 15 ounce can pumpkin puree
  • 2 teaspoons vanilla extract
  • 3 eggs

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • ½ cup butter, (8 tablespoons), softened
  • 2 teaspoons clear vanilla flavoring
  • 3 cups powdered sugar
  • 2 tablespoons milk

Instructions
 

  • Preheat the oven to 350°F. Generously spray a 9×13 baking dish with nonstick spray. Set it aside.
  • In a medium-sized mixing bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, ground cinnamon, ground ginger and salt. Set it aside.
  • Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium speed, beat together the vegetable oil, granulated sugar, canned pumpkin puree, and vanilla extract until the ingredients are combined. Scrape down the sides of the bowl with a silicone spatula.
  • With the mixer speed on low, add the eggs 1 at a time, mixing well after each egg.
  • Keeping the mixer speed on low, slowly add the dry ingredients to the pumpkin mixture. Blend just until all the ingredients are well combined.
  • Evenly pour the batter into the prepared pan. Bake for 22-25 minutes until a toothpick inserted comes out clean. Allow the pumpkin bars to cool completely.
  • Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream together the cream cheese, butter, and clear vanilla flavoring for about 1-1½ minutes.
  • Lower the mixer speed to low, slowly alternate the powdered sugar and milk. Increase the mixer speed to medium and mix until the frosting is smooth.
  • Using a silicone spatula, evenly spread the cream cheese frosting over the cooled pumpkin bars, and slice either 5 slices x 5 slices or 5 slices x 6 slices.

Notes

  • Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
  • You can overlap the parchment paper on the ends to aid in removing the bars from the baking pan.
  • Make sure your butter and cream cheese are at room temperature so that they blend fully.

Nutrition

Calories: 295kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 162mg | Potassium: 96mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2914IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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