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These soft, moist pumpkin bars are the ultimate fall recipe! The bars are spiced with cinnamon, nutmeg, and ginger, giving them that signature pumpkin flavor. The addition of cinnamon chips creates a beautiful ripple of sweetness throughout each bite. Topped with a tangy cream cheese frosting, they become the perfect fall treat for any pumpkin lover. This recipe is a hybrid between pumpkin cake and pumpkin cookies. Whether you’re serving these at a party, bringing them to a family gathering, or enjoying them at home with a cup of hot chocolate, these flavorful pumpkin bars will be a hit!

After you bake these, you should also check out a few of my other pumpkin recipes: Pumpkin Cinnamon Cookies and Pumpkin Cheesecake.

a line of pumpkin bars with cinnamon cream cheese frosting on a serving platter with a pumpkin baking dish in the background

The Chemistry of Pumpkin Bars

The secret to these soft pumpkin bars lies in the balance of wet ingredients like canned pumpkin, butter, and eggs, combined with the dry ingredients like flour and leavening agents. The pumpkin puree adds moisture and structure, while the combination of baking soda and baking powder ensures a light, fluffy texture. Using room temperature ingredients allows the butter and sugars to cream together smoothly, giving the bars a consistent texture throughout.

What is in pumpkin bars?

All-purpose Flour

Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.

Baking Soda

Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.

Baking Powder

Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.

Fine Sea Salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand. All of my favorite salts are from Redmond and I have a discount code for you to get 15% off.

Cinnamon

A seasoning that adds a nice spice to your treat.

Nutmeg

A seasoning that adds a nutty flavor to your treat.

Ginger

A seasoning that adds a nice spice to your treat.

Unsalted Butter

It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.

Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.

When baking with butter, the temperature is important. If the butter is too warm, your treat will melt too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold, it will have the opposite problem and not melt down enough, leaving your treat too thick.

Granulated Sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.

Brown Sugar

Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.

Eggs

Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.

Canned Pumpkin

Brings moisture and a smooth, rich pumpkin flavor. Canned pumpkin is reliable and convenient for baking.

Vanilla Extract

When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.

Cinnamon Chips

Made from sugar, palm oil, cinnamon, non-fat dry milk, and soy lecithin. They add sweet bursts of cinnamon flavor throughout your dessert.

Cream cheese

Provides a unique, tangy flavor. When baked it adds moisture to your treat.

Powdered Sugar

Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.

Heavy Cream

Adds richness and a smooth consistency to the frosting.

Cinnamon & Brown Sugar

Add a warm, sweet flavor to complement the bars.

3 pumpkin bars lined up on a tray

How do you make pumpkin bars?

Bars

  1. Preheat your oven to 350 degrees. Spray a 9×13 baking pan with non-stick spray and line with parchment paper for easy removal.
  2. Mix the wet ingredients. Add 3/4 cup of softened unsalted butter, 1 cup of brown sugar, and 1 cup of granulated sugar in the bowl of a standing mixer fitted with the paddle attachment. Mix on low speed until combined. Turn the speed up and whip for 1-2 minutes until the mixture is lighter in color and texture. If you do not have a standing mixer, you can use a large mixing bowl and an electric mixer instead.
  3. Add 1 egg, 1 1/2 cups of canned pumpkin, and 2 teaspoons of vanilla extract to the butter-sugar mixture. Stir until everything is well combined.
  4. Combine the dry ingredients. In a separate large bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, and 1/2 teaspoon of fine sea salt.
  5. Mix the batter. Slowly add the dry ingredients to the wet ingredients, mixing until the batter comes together. Fold in 1 cup of cinnamon chips with a rubber spatula into the pumpkin mixture. If you cannot find cinnamon chips, you can use mini chocolate chips.
  6. Spread the pumpkin batter evenly in the prepared baking pan. Place them in the preheated oven and bake for 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the bars to cool completely on a wire rack before frosting.

Frosting

  1. Make the frosting. In the bowl of a standing mixer, add 8 ounces of softened cream cheese, mix until smooth. Add 3 cups of powdered sugar, 1/2 teaspoon of vanilla extract, 1 tablespoon of heavy cream, 1 teaspoon of cinnamon, and 2 tablespoons of brown sugar. Mix on medium speed until the frosting is creamy and smooth.
  2. Frost the bars. Once the bars cool, spread the cream cheese frosting evenly over the top. Slice and enjoy!
A line of pumpkin bars with cinnamon cream cheese frosting on a serving platter next to a pumpkin staub baking dish

Storage Tips

Store them in an airtight container in the refrigerator for up to 5 days. You can also freeze the unfrosted bars wrapped in plastic wrap and aluminum foil for up to 3 months.

