18 Delicious Pumpkin Bar Recipes Easy to Make

Venture into the cozy, spice-filled world of autumn baking with our roundup of 18 Delicious Pumpkin Bar Recipes Easy to Make. Perfect for home cooks looking to embrace the season, these recipes promise simplicity and flavor in every bite. Whether you’re craving a sweet treat or a festive snack, our collection has something to delight your taste buds. Keep reading to discover your next favorite pumpkin bar recipe!

Classic Pumpkin Bars with Cream Cheese Frosting

These classic pumpkin bars with cream cheese frosting are the perfect treat to welcome the fall season. They’re moist, flavorful, and topped with a creamy frosting that’ll have you coming back for seconds.

Ingredients

• 1 cup pure pumpkin puree, smooth and velvety
• 1 cup granulated sugar, for that perfect sweetness
• 1/2 cup vegetable oil, to keep the bars moist
• 2 large farm-fresh eggs, at room temperature
• 1 cup all-purpose flour, sifted for lightness
• 1 tsp baking powder, to help them rise
• 1/2 tsp baking soda, for the perfect texture
• 1/2 tsp salt, to balance the flavors
• 1 tsp ground cinnamon, for a warm spice note
• 1/2 tsp ground nutmeg, adding depth to the flavor
• 1/4 tsp ground cloves, for a hint of spice
• 4 oz cream cheese, softened for smooth frosting
• 1/4 cup unsalted butter, softened to blend perfectly
• 1 tsp pure vanilla extract, for a fragrant aroma
• 2 cups powdered sugar, sifted for a silky frosting

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, and eggs until smooth.
3. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Tip: Overmixing can lead to dense bars.
5. Pour the batter into the prepared pan and spread it evenly with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 25 minutes to avoid overbaking.
7. Let the bars cool completely in the pan on a wire rack before frosting.
8. For the frosting, beat the cream cheese and butter together until smooth. Add the vanilla extract and gradually mix in the powdered sugar until the frosting is creamy. Tip: For a lighter frosting, beat on high speed for 2 minutes.
9. Spread the frosting evenly over the cooled bars.

Get ready to enjoy these pumpkin bars that are wonderfully moist with a tender crumb, spiced just right, and topped with a creamy, tangy frosting. They’re even better the next day, making them a great make-ahead dessert for gatherings.

Spiced Pumpkin Bars with Maple Glaze

Fall is in the air, and you know what that means—it’s time to cozy up with some deliciously spiced pumpkin bars. These treats are the perfect blend of warm spices and sweet maple, making them a must-try for any pumpkin lover.

Ingredients

• 1 cup pure pumpkin puree, smooth and velvety
• 1/2 cup rich, dark brown sugar
• 1/4 cup creamy, unsalted butter, melted
• 1 large farm-fresh egg
• 1 tsp pure vanilla extract, fragrant and sweet
• 1 cup all-purpose flour, sifted
• 1 tsp baking powder, for a light texture
• 1/2 tsp baking soda
• 1 tsp ground cinnamon, warm and aromatic
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup pure maple syrup, for the glaze
• 1 tbsp unsalted butter, for the glaze

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a large bowl, whisk together the pumpkin puree, brown sugar, melted butter, egg, and vanilla extract until smooth.
3. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
4. Gradually fold the dry ingredients into the wet ingredients until just combined—avoid overmixing to keep the bars tender.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the bars cool, prepare the glaze by heating the maple syrup and butter in a small saucepan over low heat until the butter melts and the mixture is smooth.
8. Drizzle the warm glaze over the cooled bars, then let it set for a few minutes before slicing.

Perfectly spiced and just the right amount of sweet, these pumpkin bars are a fall favorite. The maple glaze adds a glossy finish and a touch of elegance, making them as beautiful as they are delicious. Serve them with a dollop of whipped cream or a hot cup of coffee for the ultimate treat.

Chocolate Chip Pumpkin Bars

Baking these chocolate chip pumpkin bars is like wrapping yourself in a cozy autumn hug. You’ll love how the spices and chocolate come together in this easy-to-make treat.

