Pumpkin Bars

Pumpkin Bars are a soft, moist, and warmly spiced dessert that I love baking once the weather cools down. With a tender crumb and the perfect balance of sweetness and spice, these bars are topped with a creamy layer of frosting that makes every bite irresistible. Whether I’m making them for a fall gathering, a holiday treat, or just a cozy night in, they never disappoint.

Why You’ll Love This Recipe

What I really enjoy about these pumpkin bars is how easy they are to make in one bowl, with no complicated steps. The texture is somewhere between cake and brownie—light yet dense enough to cut into perfect squares. The pumpkin keeps everything incredibly moist, and the spices bring out that classic fall flavor. Plus, I can frost them, glaze them, or even enjoy them plain depending on what I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Canned pumpkin puree
• Granulated sugar
• Brown sugar
• Vegetable oil or melted butter
• Eggs
• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Salt
• Optional: chopped nuts or chocolate chips
• For the frosting (optional): cream cheese, butter, powdered sugar, vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper.
2. In a large bowl, I whisk together the pumpkin puree, sugars, oil, and eggs until smooth and combined.
3. I add in the flour, baking powder, baking soda, spices, and salt, and stir just until everything is incorporated.
4. If I’m adding nuts or chocolate chips, I fold them in gently at this stage.
5. I pour the batter into the prepared baking dish and spread it evenly.
6. I bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. I let the bars cool completely in the pan before frosting.
8. For the frosting, I beat together softened cream cheese, butter, powdered sugar, and vanilla until light and fluffy, then spread it over the cooled bars before slicing and serving.

Servings and timing

This recipe makes 16–20 bars depending on how I cut them.
Prep time: 10 minutes
Bake time: 25–30 minutes
Cool time: 30 minutes
Total time: about 1 hour

Variations

• I like adding a handful of mini chocolate chips or chopped pecans to the batter for extra texture.
• Instead of cream cheese frosting, I sometimes go for a maple glaze or dust them with powdered sugar.
• For a healthier twist, I’ve substituted half the oil with unsweetened applesauce and it still comes out moist.
• I occasionally use a mix of pumpkin pie spice instead of measuring individual spices for convenience.

storage/reheating

I store the frosted pumpkin bars in an airtight container in the refrigerator for up to 5 days. If they’re unfrosted, I keep them covered at room temperature for 2–3 days. To serve warm, I microwave individual pieces for about 10–15 seconds. These bars also freeze well—just separate layers with parchment paper and store in a freezer-safe container for up to 2 months.

FAQs

Can I make these pumpkin bars ahead of time?

Yes, I often make them a day in advance. I store them covered, and frost just before serving if I want the topping to look extra fresh.

Can I use fresh pumpkin instead of canned?

Yes, I can use fresh pumpkin puree as long as it’s well-drained and smooth. Canned pumpkin is just more consistent in texture.

What’s the best way to frost the bars?

I wait until the bars are completely cool before frosting. I use a spatula to spread the cream cheese frosting evenly across the top before cutting them into squares.

Can I make these gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend and the results are still soft and delicious. I just make sure my baking powder is gluten-free too.

Do I need to refrigerate pumpkin bars with cream cheese frosting?

Yes, once they’re frosted, I keep them in the fridge to keep the frosting fresh and safe to eat.

Conclusion

Pumpkin Bars are one of my favorite fall treats—simple, cozy, and packed with flavor. Whether I frost them generously or keep them plain for a lighter bite, they always come out soft and satisfying. I love how easily they come together and how they fill the kitchen with that warm, spiced pumpkin aroma. It’s a seasonal must-bake that I keep coming back to every year.

Pumpkin Bars

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Pumpkin Bars are moist, spiced bar-style cake with a tender crumb and optional creamy frosting. They combine the cozy flavors of pumpkin and warm spices into an easy one‑bowl dessert perfect for fall or anytime.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 1 hour (including cooling & frosting)
• Yield: 16–20 bars
• Category: Dessert / Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil (or melted butter)
• 2 large eggs
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• Optional: 1/2 cup chopped nuts or chocolate chips
• For the frosting (optional):
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 to 2 cups powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350 °F (175 °C). Grease a 9×13-inch baking pan or line it with parchment paper.
2. In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil (or melted butter), and eggs until smooth and well combined.
3. In the same bowl (or a separate one), stir in flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until just combined. Be careful not to overmix.
4. If using, fold in chopped nuts or chocolate chips gently.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
7. Allow the bars to cool completely in the pan.
8. To make the frosting, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until creamy and spreadable.
9. Spread the frosting over the cooled bars. Cut into 16–20 squares and serve.

Notes

• You can skip frosting or replace it with a maple glaze or a dusting of powdered sugar.
• Half the oil can be replaced with applesauce for a lighter version.
• Use pumpkin pie spice instead of individual spices for convenience.
• Ensure bars are fully cooled before frosting to prevent frosting from melting.
• To freeze, wrap bars (frosted or not) in parchment and store in a freezer-safe container for up to 2 months.

Nutrition

• Serving Size: 1 bar
• Calories: 240
• Sugar: 19g
• Sodium: 220mg
• Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg