These easy moist pumpkin bars are soft, spiced just right, and topped with a creamy frosting. Perfect for fall gatherings or whenever you crave a cozy treat!
Honestly, I can’t resist sneaking bites while they cool. They taste amazing warm, but good luck saving some for later! 🎃
What I love most is how simple the recipe is—mix, bake, and frost. They are perfect for sharing or enjoying all by yourself (no judgment here!).
Key Ingredients & Substitutions
All-Purpose Flour: This gives structure to the bars. If you’re gluten-free, you can try a 1:1 gluten-free flour blend, which works well in most recipes.
Pumpkin Puree: Canned pumpkin puree is ideal here for its convenience. If you prefer fresh pumpkin, you can roast and puree your own—just make sure it’s not watery!
Spices: A mix of cinnamon, ginger, nutmeg, and cloves gives that classic pumpkin flavor. If you don’t have all the spices, pumpkin pie spice is a great substitute.
Vegetable Oil: This keeps the bars moist. You could swap it with melted coconut oil or even unsweetened applesauce for a lighter version.
Cream Cheese: For frosting, this adds richness. You can use mascarpone for a change in flavor or a dairy-free cream cheese if you want a vegan option.
What’s the Best Way to Mix Batter for Moist Bars?
Mixing is crucial for getting the texture just right. Overmixing can lead to tough bars, so here’s how to do it properly:
- Combine wet and dry ingredients until just moistened—some lumps are okay!
- Mix slowly and gently with a spatula or wooden spoon.
- Avoid the mixer once you add the flour; just use your hands or a spatula to keep it light and fluffy.
Your goal is to see no dry flour but not to completely smooth out every lump. This will help keep your bars soft and moist!
Easy Moist Pumpkin Bars
Ingredients You’ll Need:
For The Pumpkin Bars:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
For The Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious recipe will take about 15 minutes of prep time and 30 to 35 minutes of baking time. After baking, allow the bars to cool completely before frosting, which can take an additional 30 minutes. In total, you’ll need about 1 hour and 15 minutes before you can enjoy these tasty pumpkin bars!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Then, grease and flour a 9×13-inch baking pan, or you can line it with parchment paper for easier release later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This mixture will be the base of your delicious pumpkin bars, so give it a good stir to blend the spices evenly. Set it aside for now.
3. Combine the Sugars and Oil:
In a large mixing bowl, blend the granulated sugar, brown sugar, and vegetable oil until everything is well combined. This is where the sweetness of your bars comes from!
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, beating well after each addition to fully incorporate them. Then, stir in the vanilla extract for an extra depth of flavor.
5. Incorporate the Pumpkin:
Now, mix in the pumpkin puree until the mixture is smooth. This will give your bars that amazing pumpkin flavor and moist texture.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredient mixture. Stir gently until just combined; be careful not to overmix, as this can make the bars dense.
7. Pour and Spread the Batter:
Pour the batter into your prepared pan and spread it evenly. It’s ready for the oven!
8. Bake:
Bake in the preheated oven for 30 to 35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the bars are ready.
9. Cool the Bars:
Once baked, remove the pan from the oven and let the bars cool completely on a wire rack. Patience is key here—allowing them to cool ensures the frosting doesn’t melt!
10. Make the Frosting:
While the bars are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, continuing to beat until light and fluffy.
11. Frost the Bars:
After the pumpkin bars have cooled completely, spread the cream cheese frosting evenly on top. This is the finishing touch that makes them irresistible!
12. Cut and Serve:
Slice the bars into squares or rectangles and serve them up! These pumpkin bars are perfect for sharing with friends and family—everyone will love them!
Enjoy your delicious, moist pumpkin bars! They are perfect for fall or any occasion when you want a sweet, flavorful treat! Store any leftovers in an airtight container in the refrigerator.
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast and puree it until smooth. Be sure to drain any excess moisture to avoid making the batter too wet. About 1 1/4 cups of fresh puree should suffice for this recipe.
Can I Make These Bars Gluten-Free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your baking powder is also gluten-free to keep the recipe safe for those avoiding gluten.
How Do I Store Leftovers?
Store any leftover pumpkin bars in an airtight container in the refrigerator for up to 5 days. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Freeze the Pumpkin Bars?
Yes, you can freeze the pumpkin bars! After they’ve cooled completely, wrap them tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or bag. They should last for about 2 to 3 months. When ready to eat, just thaw in the refrigerator overnight!
