The Best Moist Pumpkin Bars
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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!
Best Moist Pumpkin Bars Recipe
These Moist Pumpkin Bars blend a spiced pumpkin batter with hints of cinnamon and nutmeg, baked into soft, tender bars that celebrate the essence of fall.
Each bar is generously topped with a velvety cream cheese frosting, making them simply irresistible.
Perfect for holiday celebrations or a cozy weekend treat, these pumpkin bars bring the comforting flavors of fall to your table.
They are easy to prepare and a joy to serve, quickly becoming a cherished tradition for both family gatherings and quiet mornings alike!
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.
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating these moist pumpkin bars!
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal. Whether you’re seeking premium bakeware or unique ingredients, Amazon has everything you need to enhance your baking creations!
How long are pumpkin bars good for in the fridge?
Pumpkin bars typically stay fresh in the refrigerator for up to 5 days when stored properly in an airtight container. It’s best to keep them in a single layer to prevent the bars from sticking together.
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.
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.
Pumpkin decor at Amazon
Amazon offers a wonderful assortment of festive pumpkin decor that can elevate your autumn ambiance and add a touch of seasonal charm to your home. Whether you’re in search of beautifully crafted pumpkin-themed kitchen accessories or vibrant pumpkin-inspired table settings, you’ll find everything you need to celebrate the essence and spirit of fall in style!
Best pumpkin recipes
- Pumpkin Cinnamon Rolls
- Pumpkin Puree Cookies
- Healthy Pumpkin Scones
- Pumpkin Pie Spice Cookies without Pumpkin Puree
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The Best Moist Pumpkin Bars
Ingredients
Dry Ingredients
- 2 cups (240g / 8.4 oz) all-purpose flour, scoop & leveled
- 1 Tbsp pumpkin pie spice, store-bought or homemade
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 15 oz (450g / 1 can) canned pumpkin puree, I use Libby’s
- 3 large eggs, at room temperature
- 3/4 cup extra virgin olive oil, or vegetable oil
- 1 cup granulated sugar
- 2/3 cup packed light brown sugar, how to measure brown sugar
Cream Cheese Frosting
- 250 g full-fat brick cream cheese, softened to room temperature
- 113 g (1 stick / 1/2 cup) unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 1 tsp pumpkin pie spice
Instructions
- 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.
Cream Cheese Frosting
- 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.
Notes
Nutrition
