Go Back
A serving of delicious pumpkin bars topped with cream cheese frosting.

Proven way to grow 5 Pumpkin Bars recipes

This recipe provides a foundational approach to making delicious pumpkin bars, suitable for various adaptations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 bars
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Bar Ingredients
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp salt
  • 1.5 cups granulated sugar
  • 4 large eggs
  • 15 ounces canned pumpkin puree
  • 1 cup vegetable oil
Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups confectioners' sugar
  • 1 tsp vanilla extract

Equipment

  • 13x9 inch baking pan
  • wire rack
  • mixing bowls
  • whisk
  • electric mixer (optional)

Method
 

Pumpkin Bar Preparation
  1. Preheat oven to 350°F (175°C) and grease a 13x9 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat the granulated sugar and eggs until light and fluffy.
  4. Stir in the pumpkin puree and vegetable oil into the wet ingredients until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and smooth.
  6. Pour the batter into the prepared baking pan and spread evenly.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
Cream Cheese Frosting Preparation
  1. In a medium bowl, beat the softened cream cheese and butter together until creamy.
  2. Gradually add the confectioners' sugar, beating until smooth. Stir in the vanilla extract.
  3. Once the pumpkin bars are completely cool, spread the frosting evenly over them. Cut into squares and serve.

Notes

For variations, consider adding chopped nuts, chocolate chips, or a hint of ginger to the batter. Ensure bars are completely cool before frosting to prevent melting. Store in an airtight container in the refrigerator.