These Easy Pumpkin Spice Bars have the perfect combination of pumpkin puree and pumpkin spice in order to create the ultimate Fall dessert! Not only are they soft and moist, but they require only 8 commonly used pantry ingredients.
This recipe was originally published in September of 2020, but was updated on October 12, 2021 with newer content and fresh pictures.
These pumpkin bars are very similar to pumpkin cake and pumpkin bread, so if you love those desserts, then these bars are for you!
They're soft, moist, tender, and most importantly, has a bold pumpkin flavor. This is one of those recipes where all you need are a few simple ingredients, including both pumpkin spice and pumpkin puree (the stars of this show!), in order to create a new family-favorite recipe.
Why You'll Love These Pumpkin Spice Bars:
- They're perfectly spiced with pumpkin.
- All you need are 8 ingredients.
- They're super moist and tender, yet sturdy.
- You can top them with cream cheese frosting, whipped cream, or keep them plain.
- They'd be perfect for Thanksgiving or Christmas dessert!
I really love pumpkin pie, but if you're looking for a very simple and easy to whip up pumpkin recipe this holiday season, then these bars are it. You can even double the recipe if needed.
These pumpkin spice bars are unlike any others because they're slightly cakey, while also being sturdy. So that means you can eat them with or without a fork. Also, the choice of toppings is totally up to you: frosting, whipped cream, or nothing. Whatever you decide to top them with (or not), they'll be very delicious!
- Baking Pan: For this recipe, we will use our 8x8-inch glass baking pan. Line your pan with parchment paper, creating a "handle" over the sides. This makes it very easy to remove the bars later. Then use non-stick spray over the top of the parchment paper.
- Folding: When we are ready to combine the wet and dry ingredients we will "fold" them together just until you see no more white flour. Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together.
- Pumpkin Pie Spice: If you do not have pumpkin pie spice you can make your own. Just combine 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground cloves, and 1/8 tsp ground nutmeg. This will make 1 tsp of pumpkin spice.
- Pumpkin Puree: This is not the same as pumpkin pie filling. Pumpkin puree contains just one ingredient: pumpkin, and that is what we want.
- Homemade Whipped Cream: An optional topping is whipped cream. Simply whisk together 1 cup of heavy whipping cream, 2 tablespoons of sugar, and 1/4 teaspoon of vanilla extract using your electric stand (or handheld) mixer on high speed for 2-3 minutes.
One reason I love these pumpkin bars is that they require so few ingredients that most of us will already have in our pantry. Let's take a look at some of those ingredients:
- All-Purpose Flour: Unless otherwise stated, I always use all-purpose flour in my recipes.
- Pumpkin Pie Spice: Either store-bought or homemade (simply combine 1/2 tsp of cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, and 1/8 tsp ground cloves to make 1 tsp of pumpkin pie spice).
- Eggs: Two large eggs are needed at room temperature in order to create soft and sturdy pumpkin bars.
- Oil: You can use either vegetable or canola oil.
- Pumpkin Puree: Libby's pumpkin puree is a great brand to choose (not sponsored, I just really like their product!) and to have stocked in your pantry. I love the flavor and how moist it makes these pumpkin bars.
How To Make Pumpkin Bars:
- Dry Ingredients: In a medium or large mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Set aside.
- Wet Ingredients: In the bowl of an electric stand mixer, beat the eggs until frothy. Then add the granulated sugar and beat together for 2 minutes. Add in the oil and pumpkin puree and mix until fully incorporated.
- Combine Ingredients: Pour the dry ingredients into the wet and gently fold together until just incorporated.
- Bake: Pour the pumpkin batter into your prepared pan and bake for 27-30 minutes, using a toothpick to check the middle for doneness.
Frequently Asked Questions:
I baked these bars in an 8x8-inch baking pan, but you could also use a 9x9-inch. This recipe can also double easily and so in that case, bake them in a 9x13-inch baking pan (only if you double the recipe).
Keep any leftover pumpkin spice bars in an airtight container on the counter for up to 2 days or up to 5 days in the refrigerator.
Before baking, you could add chocolate chips, white chocolate chips, or even nuts to the batter. Only add a 1/2 cup of any of these ingredients.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
More Fall Recipes To Enjoy:
Easy Pumpkin Spice Bars
- 8x8 inch baking pan
- Parchment paper
- Mixing Bowl
- Electric Stand Mixer
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 2 large eggs, room temperature
- 3/4 cup sugar
- 1/2 cup vegetable oil (or canola oil)
- 1 cup pumpkin puree
- Preheat the oven to 350 degrees and line an 8x8-inch baking pan with parchment paper, creating a "handle" over the sides, and non-stick spray.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Set aside.
- In an electric stand mixer using the whisk attachment (or a handheld mixer), beat the eggs on medium speed until frothy (about 1 minute). Then beat in sugar for 2 minutes.
- Add the oil and pumpkin puree and beat on medium speed until fully incorporated. Remove the bowl from the stand mixer and pour in the dry ingredients. Use a silicone spatula to fold all of the ingredients. Be careful not to overmix (when you no longer see white flour, stop folding).
- Pour the pumpkin batter into your prepared pan and bake for 27-30 minutes, using a toothpick to check the middle for doneness. The toothpick should come out clean. Allow the bars to cool in the pan for 30 minutes. Then use the parchment paper "handles" to remove the bars from the pan and cool for an additional 30 minutes on a wire rack.
- Once cooled, cut them into bars (you'll have 9-12 bars depending on how big you cut them). Keep any leftovers in an airtight container on the counter for up to 2 days or in the refrigerator for 5 days.