Pumpkin Bars Recipe: Moist, Easy & Perfect for Fall

If you crave pumpkin bars that are truly moist, plush, and bakery-worthy all crowned with tangy cream cheese frosting this is your go-to fall recipe. Ready in under an hour with no mixer required, it delivers a perfectly tender crumb (never gummy!), warm autumn spices, and easy swaps for vegan, gluten-free, or keto diets. Whether you’re searching for pumpkin cheesecake bars, pumpkin pie bars, or pumpkin chocolate chip bars, these are guaranteed to be the star of your holiday table. Readers love how simple and foolproof these bars are: one bowl for wet ingredients, one for dry, and no fussy steps. Pro baker tips ensure consistent results, so every pan comes out moist and cozy just like your favorite bakery treats.

Step-by-Step Instructions

1. Prep: Heat oven to 350°F (175°C). Line a 9×13 metal pan with parchment, overhanging sides for easy lift.
2. Whisk wet: In a large bowl, whisk pumpkin puree, sugar, oil, eggs, and vanilla until smooth.
3. Combine dry: In a separate bowl, whisk flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
4. Mix batter: Add dry to wet. Fold gently until just combined and no dry streaks remain. Do not overmix. Fold in chips or nuts if using.
5. Bake: Spread batter evenly in pan. Bake 25–30 minutes until the top springs back lightly and a toothpick comes out with a few moist crumbs (no wet batter).
6. Cool: Place pan on a rack and cool completely before frosting (about 45–60 minutes).
7. Frosting: Beat butter and cream cheese until creamy, 1–2 minutes. Beat in vanilla and salt. Gradually add sifted confectioners’ sugar until smooth and spreadable. Add a splash of milk/cream if needed.
8. Finish: Spread frosting over cooled bars. Dust with cinnamon or add chopped nuts if desired. Slice into 24 squares.

Nutrition (estimate per frosted bar)

• Calories: ~280
• Fat: ~14 g
• Carbs: ~36 g
• Protein: ~3 g
• Sugar: ~26 g
• Sodium: ~200 mg
  (Varies with toppings/mix-ins.)

Key Recipe Tips

• Texture insurance: Use room-temp eggs; don’t overmix after adding flour; bake in a metal (not glass) pan for even heat.
• Spice balance: Cinnamon-forward with whispers of nutmeg and ginger gives classic pumpkin pie flavor without tasting harsh.
• Clean cuts: Chill frosted bars 20 minutes before slicing for sharp edges.
• Extra-moist finish: Don’t overbake remove when a toothpick has moist crumbs, not dry.

Troubleshooting Guide

• Gummy bars:
  • Causes: Overmixing, underbaking, or using glass/ceramic pan.
  • Fix: Mix just to combine; bake in metal; verify doneness with springy top and moist-crumb test.
• Dry bars:
  • Causes: Overbaking or too much flour.
  • Fix: Spoon and level flour; check at 23 minutes; aim for moist crumbs on toothpick.
• Sinking center:
  • Causes: Underbaked middle or old leaveners.
  • Fix: Use fresh baking powder/soda; bake until center springs back.
• Frosting too loose:
  • Causes: Warm ingredients or under-sifted sugar.
  • Fix: Chill frosting 10 minutes; add more sifted sugar 1–2 tablespoons at a time.

Pro Baker Secrets

• Visual doneness test: The surface looks matte, edges slightly pull from pan, and a gentle finger press springs back.
• Flavor bloom: Spices deepen after 6–12 hours. Make the night before for the best taste.
• Substitutions that work:
  • Oil: ½ cup oil + ½ cup applesauce for lighter bars.
  • Sugar: Swap ½ cup white sugar for brown sugar for more caramel notes.
  • Frosting flavor: Add 1–2 teaspoons maple syrup or ¼ teaspoon maple extract.

Creative Variations and Dietary Swaps

• Pumpkin Cheesecake Bars Swirl:
  • Reserve ¾ cup frosting or make a quick cheesecake swirl (4 oz cream cheese + ¼ cup sugar + 1 egg + ½ tsp vanilla). Dollop and swirl into batter; bake 27–32 minutes.
• Pumpkin Chocolate Chip Bars:
  • Fold in 1 cup mini chips; sprinkle 2 tablespoons on top before baking.
• Pecan Streusel Topping:
  • Mix ½ cup flour, ⅓ cup brown sugar, ¼ cup cold butter, ½ cup chopped pecans; crumble on top before baking.
• Vegan Pumpkin Bars:
  • Swap eggs with ½ cup unsweetened applesauce (or 4 tablespoons aquafaba, whipped), use neutral oil, and make vegan frosting (vegan butter + vegan cream cheese). Bake 28–32 minutes.
• Gluten-Free Pumpkin Bars:
  • Use a quality 1:1 gluten-free flour blend with xanthan gum; rest batter 10 minutes before baking to hydrate; bake 28–33 minutes.
• Lower-Carb/Keto-Inspired:
  • Use superfine blanched almond flour (2 cups, 192 g) + 2 tablespoons coconut flour; sweeten with a 1:1 erythritol/monkfruit blend; reduce pumpkin to 1 cup; add 2 extra eggs. Bake 22–27 minutes; use a sugar-free cream cheese frosting.

