Soft and flavorful Pumpkin Bars Recipe with warm spices and a tender crumb. A simple, crowd-pleasing dessert perfect for fall, holidays, or anytime pumpkin cravings hit.
These Pumpkin Bars are soft, moist, and packed with warm fall spices, making them a perfect seasonal treat. Topped with a creamy frosting, they offer the ideal balance of sweet and spiced flavors in every bite.
Easy to prepare and bake, they’re great for holiday gatherings, potlucks, or simply enjoying with a cup of coffee on a crisp autumn day.
I love when Fall baking starts and Pumpkin Desserts are always my favorite.
Our family also enjoys Pumpkin Dip Recipe.
Why This Recipe Works
Moist and Tender – Pumpkin puree keeps the bars soft and flavorful.
Warm, Spiced Flavor – Cinnamon, nutmeg, and cloves give a cozy, seasonal taste.
Easy to Make – Simple ingredients and straightforward steps make it beginner-friendly.
Creamy Frosting – Adds sweetness and a smooth texture that complements the spiced bars.
Perfect for Any Occasion – Great for fall, holidays, or casual get-togethers.
Ingredients
- All Purpose Flour – Spoon into the measuring cup for accuracy rather than scooping directly from the bag.
- Baking Soda – Helps the bars rise; you can also use recommended baking soda substitutes if needed.
- Eggs – Use large eggs for proper structure and moisture.
- Brown Sugar – Homemade Brown Sugar works well for richer flavor, though store-bought is fine.
- Pumpkin Puree – Provides moisture and authentic pumpkin flavor; homemade or canned puree works.
- Pure Vanilla Extract – Enhances the overall flavor; always choose pure vanilla for the best results.
- Frosting – 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 – Add a crunchy texture by mixing in chopped pecans or walnuts. You can also sprinkle some on top after frosting.
- Chocolate Chips – Combine pumpkin and chocolate by folding chocolate chips into the batter, or sprinkle some on top of the frosted bars.
- Lighter Option – Replace ½ cup of oil with ½ cup of applesauce for a lower-calorie version while keeping the bars moist and flavorful.
Step By Step Instructions
- 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
Combine ingredients with electric mixer and spread on the cooled bars.
Expert Tips
- Chill After Frosting – Refrigerate the frosted bars for 30 minutes before slicing to set the frosting and make clean, easy cuts.
- Serving – Serve on a plate or napkin; while they’re bars, they’re best enjoyed with a fork or careful handling.
- Prepare the Baking Dish – Line with parchment paper or grease with cooking spray to prevent sticking and ensure easy removal.
- Use Pumpkin Puree – Make sure to use pumpkin puree, not pumpkin pie filling, for the correct texture and flavor.
- Even Slices – Use a sharp knife and wipe between cuts for neat, uniform pieces.
- Don’t Overbake – Check with a toothpick; the bars are done when it comes out clean or with a few moist crumbs.
Storage
Room Temperature – Store in an airtight container for up to 3 days. Frosted bars should be kept covered to prevent the frosting from drying out.
Refrigerator – Keep the bars in an airtight container in the fridge for up to 1 week. Chill before slicing if needed.
Freezer – Wrap individual bars in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Make Ahead – Pumpkin bars can be baked a day or two in advance. Frost just before serving or keep frosted bars refrigerated until ready to enjoy.
Serving Tip – Bring refrigerated bars to room temperature for a softer texture or enjoy straight from the fridge for a firmer bite.
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
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350°F (177°C). Grease a 10×15-inch baking pan or line it with parchment paper, leaving enough overhang to lift the bars out easily.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, and 2 teaspoons pumpkin pie spice.
- In a separate large bowl, whisk together 1 cup vegetable oil, 3 large eggs, 1 cup packed brown sugar, ⅓ cup granulated sugar, 1 (15-ounce) can pumpkin puree, and 1 teaspoon vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Mix with a whisk or electric mixer just until the batter is fully combined. Do not overmix.
- Spread the batter evenly into the prepared 10×15-inch pan.
- Bake at 350°F for 28 to 35 minutes, or until a toothpick inserted into the center comes out clean. If the top or edges begin browning too quickly, loosely cover the pan with aluminum foil.
- Place the pan on a wire rack and allow the pumpkin bars to cool completely. For faster cooling, refrigerate the bars after about 45 minutes.
- Once completely cooled, spread the prepared cream cheese frosting evenly over the bars.
- Refrigerate the frosted bars for 30 minutes to help the frosting set and make slicing easier.
- Slice into 24 bars and serve.
- Cover leftover frosted bars tightly and refrigerate for up to 5 days. If unfrosted, store the pumpkin bars covered 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.