These easy pumpkin bars are perfect for fall! They’re soft, fluffy, and packed with warm spices like cinnamon and nutmeg. Topped with a sweet cream cheese frosting, they’re a delightful treat!
Making these bars is a breeze—just mix, bake, and enjoy! I can’t resist eating them fresh out of the oven. They always disappear fast at gatherings. Who can say no to pumpkin goodness? 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience. If you prefer fresh, roasted pumpkin works too—just blend it until smooth. Avoid pumpkin pie filling as it contains added sugar and spices.
Sugars: The mix of granulated and brown sugars adds depth. If you’re cutting back on sugar, you can use a sugar substitute like coconut sugar or stevia. Just check the conversion for sweetness!
Vegetable Oil: This keeps the bars moist. You can substitute with applesauce for a healthier option or melted coconut oil for a different flavor.
Spices: Feel free to adjust spices to taste! If you don’t have ground ginger or cloves, just double the cinnamon for a spicier taste.
What’s the Best Way to Mix Ingredients for Pumpkin Bars?
Mixing is key to getting the right texture for your pumpkin bars. Start by mixing your wet ingredients first, ensuring they’re well blended before adding the dry ingredients. This combination helps activate the baking powder and baking soda effectively.
- Use a whisk for the sugar and oil to incorporate air.
- When combining wet and dry ingredients, mix until just combined to keep the bars soft.
- A few lumps are okay; avoid overmixing as that can make them tough.
Easy Pumpkin Bars
Ingredients You’ll Need:
For the Pumpkin Bars:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 35-40 minutes to bake. Make sure to let the bars cool completely before frosting them, which might take another 30-60 minutes. All in all, you’re looking at about 1.5 to 2 hours before you can dig in and enjoy these delicious pumpkin bars!
Step-by-Step Instructions:
1. Preheat & Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease a 9×13-inch baking pan or line it with parchment paper for easy removal after baking.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until they are well combined. Then, add the eggs one at a time, beating well after each addition to ensure everything is nicely mixed. Finally, stir in the pumpkin puree until smooth.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This helps incorporate air and ensures even distribution of the baking powder and spices in the batter.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix; it’s okay if there are a few lumps left in the batter!
5. Bake the Bars:
Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Bars:
Once baked, remove the bars from the oven and let them cool completely in the pan on a wire rack. This step is crucial for the right texture.
7. Make the Frosting:
While the bars cool, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy and well combined.
8. Frost and Serve:
After the bars have cooled completely, spread the cream cheese frosting evenly over the top. Cut into squares and serve. Enjoy your delicious fall pumpkin bars with friends and family!
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, you can roast and puree it. Just make sure to use the same amount—1 1/2 cups of fresh pumpkin puree will work perfectly. Allow it to cool before mixing it in with the wet ingredients.
How Should I Store Leftover Pumpkin Bars?
Store any leftover pumpkin bars in an airtight container in the refrigerator for up to 5 days. To keep them fresh, it’s best to frost them just before serving if possible. You can enjoy them chilled or allow them to come to room temperature before eating!
Can I Freeze Pumpkin Bars?
Yes! Pumpkin bars can be frozen for up to 3 months. For best results, freeze the bars without frosting. Once they’re completely cooled, wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe container. Thaw in the refrigerator before enjoying.
What’s a Good Substitute for Cream Cheese in the Frosting?
If you’re looking for a non-dairy or lighter option, you can use whipped coconut cream or a dairy-free cream cheese alternative. For a simpler frosting, you could also mix powdered sugar with vanilla and a little milk until you achieve your desired consistency.