Pumpkin Bars Recipe

These easy pumpkin bars will satisfy all your pumpkin cravings. Besides being delicious and quick to make they also serve a big group so no one needs to feel shy asking for seconds! If you’re in the mood to try some other delicious pumpkin recipes, then try my Easy Pumpkin Chocolate Chip Bread or my Pumpkin Spice Pancakes.

Pumpkin Bars

Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! —Brenda Keller, Andalusia, Alabama

Prep: 20min

Total: 45min

Yield: 2 dozen.

Nutrition Facts: calories 260 calories, Fat 13g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 226mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients:

• 4 large eggs, room temperature
• 1-2/3 cups sugar
• 1 cup canola oil
• 1 can (15 ounces) pumpkin
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ICING:
• 6 ounces cream cheese, softened
• 2 cups confectioners’ sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons 2% milk

Instruction:

In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely. , For icing, beat the cream cheese, confectioners’ sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread icing over bars. Store in the refrigerator.

Pumpkin bars

These easy and delicious pumpkin bars are the perfect treat for a crisp fall day.

Prep: 10min

Total: 35min

Yield: 36

Serving Size: 1 bar

Nutrition Facts: servingSize 1 bar, calories 184 kcal, Carbohydrate 24 g, Protein 2 g, Fat 9 g, Saturated Fat 6 g, Cholesterol 28 mg, Sodium 130 mg, Fiber 1 g, Sugar 18 g

Ingredients:

• 2 cups all-purpose flour (240g)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 ½ teaspoons cinnamon
• ½ teaspoon allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 3 large eggs
• 1 cup brown sugar (200g)
• 1/4 cup white sugar (50g)
• 1/4 cup whole milk ( 60mL)
• 15 oz pumpkin puree (one small can)
• ⅔ cup vegetable oil ( 160mL)
• 2 teaspoon vanilla extract (10mL)
• 1/2 cup butter (113g, room temp)
• 8 oz cream cheese (226g, room temp)
• 3 cups powdered sugar (340g)
• 1 tsp vanilla

Instruction:

1. Preheat oven to 350F and grease a 10x15x1 inch jelly roll pan or line it with parchment paper.
2. Combine the flour, salt, baking soda, baking powder, and spices in a large bowl then whisk together and set aside.
3. In a separate bowl combine the eggs, oil, white and brown sugar, vanilla, milk, and pumpkin puree then whisk together until smooth.
4. Pour the wet mixture into the dry and mix until just combined then transfer the batter to your prepared pan and spread out into an even layer using an offset spatula. Bake at 350F for about 25 minutes or until the center springs back when pressed lightly.
5. Make the frosting by beating room temperature cream cheese and butte together until combined then add the powdered sugar and vanilla. Beat on low then switch to high for about three minutes or until light and creamy. scrape the bowl down and mix once more.
6. Once the base is cool cover with the cream cheese frosting, cut and serve. I like to garnish with a sprinkle of cinnamon but sprinkles

The Best Pumpkin Bars I’ve Ever Had

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!

Prep: 15min

Total: 3h

Yield: 24

Ingredients:

• 2 cups (250g) all-purpose flour (spoon & 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
• 8 ounces (224g) full-fat block cream cheese, softened to room temperature
• 1/4 cup (60g) 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

Instruction:

1. 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.
2. 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.
3. 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.
4. 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!)
5. 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.
6. Enjoy with or without a fork, but definitely grab a napkin!
7. 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.

AMAZING Pumpkin Bars | Preppy Kitchen

FAQ

Should I refrigerate pumpkin bars?

Is pumpkin puree the same as canned pumpkin?

What are pumpkin bars made of?

Can you freeze pumpkin bars with icing?