Pumpkin Bars
There is nothing quite like the smell of spiced pumpkin wafting through the kitchen. These Pumpkin Bars are my absolute favorite fall treat—they are incredibly soft, moist, and perfectly spiced with just the right amount of sweetness. Topped with a rich, tangy cream cheese frosting, they are guaranteed to disappear from the platter in minutes. Whether you are hosting a holiday brunch or just need a cozy snack, these bars are the answer.
Why You'll Love This Pumpkin Bars
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Incredibly Moist: The pumpkin puree adds so much moisture, making these bars soft for days.
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Perfectly Spiced: A balanced blend of cinnamon, ginger, cloves, and nutmeg creates that classic autumn flavor.
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Crowd-Pleaser: The combination of pumpkin and tangy cream cheese frosting is a classic duo that everyone loves.
Key Ingredients You'll Need
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Pumpkin Puree: The star of the show! Use 100% pure pumpkin puree, not pumpkin pie filling.
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Warm Spices: Cinnamon, nutmeg, ginger, and cloves are essential for that depth of flavor.
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Cream Cheese: Essential for the tangy, velvety frosting on top.
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All-Purpose Flour: Provides the perfect structure for the bars.
How to Make Pumpkin Bars
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Prep: Preheat your oven to 350°F and grease a 9×13 baking pan.
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Mix Dry: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
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Mix Wet: In a large bowl, beat the eggs, sugar, oil, and pumpkin puree until smooth.
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Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
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Bake: Spread the batter into the prepared pan and bake for 25–30 minutes. Let them cool completely before frosting.
For even heat distribution and professional-grade baking, I always recommend using Caraway Home non-toxic bakeware—don’t forget to use code STACIE at checkout for a discount!
Stacie’s Tricks & Tips
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Cool Completely: Never frost your bars while they are still warm! If you do, the cream cheese frosting will melt and slide right off.
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Level Up the Flavor: Want an extra boost of indulgence? Drizzle these bars with my Homemade Pumpkin Caramel Sauce before serving.
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Fall Variety: If you love these spiced bars, you’ll definitely enjoy my Caramel Apple Cinnamon Rolls for your next breakfast gathering.
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Need more help? For additional advice on troubleshooting tricky bakes or perfecting your technique, visit my Cooking Tips & Tricks page.
Every day is a good day when it starts with dessert for breakfast! These bars can be devoured with morning or afternoon coffee. Even after dinner time!
I used Bob’s Red Mill baking flour 1:1 to make these gluten-free. You can use all-purpose as well.
I love these bars and the flavors that set in. I always add in more spice to bring out the warm pumpkin flavor and you can test the taste by trying the batter first! It is a rule of thumb in my kitchen, always taste batter before baking!
If you want more flavor, add spice! The combination fills your home with a cozy Fall scent.
Any chocolate chips are amazing in these. I am glued to Ghirardelli chips because the melting factor is just as important as the gooey, tender, chewy features of these bars. Pay the extra to get extra!
Stay sweet!
Chocolate Chip Pumpkin Bars
Ingredients
- 1/2 cup unsalted butter, melted
- 1 large egg, beaten
- 1 cup dark brown sugar
- 3/4 heaping cup 100% pumpkin puree
- 1/2 tablespoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nut meg
- 1/8 teaspoon all spice
- 1 teaspoon vanilla extract
- 1-1/4 cup all-purpose flour
- 1/2-3/4 cup chocolate chips
Directions
- Pre-heat oven to 350 degrees F. Line 8×8 baking pan with parchment.
- In a large bowl, microwave safe bowl melt butter. Whisk for 30 seconds to cool.
- Whisking rapidly, add beaten egg. Whisk until thick, about 30 seconds.
- Add brown sugar, pumpkin, pumpkin spice, cinnamon, nut meg, all spice, and vanilla extract, whisk until combined.
- Add flour and half of the chocolate chips, fold with spatula until ingredients come together.
- Pour batter into prepared baking pan, top with remaining chocolate chips.
- Bake 25-28 minutes or until tooth pick comes out with a moist crumbs.
- Let bars sit in pan to set and cool, lift sides to remove bars from pan.
- Cut and serve.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh roasted pumpkin puree, but you must ensure it is thoroughly drained. Fresh pumpkin tends to have more water content than canned, which can make the bars soggy. Blot the puree with paper towels if it seems watery.
How do I store Pumpkin Bars?
Because of the cream cheese frosting, these bars must be stored in the refrigerator. Place them in an airtight container, and they will stay fresh for up to 5 days. You can let them sit out at room temperature for 15-20 minutes before serving if you prefer them slightly softer.
Can I make these bars ahead of time?
Absolutely! Pumpkin Bars are actually better the next day because the spices have more time to meld together. You can bake and frost them up to 24 hours in advance and keep them in the fridge until you are ready to serve.
Why are my Pumpkin Bars gummy?
Gummy bars usually happen if the batter is over-mixed or if you used too much pumpkin puree. When mixing the dry ingredients into the wet, stir only until the streaks of flour disappear. Over-mixing develops too much gluten, leading to a tough, gummy texture.
Can I freeze Pumpkin Bars?
Yes, you can freeze them! It is best to freeze the bars unfrosted, wrapped tightly in plastic wrap. When you are ready to eat, thaw them in the fridge and prepare a fresh batch of cream cheese frosting to spread on top.
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