pumpkin bars

<em>These are the best pumpkin bars I've ever had. They have incredible spiced pumpkin flavor and aren't quite as light and cakey as most other recipes I've tried. Instead, they're soft and sturdy which pairs perfectly with the spiced cream cheese frosting on top!</em>

The Best Pumpkin Bars I've Ever Had

(250 grams) all-purpose flour (spoon & leveled)

baking powder

baking soda

salt

cinnamon

pumpkin pie spice*

(240 milliliters) vegetable oil*

eggs

(200 grams) packed light or dark brown sugar

(65 grams) granulated sugar

Tablespoons (30 milliliters) pure maple syrup

(15 ounce) can pumpkin puree*

vanilla extract

(224 grams) full-fat block cream cheese, softened to room temperature

(360 grams) confectioners’ sugar

teaspoon pure vanilla extract

pumpkin pie spice

teaspoon salt

optional: sprinkles

Preheat the oven to 350°F (177°C) and grease a 10&#215;15 inch baking pan. Or line the pan with parchment paper with enough overhang on the sides to easily lift the bars (as a whole) out.

Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.

Spread batter into the prepared pan. Bake for 28-35 minutes. Baking times vary, so keep an eye on yours. The bars are done when a toothpick inserted in the center comes out clean. If you find the top or edges of the bars browning too quickly, loosely tent with aluminum foil.

Remove the bars from the oven and set the pan on a wire rack. Cool bars completely. (After about 45 minutes of cooling, you can place the bars in the refrigerator to speed things up!)

Make the frosting

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners&#8217; sugar, vanilla, pumpkin pie spice, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add an extra 1/4 cup of confectioners sugar. Spread the frosting on the cooled bars. To help &#8220;set&#8221; the frosting, refrigerate for 30 minutes before slicing and serving. This makes cutting easier and less messy.

Enjoy with or without a fork, but definitely grab a napkin!

Cover leftover bars tightly and store in the refrigerator for up to 5 days. If you skipped the frosting, cover and store plain pumpkin bars at room temperature for up to 3 days or in the refrigerator for up to 1 week.

This is my new favorite recipe! It’s so easy and comes out delicious every time. I did Sally’s suggestion of using oil and applesauce to reduce the fat a little. I also only did half of the frosting recipe and, for my family, it was the perfect amount, just enough to cover the bars but not so much as to overpower them. Thank you Sally for such a great recipe!

Light, moist, and delicious. Made them for Thanksgiving along with a peanut butter pie and I couldn’t believe that everyone (myself included) loved these pumpkin bars more than the pie! I’m saving the recipe and will be making it every year.

So delicious.  Very simple to make, bakes perfectly. We have a non-cream cheese icing family member so I whipped up a brown sugar icing instead. Next time I'll mix it up and make mini cupcakes. Thanks so much for the accurately titled recipe!

I loved your pumpkin bar recipe.  The only major alternation I made was omitting the maple syrup (I'm not a fan of it at all).  I also did the 1\2 and 1\2 in regards to oil and applesauce.  I got rave reviews from my brother and husband, thank you.

Exactly what I was looking for. I used 1/2 cup greek yogurt for half of the oil. Great texture. This one's a keeper!

Moist yummy bars with cream cheese frosting to serve a crowd.

Joe's Awesome Pumpkin Bars

all purpose flour

ginger

allspice

nutmeg

brown sugar

white sugar

15- oz can Libbey’s pure pumpkin

canola oil

vanilla

tbsp butter, room temperature

sugar

regular cream cheese, room temperature

half-and-half (, whipping cream

In small bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.

In large bowl, beat together the sugars, eggs, pumpkin, oil, and vanilla for about 60 seconds. Add the dry ingredients and mix just until smooth.

Pour into a greased 12” X 17” (half sheet pan), rimmed sheet pan. See notes.

Bake at 350°F for 18 to 20 minutes, rotating after 10 minutes. Bars are done when they’re just turning brown around the edges and pulling away from the sides of the pan, and a toothpick inserted in the middle comes out clean. Be careful not to overbake or the bars will be dry.

Cool completely before frosting.

