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Why I Love Pumpkin Bars
Pumpkin bars were one of the first recipes I learned to bake. Soft and melt-in-your-mouth delicious, they’re the epitome of fall for me and bring back so many warm memories of my mom pulling these out of her oven and then later me.
Honestly, they’re super easy to make and always a huge hit.
If you want to dress them up, have them pre-cut and place individual portions on plates to serve as a dessert. You could even gild the lily with seasonal cinnamon ice cream. This recipe is updated from my original one, using an entire can of pumpkin. There is no reason to waste a small amount in the refrigerator. The extra pumpkin and eggs leave these moist; if I’m honest, it is impossible to stop eating.
Why these pumpkin bars stand out:
- Uses an entire can of pumpkin, so there’s zero waste.
- Simple ingredients you probably already have in your pantry.
- Cream cheese frosting that has just the right amount of tangy sweetness.
- Great to make ahead for fall parties or family visits.
Pumpkin Bar Ingredients
- Pumpkin makes these bars moist and flavorful. Store-purchased canned pumpkin works best and gives the correct texture. If using homemade pumpkin, make sure to blend and drain it before use.
- Eggs bind the ingredients together, forming the batter.
- Neutral oil is any oil that has no flavor. Avocado, safflower, grapeseed, and vegetable oil work.
- Brown sugar is used along with granulated sugar to add more flavor and moisture.
- Vanilla brings a light flavor, accentuating the pumpkin and cinnamon flavors in the bars.
- Flour provides structure for the pumpkin bars, adding texture and substance to the dessert.
- Kosher salt balances out some of the sweeter flavors. This boosts their presence, resulting in an impactful dessert.
- Baking soda and powder are instrumental to the baking process. They provide lift, making a light and textured bar.
- Cinnamon adds the perfect hit of fall spice, complementing the pumpkin flavor.
- Cream cheese creates the iconic frosting that works so well with pumpkin bars. Use full-fat cream cheese to make sure it sets up correctly.
The full amount of each ingredient can be found in the recipe card below.
How to Make Pumpkin Bars
There are 3 steps to making pumpkin bars:
Step 1: Create the batter – In a large bowl, whisk the eggs until smooth. Add the canned pumpkin, neutral oil, white granulated sugar, light brown sugar, and vanilla extract. Whisk the ingredients together until combined. Add in the flour, baking soda, baking powder, cinnamon, and salt. Stir together gently until combined.
Step 2: Bake the bars – Use an offset spatula to spread the batter evenly in a greased 10 x 14-inch baking pan. Place in a 350°F oven for 20-30 minutes. Once baked, check with a skewer inserted in the middle to ensure it comes out completely clean. Let the bars cool completely before frosting.
Step 3: Create the frosting – In a small bowl, combine cream cheese and butter with an electric mixer until smooth. Add in the vanilla extract and sift in the powdered sugar. Mix together and spread over the bars.
Recipe Tips
- Don’t overmix the batter when adding the dry ingredients. If you do, the flour will begin to produce gluten, and the bars will become tough.
- Use a skewer to test whether the pumpkin bars are finished baking. Stick it near the center of the pan and remove it. If it pulls out sticky with batter residue, it requires more baking. If it is relatively clean, the bars are finished baking.
- Push additional lumps of the powdered sugar through the sifter to add to the frosting. If there are lumps that are too difficult to push through, don’t add to the frosting.
Frequently Asked Questions
Yes, toasted pecans or walnuts can be sprinkled on top once frosted. The nuts can be added to the batter, but the texture is better if they are on the frosting.
Technically, homemade can be used, but all homemade purees vary in texture and water content. The resulting texture may change if using homemade, so I would recommend using canned pumpkin puree.
The baked bars should be stored in an airtight container. They will keep up to 5 days in the fridge or 3 months in the freezer.
Definitely! Nutmeg or ginger are two additional fall-themed spices that complement the other flavors well. Just be sure to use them in moderation. Otherwise, they can quickly become overpowering.
Follow These Tips
Serving
Once the bars are cool enough to frost, cut into squares and enjoy. You can serve this alongside a scoop of cinnamon ice cream for some really great fall feelings, or a cup of hot coffee. To make them a bit more deluxe, sprinkle some flaky salt, toasted pecans, or toasted walnuts on top.
