The Best Moist Pumpkin Bars
*This post may contain Amazon Associate Affiliate links. Read more »
The Best Moist Pumpkin Bars combines pure pumpkin puree with pumpkin pie spice, baked into soft, fluffy bars and topped with a creamy cream cheese frosting. Ideal for a cozy fall treat or a festive gathering!
Perfectly Moist.
So moist, tender, and perfectly spiced, these pumpkin bars capture all the flavours of the season. Simple to make, beautiful to serve, and loved by everyone who takes a bite. Sam x
Soft & Fluffy – light pumpkin bars with the perfect moist and tender crumb
Creamy Frosting – smooth cream cheese topping adds sweet balance
Autumn Comfort – cinnamon, nutmeg, and pumpkin spice in every bite
Best pumpkin recipes
Watch how to make moist pumpkin bars
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
The Best Moist Pumpkin Bars
Ingredients
Method
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 10×15-inch baking pan (jelly roll pan) parchment paper, allowing some overhang for easy removal. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt. Whisk until well blended and set aside.
- Mix Wet Ingredients: In another large bowl, whisk together the pumpkin puree, eggs, oil, granulated sugar, and brown sugar until thoroughly mixed.
- Combine: Add the wet ingredients to the dry ingredients and mix until just combined into a thick batter, being careful not to overmix.
- Transfer Batter: Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake: Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean and the top is springy to the touch. Allow to cool completely in the pan.
- Sift Ingredients: Sift the powdered sugar and pumpkin pie spice together into a medium bowl. Set aside.
- Cream Base: Using electric beaters, beat the cream cheese and butter in a large bowl until smooth, about 1 minute. Scrape down the sides of the bowl.
- Add Sugar: Gradually add the sifted sugar mixture, beating until the frosting is smooth and creamy.
- Frost Bars: Spread the frosting evenly over the cooled bars. Slice into 2×2-inch squares and serve.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!How to store pumpkin bars
Store: Keep pumpkin bars in an airtight container in the fridge for up to 5 days.
Freeze: Wrap bars individually in plastic wrap and place in a freezer-safe bag or container. Alternatively, arrange them in a single layer in a zip-lock bag or freezer-safe container. Freeze for up to 3 months.
Thaw: Defrost in the refrigerator overnight or at room temperature for a few hours before serving.
Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree. Just be sure to puree it smoothly and cook it in a skillet over medium heat to reduce excess liquid. This step helps maintain the desired texture of the bars by preventing them from becoming too soggy.
What can I use if I don’t have pumpkin pie spice?
If you don’t have store-bought pumpkin pie spice, you can use homemade pumpkin pie spice for the same delicious flavor. This blend is perfect for bringing out the classic autumn aroma and taste in your recipes.
Love your recipes Sam. I like the way you make everything so simple when combining everything. You have a gift. Much appreciated and thanks again Tina.
Hi Tina, that’s so lovely of you to say, thank you so much! I’m really happy you’re enjoying the recipes and finding them simple to make. Your kind words mean a lot. Sam x