Ingredients

• 1 cup pure pumpkin puree, smooth and velvety
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup light brown sugar, packed and moist
• 1 large egg, room temperature and beaten
• 1 tsp vanilla extract, pure and fragrant
• 1 cup all-purpose flour, sifted and fluffy
• 1/2 tsp baking soda, fresh and potent
• 1/4 tsp salt, fine and evenly distributed
• 1/2 tsp ground cinnamon, warm and aromatic
• 1/4 tsp ground nutmeg, freshly grated for best flavor
• 1/2 cup semi-sweet chocolate chips, high quality and melty

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the pumpkin puree, melted butter, brown sugar, egg, and vanilla extract until smooth and well combined.
3. Tip: Make sure all your wet ingredients are at room temperature to ensure a smooth batter.
4. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg to avoid any lumps.
5. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Tip: Overmixing can lead to dense bars, so stop as soon as you no longer see flour streaks.
7. Fold in the chocolate chips, reserving a handful to sprinkle on top before baking.
8. Pour the batter into the prepared pan, smoothing the top with a spatula, and sprinkle the reserved chocolate chips evenly over the surface.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
10. Tip: For extra fudgy bars, slightly underbake them; they’ll continue to set as they cool.
11. Allow the bars to cool completely in the pan on a wire rack before lifting them out and cutting into squares.

How delightful these bars are, with their moist, cake-like texture and bursts of melty chocolate. Serve them warm with a scoop of vanilla ice cream for an indulgent dessert, or enjoy them as a sweet snack with your afternoon coffee.

Pumpkin Pie Bars with Shortbread Crust

Hey, you know those cozy fall vibes we all love? These pumpkin pie bars with a buttery shortbread crust are like a hug in dessert form. Perfect for sharing or, let’s be real, keeping all to yourself.

Ingredients

• 1 cup unsalted butter, cold and cubed
• 2 cups all-purpose flour, spooned and leveled
• 1/2 cup granulated sugar, fine and sparkling
• 1 can (15 oz) pumpkin puree, smooth and spiced
• 3/4 cup brown sugar, packed and molasses-rich
• 2 large eggs, room temperature and golden
• 1 tsp vanilla extract, pure and fragrant
• 1 tbsp pumpkin pie spice, warm and aromatic
• 1/2 tsp salt, fine and balancing
• 1/2 cup heavy cream, thick and luxurious

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, mix the cold cubed butter, all-purpose flour, and granulated sugar until the mixture resembles coarse crumbs. Press firmly into the prepared pan to form an even layer. Bake for 15 minutes until lightly golden. Tip: Use the bottom of a measuring cup to press the crust evenly.
3. While the crust bakes, whisk together the pumpkin puree, brown sugar, eggs, vanilla extract, pumpkin pie spice, and salt until smooth. Gently stir in the heavy cream to combine.
4. Pour the pumpkin mixture over the warm crust, spreading it evenly. Return to the oven and bake for 25-30 minutes, until the filling is set but still slightly jiggly in the center. Tip: The bars will firm up as they cool, so don’t overbake.
5. Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before slicing. Tip: For clean cuts, wipe your knife between slices.

These bars are a dreamy mix of creamy pumpkin filling and crumbly shortbread crust. Serve them chilled with a dollop of whipped cream or a sprinkle of cinnamon for an extra cozy touch.

Healthy Pumpkin Oatmeal Bars

Now, who doesn’t love a snack that’s both nutritious and delicious? These Healthy Pumpkin Oatmeal Bars are your go-to for a quick breakfast or a satisfying afternoon pick-me-up. Packed with wholesome ingredients, they’re as easy to make as they are to love.

Ingredients

• 1 cup creamy almond butter
• 1/2 cup pure maple syrup
• 1 cup canned pumpkin puree
• 2 cups old-fashioned rolled oats
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp sea salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the creamy almond butter and pure maple syrup until smooth.
3. Add the canned pumpkin puree to the bowl and mix until well combined.
4. Stir in the old-fashioned rolled oats, ground cinnamon, ground nutmeg, and sea salt until everything is evenly incorporated.
5. Fold in the dark chocolate chips gently, ensuring they’re distributed throughout the mixture.
6. Transfer the mixture to the prepared baking pan and press it down firmly with a spatula to create an even layer.
7. Bake for 20-25 minutes, or until the edges are just starting to turn golden brown.
8. Let the bars cool completely in the pan before lifting them out using the parchment paper overhang.
9. Cut into 12 bars and enjoy! For an extra treat, drizzle with a little more maple syrup before serving.

