These quick and easy pumpkin bars are made from simple ingredients and topped with cream cheese frosting. They bake up soft and moist while remaining firm enough to cut into neat squares.
These pumpkin bars are perfect for Thanksgiving or any autumn gathering. While they bake, your kitchen will fill with warm spiced aromas reminiscent of pumpkin pie, but in a convenient square bar that’s easy to serve and enjoy.
Table of contents
- Key ingredients for best spiced pumpkin cookie bars
- Variations
- How to make easy pumpkin bars recipe from scratch?
- Tips and techniques
- Storage
- More Pumpkin Desserts
Key ingredients for best spiced pumpkin cookie bars
- All-purpose flour – the base for the batter.
- Granulated sugar – for sweetness and structure.
- Brown sugar – adds moisture and a hint of molasses flavor.
- Pumpkin pie spice – essential for that warm, autumnal flavor.
- Baking soda – helps with lift and texture.
- Baking powder – additional leavening for a tender crumb.
- Eggs – use large eggs at room temperature for best mixing.
- Pumpkin puree – not pumpkin pie filling; use plain puree for correct texture.
- Oil – vegetable or canola oil keeps the bars moist.
- Vanilla extract – enhances the overall flavor.
- Cream cheese frosting – optional but recommended for a classic finishing touch.
Variations
Skip the frosting – The bars are delicious plain if you prefer less sweetness.
Pumpkin butter topping – For an extra spiced boost, spread pumpkin butter over the bars instead of cream cheese frosting.
Chocolate chips – Fold in about ½ cup of chocolate chips (milk, semisweet, white, or butterscotch) for a delightful twist.
Coconut and pecan topping – Swap the frosting for a German chocolate–style coconut pecan topping for added texture.
Homemade pumpkin puree – Use your own puree if it’s thick; too thin a puree will thin the batter.
Caramel or dulce de leche – Drizzle thick caramel or dulce de leche over unfrosted bars for a gooey finish.
Cheesecake swirl – Swirl a cheesecake layer over the batter before baking for pumpkin cheesecake bars; baking time may need to increase slightly.
How to make easy pumpkin bars recipe from scratch?
- Mix dry ingredients: Whisk together the flour, granulated sugar, brown sugar, pumpkin pie spice, baking soda and baking powder in a large bowl.
- Add wet ingredients: Stir in the eggs, pumpkin puree, oil and vanilla until just combined. Avoid over-mixing.
- Transfer to pan: Pour the batter into a lined 10 x 15-inch pan and spread evenly with a spatula.
- Bake: Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bars to cool completely before adding frosting.
- Frost and serve: Spread cream cheese frosting over the cooled bars, cut into squares, and enjoy.
Tips and techniques
Cool completely before frosting – Frosting will melt if applied to warm bars, making a mess and changing texture.
Use pumpkin puree, not pie filling – Pie filling contains added sugar and spices and will alter the recipe’s texture and flavor.
Keep both sugars – Granulated and brown sugar each contribute different textures and flavors; don’t substitute one for the other.
Avoid whole wheat flour or butter swaps – Replacing all-purpose flour with whole wheat or oil with butter will yield denser bars.
Room temperature ingredients – Eggs and other refrigerated items should be at room temperature for even mixing.
Chill to speed cooling – Pop the pan into the fridge once it has cooled slightly to speed the process before frosting.
Even squares – Use a ruler and toothpick to mark cuts, then slice with a sharp knife for precise, uniform bars.
Recipe FAQs
A 15 oz can of pumpkin puree yields about 2 cups.
Yes. A 1:1 gluten-free flour blend works well—follow the manufacturer’s recommendations.
Cool the bars fully, use a ruler to mark sizes, and cut with a sharp serrated knife, wiping the blade clean between cuts to avoid crumbs.
No. Pumpkin pie filling contains added ingredients (sugars, spices, etc.) that will change the recipe’s texture and flavor. Use plain pumpkin puree.
Storage
- Room temperature – Store no more than 1 day if the bars are frosted, since cream cheese frosting needs refrigeration.
- Refrigerator – Keep leftovers in a sealed container for up to 3 days.
- Freezer – Freeze unfrosted bars in an airtight container for up to 3 months. Thaw before frosting if desired.
More Pumpkin Desserts
- Pumpkin Cheesecake (With Gingersnap Crust)
- Pumpkin Fudge (Microwave)
- Pumpkin Truffles (Cheesecake)
- Easy Pumpkin Cookies (With Cake Mix)
Recipe
Easy Pumpkin Bars (With Cream Cheese Frosting)
Abeer Rizvi
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Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- ½ cup Brown sugar
- 2 teaspoon Pumpkin pie spice
- 1 teaspoon Baking soda
- 2 teaspoon Baking powder
- 4 Eggs Large
- 1 can Pumpkin puree 15 oz. can
- 1 cup Oil (vegetable or canola)
- ½ teaspoon Vanilla extract
- 2 cups Cream cheese frosting
Instructions
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In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, pumpkin pie spice, baking soda and baking powder.
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Add the eggs, pumpkin puree, oil and vanilla. Mix until just combined; do not over-mix.
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Pour the batter into a 10 x 15-inch pan lined with parchment and spread evenly.
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Bake at 350°F (175°C) for 25–30 minutes or until a toothpick inserted in the center comes out clean.
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Let the bars cool completely.
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Spread the cream cheese frosting over the cooled bars.
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Cut into squares and serve.
Notes
- Use pumpkin puree, not pumpkin pie filling.
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
- Ensure bars are completely cool before icing to prevent the frosting from melting.
Nutrition
Nutritional information is calculated using an automated tool and is approximate.