Can I prepare Pumpkin Bars ahead of time?

Yes. Use the make-ahead guidance in the storage section and complete any frosting, coating, or garnish at the stage recommended for this recipe. Cool the baked component fully before covering it so trapped steam does not soften the surface or create condensation.

How do I know when it is done?

Use the recipe-specific cue rather than color alone: Spread the batter evenly in the prepared pan and bake for 20 to 25 minutes, until the center springs back when lightly pressed. Cool completely in the pan. Oven performance and pan material can vary, so begin checking at the earliest verified time.

Can I substitute homemade pumpkin puree?

Plain homemade pumpkin puree can work only when its consistency is close to canned puree. Fresh puree often contains more water, which can soften the crumb or filling. Drain or blot an overly wet puree before measuring, and never substitute sweetened pumpkin pie filling.

What is the safest way to store leftovers?

Cool the recipe as directed, then follow the storage section for the appropriate container and temperature. Refrigerate any dessert containing cream cheese, whipped cream, or another perishable topping promptly, and do not leave it at room temperature longer than two hours.

Pumpkin Bars: Irresistible 30-Minute Fall Dessert

Description

Pumpkin Bars bring together a softly spiced pumpkin crumb and a generous layer of tangy cream cheese frosting in a form that is easy to slice and share.

Ingredients

Scale

2 cups (240 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon fine salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 large eggs, at room temperature
1 cup (220 g) packed brown sugar
1/4 cup (50 g) granulated sugar
1/4 cup (60 ml) whole milk, at room temperature
1 (15-ounce/425 g) can pumpkin puree
2/3 cup (160 ml) vegetable oil
2 teaspoons alcohol-free vanilla flavoring
1/2 cup (113 g) unsalted butter, softened
1 (8-ounce/226 g) package cream cheese, softened
3 cups (360 g) powdered sugar
1 teaspoon alcohol-free vanilla flavoring

Instructions

Prepare the baking pan: Preheat the oven to 350°F. Grease a 10-by-15-inch jelly-roll pan and line it with parchment paper.
Combine the dry ingredients: Whisk the flour, baking soda, baking powder, salt, cinnamon, allspice, ginger, and nutmeg together in a large bowl.
Whisk the pumpkin mixture: In a second bowl, whisk the eggs, brown sugar, granulated sugar, milk, pumpkin puree, vegetable oil, and alcohol-free vanilla flavoring until smooth.
Make the pumpkin batter: Pour the pumpkin mixture into the dry ingredients and stir only until no dry flour remains.
Bake the bars: Spread the batter evenly in the prepared pan and bake for 20 to 25 minutes, until the center springs back when lightly pressed. Cool completely in the pan.
Whip the cream cheese frosting: Beat the softened butter until creamy. Add the cream cheese and beat until smooth, then mix in the powdered sugar and alcohol-free vanilla flavoring on low before whipping on high until light.
Frost and slice: Spread the frosting over the completely cooled pumpkin layer, cut into 24 bars, and serve.

Notes

Use plain pumpkin puree rather than sweetened pumpkin pie filling.
Because the finished bars contain cream cheese frosting, place leftovers in an airtight container and refrigerate them for up to 5 days. Unfrosted bars can be kept airtight at room temperature for up to 4 days. For longer storage, freeze the bars in a single layer until firm, then wrap well and place in a freezer container for up to 3 months. Thaw in the refrigerator or at cool room temperature. Follow USDA guidance by refrigerating perishable food within two hours.
Nutrition information is an estimate calculated per serving and may vary by ingredient brand and portion size.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 278
Sugar: 27 g
Sodium: 210 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0.2 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 43 mg

Keywords: Pumpkin Bars, Pumpkin Recipes, Dessert Recipes, Fall Recipes, Fall Desserts, Easy Recipes, Thanksgiving Recipes