Bars

Beat butter and powdered sugar until smooth, add the cream cheese and beat just until combined. Beat in the vanilla and half-and-half until smooth.

Once you’ve added the cream cheese, don’t beat any longer than necessary because cream cheese gets runny when beat too long.

Frost the completely cooled bars.

Leftovers should be covered and refrigerated.

Frosting

These bars are tender when warm out of the oven, so do be sure to let them cool completely before slicing.

Healthy Pumpkin Bars Recipe

cup rolled oats

cup whole wheat flour or gluten free flour blend

flaxseed

teaspoon pumpkin pie spice

teaspoon baking powder

teaspoon baking soda

cup pumpkin puree

maple syrup

coconut oil

teaspoon vanilla extract

chocolate chips, raisins, dried cranberries, or chopped walnuts

Preheat the oven to 350 degrees F and coat an 8&#215;8 pan with nonstick spray.

Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.

Place batter into prepared and smooth with a spatula so the batter is evenly distributed in the pan.

Bake for 20-24 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.

Remove from oven, place pan on a wire rack and allow to cool completely before slicing.

I made this with my 2.5 year old grandson. So easy and they came out great. I want sure if he’d like the texture of the oats, but they were soft and smooth in texture and he loved them! We’ll be making these again, thanks!

https://content.jwplatform.com/videos/tu8hrtWK.mp4

Healthy pumpkin bars with oatmeal and chocolate chips

Pumpkin_Bars_Horiz_1080p

Pumpkin Bars have an unforgettable cinnamon cream cheese frosting. 

Pumpkin Bars

c. all-purpose flour

kosher salt

vegetable oil

c. brown sugar

c. sugar

pumpkin puree

(8-oz.) block cream cheese,

c. (1 stick) butter, softened

pure vanilla extract

This is a cake, not bars! Beware. Not what is claims to be.

Great recipe! I took to a Thanksgiving potluck last year and it was a hit with everyone. This recipe is a keeper!

Tasted great! I doubled the spices and used pureed pumpkin I made myself from a *gasp* real pumpkin. Worked out great!

We wanted an alternative to pumpkin pie for thanksgiving and this recipe was great. super easy and the frosting is soooooo good. i'm making it again for christmas.

Had some pumpkin puree in pantry and wanted to do a test on this recipe before deciding to bring for Thanksgiving this year - WINNER!!!  A moist & delicious fall cake - perfect desert to make if you have volunteered or asked to bring something for Thanksgiving dinner.

This is my go to website when I want to find a reliable healthy and tasty recipe to feed my 3 and 1.5 year old! These pumpkin bars are AMAZING. They're healthy and just the perfect amount of sweet, I used mini dark chocolate chips in mine and after tasting them I wound up making a second pan just for myself!

My kids absolutely loved this ! They loved to eat the dough before baking it too  😂. Thanks so much ❤️.

These pumpkin bars with cream cheese frosting are the ultimate fall treat! They&#x27;re super moist (almost gooey!) and filled with pumpkin spice flavor. I recommend serving these bars with the frosting. If you prefer a lighter treat, these pumpkin muffins are a great choice.

warm water

all-purpose flour

almond flour

sea salt

chocolate chips

Vegan Cream Cheese Frosting

Preheat the oven to 350°F and lightly grease an 8x8-inch baking dish.

In a small bowl, combine the flaxseed and the water and set aside for 5 minutes to thicken.

In a large bowl, combine the all-purpose flour, almond flour, pumpkin pie spice, baking powder, baking soda, and salt.

In a medium bowl, whisk together the pumpkin, coconut oil, maple syrup, vanilla, and the flaxseed mixture.

Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Spread into the baking dish (the batter will be thick) and bake for 25 to 30 minutes or until a toothpick comes out clean. Let the cake cool completely before frosting or slicing.

While the cake cools, make the frosting: In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Add the vanilla and powdered sugar, and mix until smooth.

Want all the yum of pumpkin pie without the hours of baking? My Pumpkin Pie Bars recipe brings you heaping helpings of those classic flavors in a cookie bar

Pumpkin Pie Bars

brown sugar (firmly packed)

unsalted butter (cold)

oats

walnuts (chopped)

cream cheese (softened)

pumpkin

bourbon

butterscotch chips

Heat oven to 350°F. Line 13×9-inch pan with foil, with ends of foil extending over sides; grease foil.

