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 others—no 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. 🙂
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 flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoons 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) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon store-bought or homemade pumpkin pie spice*
- 1/8 teaspoon salt
- optional: sprinkles for decorating
Instructions
- Preheat the oven to 350°F (177°C) 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 own homemade pumpkin pie spice. If you don’t 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
These are just what I was looking for. Sooooooooo delicious thank you for sharing this recipe.
These are simply wonderful! Made them for a cookie competition and won 1st prize! Only baked mine for 22 minutes, however, and they were fully baked. Also, think I might cut the cream cheese down to just 6 oz., as the icing was so soft even adding more powdered sugar, and I wanted it firmer. Will definitely keep this in my family recipe file!
These are yummy. Mine were done after only 14 minutes! I put them in a stone jelly roll pan, maybe that’s why I did it take as long!
How did you make the pumpkin design using sprinkles or was it premade
would love to learn how to make this pumpkin sprinkle design you have on the bars.
Hi John, This one was premade, and unfortunately, sold out right now. But you could use these pumpkin decorations too!
What i meant by “last” is it is the last recipe I’ll ever need to use as this was my first time making pumpkin bars & my Only recipe I’ll ever use, just “Perfect”.
Never made pumpkin bars this was my first time & last, as this recipe is perfect! Moist, Delicious, the frosting is delectable so yummy, you need look no further.
These are delicious, but… I’ve been on the hunt for an even denser pumpkin bar. If I omit 1 egg, do you think I’d get an even LESS cakey version? Again, these are lovely, but just wondering!
Hi Megan, The easiest way to make these more dense would be to cut back on the leaveners a bit so that it doesn’t rise quite as much. You could also try adding (not taking away) an extra egg yolk make the batter richer and heavier but we have not tested this. Let us know if you try anything!
Truly THE best. You’ve outdone yourself Sally!!
Will this work in a standard lasagne pan?
Hi Ryan, is your lasagne pan 9×13? You can make these in a 9×13 inch pan, but they will be thicker and, as a result, taste cakier.
Good morning ~
Do you think I could use a gluten free flour without affecting the recipe?
Thank you
Hi Connie, We haven’t tested this recipe with gluten free flours, but some readers have reported success using 1:1 flour substitutes (like Cup4Cup). If you try it, let us know how it goes!
These were amazing. My family loved them and I took some to work and everyone is asking for the recipe and asking me to make them again. The cream cheese frosting is the best!! Even my son who doesn’t like pumpkin is asking for them again. Amazingly delicious!
Yummmmm! I can’t stop taking slivers lol super easy to make and make that frosting! It compliments the bars nicely and isn’t overly sweet.
I’m guessing these can’t be frozen because of the cream cheese, is that correct?
Hi Kerry, these bars can be frozen with or without the cream cheese frosting. See recipe notes for more detailed freezing instructions.
Wow!! These are incredible. Definitely the best pumpkin bars I’ve ever had too!!
Used a 10×14 inch pan and it worked just fine. Fantastic recipe. I also used reduced fat cream cheese and added a tbsp more butter in the frosting. It was delicious. I would add nuts to the bars next time.
What would the time/temp conversion be if I wanted to bake it in my mini silicone Bundt pan?
Hi Brooke! We recommend using this pumpkin cake recipe (or these pumpkin cupcakes for a smaller batch) for a mini bundt pan, the bake temp will be the same and the time will depend on the size of your mini bundt pan. Keep an eye on it in the oven and use a toothpick to test for doneness!
I thought I rated this recipe last year! I must’ve forgotten with all the pumpkin bars I was busy stuffing my face with. I’m out of the house right now and just committed to making something for a breakfast potluck. I knew JUST what I wanted to bring! These pumpkin bars really were THE best I’ve ever had! They went quick last year at the couple of events I made them for. I can’t wait to make them again. (*Bonus that you don’t waste any canned pumpkin! Woohoo!) (Also, because I found this recipe in a pinch last year, I wasn’t able to order the jelly roll pan and WM didn’t have any in stock. I bought what they had and it worked perfectly for this recipe. I’ll update later when I get home for anyone that’s on the hunt for a bigger baking pan).