Out of the oven, these bars have a chewy texture with a hint of spice from the cinnamon and nutmeg. The dark chocolate chips add a delightful melt-in-your-mouth contrast. Serve them with a dollop of Greek yogurt for a protein-packed breakfast or enjoy them as is for a sweet snack.

Vegan Pumpkin Bars with Coconut Frosting

So, you’re looking for a sweet treat that’s both indulgent and guilt-free? These vegan pumpkin bars with coconut frosting are just the thing to satisfy your cravings without straying from your plant-based lifestyle.

Ingredients

• 1 cup creamy pumpkin puree
• 1/2 cup melted coconut oil
• 1 cup coconut sugar
• 2 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup full-fat coconut milk
• 1 cup powdered sugar
• 1/2 cup shredded coconut

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan with coconut oil.
2. In a large bowl, whisk together the pumpkin puree, melted coconut oil, coconut sugar, and vanilla extract until smooth.
3. Tip: For extra fluffy bars, make sure all your ingredients are at room temperature before mixing.
4. Sift in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until just combined.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Tip: Don’t overmix the batter to keep the bars tender.
8. While the bars cool, whisk together the coconut milk and powdered sugar to make the frosting.
9. Once the bars are completely cool, spread the frosting evenly over the top and sprinkle with shredded coconut.
10. Tip: For best results, let the bars sit for an hour before slicing to allow the frosting to set.

Enjoy the moist, spiced pumpkin bars with a creamy coconut frosting that melts in your mouth. They’re perfect for a cozy afternoon snack or a festive dessert at your next gathering.

Gluten-Free Pumpkin Bars

Baking these gluten-free pumpkin bars is like wrapping yourself in a cozy fall blanket. You’ll love how simple they are to make, and the warm spices will fill your kitchen with the most inviting aroma.

Ingredients

• 1 cup smooth, creamy pumpkin puree
• 3/4 cup packed, light brown sugar
• 1/2 cup rich, melted coconut oil
• 2 large, farm-fresh eggs
• 1 tsp pure, fragrant vanilla extract
• 1 cup finely ground, gluten-free flour blend
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 1/2 tsp warm, ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp ground cloves

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the pumpkin puree, brown sugar, melted coconut oil, eggs, and vanilla extract until smooth and well combined.
3. In a separate bowl, sift together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves to ensure no lumps.
4. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix to keep the bars tender.
5. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
7. Let the bars cool in the pan for 10 minutes, then use the parchment overhang to lift them out onto a wire rack to cool completely.

Gluten-free pumpkin bars are wonderfully moist with a soft, cake-like texture and a perfect balance of sweet and spice. Serve them with a dollop of whipped coconut cream for an extra indulgent treat.

Pumpkin Cheesecake Bars

Delicious doesn’t even begin to describe these pumpkin cheesecake bars. Imagine a creamy, spiced pumpkin filling nestled on a buttery graham cracker crust—it’s fall in every bite.

Ingredients

• 1 1/2 cups finely crushed graham crackers (about 10 full sheets)
• 1/2 cup melted unsalted butter, rich and golden
• 1/4 cup granulated sugar, for a hint of sweetness
• 16 oz cream cheese, softened to room temperature for smooth blending
• 3/4 cup canned pumpkin puree, velvety and spiced
• 1/2 cup packed light brown sugar, for deep molasses notes
• 2 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, aromatic and warm
• 1 tsp ground cinnamon, for that classic pumpkin spice flavor
• 1/2 tsp ground ginger, adding a little kick
• 1/4 tsp ground nutmeg, for a nutty depth
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, mix the crushed graham crackers, melted butter, and granulated sugar until well combined. Press firmly into the bottom of the prepared pan. Tip: Use the bottom of a measuring cup to press the crust evenly.
3. Bake the crust for 10 minutes, then let it cool slightly while you prepare the filling.
4. In a large bowl, beat the cream cheese until smooth and creamy. Add the pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt. Beat on medium speed until everything is well incorporated and the mixture is silky.
5. Pour the filling over the pre-baked crust, smoothing the top with a spatula. Tip: Tap the pan gently on the counter to remove any air bubbles.
6. Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle. Tip: Avoid overbaking to keep the bars creamy.
7. Let the bars cool completely at room temperature, then refrigerate for at least 4 hours, or overnight, to set.
8. Use the parchment overhang to lift the bars out of the pan. Cut into squares and serve chilled.