Mix flour, 1/4 granulated sugar, and brown sugar (1/2 cup) in a medium bowl; cut in butter (3/4 cup) with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats (1 cup) and walnuts (1/2 cup). Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min.

Beat cream cheese (8 ounces), remaining sugar, eggs (3 large), vanilla (1 teaspoon), bourbon (2 teaspoons), canned pumpkin (15 ounces), and pumpkin pie spice (1 tablespoon) with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture and a handful of butterscotch or chocolate chips (1 cup).

Bake for 25 minutes or until the center sets; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

These amazing Swirled Pumpkin Cheesecake Bars have a buttery graham cracker crust, spiced pumpkin pie filling and a sweet, thick cheesecake swirled through them!

Swirled Pumpkin Cheesecake Bars Recipe

graham cracker crumbs

butter

heavy cream

oz cream cheese, softened

Preheat oven to 350°F. Line a 9x13 baking...

Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper or foil.

Graham Cracker Crust: In a medium sized bowl,...

Graham Cracker Crust: In a medium sized bowl, combine graham cracker crumbs, sugar and melted butter until crumbly. Press into the prepared baking pan.

Pumpkin Layer: In a medium bowl, whisk together...

Pumpkin Layer: In a medium bowl, whisk together all ingredients (pumpkin puree, heavy cream, eggs, sugar, vanilla and pumpkin pie spice). Pour on top of graham cracker layer.

Cheesecake Swirl: In a medium bowl, beat all...

Cheesecake Swirl: In a medium bowl, beat all ingredients (cream cheese, egg, egg yolk, sugar and vanilla extract) with electric mixer on medium speed until well mixed.  

Spoon tablespoonfuls of cheesecake filling on top of...

Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look. Be careful to not disturb the bottom graham cracker layer while swirling the top two layers.

Bake for 37 to 42 minutes or until...

Bake for 37 to 42 minutes or until center is set. Cool for 30 minutes and then refrigerate for 2 hours, until chilled.

Slice into squares and serve.

These Pumpkin Bars are the ultimate Fall dessert! A simple and tender pumpkin spice cake, topped with warm brown butter icing that you pour over the top of the warm cake once it comes out of the oven! It&#039;s addicting and will become your new obsession. It&#039;s *THAT* good.

Homemade Pumpkin Bars

plain greek yogurt (or sour cream)

salted butter

milk

walnuts (optional)

Preheat oven to 350 degrees. Spray a lightly colored half sheet pan with nonstick cooking spray and set aside.

In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, pumpkin, yogurt, baking soda, cinnamon, nutmeg, salt and vanilla until mostly smooth. A few small lumps of brown sugar is fine.

Pour in flour and stir until just combined. Pour into prepared baking sheet and smooth the top as best as you can. Bake 15-20 minutes or until toothpick comes out clean after being inserted.

After cake has come out of the oven, make the glaze/icing: melt butter in a small saucepan over medium heat. As it continues to cook, it should start to foam, smell nutty and you should see little brown specks appear. Remove from heat.

Whisk in milk, powdered sugar, vanilla, cinnamon, nutmeg and nuts if desired. Pour hot icing over warm cake and spread to smooth the top.

Let cake come to room temperature or cool at least 30 minutes before cutting and serving. I mean, you can totally eat this hot, but I prefer it lukewarm or at room temp.

Pumpkin Bars with Cream Cheese is simple and easy dessert recipe for fall baking season.

Pumpkin Bars with Cream Cheese

cream cheese-softened

½ Tablespoons corn starch

eggs- slightly beaten

Preheat the oven to 350 F and spray 10 x 15 x 1- inch jelly roll pan with non-stick spray, then line with parchment paper and spray the paper, set aside.

To make pumpkin bars first whisk together dry ingredients: flour, baking powder, baking soda and spices, set aside.

In a large mixing bowl beat 4 eggs and sugar. Add oil, pumpkin and vanilla and mix to combine.

