Pumpkin Bars

Pumpkin Bars are super moist, rich, and packed with warm spices. They’re topped with a creamy cinnamon cream cheese frosting.

On a pumpkin kick? Try my favorite Pumpkin Cake or this Pumpkin Bread next!

Pumpkin Bars

I can’t get enough of these Pumpkin Bars—they’re my go-to treat this fall. They’re so delicious and make plenty to share!

If you haven’t tried Pumpkin Bars before, think of them as a slightly denser version of pumpkin cake. The batter bakes into a big sheet cake that’s cut into bars.

These bars are incredible, especially with the creamy cinnamon-spiced frosting. Now, the real question: serve these or Pumpkin Cheesecake Bars for Thanksgiving? I think I’ll have to do both!

Ingredients

• Pumpkin: Use plain pumpkin puree, not pie filling.
• Eggs: Room temperature eggs mix better.
• Vegetable Oil: Keeps bars moist; any mild oil works.
• Vanilla Extract: Pure vanilla gives the best flavor.
• Brown Sugar: Both light and dark brown sugar work well.
• White Sugar: Adds sweetness.
• Flour: Level off the measuring cups for an accurate amount.
• Baking Soda & Baking Powder: Helps the bars rise; ensure they’re fresh.
• Salt: Brings out all the flavors.
• Cinnamon & Pumpkin Pie Spice: Adds warm fall flavor; adjust to your liking.
• Cloves, Ginger, Nutmeg: Adds extra flavor, but can be skipped if you prefer.

Frosting

• Cream Cheese: Let it soften for smooth frosting.
• Butter: Softened butter mixes the best, but be sure it’s not at all melted.
• Powdered Sugar: If you want a super smooth frosting, sift this first.

How To Make Pumpkin Bars

1. Prep the Pan: Preheat the oven to 350°F and line a 10×15-inch pan with parchment paper.
2. Mix Wet Ingredients: In a large bowl, whisk pumpkin, eggs, oil, vanilla, and sugars.
3. Mix Dry Ingredients: In another bowl, whisk flour, baking soda, baking powder, salt, and spices.
4. Combine: Gently mix the wet and dry ingredients until just combined.
5. Bake: Pour the batter into the pan and bake for 27-33 minutes, or until a toothpick comes out clean. Let it cool completely.
6. Make Frosting: Beat softened cream cheese and butter until smooth.
7. Add Sugar and Spices: Add powdered sugar, vanilla, and spices, and beat until creamy.
8. Frost and Serve: Spread frosting over cooled bars, cut, and serve.

Pumpkin Bar Tips

• Measure flour carefully: Spoon the flour into the cup, then level it with the back of a butter knife for accuracy.
• Whisk wet ingredients: Whisking mixes everything better than using a spoon.
• Line the pan: These bars are moist, so spray the pan and use parchment paper to stop them from sticking.
• Pumpkin pie spice: A tasty mix of spices like cinnamon, nutmeg, ginger, cloves, and allspice. You can buy it at the store or make your own!

The Pan To Use For Pumpkin Bars

• Using a 10×15-inch jelly-roll pan is key to getting the perfect texture for these bars.
• A 9×13-inch pan won’t work for this recipe. If you only have a 9×13-inch pan, I suggest trying my Pumpkin Coffee Cake instead.
• Or, for a smaller batch, try my healthy pumpkin cake recipe instead—it’s made in an 8×8-inch pan.

More Pumpkin Treats

• No-Bake Pumpkin Cheesecake with a graham cracker crust
• Pumpkin Cinnamon Roll Cookies with cinnamon frosting
• Soft Pumpkin Cookies with chocolate chips
• Pumpkin Scones with a cinnamon-maple glaze
• Pumpkin Cheesecake Ball with toffee