Pumpkin bars are the kind of treat that feels like a cozy sweater for your taste buds. They’re soft, warmly spiced, and simple enough to whip up on a busy weeknight. No fancy equipment, no complicated steps—just a straightforward bake that delivers big flavor.
Whether you’re feeding a crowd or stocking the snack tin for the week, these bars hit the sweet spot between cake and brownie. And yes, there’s a creamy frosting option if you like a little extra flair.
What Makes This Special
– One bowl, no stress: The batter comes together quickly without a mixer. – Moist and tender: Pumpkin puree keeps the bars soft for days. – Balanced spice: Warm cinnamon, nutmeg, and ginger give cozy autumn flavor without overpowering the pumpkin. – Frosted or unfrosted: Enjoy them plain or with a tangy cream cheese frosting. – Great for sharing: The sheet-style bake is easy to cut and pack for potlucks or lunchboxes.
Ingredients
- For the Pumpkin Bars
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup neutral oil (vegetable or canola)
- 2 large eggs, at room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Optional: 1/4 teaspoon ground cloves for extra warmth
- For Cream Cheese Frosting (Optional)
- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: 1–2 teaspoons milk for a looser texture
Step-by-Step Instructions
- Preheat and prep: Heat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease the sides.
- Whisk wet ingredients: In a large bowl, whisk the granulated sugar, brown sugar, and oil until combined. Add the eggs, pumpkin puree, and vanilla. Whisk until smooth and glossy.
- Combine dry ingredients: In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves (if using).
- Bring it together: Add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined. Do not overmix; a few small streaks are fine.
- Spread and smooth: Pour the batter into the prepared pan and spread it into an even layer. The batter will be fairly thick.
- Bake: Bake for 18–24 minutes, until the center springs back lightly and a toothpick inserted near the middle comes out with a few moist crumbs.
- Cool completely: Set the pan on a rack and let the bars cool fully before frosting. This prevents melting and soggy tops.
- Make the frosting (optional): Beat the cream cheese and butter until creamy. Add powdered sugar, vanilla, and salt. Mix until smooth. Add a splash of milk if you prefer a softer spread.
- Frost and finish: Spread frosting over the cooled bars. For clean slices, chill for 20–30 minutes before cutting.
- Serve: Cut into 20–24 squares. Sprinkle with a pinch of cinnamon or chopped toasted pecans if you like.
How to Store
– Unfrosted bars: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. – Frosted bars: Keep refrigerated in a covered container for up to 5 days. – Freezing: Freeze unfrosted bars for up to 2 months. Wrap tightly in plastic and then foil. Thaw overnight in the fridge.
Frost after thawing for best texture.
Why This is Good for You
– Pumpkin perks: Pumpkin packs beta-carotene, which your body converts to vitamin A for eye and skin health. – Lower fat, high moisture: The pumpkin keeps these bars tender without loads of butter. – Comfort in balance: While this is a treat, the spices add flavor without needing excessive sugar. Pair with tea or coffee for a satisfying snack that doesn’t feel heavy.
Pitfalls to Watch Out For
– Using pumpkin pie filling: It’s pre-sweetened and spiced, which will throw off the flavor and texture. Use plain pumpkin puree. – Overmixing the batter: This can make the bars tough.
Stir until just combined. – Overbaking: These bars dry out if baked too long. Start checking at 18 minutes. – Frosting too soon: Warm bars melt frosting. Let them cool completely. – Too much spice: A heavy hand can make the bars bitter.
Measure your spices and taste the frosting before spreading.
Alternatives
– Gluten-free: Use a 1:1 gluten-free baking flour blend that includes xanthan gum. Bake times may vary by a minute or two. – Dairy-free: Skip the frosting or make a dairy-free version using vegan cream cheese and plant-based butter. – Lower sugar: Reduce granulated sugar by 1/4 cup without sacrificing texture. For frosting, cut powdered sugar to 3/4 cup and add a touch more vanilla. – Mix-ins: Try 1/2 cup chopped pecans, walnuts, or chocolate chips.
Fold them in gently at the end. – Spice swap: Replace individual spices with 2 teaspoons pumpkin pie spice if that’s what you have. – Pan size: For thicker bars, use a 9×9-inch pan and add 5–10 minutes to baking time. Check for doneness in the center.
FAQ
Can I make these ahead?
Yes. Bake the bars the day before, cool, and store unfrosted at room temperature.
Frost right before serving or a few hours ahead and refrigerate.
Is canned pumpkin the same as pumpkin puree?
If the label says “pumpkin puree” or “100% pumpkin,” you’re good. Avoid “pumpkin pie filling,” which has added sugar and spices.
Can I use fresh pumpkin?
You can, but make sure it’s very smooth and well-drained. Homemade puree often has more moisture, so you may need to blot it with paper towels to avoid a gummy texture.
How do I know when the bars are done?
Look for a set top that springs back lightly when touched, and a toothpick that comes out with a few moist crumbs.
If it’s wet, give it a few more minutes.
Do I have to use the frosting?
No. The bars are delicious plain. If you want a lighter finish, dust with powdered sugar or a light cinnamon-sugar mix instead.
Can I make these as cupcakes?
Yes.
Line a muffin tin and fill each cup about two-thirds full. Bake at 350°F (175°C) for 16–20 minutes, then frost as desired.
What kind of oil works best?
Use a neutral oil like vegetable, canola, or light olive oil. Melted coconut oil works too, but make sure all ingredients are at room temperature to prevent it from solidifying.
How can I cut clean slices?
Chill the frosted bars for 20–30 minutes, then use a sharp knife wiped clean between cuts.
Parchment overhangs help lift the whole slab out for easier slicing.
Wrapping Up
Easy Pumpkin Bars bring all the cozy flavor without any fuss. They’re soft, warmly spiced, and adaptable to whatever you have on hand. Keep them plain for a snackable treat or add a creamy frosting for something more festive.
Either way, they’re a reliable, crowd-pleasing bake you’ll want in your fall rotation—and honestly, year-round doesn’t sound so bad either.
