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–+ servings
Closeup of pumpkin bar squares placed on a metal and wood dessert stand.

Pumpkin Bars

Layla @ Poppy Trail Table
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.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24
Calories 203 kcal

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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