These are the best pumpkin bars I’ve ever had. They have incredible spiced pumpkin flavor and aren’t quite as light and cakey as most other recipes I’ve tried. Instead, they’re soft and sturdy which pairs perfectly with the spiced cream cheese frosting on top!
I’m following up the best pumpkin cake I’ve ever had with the best pumpkin bars I’ve ever had. My pumpkin bars and pumpkin cake have their differences, which I discuss below, and I’m so proud to share both of these recipes on my blog with you. If you enjoy my pumpkin cake, you will FLIP for these pumpkin bars too.
These are the Best Pumpkin Bars I’ve Ever Had
And here’s why:
- Big pumpkin flavor
- Generously spiced with pumpkin pie spices
- Sweetened with brown sugar
- Soft, yet sturdy (just like my soft pumpkin cookies)
- Super moist
- Cakey, but not as cakey as othersโno fork required!
- Finished with spiced cream cheese frosting
- …and sprinkles!
Video Tutorial
Are Pumpkin Bars and Pumpkin Cake The Same?
Let’s clear this up right away! Some pumpkin bar recipes basically produce pumpkin cake. Sure, the bars are totally delicious, but they’re more like a thin and fragile piece of cake than an easy bar dessert. I set out to create something slightly different, but still maintain a favorably soft and moist texture.
I actually started with my pumpkin cake recipe because, again, it’s my favorite. Here we’ll reduce the baking powder so the bars have a little less lift. We’ll also remove 1 egg because less egg = less cakey. And, finally, reduce the granulated sugar and add a touch of maple syrup. The pure liquid sweetener adds flavor, moisture, and really gives these particular bars that little something extra. (These definitely stand out from other recipes.)
So, yes, pumpkin bars and pumpkin cake can taste the same. Follow my recipe for a little variation. By the way, if you’re craving pumpkin pie as a bar, here are my pumpkin pie bars. Or for breakfast try these simple pumpkin muffins. And if you need to feed a crowd, don’t miss my pumpkin Bundt cake. ๐
How to Make Pumpkin Bars
- Mix dry ingredients together. You need flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. You can use homemade pumpkin pie spice here!
- Whisk wet ingredients together. You need vegetable oil or melted coconut oil, eggs, brown sugar, granulated sugar, pure maple syrup, 1 can pumpkin puree, and vanilla extract. By the way, I love when recipes use the entire can of pumpkin. So convenient!
- Combine all the ingredients and spread into a 10×15-inch baking pan. The size of the pan is key to the texture. Anything smaller creates thick pumpkin bars, which taste almost identical to pumpkin cake. A pan larger than 10×15 inch will give you thin and flimsy bars.
- Bake for around 30 minutes. Baking times can vary, so keep an eye on yours. The bars are done when a toothpick inserted in the center comes out clean.
- Cool, then frost.
Good news is that you’ll get a lot of use out of this particular size pan. (I recently purchased this one and love it.) Use it again for pumpkin roll, champagne cake roll, and apple slab pie.
Baker’s Tip: A few lumps in the batter is OK.
Topping for Pumpkin Bars
You can keep these pumpkin bars totally plain or even dust with a little confectioners’ sugar. They’re still fabulous without a special garnish on top! But, alas, I never pass up an opportunity for cream cheese frosting. To give them a little extra flair, add pumpkin pie spice to the frosting, just like I do for pumpkin oatmeal cream pies. You’ll be surprised how a *little* spice can totally transform frosting, as evidenced with the frosting on these banana cupcakes and gingerbread cookie bars.
Tangy, creamy, spiced, and sweet, this cream cheese frosting is the perfect partner for our pumpkin bars. I cut back on the butter in the frosting to (1) produce less and (2) create a thicker, sturdier frosting. Perfect for these portable bars.
Let’s Garnish!
To finish them off, garnish with festive sprinkles or even pumpkin icing decorations. Aren’t they fun and festive for Halloween? I used “Ah Maize-ing Twinkle Sprinkle Medley” from Sweetapolita. I’m unable to find a link to the exact pumpkins you see in the photos, but these pumpkin decorations are also adorable. Here are our decorated Halloween cookies and Halloween cupcakes if you need additional seasonal dessert ideas!
