Easy Pumpkin Bars Recipe has so much pumpkin flavor and the best cream cheese icing. Each bite is so decadent and delicious for an amazing fall treat.
I love when Fall baking starts and Pumpkin Desserts are always my favorite. These easy pumpkin bars do not disappoint. They are moist and delicious and have the best pumpkin flavor. I have been making them every fall for at least 8 years.
The icing is super easy but worth the extra steps. The icing with these bars takes it to the next level. I love that you can cut the squares whatever size you need. This is perfect for any occasion.
We love making dessert bars as they are easy to grab one or two for your holiday dinner. You must try our Pumpkin Cheesecake Bars, Pumpkin Pie Cake and No Bake Pumpkin Dream Bars. These bars are similar to pumpkin cake or Crustless Pumpkin Pie.
Our family also enjoys Pumpkin Dip Recipe.
Table of contents
Why This Recipe Works
It is so tasty and the perfect Fall recipe along with Scotcheroos Recipe. The entire dessert recipe is so easy to prepare, and each bite is loaded with pumpkin.
You will absolutely love it with cream cheese icing. Enjoy with a hot cup of coffee for the best treat any day of the week.
You probably already have the majority of the ingredients. This recipe is rich, decadent and so delicious. It is always a crowd favorite, and it is completely made from scratch.
Ingredients
- All Purpose Flour. It is most accurate when spooned into the cup instead of scooping.
- Baking Soda. You can use one of the Best Baking Soda Substitutes.
- Eggs. Large eggs.
- Brown Sugar. Homemade Brown Sugar Recipe
- Pumpkin Puree. Learn how to make pumpkin puree.
- Pure Vanilla Extract. Always use pure vanilla.
Cream cheese frosting is amazing on top, and we love this cream cheese frosting recipe.
Scroll to the bottom of the page and get the complete ingredient list.
Substitutions and Additions
- Nuts – These pumpkin bars would be delicious with an added crunch. You can mix in chopped pecans or walnuts. You can add them to the top after frosting the bars.
- Chocolate Chips – If you love the pumpkin and chocolate combination, mix in chocolate chips to the pumpkin batter. You can even add some to the top after frosting the bars.
- Lighter Option – To lighten up the pumpkin bars, substitute ½ cup of the applesauce with ½ cup of oil. This mixture will still be delicious but lower in calories.
How to Make Pumpkin Bars
- Step 1 – Prepare oven and baking dish – First, go ahead and preheat the oven to 350. Then grease a 10×15 baking pan.
- Step 2 – Line Baking Dish – Or line the pan with parchment paper. We recommend having enough overhang on the sides to easily lift the bars out.
Step 3. Combine Dry Ingredients. Whisk together the flour, baking powder, baking soda and salt.
Step 4. Then mix in the cinnamon and pumpkin spice.
Step 5. Combine the wet ingredients Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined.
Step 6. Mix wet and dry ingredients together. Then spread the pumpkin mixture into the pan. Bake for 28-35 minutes. The bars are done when a toothpick inserted in the center comes out clean. Allow to cool.
How to Make Cream Cheese Frosting
These pumpkin bars are best topped with a cream cheese frosting. This easy frosting is made with 4 simple ingredients.
- Cream Cheese
- Unsalted Butter
- Powdered Sugar – (Confectioners Sugar)
- Vanilla Extract
The ingredients are combined with electric mixer. Then can be used to frosting many homemade baked goods.
Skip the store bought frosting and make homemade.
Expert Tips
- After Frosting the Bars – To help set the frosting, refrigerate for 30 minutes before slicing and serving. This makes cutting easier and less messy. You will get nice clean slices if you do this.
- Serving – Even though these are pumpkin bars, they will need to be enjoy with or without a fork. They are delicious but need to served on a plate or napkin.
- Baking Dish – Prepare the baking dish by lining it with parchment paper or spraying with cooking spray.
- Pumpkin – When making this recipe, make sure to pumpkin puree and not pumpkin pie filling.
Frequently Asked Questions
Yes, we love to prepare our holiday desserts ahead of time and this one is perfect for that. Since this dessert needs time to cool before frosting, we recommend preparing the day before serving.
Then when you are ready to serve, frost the bars and then serve. Feel free to top with the frosting with holiday sprinkles.
Yes, you can freeze these pumpkin bars in an airtight container. We love to do this and enjoy the bars anytime we want one. You can take the pumpkin bars out the night before. Then let them thaw and they will be ready to go the next morning.
Cover leftover bars tightly and store in the refrigerator for up to 5 days. If you skipped the frosting, cover and store plain pumpkin bars at room temperature. They will stay fresh for up to 3 days or in the refrigerator for up to 1 week.
More Easy Pumpkin Recipes
- Pumpkin Crisp Recipe
- Pumpkin Lasagna Dessert Recipe
- Pumpkin Cobbler Recipe
- Easy Pumpkin Bread Recipe
- Pumpkin Cake Recipe
- Pumpkin Whoopie Pies
I can’t wait for you to try this yummy recipe. Give it a try and let me know if you love it as much as our family does. I love reading your comments!
Pumpkin Bars Recipe
Ingredients
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup vegetable oil
- 3 large eggs
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 1 15 ounce can pumpkin puree
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (177°C) and grease a 10×15 baking pan.
- Or line the pan with parchment paper with enough overhang on the sides to easily lift the bars (as a whole) out.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Spread batter into the prepared pan. Bake for 28-35 minutes. Baking times vary, so keep an eye on yours. The bars are done when a toothpick inserted in the center comes out clean. If you find the top or edges of the bars browning too quickly, loosely tent with aluminum foil.
- Remove the bars from the oven and set the pan on a wire rack. Cool bars completely. (After about 45 minutes of cooling, you can place the bars in the refrigerator to speed things up!)
- Prepare cream cheese frosting. Spread the frosting on the cooled bars. To help “set” the frosting, refrigerate for 30 minutes before slicing and serving. This makes cutting easier and less messy.
- Enjoy with or without a fork, but definitely grab a napkin!
- Cover leftover bars tightly and store in the refrigerator for up to 5 days. If you skipped the frosting, cover and store plain pumpkin bars at room temperature for up to 3 days or in the refrigerator for up to 1 week.
My kids loved this, they have asked me to make it this weekend.