Great for any occasion, these bars boast a velvety texture with a perfect balance of sweet and spice. Try topping them with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Pumpkin Blondies with White Chocolate Chips

Alright, you’re in for a treat with these pumpkin blondies. They’re the perfect blend of cozy pumpkin spice and sweet white chocolate, making them a must-try for any fall baking spree.

Ingredients

• 1 cup of smooth, creamy pumpkin puree
• 1/2 cup of melted, unsalted butter
• 1 cup of light brown sugar, packed
• 1 large farm-fresh egg
• 2 tsp of pure vanilla extract
• 1 1/2 cups of all-purpose flour, spooned and leveled
• 1 tsp of pumpkin pie spice
• 1/2 tsp of baking soda
• 1/4 tsp of fine sea salt
• 3/4 cup of white chocolate chips, plus extra for topping

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the pumpkin puree, melted butter, and brown sugar until smooth and well combined.
3. Beat in the egg and vanilla extract until the mixture is fluffy and light in color.
4. Gently fold in the flour, pumpkin pie spice, baking soda, and salt until just combined—overmixing can lead to tough blondies.
5. Stir in the white chocolate chips, saving a handful to sprinkle on top before baking.
6. Spread the batter evenly into the prepared pan and sprinkle the reserved white chocolate chips over the top.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
8. Let the blondies cool completely in the pan before lifting them out and cutting into squares.

Best enjoyed with a cup of hot coffee or as a sweet ending to your dinner. These blondies are wonderfully moist with a chewy edge, and the white chocolate adds a creamy contrast to the spiced pumpkin flavor.

Pumpkin Snickerdoodle Bars

Kick off your baking adventure with these Pumpkin Snickerdoodle Bars, a cozy twist on the classic cookie that’s perfect for fall. You’ll love how the warm spices and pumpkin puree come together in a soft, chewy bar that’s irresistibly good.

Ingredients

• 1 cup of smooth pumpkin puree
• 1/2 cup of unsalted butter, softened to room temperature
• 1 cup of granulated sugar, plus 2 tablespoons for topping
• 1 large farm-fresh egg
• 1 teaspoon of pure vanilla extract
• 1 3/4 cups of all-purpose flour, spooned and leveled
• 1 teaspoon of baking soda
• 1/2 teaspoon of fine sea salt
• 1 tablespoon of ground cinnamon, plus 1 teaspoon for topping
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of ground nutmeg

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 2 minutes. Tip: Ensure your butter is at room temperature for the best texture.
3. Beat in the egg, then mix in the pumpkin puree and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, sea salt, 1 tablespoon of cinnamon, ginger, and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough bars, so stop as soon as the flour disappears.
6. Spread the batter evenly into the prepared pan. In a small bowl, mix the remaining 2 tablespoons of sugar and 1 teaspoon of cinnamon, then sprinkle over the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: The bars will continue to set as they cool, so don’t overbake.
8. Allow to cool completely in the pan on a wire rack before slicing into squares.

Unbelievably soft and spiced just right, these bars are a dream with a cup of coffee or as a sweet lunchbox treat. Try warming them slightly and serving with a scoop of vanilla ice cream for an extra special dessert.

Pumpkin Spice Latte Bars

Vibes are high and the air is crisp—perfect time to whip up something that screams fall. You’re gonna love these Pumpkin Spice Latte Bars, a cozy twist on your favorite seasonal drink.

