These pumpkin bars are a fall favorite, blending spiced warmth with a moist, tender crumb that melts in your mouth. Perfectly balanced with a creamy frosting, they’re a treat that feels indulgent yet comforting. With just 15 minutes of prep and 30 minutes in the oven, you’ll have a dessert that’s as easy as it is delicious.
The aroma of cinnamon, nutmeg, and pumpkin fills your kitchen, promising a slice of autumn in every bite. These bars are richly flavorful yet light, making them ideal for sharing or savoring solo. Let them cool for a couple of hours, and you’ll be rewarded with a dessert that’s both satisfying and unforgettable.
Ingredients for The Best Pumpkin Bars
- Dry Ingredients:
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoons store-bought or homemade pumpkin pie spice
- Wet Ingredients:
- 1 cup (240ml) vegetable oil (can substitute with melted coconut oil)
- 3 large eggs
- 1 cup (200g) packed light or dark brown sugar
- 1/3 cup (65g) granulated sugar
- 2 Tablespoons (30ml) pure maple syrup
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 and 1/2 teaspoons pure vanilla extract
- Cream Cheese Frosting:
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon store-bought or homemade pumpkin pie spice
- 1/8 teaspoon salt
- Optional: sprinkles for decorating
Step-by-Step Instructions
- Preheat & Prepare: Preheat the oven to 350°F (177°C). Grease a 10×15-inch baking pan or line it with parchment paper, leaving enough overhang on the sides for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- Combine Wet Ingredients: In another bowl, whisk the vegetable oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin puree, and vanilla extract until fully combined.
- Combine Wet & Dry: Pour the wet ingredients into the dry ingredients. Use a mixer or whisk to combine until the batter is smooth and thick.
- Bake: Spread the batter evenly into the prepared pan. Bake for 28-35 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean. If the top or edges brown too quickly, loosely tent with aluminum foil.
- Cool: Remove the bars from the oven and place the pan on a wire rack to cool completely. For faster cooling, refrigerate after 45 minutes.
- Make Frosting: In a large bowl, beat the cream cheese and butter on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, pumpkin pie spice, and salt. Beat on low for 30 seconds, then on high for 2 minutes. For thicker frosting, add an extra 1/4 cup of confectioners’ sugar.
- Frost & Set: Spread the frosting evenly over the cooled bars. Refrigerate for 30 minutes to set the frosting, making slicing easier.
- Serve & Store: Slice and enjoy! Store leftover bars tightly covered in the refrigerator for up to 5 days. Unfrosted bars can be stored at room temperature for up to 3 days or refrigerated for up to 1 week.
Creative Topping Ideas to Elevate Your Pumpkin Bars
While the cream cheese frosting is a classic choice, try adding a drizzle of caramel sauce or a sprinkle of chopped pecans for extra texture and flavor. For a festive touch, top with fall-themed sprinkles or a dusting of cinnamon sugar before serving.
Perfect Pairings: Serving Suggestions
These pumpkin bars pair wonderfully with a warm cup of spiced chai tea or a glass of cold apple cider. For a dessert platter, serve alongside vanilla ice cream or a dollop of whipped cream for a decadent treat.
Storage Tips for Freshness and Convenience
Store frosted bars in an airtight container in the refrigerator for up to 5 days. If unfrosted, they can be kept at room temperature for 3 days or refrigerated for up to a week. For longer storage, wrap individual bars in plastic wrap and freeze for up to 2 months.
Time-Saving Hacks for Busy Bakers
To speed up the process, use a pre-made pumpkin pie spice blend and canned pumpkin puree. You can also prepare the batter the night before and refrigerate it, then bake it fresh in the morning. For quicker cooling, place the pan in the freezer for 15-20 minutes instead of the fridge.
Common Questions Answered
Can you use fresh pumpkin instead of canned?
Yes, but make sure it’s pureed and strained to match the consistency of canned pumpkin.
Can you substitute the oil?
Try using unsweetened applesauce for a lighter version, though the texture may be slightly denser. For a gluten-free option, use a 1:1 gluten-free flour blend.
The Best Pumpkin Bars I’ve Ever Had
Ingredients
- 2 cups all-purpose flour spooned & leveled
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoons store-bought or homemade pumpkin pie spice
- 1 cup vegetable oil
- 3 large eggs
- 1 cup packed light or dark brown sugar
- 1/3 cup granulated sugar
- 2 Tablespoons pure maple syrup
- 1 15 ounce can pumpkin puree
- 1 and 1/2 teaspoons pure vanilla extract
Cream Cheese Frosting
- 8 ounces full-fat brick cream cheese softened to room temperature
- 1/4 cup unsalted butter softened to room temperature
- 3 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon store-bought or homemade pumpkin pie spice
- 1/8 teaspoon salt
- sprinkles for decorating optional
Instructions
- Preheat the oven to 350°F (177°C) and grease a 10×15-inch 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, maple syrup, 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!)
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, pumpkin pie spice, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add an extra 1/4 cup of confectioners sugar. 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.