I made the Best Pumpkin Bars and they’re already practically gone, sorry not sorry.

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I am obsessed with these Best Pumpkin Bars because they actually taste like fall without being cloying. I love the dense, moist crumb and that tangy Cream Cheese Frosting For Pumpkin Bars that makes every bite worth stealing.

But seriously, I’ll bake a pan and hide most of it from roommates. I adore the honest pumpkin flavor from canned pumpkin puree.

Cream cheese on top? Yes.

It’s messy, sweet, a little sharp, and totally addictive. No pretension.

Just a ridiculous, reliable pumpkin dessert bars that disappears fast. I will definitely eat the leftovers.

Ingredients

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Flour: the cake base, gives structure and that soft, cakey bite.
Baking soda: lifts the bars, keeps them from turning dense.
Baking powder: adds extra lift so they stay tender and light.
Cinnamon: warm, cozy spice that smells like fall in your kitchen.
Ginger: adds a little zing, keeps the sweetness from being flat.
Nutmeg: subtle warmth, kind of nutty and comforting.
Cloves: bold little spice, use sparingly for depth.
Salt: balances sweetness and brings out the spices’ character.
Sugar: sweetens and helps the bars brown nicely on top.
Oil: makes them moist, no crumbs that fall apart.
Eggs: bind everything together and give a tender crumb.
Pumpkin puree: moist texture and that unmistakable pumpkin flavor.
Vanilla: smooth background note that makes flavors sing.
Cream cheese: tangy, creamy frosting base that cuts sweet.
Butter: makes the frosting rich and spreadable, silky mouthfeel.
Powdered sugar: sweetens frosting and gives it structure.
Vanilla for frosting: adds warmth and rounds out the icing.
Pinch of salt for frosting: cuts the sugar, stops it tasting flat.

Ingredient Quantities

2 cups all purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 1/2 cups granulated sugar

1 cup vegetable oil

4 large eggs (room temperature is best)

1 cup canned pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened (1 stick)

2 to 2 1/2 cups powdered sugar, sifted if lumpy

1 teaspoon vanilla extract for the frosting

Pinch of salt for the frosting

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 inch pan or line it with parchment, then set it aside.

2. In a large bowl whisk together 2 cups all purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 1/2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves and 1/2 teaspoon salt so the spices are evenly distributed.

3. In a separate bowl beat 1 1/2 cups granulated sugar with 1 cup vegetable oil until combined, then add 4 large eggs one at a time, mixing after each, stir in 1 cup canned pumpkin puree and 1 teaspoon vanilla extract until smooth.

4. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; do not overmix or you’ll get tough bars.

5. Spread the batter evenly in the prepared pan, smooth the top, and bake 25 to 30 minutes or until a toothpick in the center comes out with a few moist crumbs but not wet batter.

6. Let the bars cool completely in the pan on a wire rack before frosting; if you try to frost when warm the frosting will melt and get runny.

7. For the frosting beat together 8 ounces cream cheese (softened) and 1/2 cup unsalted butter (softened) until creamy, scrape the bowl so everything gets mixed well.

8. Add 2 to 2 1/2 cups powdered sugar a little at a time and 1 teaspoon vanilla extract plus a pinch of salt, beat until smooth and spreadable; use less sugar for a softer frosting or more for stiffer.

9. Spread the cream cheese frosting evenly over the fully cooled pumpkin bars, using an offset spatula or the back of a spoon for a rustic look.

10. Chill the frosted bars for at least 30 minutes to set, then slice into squares and serve; store leftovers covered in the fridge for up to 4 days.

Equipment Needed

1. 9×13 inch baking pan (greased or lined with parchment)
2. Mixing bowls (one large for dry, one medium for wet)
3. Whisk and measuring spoons
4. Liquid and dry measuring cups
5. Electric mixer or a sturdy whisk and some elbow grease
6. Rubber spatula for folding and scraping
7. Offset spatula or the back of a spoon for frosting
8. Wire rack and a toothpick for testing doneness

FAQ

Q: What size pan and oven temp should I use, and how long do they bake? A: Use a 9×13 inch pan, bake at 350 F for about 25 to 30 minutes, or until a toothpick in the center comes out with a few moist crumbs, not wet batter.

Q: Can I swap ingredients like oil or eggs? A: You can replace part of the oil with unsweetened applesauce 1:1 to cut fat, but bars will be a bit denser. For eggs, a flax egg wont give the same rise or texture, so its best to stick with real eggs if you want classic results.

Q: How do I avoid gummy or tough bars? A: Don’t overmix once you add the flour, mix just until combined. Also measure flour by spooning it into the cup and leveling, instead of scooping, that prevents packing too much flour.