Storage
Refrigerate – Keep these in an airtight container in the fridge for up to 5 days, or on the counter in an airtight container at room temperature for 2 days.
Freeze – These freeze so beautifully because of their moist texture. Wrap them individually or cut into serving sizes and place in an airtight container in the freezer for up to 3 months. They’ll almost be soft enough to eat right from the freezer, but you can thaw them at room temperature for about 30 minutes before enjoying.
More Pumpkin Recipes
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Pumpkin Bars
Ingredients
For the bars
- 1 15-oz can pumpkin puree
- 3 large eggs
- 1 cup neutral oil
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp kosher salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
For the frosting
- 8 oz cream cheese room temperature
- 4 tbsp unsalted butter room temperature
- ½ tsp vanilla extract
- 2 cups sifted powdered sugar
Instructions
- Preheat the oven to 350°F. Grease a 10 x 14-inch (jelly roll size) pan and set aside.
- Make the batter: Crack eggs into a large bowl and beat. Add the pumpkin, neutral oil, white granulated sugar, brown sugar, and vanilla extract, whisking to incorporate. Mix in the flour, salt, baking soda, baking powder, and cinnamon. Whisk together until completely incorporated.1 15-oz can pumpkin puree, 3 large eggs, 1 cup neutral oil, 1 cup granulated sugar, ½ cup light brown sugar, 1 tsp vanilla extract, 2 cups all-purpose flour, ½ tsp kosher salt, 1 tsp baking soda, 1 tsp baking powder, 2 tsp ground cinnamon
- Bake the bars: Pour into the greased pan and bake in the preheated 350°F oven for 20-30 minutes until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.
- Make the frosting: Beat together the room temperature butter and cream cheese until light and fluffy. Add the vanilla extract and powdered sugar, adjusting the sugar to achieve the desired frosting consistency. Frost the cooled bars with the frosting.8 oz cream cheese, 4 tbsp unsalted butter, ½ tsp vanilla extract, 2 cups sifted powdered sugar
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
These are so addicting! You can’t eat just one! And they are so easy to make. You can’t go wrong with these for a great treat!
This is my second time making pumpkin bars, first time using your recipe. I think most people would assume all pumpkin bars are fairly equal to one another. Except, I’ve been buying pumpkin bars for years and years for my birthday dessert and they aren’t all exactly the same. I thought that I would give your recipe a chance with my birthday soon approaching and I’m so happy that I did. Your recipe is so easy to follow, clear guidelines, pictures, absolutely no confusion, simple and affordable ingredients. What’s not to love. I am so pleased with how the bars and frosting turned out. I can’t wait to share these with friends and family. So good! Thank you!!
So glad to find this recipe! The family raves…”Better than pumpkin pie!” The perfect finish to our Thanksgiving meal!
I love Kaleb’s website/recipes!! He is SO organized with everything. I watch his videos as I make his recipes just because I enjoy hearing him even though I have the recipe in front of me. :). I did not love this recipe. I thought it had too much oil – I used avocado oil, which did not taste good in this recipe. It is a healthier oil and I have used it in other recipes without a problem. I may try it again and reduce the amount of oil. Can anyone tell me what kind they used?
I used Crisco vegetable oil. The recipe came out perfect and I have so many people asking for this recipe! I love pumpkin bars and this is THE best recipe I have found!
Hi Kaleb, Really enjoy watching your videos, and love the recipes. Made these pumpkin bars for Halloween, and my family really enjoyed them, will make again, and again.
Could these be made in a 13X9 pan and adjust the baking time??
I am wondering the same!
Do these bars need to be refrigerated because of the cream cheese/butter frosting?
These are DELICIOUS!! The house smells so good, they’re easy, and perfect for fall days…thanks for another wonderful recipe, Kaleb!
I love to read this! I agree, these are perfect for fall days and always feel cozy.
Delicious! Easy to make
Just made these pumpkin bars with the cream cheese frosting. They are so moist, delicious and so easy to make ! Will be making them many more times !