These tender pumpkin bars are a fall treat that you shouldn't save just for fall weather! Perfectly spiced and topped with an irresistible cream cheese frosting, these should be enjoyed all year round.
Pumpkin bars scream childhood to me. My sisters and I could take down a pan of these delicious bars in record time. They are quick and easy to make and are always a big crowd-pleaser at any potluck. In fact, my sister who doesn't really love to bake will bake these! Mostly, because she wants to eat them.
The Key Ingredient
Pumpkin. It's the star of the show! I like to bake and puree my own pumpkins in the fall and freeze enough to last another six months' worth of pumpkin treats. It's very easy. Sugar pie pumpkins are widely available in the fall. Simply slice it in half, scoop out the seeds, and bake it at 400°F cut side down on a baking sheet for about an hour or until all the flesh is soft. Then puree until smooth.
If you aren't into baking your own, I really like both Libby's and Green Valley brand canned pumpkin puree.
How To Make Pumpkin Bars
These bars so are easy!!
- Preheat & Prep: Preheat the oven to 350°F. Prepare a pan (10x15 jelly roll pan for a crowd or 9x13 baking dish for thicker bars) by lightly greasing or lining it with parchment paper.
- Whisk dry ingredients: In a medium-sized mixing bowl, whisk together the dry ingredients: flour (sifted), baking powder, baking soda, salt, and spices.
- Whisk wet ingredients: In a large-sized misting bowl, whisk together the wet ingredients: eggs, sugar, oil, pumpkin puree, and vanilla extract.
- Combine: Using a spatula, gently stir the dry ingredients into the wet just until combined.
- Bake: Pour into the prepared baking pan and bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Place the baking pan on a wire rack to cool.
- Cream cheese frosting: Mix together the frosting ingredients: cream cheese, butter, confectioners sugar, vanilla, and whole milk. Spread the frosting on the cooled bars then refrigerate (optional), slice, and serve! Plates and forks were always optional when I was a kid. Eat it with your hands while running around in the yard for optimal enjoyment.
Tips For This Recipe
- Don't over-mix the batter! Mix just until the batter is combined for a tender crumb.
- Baking for a crowd? These can be made in a 10x15-inch large jelly roll pan for more servings, or a traditional 9x13-inch baking dish for thicker bars.
- Toppings: Chopped pecans or walnuts are wonderful on top of these bars. They can also be mixed into the batter if you prefer. Other options for toppings include powdered sugar, cinnamon, chocolate chips, sprinkles, maple syrup or caramel sauce drizzle.
- Storage: Leftover bars (not likely) can be stored in an airtight container in the refrigerator for 5 days. To freeze, wrap unfrosted bars in plastic wrap and place them inside a freezer bag for us to 3 months.
Recipe
Pumpkin Bars
These tender pumpkin bars are a fall treat that you shouldn’t save just for fall weather! Perfectly spiced and topped with an irresistible cream cheese frosting, these should be enjoyed all year round.
Ingredients
- 4 eggs
- 1 cup 200 g brown sugar
- ⅔ cup 133 g granulated sugar
- ½ cup vegetable oil
- ½ cup butter room temperature
- 16 ounces pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups 250 g flour, sifted
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon baking soda
Cream cheese frosting:
- 8 ounces cream cheese room temperature
- ½ cup butter room temperature
- 2 cups 240 g confectioners sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons whole milk
Instructions
- Preheat oven to 350°F and grease a 10x15x1 jelly roll pan (or 9x13 baking dish for thicker bars).
- Whisk together dry ingredients in a medium-sized bowl: flour, baking powder, spices, baking soda, and salt.
- Cream butter and sugar in a stand mixer using the paddle attachment until light and fluffy. Add eggs one at a time and beat until incorporated. Turn the mixer to low and incorporate vegetable oil, pumpkin puree, and vanilla.
- Add the dry mixture into the wet mixture in two batches and mix on low until just combined.
- Pour the batter into the prepared pan.
- Bake for 25 to 35 minutes, depending on the size of your pan until a toothpick comes out clean. Place on a wire cooling rack to cool completely before frosting.
- Frosting in the bowl of a stand mixer fitted with the paddle attachment beat cream cheese and butter until light and creamy, about 3 minutes. Add confectioners sugar, vanilla, and 1 tablespoon of milk to the bowl, mix starting at a low speed, and increase speed as necessary to achieve desired consistency. Add additional milk to thin out the frosting.
- Spread the frosting over the pumpkin bars, cut, and serve!
Notes
- Don’t over-mix the batter! Mix just until the batter is combined for a tender crumb.
- Pick the right size pan! These can be made in a 10x15-inch jelly roll pan to serve a crowd or a 9x13 baking dish for thicker bars.
- Toppings: Chopped pecans or walnuts are wonderful on top of these bars. They can also be mixed into the batter if you prefer. Other options for toppings include powdered sugar, cinnamon, chocolate chips, sprinkles, maple syrup or caramel sauce drizzle.
- Storage: Leftover bars (not likely) can be stored in an airtight container in the refrigerator for 5 days. To freeze, wrap unfrosted bars in plastic wrap and place them inside a freezer bag for us to 3 months.
Nutrition
Calories: 203kcalCarbohydrates: 33gProtein: 10gFat: 5gCholesterol: 1mgSodium: 346mgPotassium: 139mgSugar: 32g
Nutrition Facts
Pumpkin Bars
Amount per Serving
Calories
203
% Daily Value*
Fat
5
g
8
%
Cholesterol
1
mg
0
%
Sodium
346
mg
15
%
Potassium
139
mg
4
%
Carbohydrates
33
g
11
%
Sugar
32
g
36
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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Michael says
So good why wait until Fall?
Anonymous says
So good!!