I love a good pumpkin treat, especially when the weather starts to get a little cooler. If you’re anything like me, you probably have some pumpkin puree ready for baking. Today, I’m excited to share a collection of my favorite pumpkin bar recipes that are just perfect for sharing or enjoying on your own.
These recipes are simple to follow and pack all that wonderful fall flavor you crave. Get ready to bake some delicious pumpkin bars!
Jump to Recipe:
- 1. Pumpkin Bars with Brown Sugar Frosting
- 2. Classic Pumpkin Pie Bars
- 3. Wholesome Pumpkin Oatmeal Bars
- 4. Sweet Pumpkin Snickerdoodle Bars
Perfect Pumpkin Bars with Brown Sugar Frosting
These classic pumpkin bars are incredibly soft and moist, topped with a rich, creamy brown sugar frosting. They are a timeless treat that brings comfort and cheer to any autumn day.
Key Ingredients & Baking Tips
- Pumpkin Puree: Always use 100% pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture in your bars.
- Brown Sugar Frosting: Make sure your butter is at room temperature for a truly smooth and airy frosting that spreads easily.
What You Need
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- For Frosting: 1/2 cup butter, 1 cup brown sugar, 1/4 cup milk, 2 cups powdered sugar
⏱️ Prep Time: 15 min | Bake Time: 25 min🍽️ Yields: 24 bars
How to Make It
Step 1: Mix the Batter
Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan. In a large bowl, mix together the pumpkin puree, oil, and eggs until well combined. In a separate bowl, whisk together the flour, granulated sugar, baking soda, pumpkin pie spice, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
Step 2: Bake the Bars
Pour the pumpkin batter evenly into your prepared baking pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the bars cool completely on a wire rack before frosting.
Step 3: Make the Frosting
For the frosting, melt butter and brown sugar in a saucepan over medium heat, stirring often. Bring it to a boil and let it boil gently for 1 minute. Remove from heat and stir in milk. Let this mixture cool slightly, then gradually beat in the powdered sugar until your frosting is smooth and creamy.
Step 4: Frost and Serve
Once the pumpkin bars are completely cool, evenly spread the brown sugar frosting over the top. You can cut them into squares and serve right away.
📝 Final Note
Store any leftover pumpkin bars in an airtight container in the refrigerator for up to 3-4 days. They taste even better the next day!
Classic Pumpkin Pie Bars for Fall
These pumpkin pie bars give you all the wonderful flavors of traditional pumpkin pie, but in an easy-to-eat bar form. With a simple shortbread crust and a creamy pumpkin filling, they are a fantastic dessert for any gathering.
Key Ingredients & Baking Tips
- Cold Butter for Crust: Use very cold butter for your crust to achieve that perfect crumbly, tender texture. Cut it into small pieces.
- Spice Blend: Don’t be shy with the pumpkin pie spice! It truly brings out the best in the pumpkin filling.
What You Need
- For Crust: 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, 1/2 cup cold butter (cut into cubes)
- For Filling: 1 (15 oz) can pumpkin puree, 1 (12 oz) can evaporated milk, 2 large eggs, 3/4 cup granulated sugar, 1 tbsp pumpkin pie spice, 1/2 tsp salt
⏱️ Prep Time: 20 min | Bake Time: 40-45 min🍽️ Yields: 16 bars
How to Make It
Step 1: Prepare the Crust
Preheat your oven to 375°F (190°C). In a medium bowl, combine the flour and powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Press this mixture firmly into the bottom of a 9×13 inch baking pan. Bake the crust for 15 minutes, then remove from the oven.
Step 2: Mix the Pumpkin Filling
While the crust is baking, in a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and salt until smooth. Make sure everything is fully combined.
Step 3: Bake the Bars
Pour the pumpkin filling over the partially baked crust. Return the pan to the oven and bake for another 40-45 minutes, or until the center is just set. A knife inserted near the center should come out clean.