Pumpkin bars are a total classic and I hope you turn to this recipe the next time you crave a batch. If you need more inspiration, here are my 30+ best pumpkin dessert recipes. How many votes for year-long pumpkin season?
The Best Pumpkin Bars I’ve Ever Had
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: about 24 bars
- Category: Bars
- Method: Baking
- Cuisine: American
Description
These are the best pumpkin bars I’ve ever had. They have incredible spiced pumpkin flavor and aren’t quite as light and cakey as most other recipes I’ve tried. Instead, they’re soft and sturdy which pairs perfectly with the spiced cream cheese frosting on top!
Ingredients
- 2 cups (250g) all-purpose flourย (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoonsย store-bought or homemade pumpkin pie spice*
- 1 cup (240ml) vegetable oil*
- 3 large eggs
- 1 cup (200g) packed light or dark brown sugar
- 1/3 cup (65g) granulated sugar
- 2 Tablespoons (30ml) pure maple syrup
- 1 (15 ounce) can pumpkin puree*
- 1 and 1/2 teaspoons pure vanilla extract
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 3 cups (360g)ย confectionersโ sugar
- 1 teaspoonย pure vanilla extract
- 1/4 teaspoon store-bought or homemade pumpkin pie spice*
- 1/8 teaspoonย salt
- optional: sprinkles for decorating
Instructions
- Preheat the oven to 350ยฐF (177ยฐC) and grease a 10×15-inch baking pan. Or line the pan with parchment paper with enough overhang on the sides to easily lift the bars (as a whole) out.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Spread batter into the prepared pan. Bake for 28-35 minutes. Baking times vary, so keep an eye on yours. The bars are done when a toothpick inserted in the center comes out clean. If you find the top or edges of the bars browning too quickly, loosely tent with aluminum foil.
- Remove the bars from the oven and set the pan on a wire rack. Cool bars completely. (After about 45 minutes of cooling, you can place the bars in the refrigerator to speed things up!)
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, pumpkin pie spice, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add an extra 1/4 cup of confectioners sugar. Spread the frosting on the cooled bars. To help “set” the frosting, refrigerate for 30 minutes before slicing and serving. This makes cutting easier and less messy.
- Enjoy with or without a fork, but definitely grab a napkin!
- Cover leftover bars tightly and store in the refrigerator for up to 5 days. If you skipped the frosting, cover and store plain pumpkin bars at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: Prepare recipe through step 4. Cover cooled bars tightly and refrigerate for up to 2 days or freeze up to 3 months. You can cut the bars and freeze in a large freezer container, too. Bring to room temperature, make the frosting, frost, and serve. Frosted bars also freeze well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.
- Special Tools (affiliate links): 10×15-inch Baking Pan | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack | Icing Spatula
- Lining Pan: You can line the baking pan with parchment paper to easily lift out the bars as a whole. Or you can simply grease the pan. Once completely cool, you can (very carefully!!) slide a couple thin spatulas under the bars and lift out to put on a cutting board to slice. Or just slice them in the pan.
- Spices: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your ownย homemade pumpkin pie spice. If you donโt have either and want to use individual spices, use 3/4 teaspoon each: ground ginger and ground nutmeg, and 1/4 teaspoon each: ground cloves and ground allspice. Do not leave out the 1 and 1/2 teaspoons of ground cinnamon that is also called for in this recipe. In the frosting, use a tiny pinch of each, plus a tiny pinch of cinnamon too.
- Oil: Instead of 1 cup of oil, try 1/2 cup (90g) unsweetened applesauce and 1/2 (120ml) cup oil. The bars are just as moist. Vegetable oil is best, but melted coconut oil works too.
- Pumpkin: I strongly recommend using canned pumpkin puree over homemade in this recipe, though 2 cups of homemade would be fine in a pinch. I found the flavor better with canned. I prefer Libby’s brand.
Reader Comments and Reviews
Will these work with King Arthur measure for measure gluten free flour?
