The air is crisp, the leaves are changing, and for me, that means one thing: pumpkin baking season! I know you love easy, flavorful treats, and nothing says fall like a batch of homemade pumpkin bars. They’re simple to make, perfect for sharing, and always a hit.
I’ve put together a collection of my favorite pumpkin bar recipes, each with its own special touch. Whether you like classic frosting, chocolate, or a spicy snickerdoodle vibe, you’ll find a pumpkin bar recipe here that you’ll adore. Let’s get baking!
Jump to Recipe:
- 1. Pumpkin Bars With Brown Sugar Frosting
- 2. Easy Pumpkin Pie Bars
- 3. Pumpkin Chocolate Chip Bars
- 4. Spiced Pumpkin Snickerdoodle Bars
Pumpkin Bars With Brown Sugar Frosting: A Classic Fall Treat
These pumpkin bars are moist and full of warm spice, topped with a creamy, sweet brown sugar frosting. It’s the perfect pumpkin dessert to share with family and friends.
Key Ingredients & Tips for Pumpkin Bars
- Pumpkin Puree vs. Pie Filling: Always use 100% pure pumpkin puree from a can, not pumpkin pie filling. Pie filling has added sugar and spices that will change your recipe.
- Room Temperature Butter: For the best, smoothest brown sugar frosting, make sure your butter is softened to room temperature. It helps everything mix together perfectly.
What You Need for Pumpkin Bars
- All-purpose flour
- Canned pumpkin puree
- Granulated and brown sugar
- Eggs and vegetable oil
- Classic pumpkin spices (cinnamon, nutmeg, ginger)
- Cream cheese and butter for frosting
⏱️ Time: 50 minutes🍽️ Yields: 24 bars
How to Make Classic Pumpkin Bars
Step 1: Prepare the Batter
Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, and spices. In another bowl, combine the pumpkin puree, eggs, and oil. Add the wet ingredients to the dry mixture and stir until just combined. Don’t overmix!
Step 2: Bake and Frost
Pour the pumpkin batter into a greased 15×10 inch baking pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let the bars cool completely. While they cool, make the frosting by beating softened cream cheese, butter, brown sugar, and vanilla until smooth. Spread over cooled bars and slice.
📝 Final Note
Store these frosted pumpkin bars in an airtight container in the refrigerator. They taste even better the next day!
Easy Pumpkin Pie Bars for Holiday Sharing
If you love pumpkin pie but want something easier to serve, these pumpkin pie bars are for you. They feature a buttery shortbread crust and a smooth, spiced pumpkin filling.
Key Ingredients & Tips for Pumpkin Pie Bars
- Firm Crust: To get a perfectly firm shortbread crust, make sure to press it down really well into the pan before baking. This stops it from crumbling.
- Cooling is Key: These bars need to cool completely, and even chill in the fridge, to set properly. Patience makes for neat, beautiful slices!
What You Need for Pumpkin Pie Bars
- All-purpose flour
- Cold butter
- Canned pumpkin puree
- Evaporated milk
- Eggs and granulated sugar
- Pumpkin pie spice blend
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 18 bars
How to Make Easy Pumpkin Pie Bars
Step 1: Make and Bake the Crust
Preheat oven to 375°F (190°C). In a food processor or with a pastry cutter, combine flour, sugar, and cold butter until crumbly. Press the mixture firmly into a 9×13 inch baking pan. Bake the crust for 15-20 minutes until lightly golden.
Step 2: Prepare the Filling and Finish Baking
While the crust bakes, whisk together pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth. Pour this filling over the warm crust. Reduce oven temperature to 350°F (175°C) and bake for another 35-40 minutes, or until the center is mostly set. Cool completely before cutting.
📝 Final Note
For a lovely touch, serve these bars with a dollop of whipped cream on top. They’re extra good when chilled!
Pumpkin Chocolate Chip Bars: A Sweet Combination
Chocolate lovers, this one is for you! These pumpkin chocolate chip bars combine the classic flavors of fall with delicious semi-sweet chocolate chips. They’re soft, chewy, and perfectly spiced.
Key Ingredients & Tips for Pumpkin Chocolate Chip Bars
- Chocolate Chip Choice: Semi-sweet chocolate chips work wonderfully here, but you can also use milk chocolate or even white chocolate chips if you prefer!
- Avoid Overmixing: Mix the batter until just combined. Overmixing can make your bars tough instead of soft and tender.
What You Need for Pumpkin Chocolate Chip Bars
- All-purpose flour
- Canned pumpkin puree
- Granulated sugar and brown sugar
- Eggs and melted butter
- Cinnamon, nutmeg, ginger
- Semi-sweet chocolate chips
⏱️ Time: 40 minutes🍽️ Yields: 16 bars
How to Make Pumpkin Chocolate Chip Bars
Step 1: Mix Wet and Dry Ingredients
Preheat your oven to 350°F (175°C). In a medium bowl, whisk together flour, baking soda, salt, and spices. In a large bowl, beat together the melted butter, granulated sugar, and brown sugar until smooth. Stir in the pumpkin puree and eggs until well combined.
Step 2: Combine and Bake
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chocolate chips. Pour the batter into a greased 9×13 inch baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool before slicing.
📝 Final Note
These bars are fantastic warm with a scoop of vanilla ice cream, or cooled for an easy lunchbox treat.
Spiced Pumpkin Snickerdoodle Bars: A Cookie Classic in Bar Form
Take all the comforting spice of a snickerdoodle cookie and combine it with the moistness of pumpkin. These pumpkin snickerdoodle bars are soft, chewy, and coated in a delightful cinnamon-sugar topping.
Key Ingredients & Tips for Pumpkin Snickerdoodle Bars
- Cream of Tartar: This ingredient is key for the classic snickerdoodle tang and chewiness. Don’t skip it!
- Even Coating: When sprinkling the cinnamon-sugar, try to get an even layer over the entire batter for the best flavor in every bite.
What You Need for Pumpkin Snickerdoodle Bars
- All-purpose flour
- Canned pumpkin puree
- Granulated sugar and brown sugar
- Butter and eggs
- Cream of tartar and baking soda
- Cinnamon and sugar for topping
⏱️ Time: 45 minutes🍽️ Yields: 20 bars
How to Make Pumpkin Snickerdoodle Bars
Step 1: Mix the Batter
Preheat your oven to 350°F (175°C). In a large bowl, cream together softened butter and sugars until light and fluffy. Beat in the eggs one at a time, then mix in the pumpkin puree. In a separate bowl, whisk together flour, cream of tartar, baking soda, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 2: Top and Bake
Spread the pumpkin snickerdoodle batter evenly into a greased 9×13 inch baking pan. In a small bowl, mix together granulated sugar and cinnamon for the topping. Sprinkle this mixture generously over the top of the batter. Bake for 28-32 minutes, or until the edges are golden and the center is set. Let cool before cutting.
📝 Final Note
These bars are wonderful with a cup of coffee or tea. Store them in an airtight container at room temperature for up to 3 days.