Mix in dry ingredients and pour in prepared pan, then smooth the top.

Mix softened cream cheese, sugar, corn starch and  vanilla until smooth. Add eggs and mix just to combine. Transfer the mixture in piping bag or zip-lock bag and cut off the corner. Draw the lines of cream cheese mixture diagonally on top of pumpkin pie mixture.

Bake 25-30 minutes, until the toothpick inserted in the center comes out clean.

I made the pumpkin cheese cake bars and I was less than  impressed. I didn’t have a 10x15 jelly roll pan (didn’t know there was a thing,) so I used a cookie sheet.  They turned out as thick as a cake, which is t a bad thing, but not what I was expecting. Also, half the cream cheese with egg and cornstarch because Inhad a ton left over. One bar would be more than enough with 1 beaten egg. Overall, the cake was good, but because of the thickness I felt it needed to be iced. Just not sweet enough for my taste.

The cream cheese frosting should be halved.  I threw most of it away!   The pumpkin roll part was more like a cake.  I brought them to work to share and most of them ended up the trash at the end of the day.  The main consensus was they needed to be a bit sweeter.  I think I might try this in a cake pan instead with regular cream cheese frosting.

It wasn’t great, but it wasn’t bad. They aren’t very sweet and the cream cheese flavor isn’t strong enough. This was more like cake.

Not a bar, definitely cake. It only faintly tastes like pumpkin. Not making this again!

Takes more like an hour to bake. Also way too much for one pan this size, you need like to sheet cake pans. Also, way too much cream cheese icing. Threw half of it away

NOT WORTH THE TIME/MONEY! 

I was very disappointed with this recipe. Turns out more like a cake, very bland, considering the spice and pumpkin base you would expect it to have more pumpkin pie flavour which is was seriously lacking! The cream cheese topping recipe makes WAY too much and overall it was lacking quite a bit of sweetness. More like a plain cake base than a dessert recipe. Will not be making this again. It was disappointing considering the list of ingredients and time it takes to make.

I definitely think cake pan with regular cream cheese frosting is the way to go. They come out messy and too soft when cut into bars. Unfortunately, I have to agree that the flavor of the cake part isn’t very strong... batter  was waaaayyyy sweet (I was nervous) but cake is kind of bland (despite putting in an extra few dashes of the spices.) Baking the icing into it doesn’t help the dryness. I’m on my way to a party and don’t have time for a backup so I’m thinking of picking up cool whip or vanilla ice cream to accompany. I like the idea of this and pictures are beautiful, but I couldn’t get it to work.

Made this twice in one week! Absolutely love it! Yes, the cream cheese part of the recipe makes way too much....just cut it in half! I don't know why people are saying it's bland?? Had to taste it right out of the oven. It's definitely better after it cools! So yummy! Hoping the extended family enjoys them for Thanksgiving ?

Delicious!! My co-workers loved these treats!! Even requested them for their birthdays!!?

I didn’t like this recipe at all. It wasn’t sweet enough and it was pretty bland. The consistency was more like cake. The cream cheese mixture made way too much. I ended up tossing half of it. 
Very disappointed with this recipe. :(

Terrible. Come out the consistency of cake and they fall apart. Not worth the time or money

I just put this into a macro counter (everything raw, and I replaced 2 eggs with 1/2 cup of nonfat greek yogurt) and it's breakdown was 
(per 1 serving out of 24)
932 cals (WOAH?!)
5.9g protein
27.5 carbs
89.7 fat

So I don't know. You're technically supposed to do everything raw when counting macros... so... I DON'T know here.

Very yummy. I am going to add some pumpkin pie spice next time and a little more sugar. If you use the cream cheese mix correctly, you do not have any leftover. This definitely will be a recipe we use many times.

This makes a wonderful moist spice snack cake with pumpkin flavor and a custardy cream cheese topping is the perfect foil. The only thing I did differently in making this recipe was to add salt to the cake batter, about a quarter teaspoon, and about a pinch of salt to the cream cheese topping. For me the more cream cheese the better. I used every bit of it and I think it is a lovely accompaniment to the light pumpkin spice cake.

