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Pumpkin Bars

bite taken out of pumpkin bar on white plate

A tender spiced pumpkin cake topped with warm brown butter icing and nuts! These Pumpkin Bars are Fall dessert perfection!

All aboard the Pumpkin Bars obsession express! I’m not kidding friends, this Fall treat is addicting! You’re going to want to bake double batches multiple times this season. Read on for all the goods!

bite taken out of pumpkin bar on white plate

Ingredients Needed for Pumpkin Bars

Pumpkin Pie Bars use everyday ingredients that you probably already have on hand. My guess is that you will just need to pick up some pumpkin during your next shopping trip! Here’s what you need:

  • Canola Oil – oil is used for moisture. You can also use another light oil like vegetable oil.
  • Sugar and Brown Sugar – both are used to sweeten however brown sugar is used for a soft texture as well.
  • Eggs – used as a binder and for structure.
  • Pumpkin – this is just canned pumpkin puree (such as Libby’s), NOT pumpkin pie filling.
  • Vanilla – used to flavor subtly.
  • Greek Yogurt – or low-fat sour cream if you’re in a pinch. This adds a very slight tangy taste and moisture.
  • Baking Soda and Salt – to help rise and to balance out flavors.
  • Cinnamon and Nutmeg – these two are quintessential to any pumpkin dessert recipe.
  • All-Purpose Flour – this fills out the rest of the bars!
ingredients on white board

How to Make Pumpkin Bars

This recipe is easier to make than you think. Make the batter, bake, make the frosting, pour it on then devour! For full details on how to make Pumpkin Bars, see the recipe card down below.

  1. Preheat the oven. Line a sheet pan with parchment paper and set aside.
  2. Combine all ingredients except flour in a large bowl until smooth. Then stir in the flour until just combined.
  3. Pour batter into the prepared sheet pan and bake.
  4. While bars bake, brown butter on the stovetop. Once butter is browned, turn to low and add milk, powdered sugar, vanilla and spices.
  5. Pour brown butter icing over baked bars. Cool before slicing and serving. Top with nuts if desired.
pouring brown butter icing overtop cake

Brown Butter Icing vs Cream Cheese Frosting

I have seen some Pumpkin Bars out there that are topped with Cream Cheese Frosting and while that sounds so amazing, I chose to stick with the brown butter icing. It perfectly complements the warm tones coming from the spices and is super easy and quick to make.

If you rather slather a creamy tangy cream cheese frosting atop of these bars, be my guest!

pumpkin bars in baking pan

Storing Pumpkin Bars

The easiest way to store Pumpkin Bars is to cover with plastic wrap and store on the counter (for up to 3 days).

If you want these to stay fresh longer, consider storing them in the fridge for up to a week, just note, they might become a little dry if you don’t cover them well enough.

overhead picture of pumpkin bar slice

More Bar Recipes to Try!

I highly recommend making Pumpkin Bars as soon as possible. My family loved them and I’m positive yours will too!

The printable recipe card is below 🙂

pumpkin bars in baking pan

Pumpkin Bars

A tender spiced pumpkin cake topped with warm brown butter icing and nuts! These Pumpkin Bars are Fall dessert perfection!
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 20 servings
Calories 416 kcal

Ingredients
  

For the cake:

  • 1 cup canola oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour

For the icing:

  • 1/2 cup salted butter
  • 1/4 cup milk
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • pinch ground nutmeg
  • 1 cup chopped walnuts optional

Instructions
 

  • Preheat the oven to 350. Line a sheet pan with parchment paper and set aside.
  • Combine all ingredients except flour in a large bowl until smooth. Then stir in the flour until just combined.
  • Pour batter into the prepared sheet pan and bake for 15-20 minutes.
  • While bars bake, brown butter on the stovetop. Once butter is browned, turn to low and add milk, powdered sugar, vanilla, and spices.
  • Pour brown butter icing over baked bars. Cool for at least 30 minutes before slicing and serving. Top with nuts if desired.

Nutrition

Calories: 416kcalCarbohydrates: 57gProtein: 4gFat: 20gSaturated Fat: 4gCholesterol: 31mgSodium: 169mgPotassium: 90mgFiber: 1gSugar: 45gVitamin A: 2084IUVitamin C: 1mgCalcium: 35mgIron: 1mg
Keyword pumpkin bars
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2 Comments

  • Pauline Gudas
    October 20, 2020 at 12:09 pm

    5 stars
    What size sheet pan do you use? I can’t wait to try these

    Reply
  • Teresa
    November 6, 2020 at 9:30 pm

    Step 4 – while not white 😉

    Reply

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