Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 3 hours | Yield: About 24 bars
A Personal Fall Favorite
Every autumn, I find myself craving the perfect pumpkin dessert that captures all the cozy flavors of the season. After years of testing countless recipes, these pumpkin bars have become my absolute go-to treat. Unlike many pumpkin desserts that can be overly light or cake-like, these bars strike the perfect balance with their soft yet sturdy texture.
What makes these bars truly special is how they pair beautifully with the spiced cream cheese frosting on top. Moreover, they’re incredibly versatile – perfect for potluck gatherings, family dinners, or simply enjoying with your morning coffee.
Why You’ll Fall in Love with This Recipe
Incredible Flavor Profile
These bars deliver an authentic pumpkin taste enhanced by warm spices like cinnamon and pumpkin pie spice. Furthermore, the addition of maple syrup adds a subtle depth that elevates the entire dessert beyond ordinary pumpkin treats.
Perfect Texture
Rather than being too light or crumbly, these bars have a wonderfully dense yet tender crumb. This sturdy texture makes them ideal for serving at parties since they hold their shape beautifully when cut.
Foolproof Results
The recipe is straightforward and forgiving, making it perfect for both novice and experienced bakers. Additionally, the clear visual cues ensure you’ll know exactly when they’re done.
Essential Ingredients
For the Pumpkin Bars
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup (240ml) vegetable oil
- 3 large eggs
- 1 cup (200g) packed brown sugar (light or dark)
- ⅓ cup (65g) granulated sugar
- 2 tablespoons (30ml) pure maple syrup
- 1 (15-ounce) can pumpkin puree
- 1½ teaspoons pure vanilla extract
For the Spiced Cream Cheese Frosting
- 8 ounces (226g) full-fat cream cheese, softened
- ¼ cup (56g) unsalted butter, softened
- 3 cups (360g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- Optional: Festive sprinkles for decoration
Step-by-Step Instructions
Preparing the Base
Step 1: Preheat your oven to 350°F (177°C). Then, grease a 10×15-inch baking pan thoroughly, or line it with parchment paper, leaving enough overhang for easy removal.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set this dry mixture aside while you prepare the wet ingredients.
Mixing the Batter
Step 3: In another bowl, whisk together the oil, eggs, both sugars, maple syrup, pumpkin puree, and vanilla extract until well combined. The mixture should be smooth and uniform.
Step 4: Pour the wet ingredients into the dry ingredients. Using either a mixer or whisk, combine everything until the batter is completely smooth. Note that the batter will be quite thick – this is exactly what you want.
Baking Process
Step 5: Spread the batter evenly into your prepared pan. Bake for 28-35 minutes, keeping a close eye on the bars as baking times can vary between ovens.
Step 6: The bars are perfectly done when a toothpick inserted in the center comes out clean. If the top or edges begin browning too quickly, tent loosely with aluminum foil.
Cooling and Frosting
Step 7: Remove the bars from the oven and place the pan on a wire rack. Allow them to cool completely – this step is crucial for clean cuts later. After 45 minutes, you can refrigerate to speed up the cooling process.
Step 8: While the bars cool, prepare the frosting. Beat the softened cream cheese and butter together on high speed until smooth and creamy. Next, add the confectioners’ sugar, vanilla, pumpkin pie spice, and salt.
Step 9: Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you prefer thicker frosting, add an extra ¼ cup of confectioners’ sugar.
Step 10: Spread the frosting evenly over the cooled bars. For best results, refrigerate for 30 minutes before cutting to help set the frosting.
Serving Suggestions
These pumpkin bars are delicious on their own, but they become even more special with thoughtful presentation. Serve them alongside hot apple cider or spiced chai tea for the ultimate autumn experience.
For special occasions, consider garnishing each bar with a light dusting of cinnamon or a few toasted pumpkin seeds. Additionally, they pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Creative Recipe Variations
Nutty Addition
Fold in ½ cup of chopped pecans or walnuts to the batter for added texture and flavor. The nuts complement the pumpkin beautifully while providing a satisfying crunch.
Chocolate Lover’s Version
Mix in ¾ cup of mini chocolate chips for a delightful twist. Alternatively, drizzle melted dark chocolate over the frosted bars for an elegant finish.
Healthier Alternative
Replace half the oil with unsweetened applesauce to reduce calories while maintaining moisture. This substitution works particularly well and doesn’t compromise the texture.
Make-Ahead Tips
Advance Preparation
You can prepare these bars through the baking and cooling stage up to 2 days ahead. Simply cover the unfrosted bars tightly and refrigerate until ready to frost and serve.
Freezing Options
Both frosted and unfrosted bars freeze exceptionally well for up to 3 months. For unfrosted bars, wrap them tightly in plastic wrap, then aluminum foil. Frosted bars should be frozen on a baking sheet first, then transferred to an airtight container.
Thawing Instructions
Frozen bars thaw beautifully overnight in the refrigerator. Alternatively, bring them to room temperature for about 30 minutes before serving.
Important Notes
Pan Preparation
Lining your pan with parchment paper makes removal much easier, but greasing works well too. If you choose to grease only, use thin spatulas to carefully lift the bars from the pan after cooling.
Spice Substitutions
While pumpkin pie spice is readily available in most grocery stores, you can create your own blend. Combine ¾ teaspoon each of ground ginger and nutmeg with ¼ teaspoon each of ground cloves and allspice.
Oil Alternatives
Vegetable oil produces the best results, but melted coconut oil works as a substitute. However, ensure the coconut oil isn’t too hot when mixing to prevent cooking the eggs.
Pumpkin Selection
Canned pumpkin puree consistently delivers better results than homemade in this recipe. Libby’s brand is particularly recommended for its smooth texture and concentrated flavor.
Frequently Asked Questions
Q: Can I make these bars without frosting? A: Absolutely! The bars are delicious on their own and will keep at room temperature for up to 3 days without frosting, or up to a week in the refrigerator.
Q: Why are my bars too soft or falling apart? A: This usually indicates underbaking. Make sure to test with a toothpick in several spots, and don’t be afraid to bake a few extra minutes if needed. Additionally, ensure complete cooling before cutting.
Q: Can I double this recipe? A: Yes, but you’ll need two 10×15-inch pans or one very large sheet pan. Keep in mind that baking times may vary slightly with different pan sizes.
Q: How do I know when the frosting is the right consistency? A: The frosting should be smooth and spreadable but not runny. If it’s too thin, add more confectioners’ sugar gradually. If too thick, add a teaspoon of milk or cream.
Q: Can I use fresh pumpkin instead of canned? A: While possible, canned pumpkin puree is strongly recommended for consistent results. Fresh pumpkin can vary in moisture content and may affect the final texture.
Q: How should I store leftover bars? A: Frosted bars should be covered and refrigerated for up to 5 days. Unfrosted bars can be stored at room temperature for 3 days or refrigerated for up to a week.