My whole family loved this recipe! It was so moist, gooey, rich and the texture of the bar was amazing! I added double of the amount of spices, but I always do when cooking with pumpkin. It ended up a bit thicker than what was pictured but we had no problem with it; if the thickness is really a concern, doing 1/2 or 3/4 of the recipe is an easy remedy! The only thing I would change is that,  if you want to draw on the frosting, make half of the cream cheese mixture. Personally, I used all the cream cheese and just spread it flat across the whole thing. Amazing!

Liked this recipe, added dark chocolate chips. Also, FYI... in the detailed instructions they forgot to list the sugar when adding the dry ingredients (although it is listed in the ingredient list)

Ehhh I would not make this again. I have so much of it now and I don’t really feel like it’s a dessert worth the calories. Not a whole lot of flavor or sweetness as others have said.  I froze a large amount of it this morning. I like the idea of the cream cheese making a pretty pattern on the top but if it don’t taste amazing, it’s not worth the calories! :/

Yes they were more of a cake but because they are a bar I choose not to use a fork, lol!  I didn't have ginger so I used just a bit extra nutmeg.  Also, one small can of pumpkin comes up about 1/4 cup short so I went with that and it was still very good with no shortage of pumpkin flavor.  I would also add a little more sugar and vanilla to the cream cheese mixture but that is just my preference, it was fine as is!!  Beautiful crisscross design on top.  Lots of compliments, and lots of full bellies!  I would think if you wanted thinner just make two pans instead of 1, however that might take away from some of the nice moist cake, but probably get you closer to the bar idea, and make thinner cream cheese lines to in this scenario; also would be less baking.  Delicious!

This is a cake, not a bar. I was slightly disappointed with the texture. The cream cheese was too much for the cake. Also, the written recipe does not include the salt.  I did however like the flavor of the cake, the cream cheese on the other hand was non existent in flavor.

https://content.jwplatform.com/videos/RJgo964N.mp4

Cream Cheese Pumpkin Bars (video)

Soft pumpkin bars filled with a simple cream cheese swirl. They're fun and festive for fall gatherings and parties, not to mention so easy!

Pumpkin Cream Cheese Swirl Bars

egg,

(228 grams) pumpkin puree

(224 grams) brick-style cream cheese, softened to room temperature*

(50 grams) granulated sugar

(32 grams) pepitas tossed cinnamon

Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease or line the bottom and sides of a 9&#215;13-inch baking pan with aluminum foil or parchment, leaving an overhang on all sides. Set aside.

In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. On medium speed, beat in the pumpkin until combined. The mixture will look curdled; that&#8217;s ok.

In a separate bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Do not overmix. The mixture will be thick. Spread 2/3 of the batter evenly into the prepared pan; it will be a relatively thin layer. The rest will be added in step 5.

Top 21 pumpkin bars recipes from across the web

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Pumpkin Pie Bars

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Pumpkin Cream Cheese Swirl Bars

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Pumpkin Swirl Cheesecake Bars

Perfect Pumpkin Bars

Pumpkin Dessert Bars

The Best Pumpkin Bars I've Ever Had

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Healthy Pumpkin Bars Recipe

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Healthy Pumpkin Bars

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Top 21 pumpkin bars recipes from across the web

The most viewed pumpkin bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Pumpkin Bars I've Ever Had

Joe's Awesome Pumpkin Bars

Healthy Pumpkin Bars Recipe

Pumpkin Bars

Healthy Pumpkin Bars Recipe

Pumpkin Bars

Pumpkin Pie Bars

Swirled Pumpkin Cheesecake Bars Rec...

Homemade Pumpkin Bars

Pumpkin Bars with Cream Cheese

Pumpkin Cream Cheese Swirl Bars

Salted Caramel Pumpkin Bars

Pumpkin Swirl Cheesecake Bars

Perfect Pumpkin Bars

Pumpkin Dessert Bars

The Best Pumpkin Bars I've Ever Had

Flourless Pumpkin Bars

Healthy Pumpkin Bars Recipe

Easy Pumpkin Blondies

Healthy Pumpkin Bars

Healthy Pumpkin Bars (Gluten Free)

The most viewed pumpkin bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine