Pumpkin Bars
Your search for the best pumpkin desserts ends here. These pumpkin bars are the ultimate fall baking recipes. They combine a soft, spiced cake with a rich cream cheese icing. This easy pumpkin bars recipe is a classic for a reason. It is simple, fast, and always delicious. This dessert is a staple for Thanksgiving desserts and beyond.
What Are Pumpkin Bars
A pumpkin bar is a sheet-pan cake. It is a simpler alternative to pumpkin pie. This pumpkin bars recipe produces a moist, spiced base. We top it with a smooth cream cheese icing for pumpkin bars. The result is one of the most popular and easy pumpkin desserts.
Key Information
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Servings 24 bars
Nutrition Info (per bar)
Calories 295
Total Fat 16g
Total Carbohydrates 36g
Dietary Fiber 1g
Sugars 26g
Protein 3g
Ingredients
For the Pumpkin Bar Base
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/2 tsp salt
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 can (15 oz) pure pumpkin puree
For the Cream Cheese Icing
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
How to Make Pumpkin Bars
Step 1 Prepare
Heat your oven to 350°F. Grease a 10×15 inch baking pan.
Step 2 Mix Dry Ingredients
In a bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
Step 3 Mix Wet Ingredients
In a large bowl, beat the eggs and sugar. Add the oil and pumpkin puree. Mix until smooth.
Step 4 Combine
Add the dry ingredients to the wet ingredients. Stir until just combined.
Step 5 Bake
Pour the batter into the pan. Spread it evenly. Bake for 25-30 minutes. A toothpick should come out clean. Cool the bars completely.
Step 6 Make Icing
Beat the soft cream cheese and butter together. Add the powdered sugar and vanilla. Beat until creamy.
Step 7 Frost
Spread the cream cheese icing over the cooled bars. Cut into squares.
Recipe Variations
- For pumpkin chocolate chip bars, add 1 cup of chocolate chips to the batter.
- For pumpkin oatmeal bars, replace 1/2 cup of flour with 3/4 cup of old-fashioned oats.
- For a gluten free pumpkin bars version, use a 1:1 gluten-free flour blend.
- For healthy pumpkin bars, try reducing the sugar to 1 1/3 cups and using 1/2 cup oil and 1/2 cup applesauce.
- For keto pumpkin bars, use almond flour, a keto sweetener, and sugar-free frosting.
Frequently Asked Questions
Do pumpkin bars need to be refrigerated?
Yes, because of the cream cheese icing, you must refrigerate these pumpkin bars.
Can you freeze pumpkin bars?
Yes, you can freeze pumpkin bars. Freeze them without icing for best results. Or, freeze iced bars in a single layer before wrapping.
What is the difference between pumpkin pie bars and pumpkin bars?
Pumpkin pie bars have a shorter, crust-like base. This recipe for pumpkin bars is a cake with no crust.
Final Thought
So there you have it. You just made a pan of pumpkin bars that will make everyone think you have your life together. You’ve answered all the big questions: how to make pumpkin bars, and more importantly, how to eat them. Whether these become your go-to Thanksgiving desserts or just a random Tuesday treat, we call that a win. Now, go hide a few for yourself before the hungry masses descend. You’ve earned it.
Pumpkin Bars
A spiced, impossibly moist pumpkin cake meets a cloud of rich, tangy cream cheese frosting. These bars are the perfect bite of soft, melt-in-your-mouth autumn bliss. 🎃🍂
Ingredients
For the Pumpkin Bar Base
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/2 tsp salt
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 can (15 oz) pure pumpkin puree
For the Cream Cheese Icing
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Heat oven to 350°F. Grease a 10x15 inch pan.
- Whisk dry ingredients: In a bowl, combine flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- Mix wet ingredients: In a large bowl, beat eggs and sugar. Add oil and pumpkin; mix until smooth.
- Combine: Gently stir dry mixture into wet ingredients until just combined.
- Bake: Pour batter into prepared pan, spread evenly, and bake 25-30 minutes. A toothpick should come out clean. Let cool completely.
- Make icing: Beat softened cream cheese and butter together. Mix in powdered sugar and vanilla until creamy.
- Frost & serve: Spread icing over completely cooled bars. Cut into squares and enjoy
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving:Calories: 295Total Fat: 16gCarbohydrates: 36gSugar: 26gProtein: 3g