Ingredients

• 1 cup canned pumpkin puree, smooth and velvety
• 1/2 cup granulated sugar, for that sweet touch
• 1/4 cup light brown sugar, packed for depth
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 large egg, farm-fresh and room temperature
• 1 tsp vanilla extract, pure and aromatic
• 1 cup all-purpose flour, sifted for lightness
• 1 tsp pumpkin pie spice, warmly fragrant
• 1/2 tsp baking powder, for a little lift
• 1/4 tsp salt, to balance the sweetness
• 1/2 cup strong brewed coffee, cooled to room temperature
• 1/2 cup white chocolate chips, for a creamy melt

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, melted butter, egg, and vanilla extract until smooth.
3. Gently fold in the flour, pumpkin pie spice, baking powder, and salt until just combined. Tip: Don’t overmix to keep the bars tender.
4. Stir in the cooled coffee and white chocolate chips, ensuring they’re evenly distributed throughout the batter.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Tip: A little tap on the counter removes air bubbles.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: The edges should be slightly pulling away from the pan.
7. Allow the bars to cool completely in the pan on a wire rack before slicing into squares.

Heavenly soft with a hint of coffee, these bars are a dream. Serve them warm with a dollop of whipped cream or enjoy as is for a delightful treat.

Pumpkin Gooey Butter Bars

Visions of fall desserts probably bring pumpkin pie to mind, but let’s shake things up with something even more indulgent. You’re going to love these Pumpkin Gooey Butter Bars—they’re like the best parts of pumpkin pie and cheesecake had a delicious baby.

Ingredients

• 1 box (18.25 oz) moist yellow cake mix
• 3 large farm-fresh eggs
• 1/2 cup melted unsalted butter, plus 2 tbsp for greasing
• 1 can (15 oz) pure pumpkin puree
• 1 package (8 oz) full-fat cream cheese, softened
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/8 tsp ground cloves
• 1 lb (4 cups) powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with 2 tbsp of melted butter.
2. In a large bowl, combine the cake mix, 1 egg, and 1/2 cup melted butter. Mix until a soft dough forms. Tip: The dough will be thick—this is normal!
3. Press the dough evenly into the bottom of the prepared baking dish. Use your fingers or a flat-bottomed glass to smooth it out.
4. In another bowl, beat the cream cheese and pumpkin puree until smooth. Add the remaining 2 eggs, vanilla extract, cinnamon, nutmeg, and cloves. Mix well.
5. Gradually add the powdered sugar to the pumpkin mixture, beating until fully incorporated. Tip: Sift the powdered sugar to avoid lumps.
6. Pour the pumpkin mixture over the crust in the baking dish, spreading it evenly with a spatula.
7. Bake for 40-45 minutes, or until the edges are lightly browned but the center is still slightly jiggly. Tip: Don’t overbake—the bars will set as they cool.
8. Allow the bars to cool completely in the pan on a wire rack before cutting into squares.

Fantastically creamy with a spiced pumpkin flavor, these bars are a dreamy dessert. Serve them chilled with a dollop of whipped cream for an extra treat.

Pumpkin Cinnamon Roll Bars

Wondering what to bake that’s cozy, delicious, and perfect for sharing? These pumpkin cinnamon roll bars combine the warmth of pumpkin spice with the sweet, gooey goodness of cinnamon rolls, all in an easy-to-serve bar form.

Ingredients

• 1 cup pure pumpkin puree, smooth and vibrant
• 3 cups all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for a touch of sweetness
• 1/4 cup brown sugar, packed for depth
• 1 tbsp ground cinnamon, aromatic and warm
• 1/2 tsp ground nutmeg, for a hint of spice
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 large eggs, farm-fresh and room temperature
• 1 tsp vanilla extract, pure and fragrant
• 1/2 cup whole milk, creamy and rich
• 1 tbsp baking powder, for the perfect rise
• 1/2 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with butter or non-stick spray.
2. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, melted butter, and vanilla extract until smooth.
3. Gradually add the sifted flour, baking powder, salt, cinnamon, and nutmeg to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to dense bars, so stop when you no longer see flour streaks.
4. Pour the batter into the prepared pan, spreading it evenly with a spatula.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: The edges should be lightly golden, and the center set but still soft.
6. Let the bars cool in the pan for 10 minutes before slicing. Tip: For clean cuts, use a sharp knife and wipe it between slices.

