Description

These Pumpkin Bars are soft, moist, and full of cozy fall flavor. They’re easier than pie, quicker than cake, and perfect for sharing at family gatherings or enjoying with a cup of tea. With warm spices and a tender crumb, they’ll quickly become your go-to autumn dessert.

Ingredients

Scale

1 cup pumpkin puree (not pumpkin pie filling)
1 cup granulated sugar (or half white, half brown sugar)
2 large eggs (room temperature)
1/2 cup vegetable oil (or melted butter)
1 cup all-purpose flour (substitute gluten-free blend if needed)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice (or cinnamon, nutmeg, ginger, and cloves mix)
1/2 teaspoon salt
Optional: cream cheese frosting, powdered sugar, or melted chocolate for topping

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Instructions

Preheat and Prep: Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
Mix Wet Ingredients: In another bowl, beat together pumpkin puree, sugar, eggs, and oil until smooth.
Combine: Gently fold the dry mixture into the wet ingredients until just combined. Avoid overmixing.
Bake: Pour batter into prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
Cool and Serve: Let bars cool completely before cutting. Frost, dust with powdered sugar, or drizzle with chocolate if desired.

Notes

For extra flavor, fold in chocolate chips, chopped pecans, or walnuts before baking. Make sure the bars are fully cooled before frosting. To keep them moist, store in an airtight container. These bars freeze well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 190
Sugar: 16g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg