Pumpkin Bars

This easy pumpkin bar recipe is the perfect autumn-inspired dessert. Baked into a thin, tender cake, then covered with a delicious cream cheese frosting. It makes a large tray, great for parties!

For more fall treats, try my pumpkin cookies, pumpkin whoopie pies, or pumpkin cheesecake.

When pumpkins arrive at the market, I know it’s time for some fall baking! This recipe for pumpkin bars has just two simple components. A pumpkin spice cake and tangy cream cheese frosting. It makes a large batch of bars ideal for entertaining holiday guests.

I’ve taken my classic pumpkin cake and adjusted the recipe to give a denser crumb that’s easy to pick up or enjoy with a fork. The cake is still moist and tender, just not as tall and fluffy. A thin layer of frosting is spread on top to compliment the sweet squash. A delicious treat to serve with a homemade pumpkin spice latte!

Key ingredients

• Flour: Use all-purpose flour for a tender yet sturdy crumb. It contains 10 to 13% protein, the right amount for a dense bar.
• Spices & Seasonings: I use my homemade pumpkin pie spice mix. It combines cinnamon, nutmeg, allspice, ginger and cloves. Salt enhances the flavor of the bars. Vanilla extract intensifies the baked aromas.
• Leavening Agents: Use a smaller amount of baking soda and baking powder to give rise to the cake without becoming too high, targeting 3/4″ thick bars.
• Sugar: A combination of granulated sugar and dark brown sugar adds a rich molasses flavor.
• Oil: Use neutral-flavored vegetable oil to ensure a moist crumb. Avocado oil or melted coconut oil works well as substitutes.
• Pumpkin: Use 15 ounces of canned pumpkin puree for convenience. Alternatively, make homemade pumpkin puree; you’ll need 1 ½ cups. Don’t use pumpkin pie filling, as it already contains sweeteners and spices.
• Eggs: Help to bind the cake together, add richness from the yolks, and some lift.
• Frosting: I use my cream cheese frosting recipe. The tangy flavor complements the sweet spice cake. You can double the recipe for a thicker topping, but I’ve found a thin layer is just the right amount.

Mix the dry ingredients

Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt together, then mix with a whisk. This ensures that the baking soda and baking powder are evenly distributed for even rise. Sifting also helps to break up any clumps of flour.

Mix the wet ingredients

You don’t need a stand mixer to make these pumpkin bars. All you need is a whisk and bowls. I briefly mix the eggs, sugar, brown sugar, and vanilla. Just enough to make it smooth. A denser cake is desired, so don’t whip too much air into the eggs. Add the pumpkin puree and whisk until just incorporated.

Make the batter

Once the wet ingredients are combined, pour them into the flour mixture. Use a spatula to fold the dry ingredients into the wet ones. The goal is to hydrate the flour, but do not over-mix! The cake will become tough if too much gluten is formed when vigorously stirred. The batter will have a thick consistency.

Bake the bar batter

To make thin bars, I use a rimmed 10- by 15-inch baking pan, which is a half-sheet pan. Alternatively, a jelly roll pan can be used. To make removing the bars easy, add a piece of parchment paper to the pan or grease the pan with cooking spray and lightly dust the surface with flour.

Evenly spread the batter into the pan. It won’t spread much when baking, so try to get the thickness as level as possible. Bake at 350ºF (177ºC) until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Cool the cake on a wire rack for about an hour to ensure the frosting doesn’t melt.

Make the frosting

Ensure the butter and cream cheese are just below room temperature for a light and fluffy cream cheese frosting. They should be between 65 to 67ºF (18 to 19ºC) so the fat crystals in the butter can hold air pockets but are malleable enough to whip.

This temperature range makes the cream cheese easy to incorporate, so it’s not clumpy. Whisk the butter and powdered sugar (confectioner’s sugar) together until fluffy, then gradually combine the cream cheese. Maple syrup and vanilla are mixed in to boost the taste.

Frost the bars

Once the cake has cooled completely, I find it most straightforward to frost the bars directly in the baking pan. Evenly coat the surface with the cream cheese frosting. Enjoy as is, or sprinkle pumpkin spice sugar on top for extra flavor. Chopped nuts like pecans or walnuts add a nice crunch, or pepitas (pumpkin seeds).

Slice the bars into generous 2 ½ squares to yield 24 pieces, or cut them smaller for easy-to-grab bites. The bars will be sturdy and firm if chilled before serving. This will become your favorite pumpkin recipe to feed a crowd!

Flavor variations

There are various ways to switch up the flavor of pumpkin bars. Try these delicious options:

• Spices: Add cardamom for a floral and sweet flavor. Instead of pumpkin pie spice, use apple pie spice.
• Toppings: Use vanilla buttercream frosting, whipped cream, caramel, or nuts like pecan, walnuts, or toasted coconut. Pepitas complement the pumpkin flavor.
• Fruit: Add warm apple pie filling, pears, berry compote, cranberry sauce, fresh apples, or pomegranates on top.
• Chocolate: Mix in semi-sweet or dark chocolate chips into the batter. Drizzle with chocolate sauce.

Frequently asked questions