Q: How should I store them and how long will they last? A: Keep bars in an airtight container in the fridge because of the cream cheese frosting, they last 3 to 4 days. You can freeze unfrosted bars up to 2 months, thaw and frost when ready.

Q: My frosting is too runny or too stiff, how fix it? A: If too runny add more powdered sugar a few tablespoons at a time, if too stiff add a teaspoon of milk or cream until it spreads. Chill for 15 minutes to help it set if it seems loose.

Q: Can I make these ahead for a party? A: Yes make the bars a day ahead and frost the next day for best texture. Or bake and freeze layers, then thaw and frost the day you serve, saves time and keeps frosting fresh.

Pumpkin Bars Recipe Substitutions and Variations

1 cup canned pumpkin puree: swap with 1 cup mashed sweet potato or canned butternut squash for a similar texture and sweetness. If using mashed sweet potato, make sure it’s smooth and not too watery.
1 cup vegetable oil: you can use 3/4 cup melted coconut oil or 3/4 cup neutral-flavored light olive oil. For a lower-fat option try 3/4 cup applesauce, but the bars will be a bit denser and less tender.
4 large eggs: replace each egg with 1/4 cup plain yogurt or 1/4 cup mashed banana for moisture, or use a commercial egg replacer according to package directions for a vegan option.
8 ounces cream cheese for frosting: use 8 ounces mascarpone or 1 cup full-fat Greek yogurt strained overnight for a tangier, lighter frosting. If you use yogurt, chill the frosting well so it holds shape.

Pro Tips

1) Use room temp eggs and cream cheese. It helps everything blend smooth and you wont get lumps in the frosting. If you forget, stick the eggs in warm water for 5 minutes and the cream cheese on the counter for 30.

2) Don’t overmix the batter. Fold until you cant see streaks of flour, then stop. Overmixing makes dense, chewy bars not the tender ones you want.

3) Test for doneness with a toothpick in the center, but watch the time. Pull them as soon as a few moist crumbs cling to the pick. If it looks wet, bake a few minutes more. Oven temps vary, so trust the toothpick not just the clock.

4) Chill before slicing. Let the bars cool fully in the pan, then chill at least 30 minutes after frosting so the frosting sets. Warm bars make the frosting runny and your slices will be a mess.

Pumpkin Bars Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made the Best Pumpkin Bars and they're already practically gone, sorry not sorry.

Servings

servings

Calories

578

kcal

Equipment: 1. 9×13 inch baking pan (greased or lined with parchment)
2. Mixing bowls (one large for dry, one medium for wet)
3. Whisk and measuring spoons
4. Liquid and dry measuring cups
5. Electric mixer or a sturdy whisk and some elbow grease
6. Rubber spatula for folding and scraping
7. Offset spatula or the back of a spoon for frosting
8. Wire rack and a toothpick for testing doneness

Ingredients

2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup vegetable oil
4 large eggs (room temperature is best)
1 cup canned pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened (1 stick)
2 to 2 1/2 cups powdered sugar, sifted if lumpy
1 teaspoon vanilla extract for the frosting
Pinch of salt for the frosting

Directions

Preheat oven to 350°F and grease a 9×13 inch pan or line it with parchment, then set it aside.
In a large bowl whisk together 2 cups all purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 1/2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves and 1/2 teaspoon salt so the spices are evenly distributed.
In a separate bowl beat 1 1/2 cups granulated sugar with 1 cup vegetable oil until combined, then add 4 large eggs one at a time, mixing after each, stir in 1 cup canned pumpkin puree and 1 teaspoon vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; do not overmix or you'll get tough bars.
Spread the batter evenly in the prepared pan, smooth the top, and bake 25 to 30 minutes or until a toothpick in the center comes out with a few moist crumbs but not wet batter.
Let the bars cool completely in the pan on a wire rack before frosting; if you try to frost when warm the frosting will melt and get runny.
For the frosting beat together 8 ounces cream cheese (softened) and 1/2 cup unsalted butter (softened) until creamy, scrape the bowl so everything gets mixed well.
Add 2 to 2 1/2 cups powdered sugar a little at a time and 1 teaspoon vanilla extract plus a pinch of salt, beat until smooth and spreadable; use less sugar for a softer frosting or more for stiffer.
Spread the cream cheese frosting evenly over the fully cooled pumpkin bars, using an offset spatula or the back of a spoon for a rustic look.
Chill the frosted bars for at least 30 minutes to set, then slice into squares and serve; store leftovers covered in the fridge for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.