I’ve always found pumpkin bars to be the ultimate fall dessert, and this recipe is one I’ve perfected over the years. The bars are incredibly moist, loaded with warm spices, and topped with a creamy frosting that ties it all together. What makes this version stand out is its simplicity—few ingredients, easy steps, and a flavor that feels like autumn in every bite. There’s a little secret here that takes these bars to the next level.
Recipe
Let me tell you, these pumpkin bars are THE ultimate fall treat—soft, moist, and packed with cozy spice that’ll have you reaching for seconds (and thirds!).
What makes them so special? It’s all about that rich pumpkin flavor mingling with warm cinnamon and nutmeg, topped with a velvety cream cheese frosting that’s pure perfection.
I’ve made these countless times for family gatherings, and they disappear faster than I can blink. The texture is dreamy—dense yet tender, with just the right amount of sweetness to satisfy your pumpkin cravings.
Whether you’re a seasoned baker or just starting out, this recipe is foolproof and guaranteed to impress. Trust me, once you try these, they’ll become your go-to dessert all season long!
Ingredients
The secret to ultra-moist, perfectly spiced pumpkin bars lies in the ingredients—don’t skimp on quality, and embrace a few chef-approved swaps if needed. Here’s what you’ll need to nail this fall favorite:
For the Bars:
- 1 cup pumpkin puree – Use 100% pure pumpkin (not pie filling) for the best flavor. Canned works, but homemade roasted pumpkin puree? Next-level.
- 1 cup granulated sugar – Balances the pumpkin’s earthiness. For depth, swap half with brown sugar.
- ½ cup neutral oil – Vegetable or canola oil keeps these bars tender. Melted coconut oil adds a subtle richness if you’re feeling fancy.
- 2 large eggs – Room temperature blends smoother.
- 1 tsp vanilla extract – Splurge on pure vanilla for warmth.
- 1 cup all-purpose flour – Spoon and level to avoid dense bars. For gluten-free, a 1:1 blend works.
- 1 tsp baking powder + ½ tsp baking soda – The lift duo. Don’t substitute one for the other.
- 1½ tsp pumpkin pie spice – Make your own with cinnamon, ginger, nutmeg, and cloves for fresher flavor.
For the Cream Cheese Frosting (Non-Negotiable!):
- 8 oz cream cheese – Full-fat, softened. Low-fat will make the frosting weep.
- ½ cup unsalted butter – European-style butter (like Kerrygold) adds silkiness.
- 2 cups powdered sugar – Sift it to avoid lumps. Adjust sweetness to taste.
- 1 tsp vanilla extract + pinch of salt – Cuts the sweetness and amps up complexity.
Little Wins:
- Chopped pecans or pepitas – Sprinkle on top for crunch.
- Cinnamon dusting – A final flourish that screams “bakery-worthy.”
Pro Tip: Measure your flour correctly—fluff it, spoon it into the cup, then level it off. Too much flour = dry bars. Trust us, it matters.
How to Make the Best Pumpkin Bars Recipe Name
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The bars should spring back lightly when touched. Keep an eye on them after 20 minutes to avoid overbaking, which can dry them out.
Let the bars cool completely in the pan before frosting. This prevents the frosting from melting and sliding off. For a quicker chill, you can pop the pan in the fridge for 10-15 minutes.
While the bars cool, prepare the cream cheese frosting. Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
For a thicker frosting, add more powdered sugar; for a thinner consistency, add a splash of milk.
Spread the frosting evenly over the cooled bars, then slice and serve. Use a sharp knife and wipe it clean between cuts for neat edges. For a festive touch, sprinkle with a pinch of cinnamon or chopped nuts.
Store leftovers in an airtight container in the fridge for up to 5 days. These bars taste even better the next day as the flavors meld. Let them come to room temperature before serving for the best texture.
Nutrition
These pumpkin bars are a delicious treat packed with nutrients. Here’s the nutritional breakdown per serving:
| Calories | Fat | Carbs | Protein | Fiber | Sugar |
|---|---|---|---|---|---|
| 220 | 10g | 30g | 3g | 2g | 18g |
Chef Tips
When making these pumpkin bars, I always guarantee the pumpkin puree is smooth and well-blended to avoid lumps. I prefer room temperature ingredients for even mixing and consistent texture.
Don’t overmix the batter—it keeps the bars tender. For frosting, let the bars cool completely to prevent it from melting.
Finally, store them in an airtight container to maintain moisture and flavor for days.