Storage and Make-Ahead

• Room Temp: Unfrosted bars keep 2 days, covered.
• Fridge: Frosted bars keep 4–5 days in an airtight container. Separate layers with parchment.
• Freeze: Freeze unfrosted slab or sliced bars (wrapped well) up to 2 months. Thaw overnight in fridge; frost before serving.
• Make-Ahead: Bake the day before; frost day-of for best texture. For events, double the recipe and use a rimmed half-sheet (18×13″); bake 22–26 minutes.

Presentation and Serving Ideas

• Garnish: Light cinnamon dusting, chopped toasted pecans, chocolate shavings, or a maple drizzle.
• Holiday board: Cut into mini squares and serve with candied pecans, apple slices, and cinnamon sticks.
• For parties: Pipe rosettes of frosting and top with a single chocolate chip or pepita.

FAQs

Final Thoughts

Confession time: When these pumpkin bars hit the party table, the label said “vegetables” but let’s be real, the only thing wholesome here is their irresistible flavor! Frosting fans, crumb-crazed bakers, and those who claim they “don’t like pumpkin” always come back for seconds (sometimes thirds). So, don’t just save a corner for yourself stash a piece somewhere secret, because these bars have a habit of vanishing!
Ready to spread some pumpkin magic? Whip up a pan, snap a pic of your masterpiece, and share in the comments below: What wild cover name would you give these bars at your next event? Calling all cozy treat lovers bookmark this recipe, and prepare for texts that start, “About that pumpkin bar…” You know what to do: send them THIS link, and let the autumn baking legend begin!

Pumpkin Bars Recipe: Moist, Easy & Perfect for Fall

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Moist, cinnamon-spiced pumpkin bars topped with a silky cream cheese frosting. This easy, one-bowl recipe bakes in a 9×13 pan and slices clean for parties, bake sales, and holiday trays. Includes tips to avoid gummy centers, plus variations like pumpkin cheesecake bars, pumpkin chocolate chip bars, and gluten-free/vegan swaps.

• Total Time: 45 minutes
• Yield: 24 bars (9×13-inch pan) 1x

Ingredients

Scale 1x2x3x

Wet:

• 1 (15 oz) can pumpkin puree (not pie filling)
• 1 ⅔ cups granulated sugar
• 1 cup neutral oil (e.g., vegetable or light olive)
• 4 large eggs, room temp
• 2 teaspoons vanilla extract

Dry:

• 2 cups all-purpose flour (spooned & leveled)
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt

Optional mix-ins:

• 1 cup mini chocolate chips or chopped pecans/walnuts

• Cream Cheese Frosting:
  • ½ cup (1 stick/113 g) unsalted butter, softened
  • 1 (8 oz/226 g) block cream cheese, softened
  • 2 teaspoons vanilla extract
  • 2 ¼–2 ½ cups confectioners’ sugar, sifted
  • Pinch fine salt
  • Optional: 1–2 tablespoons milk or cream for texture

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Instructions

• Prep: Heat oven to 350°F (175°C). Line a 9×13-inch metal pan with parchment, leaving overhang.
• Wet mixture: In a large bowl whisk pumpkin, sugar, oil, eggs, and vanilla until smooth.
• Dry mixture: In a separate bowl whisk flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
• Combine: Add dry to wet; fold gently just until no flour streaks remain. Fold in chips or nuts if using.
• Bake: Spread batter in pan. Bake 25–30 minutes, until the top looks matte, edges slightly pull away, and a toothpick comes out with moist crumbs (not wet batter).
• Cool: Cool completely in the pan on a rack.
• Frosting: Beat butter and cream cheese until creamy, 1–2 minutes. Beat in vanilla and salt. Gradually add sifted confectioners’ sugar until smooth and spreadable; add a splash of milk/cream if needed.

 

• Finish: Spread frosting over cooled bars. Lightly dust with cinnamon or add chopped nuts. Slice into 24 squares.

Notes

• Avoid gummy texture: Use a metal pan, don’t overmix, and bake until the center springs back.
• Spice swap: Replace nutmeg/ginger with 1 teaspoon pumpkin pie spice (total 3 teaspoons cinnamon + spice).
• Gluten-free: Use a 1:1 GF baking flour with xanthan; rest batter 10 minutes before baking; add 2–3 minutes to bake time as needed.
• Vegan: Replace eggs with ½ cup applesauce (or 4 tbsp aquafaba whipped to foamy). Use vegan butter and vegan cream cheese for frosting.

• Author: Soukaina
• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24 bars
• Calories: 280 kcal
• Sugar: 26 g
• Sodium: 200 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 45 mg