Step 4: Cool and Serve
Let the pumpkin pie bars cool completely on a wire rack. For the best result, chill them in the refrigerator for at least 2 hours before cutting and serving. You can top them with whipped cream if you like!
📝 Final Note
These bars are wonderful chilled. Store any leftovers covered in the refrigerator for up to 5 days.
Wholesome Pumpkin Oatmeal Bars
These delightful pumpkin oatmeal bars are a satisfying treat for breakfast, a snack, or even a lighter dessert. They feature a hearty oat crust and crumble, sandwiching a spiced pumpkin filling that everyone will love.
Key Ingredients & Baking Tips
- Old-Fashioned Oats: Use old-fashioned rolled oats for the best texture in your crust and topping; quick oats can become too mushy.
- Cinnamon & Ginger: A bit of extra cinnamon and ground ginger in the pumpkin filling really makes the flavors pop.
What You Need
- For Oat Layers: 1 1/2 cups all-purpose flour, 1 1/2 cups old-fashioned oats, 1 cup packed brown sugar, 1 tsp ground cinnamon, 1/2 tsp baking soda, 1/4 tsp salt, 1 cup cold butter (cut into cubes)
- For Pumpkin Filling: 1 cup pumpkin puree, 1/2 cup granulated sugar, 1 large egg, 1 tsp pumpkin pie spice, 1/2 tsp vanilla extract
⏱️ Prep Time: 20 min | Bake Time: 30-35 min🍽️ Yields: 18 bars
How to Make It
Step 1: Make the Oat Crumb Mixture
Preheat your oven to 375°F (190°C). In a large bowl, mix together the flour, oats, brown sugar, cinnamon, baking soda, and salt. Add the cold, cubed butter and use your fingers or a pastry blender to mix until crumbly.
Step 2: Prepare the Pumpkin Filling and Assemble
In a separate bowl, whisk the pumpkin puree, granulated sugar, egg, pumpkin pie spice, and vanilla extract until smooth. Press about two-thirds of the oat mixture into the bottom of a greased 9×13 inch baking pan. Pour the pumpkin filling evenly over the crust. Sprinkle the remaining oat mixture on top.
Step 3: Bake and Cool
Bake for 30-35 minutes, or until the topping is golden brown and the pumpkin filling is set. Let the bars cool completely in the pan on a wire rack before cutting them into squares.
📝 Final Note
These bars are quite sturdy and great for meal prep. Store them at room temperature in an airtight container for up to 4 days, or refrigerate for longer.
Sweet Pumpkin Snickerdoodle Bars
Imagine your favorite snickerdoodle cookie mixed with the cozy taste of pumpkin, all in one easy bar. These bars are soft and chewy, rolled in cinnamon sugar for that classic snickerdoodle sparkle.
Key Ingredients & Baking Tips
- Cream of Tartar: This is key for the unique tangy flavor and soft texture of a snickerdoodle. Don’t skip it!
- Cinnamon Sugar Topping: Be generous with your cinnamon sugar coating. It’s what gives snickerdoodles their signature look and taste.
What You Need
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- For Topping: 1/4 cup granulated sugar, 1 tbsp ground cinnamon
⏱️ Prep Time: 15 min | Bake Time: 20-25 min🍽️ Yields: 16 bars
How to Make It
Step 1: Mix Wet Ingredients
Preheat your oven to 375°F (190°C) and lightly grease an 8×8 inch baking pan. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree and egg until well combined.
Step 2: Add Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick.
Step 3: Press and Top
Press the dough evenly into your prepared baking pan. In a small bowl, mix together the 1/4 cup granulated sugar and 1 tablespoon cinnamon for the topping. Sprinkle this cinnamon sugar mixture generously over the top of the dough.
Step 4: Bake and Cool
Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs. The edges should be lightly golden. Let the bars cool completely in the pan before cutting into squares and serving.
📝 Final Note
These bars stay soft and fresh when stored in an airtight container at room temperature for up to 3 days.