You can make the pumpkin bars a day ahead and store them in the fridge. Frost them just before serving them for the best results. This makes it a perfect fall treat for family gatherings and holiday parties.

Serving Suggestions

These bars are delicious on their own, but for extra indulgence, serve them with a drizzle of maple syrup or a dollop of homemade whipped cream. They also pair well with a hot cup of chocolate.

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Why make homemade pumpkin bars?

These pumpkin bars a perfect for fall gatherings, holiday celebrations, or even a weeknight dessert. They’re quick and easy to make, using pantry staples like canned pumpkin and warm spices. Whether you’re hosting friends for a fall recipe party or just looking for a sweet treat to enjoy during pumpkin season, these bars are a must-try!

These pumpkin bars are incredibly easy to make and require only a few steps to create a delicious and moist dessert. The combination of canned pumpkin, warm spices, cinnamon chips creates a comforting, fall-inspired flavor. The cinnamon cream cheese frosting adds just the right amount of sweetness and tanginess to balance the rich pumpkin bars. Plus, the bar store well in an airtight container, making them the perfect make-ahead dessert.

Enjoy baking these flavorful, moist pumpkin bars that will become a family favorite. With their pumpkin spice flavors and creamy cinnamon cream cheese frosting, these bars are the perfect way to celebrate the cozy fall season!

Up close on some pumpkin bars on a serving platter

FAQs

No, this recipe is best to use pure canned pumpkin or homemade pure pumpkin puree. Pumpkin pie filling contains added sugar and spices, which would alter the flavor and texture of the bars.

Yes! To freeze, wrap the cooled pumpkin bars in a plastic wrap layer and then in aluminum foil. Store them in an airtight container or freezer-safe bag for up to 3 months. When ready to serve, thaw them in the fridge overnight and frost before serving.

Store the leftover pumpkin bars in an airtight container in the refrigerator for up to 5 days. The bars will stay moist and flavorful, and the frosting will keep its texture.

To make these pumpkin bars healthier, you can substitute whole wheat flour for some or all of the all-purpose flour and reduce the sugar by using maple syrup or natural sweetener. You could also experiment with coconut oil instead of butter and almond butter for a nutty twist.

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pumpkin bars

Pumpkin Bars

Author: Madison Reid
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 24
These pumpkin bars are a perfect blend of warm spices and rich pumpkin flavor, swirled with sweet cinnamon chips and topped with a luscious cinnamon cream cheese frosting. They are a delicious, easy-to-make fall treat perfect for any occasion.

Ingredients 

Bars

  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 3/4 cup unsalted butter
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 egg
  • 1 1/2 cup canned pumpkin
  • 2 tsp vanilla extract
  • 1 cup cinnamon chips

Frosting

  • 8 ounces cream cheese
  • 3 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp heavy cream
  • 1 tsp cinnamon
  • 2 tbsp brown sugar

Instructions

Bars

  • Preheat the oven to 350 degrees
  • In the bowl of a standing mixer with the paddle attachment, add the room temperature butter, brown and white sugar and mix until combined.
  • Turn the mixer up and whip for 1-2 minutes until lighter in color and texture.
  • Add the egg, canned pumpkin and vanilla, stir until combined.
  • Turn off the mixer and pour the dry ingredients on top: all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger spices.
  • Mix until the batter comes together. Fold in the cinnamon chips
  • Spread the dough out into a 9×13 pan that has been sprayed with non-stick spray and lined with parchment paper.
  • Place in the oven and bake for 30 minutes.
  • Remove and allow the bars to cool completely before frosting.

Frosting

  • In the bowl of a standing mixer add the cream cheese and mix to soften.
  • Add the powdered sugar, vanilla and cream, mix until smooth.
  • Fold in the cinnamon and brown sugar.
  • Spread on the cooled bars, enjoy!

Nutrition

Calories: 250kcal Carbohydrates: 46g Protein: 3g Fat: 8g Saturated Fat: 5g Polyunsaturated Fat: 0.4g Monounsaturated Fat: 2g Trans Fat: 0.3g Cholesterol: 26mg Sodium: 144mg Potassium: 130mg Fiber: 7g Sugar: 22g Vitamin A: 3120IU Vitamin C: 1mg Calcium: 152mg Iron: 2mg

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