Now you’ve got a pan of pumpkin cinnamon roll bars that are irresistibly soft, spiced just right, and begging to be enjoyed with a cup of coffee. Try serving them warm with a dollop of whipped cream for an extra indulgent treat.

Pumpkin Pecan Streusel Bars

Now, imagine biting into a bar that’s the perfect blend of spicy, sweet, and crunchy. That’s what you get with these pumpkin pecan streusel bars, a fall favorite that’s as fun to make as it is to eat.

Ingredients

• 1 cup of smooth, creamy pumpkin puree
• 1/2 cup of packed, dark brown sugar
• 1/4 cup of rich, pure maple syrup
• 2 large, farm-fresh eggs
• 1 tsp of fragrant, ground cinnamon
• 1/2 tsp of spicy, ground ginger
• 1/4 tsp of aromatic, ground cloves
• 1/2 cup of cold, unsalted butter, cubed
• 1 cup of old-fashioned, rolled oats
• 1/2 cup of chopped, toasted pecans
• 1/4 cup of granulated sugar
• 1/4 tsp of fine sea salt

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the pumpkin puree, brown sugar, maple syrup, eggs, cinnamon, ginger, and cloves until smooth.
3. Pour the pumpkin mixture into the prepared pan, spreading it evenly with a spatula.
4. In another bowl, combine the cold butter, oats, pecans, granulated sugar, and sea salt. Use your fingers to mix until crumbly.
5. Sprinkle the streusel topping evenly over the pumpkin layer.
6. Bake for 35-40 minutes, or until the edges are golden and the center is set.
7. Let the bars cool completely in the pan on a wire rack before slicing.

Lightly spiced and wonderfully textured, these bars are a dream with a dollop of whipped cream or a drizzle of caramel. Perfect for your next cozy gathering or a quiet afternoon treat.

Pumpkin Chocolate Swirl Bars

Venture into the cozy embrace of fall flavors with these pumpkin chocolate swirl bars. They’re the perfect blend of spicy pumpkin and rich chocolate, making every bite a delightful surprise.

Ingredients

• 1 cup canned pumpkin puree (smooth and velvety)
• 1/2 cup unsalted butter (melted and slightly cooled)
• 1 cup granulated sugar (fine and sparkling)
• 1 large egg (farm-fresh and room temperature)
• 1 tsp vanilla extract (pure and aromatic)
• 1 cup all-purpose flour (softly spooned and leveled)
• 1/2 tsp baking powder (fresh and aluminum-free)
• 1/2 tsp ground cinnamon (warm and fragrant)
• 1/4 tsp ground nutmeg (earthy and sweet)
• 1/4 tsp salt (fine and sea-sourced)
• 1/2 cup semi-sweet chocolate chips (melted and silky)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the pumpkin puree, melted butter, sugar, egg, and vanilla extract until smooth and well combined.
3. Gently fold in the flour, baking powder, cinnamon, nutmeg, and salt until just incorporated, being careful not to overmix.
4. Pour the batter into the prepared pan, spreading it evenly with a spatula.
5. Drizzle the melted chocolate over the pumpkin batter, then use a knife to swirl the chocolate into the batter for a marbled effect.
6. Bake for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
7. Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
8. Cut into squares and serve. For an extra touch, dust with powdered sugar or serve with a dollop of whipped cream.

Out of the oven, these bars boast a moist, cake-like texture with a perfect balance of pumpkin spice and chocolate. Enjoy them as a decadent dessert or a sweet afternoon pick-me-up.

Pumpkin Mousse Bars

Ready to dive into a dessert that’s as fun to make as it is to eat? These Pumpkin Mousse Bars are your ticket to a creamy, spiced treat that’ll have everyone asking for seconds.