We’re so thrilled to hear that you love these pumpkin bars, Cameo!
My family loves this recipe. Last year I think I made it 3 – 4 times over the fall season. I add toasted pumpkin seeds as a garnish.
Fabulous recipe all by itself but I’ve also taken the license of adding 16 oz chocolate chips and roughly 12 oz chopped pecans…OMG truly ahmazing! I’ve also made this recipe with gluten free flour and have reduced the oil to 1/3 cup with 2/3 applesauce with literally no discernible difference. Last night, we melted the chocolate chips and swirled it into the bars for a really pretty dessert. Please make this with the cream cheese frosting, it is truly a wonderful recipe and super versatile.
I made these for my husband and he said they were the best he’s ever had. He even took some to work and everyone raved about them. I’m not usually a fan but these are so amazing I am having one with my morning coffee I was out of my pure maple syrup so had to settle for the hungry jack I had on hand. Will definitely be my go to recipe like many of your others. Thank you!
Sally I have a 12×17 pan. What adjustments would you recommend?
Hi Cindy, The pan size is really key to the texture. Using a larger pan results in thin and flimsy bars. You could certainly try using more batter but we haven’t tested it so we can’t be confident in the amount to recommend increasing the ingredients. Let us know if you try anything!
Can anyone verify that by using the size jelly roll that’s recommended that this does make 24 good sized bars? I am in charge of making desserts for my sons teachers for conferences this week and I need to bring enough for 24 people. I’m just worried I won’t have enough!
Hi Katie, correct, this recipe does yield 24 bars. Hope they’re a hit at teacher conferences!
I made these for the first time yesterday. First these are delicious. I received many comments on the bars.
Cutting into 24 bars does yield good sized bars. Many of the ladies cut the bars in half.
Best pumpkin bars!
THESE ARE AMAZING….Enough said
How would these be with the vanilla buttercream frosting you mention as an option for the Best Pumpkin Cake?
Absolutely!
Absolutely, amazingly delicious!!!
Thank you, thank you, thank you!♥️♥️♥️
DID NOT change a thing!! Perfect perfect perfect!!!!
Hi Sally!
I am always so skeptical of googling recipes. Yours was so easy to follow and it was delicious! My husbands favorite season is fall and anything pumpkin. He raved about it. Thank you for your simplistic instructions and attention to detail (especially using the correct size pan)!
We’re so happy to hear that you enjoyed this recipe, Lisa. Thank you for your positive feedback – enjoy!
What pan can I use if I don’t have a jelly roll pan
Hi Cindy, The size of the pan is key to their texture. Anything smaller creates thick pumpkin bars, which taste almost identical to pumpkin cake. A larger pan will promise thin and flimsy bars. However, if you try a different size pan and it works out for you, please let us know!
Can this recipe make muffins too?
Hi Carol, You could but they will be a bit heavier than a typical muffin. We love these Pumpkin Muffins (with or without the crumb topping!)
This recipe really does make the best pumpkin bars I’ve ever had. I bumped up the ingredients 25% to fit a 12″ X 16″‘ jellyroll pan and it worked perfectly. Reduced fat cream cheese can be used to make a lighter frosting that still tastes great.
Outstanding! Easy enough to make. Took them to my co-workers. They were gone in minutes! Oh, and………………….make the cream cheese frosting!!!!!!
Super delicious! I didn’t even bother to frost them. The texture is “exactly right” according to my husband. Another excellent recipe – Thank you, Sally!
Made these last night after throwing a whole pan away from a different recipe. I came to your blog because where else would I come in need of a recipe. I got in my car and grabbed a few things I needed. And these are awesome!!!! Also I didn’t have pumpkin pie spice but I had all of the spices separately and made my own. Thank you for posting the pumpkin pie spices and ratios below the recipe. This recipe is now my new pumpkin bars recipe. Thank you thank you.