Spiced Pumpkin Bars
These spiced pumpkin bars transform the beloved pumpkin pie experience into a convenient, portable format that's perfect for everything from casual family gatherings to elegant holiday parties. With the perfect balance of warming spices, moist pumpkin goodness, and a sheet pan format that makes serving a crowd effortless, these bars deliver all the fall flavors you crave without the fuss of a traditional pie.
Equipment
- 15x10-inch jelly roll pan (or 9x13-inch baking pan)
- Parchment Paper
- Electric Mixer
- Offset Spatula
- Wire Cooling Rack
Ingredients
For the bars
- 2 cups all-purpose flour substitute 1:1 gluten-free flour blend if needed
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 15 oz pumpkin puree not pumpkin pie filling
- 4 large eggs room temperature
- 1 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 cup vegetable oil or ½ cup applesauce + ½ cup oil for reduced fat version
- 1 tsp vanilla extract
For the cream cheese frosting
- 8 oz cream cheese softened (light version works well too)
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C) and position the rack in the center. Line a 15x10-inch jelly roll pan (or 9x13-inch baking pan for thicker bars) with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, combine the pumpkin puree, eggs, granulated sugar, brown sugar, oil, and vanilla extract. Beat with an electric mixer on medium speed until smooth and well combined, about 2 minutes.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix—stop as soon as you no longer see dry flour.
- Pour the batter into your prepared pan, using a spatula to spread it evenly to the corners. Tap the pan gently on the counter 2-3 times to release any large air bubbles.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The surface should spring back lightly when touched.
- Allow the bars to cool in the pan for 10 minutes, then use the parchment paper overhang to lift them out onto a wire rack to cool completely.
- While the bars cool, beat the softened cream cheese and butter together until smooth and fluffy, about 2-3 minutes.
- Add the powdered sugar one cup at a time, mixing well after each addition. Beat in the vanilla extract and salt. For a silkier texture, continue beating for an additional 2 minutes.
- Once the bars are completely cool, spread the frosting evenly over the top. For a professional finish, use an offset spatula and make long, smooth strokes.
- Refrigerate for 15 minutes to set the frosting before cutting into bars. For the cleanest cuts, wipe your knife between slices with a damp cloth.
Notes
Feel free to replace half the oil with unsweetened applesauce to reduce fat content by 30% while maintaining moisture.
These bars actually taste better the day after baking as the flavors have time to develop. They can be made up to 2 days in advance.
For a gluten-free version, use a 1:1 gluten-free flour blend in place of the all-purpose flour.
Chill the frosted bars completely before cutting for the cleanest presentation.
Nutrition
Calories: 275kcalCarbohydrates: 34gProtein: 3gFat: 15gSaturated Fat: 5gCholesterol: 45mgSodium: 175mgFiber: 1gSugar: 25gVitamin A: 50IUCalcium: 3mgIron: 6mg
Tried this recipe?Let us know how it was!