Ingredients

• 1 1/2 cups graham cracker crumbs, finely ground
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/4 cup granulated sugar, for a touch of sweetness
• 1 can (15 oz) pure pumpkin puree, smooth and vibrant
• 1 package (8 oz) cream cheese, softened to room temperature
• 1/2 cup brown sugar, packed for depth of flavor
• 1 tsp vanilla extract, pure and aromatic
• 1 tsp pumpkin pie spice, warmly spiced
• 1 cup heavy whipping cream, cold and lush
• 1/4 cup powdered sugar, for a light sweetness

Instructions

1. Preheat your oven to 350°F (175°C) to get ready for baking.
2. In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press firmly into the bottom of a 9×9 inch baking pan. Bake for 10 minutes, then let cool.
3. Tip: For an even crust, use the bottom of a measuring cup to press the mixture down.
4. In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice, mixing until fully incorporated.
5. In another bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold into the pumpkin mixture to keep it light and airy.
6. Tip: Fold slowly to maintain the mousse’s fluffy texture.
7. Spread the pumpkin mousse over the cooled crust. Chill in the refrigerator for at least 4 hours, or until set.
8. Tip: For cleaner slices, dip your knife in hot water before cutting.
9. Serve chilled, garnished with a dollop of whipped cream or a sprinkle of cinnamon if desired.

Heavenly creamy with a spiced kick, these bars are a dreamy contrast of textures. Try serving them with a drizzle of caramel for an extra indulgent twist.

Pumpkin Caramel Bars

Perfect for when you’re craving something sweet but not overly complicated, these pumpkin caramel bars are a dreamy mix of spiced pumpkin and gooey caramel. You’ll love how easy they are to whip up, especially when you’re short on time but want to impress.

Ingredients

• 1 cup of smooth, creamy pumpkin puree
• 1/2 cup of rich, melted unsalted butter
• 1 large, farm-fresh egg
• 1 cup of packed, light brown sugar
• 1 tbsp of warm, ground cinnamon
• 1/2 tsp of fragrant, ground nutmeg
• 1/4 tsp of fine, ground cloves
• 1 cup of soft, all-purpose flour
• 1/2 cup of chewy, old-fashioned oats
• 1/2 cup of gooey, caramel sauce

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan with butter or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the pumpkin puree, melted butter, egg, and brown sugar until smooth and well combined.
3. Stir in the cinnamon, nutmeg, and cloves, mixing until the spices are evenly distributed throughout the batter.
4. Gently fold in the flour and oats, being careful not to overmix, to keep the bars tender.
5. Pour half of the batter into the prepared pan, spreading it evenly with a spatula.
6. Drizzle the caramel sauce over the first layer of batter, then top with the remaining batter, spreading it carefully to cover the caramel.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
8. Let the bars cool in the pan for at least 10 minutes before slicing to allow the caramel to set slightly.

Absolutely irresistible when served warm, these bars boast a soft, cake-like texture with pockets of molten caramel. Try topping them with a scoop of vanilla ice cream for an extra decadent treat.

Pumpkin Gingerbread Bars

Ever find yourself craving something sweet but not too heavy? These pumpkin gingerbread bars are your answer, blending the cozy flavors of pumpkin and gingerbread into a perfect treat.

Ingredients

• 1 cup pure pumpkin puree, smooth and velvety
• 1/2 cup molasses, dark and rich
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large egg, farm-fresh and room temperature
• 1 tsp vanilla extract, pure and fragrant
• 1 1/2 cups all-purpose flour, finely sifted
• 1 tsp baking soda, fresh and potent
• 1/2 tsp salt, finely ground
• 1 tsp ground ginger, warm and spicy
• 1 tsp ground cinnamon, sweet and aromatic
• 1/4 tsp ground cloves, intensely fragrant

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the pumpkin puree, molasses, melted butter, egg, and vanilla extract until smooth and well combined.
3. In a separate bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and cloves to ensure no lumps remain.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the bars tender.
5. Pour the batter into the prepared pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be slightly pulling away from the pan.
7. Allow the bars to cool in the pan for 10 minutes, then lift them out using the parchment overhang and transfer to a wire rack to cool completely.

Now, these bars are wonderfully moist with a spicy kick from the ginger and cloves. Try serving them warm with a dollop of whipped cream for an extra indulgent treat.

Conclusion

Outstanding in variety and simplicity, these 18 pumpkin bar recipes are a treasure trove for any home cook looking to spice up their baking repertoire. Whether you’re craving something classic or adventurous, there’s a recipe here to satisfy. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for others to enjoy. Happy baking!

Bella Bacinos