Hi Jenny! We havenโt tested this recipe with gluten-free flours, but some readers have reported success using 1:1 flour substitutes. If you try it, let us know how it goes!
Great recipe! Everyone raved about this! Very easy to make, I used the parchment paper & they came out so easyโฆ I usually make pumpkin rolls every year & my husband said this is just as good as the pumpkin roll! But much easier for me! ๐
I made this a couple days ago. It’s tasty and sweet due to the cream cheese and 3 cups of powdered sugar! But my husband and I agree that it is more like a ‘cake’ than a bar. I probably won’t go back to this recipe.
I only have an 11×16 and a 9×13 pan. Will either of these work?
Hi Lily, a 10ร15-inch baking pan is crucial for this recipe. For a 9ร13 pan, you can use this recipe for pumpkin cake instead.
So good!!! Everyone who tried them loved them! Next time (and there will be a next time) I’m just going to add more pumpkin pie spice!
Also can you sub the entire cup of oil for a whole cup of apple sauce?
Hi Olivia! The bars would turn out rubbery if you substituted out all the oil. Best to keep at least 1/2 cup oil!
I have never made pumpkin bars before, but I have to say they were off the hook! Followed recipe as written. Very moist, the right amount of spices and delicious. I will definitely be making this for Thanksgiving. Thank you for sharing. And I look forward to trying more of your recipes,. Sally
I’ve never made pumpkin bars before, but this recipe is off the hook! Moist and quite delicious! Easy to make. This will definitely be one of my Thanksgiving desserts!
Loved these! I swapped half the oil for 1/2 cup of unsweetened apple sauce and they turned out amazing. So moist and not too sweet.
Can I double this recipe and what size pan
Hi Lori, for best results, we recommend making two separate batches (each in a 10×15-inch pan) instead of doubling.
I would rate this 4 stars. Bars were delicious but more like snack cake than a dense bar. Easy to make.
This recipe was very easy to follow and the pumpkin bars were so delicious!! Perfect for this time of year. It makes so many, too, so I did have a chance to share with other family members. Will definitely be added to our favorites! Thank you
Tastes very good, but less pumpkiny than I was hoping. Tastes more of a spice cake to me
Can I use the cream cheese tub instead of the block?
Hi Effath, brick-style cream cheese is imperative for the frosting to take on the proper consistency.
Hello! Could I make these in just a 9×13 Pan? I currently donโt have a jelly roll pan. .
Thanks!
Hi Peyton, a 10ร15-inch baking pan is crucial for this recipe. For a 9ร13 pan, you can use this recipe for pumpkin cake instead.
How can i modify this to fit a 9×9 square pan?
Hi Laura, a 10ร15-inch baking pan is crucial for this recipe. If you have a 9ร13 pan, you can use this recipe for pumpkin cake instead.
Whatโs the difference between these and the pumpkin cake? Because I love the pumpkin cake recipe!
They’re very similar! The cake is a little fluffier and larger.
I just made this and I would say that itโs a little more dense than the pumpkin cake. Not quite a bar Iโm my opinion but definite thicker and I kind of think of it like a pumpkin snack cake. Anyway itโs def amazing and i will be making this again very soon! Think sheet cake but thickerโฆand smaller. Yummm! I love brown butter cream cheese frosting but this one is much easier and adding the pumpkin spice gives the frosting the perfect little kick without the extra work! I love that this comes together so easily with no need to room temp any ingredients (yes the frosting but just take out those ingredients when you start making the cake!). Thank you SAlly!
This recipe sounds delicious! Do you have any recommendations on modifying the quantities to fit a half-sheet pan?
Hi Allison! Other bakers have reported making 1.5x this recipe for a half sheet pan, but we have not tested it ourselves.
I marble some thick cranberry sauce through the batter before baking. The tartness offsets the sweetness and is a nice complement to the spice.
For this recipe, do you blot the pumpkin puree (canned pumpkin) before mixing it in?
Hi Sarah, no need to blot the pumpkin before using in this recipe. Enjoy!
Can I omit maple syrup? I don’t have any on hand.
Thankyou
Hi Sara, You can leave it out completely, or substitute with 2 Tablespoons of brown sugar or honey.