Delicious Pumpkin Bars Recipe

Oh, friends, let me tell you about my Pumpkin Bars Recipe. This isn’t just any recipe; it’s a little slice of my childhood, a sprinkle of fall memories, and a whole lot of love baked into every single bite. I can almost smell it now, that warm, comforting aroma filling the kitchen, a symphony of cinnamon, nutmeg, and sweet pumpkin that instantly transports me back to my grandmother’s cozy kitchen. It’s funny, isn’t it? How certain smells can trigger such vivid memories. My grandma would always make these moist pumpkin bars around Thanksgiving, and the whole family would gather around, eagerly anticipating the first taste.

I remember one year, I was maybe ten or eleven, and I was determined to help her bake. I was so enthusiastic, I accidentally dumped way too much cinnamon into the batter. The result? Well, let’s just say those spiced pumpkin bars had a kick! We laughed about it for years, and now, every time I make this Pumpkin Bars Recipe, I make sure to add just the right amount of cinnamon, a little wink to that kitchen mishap. This Pumpkin Bars Recipe has been tweaked and perfected over generations, a true testament to the power of family recipes.

Life gets busy, doesn’t it? Between school, work, kids’ activities, and everything else, sometimes it feels impossible to find time for baking. But this easy pumpkin bars recipe is a lifesaver! It’s quick, it’s simple, and it’s always a crowd-pleaser. I swear, even my pickiest eaters devour these things. And honestly, there’s something so therapeutic about baking, isn’t there? It’s my little escape, my way of slowing down and creating something delicious for the people I love. I remember when I first tried to make these on my own – I thought I could skip a step and it ended up a gooey mess! That’s when I learned the importance of following a recipe carefully (most of the time!).

My cooking philosophy is all about making delicious, comforting food that brings people together. I believe that cooking should be fun, not stressful, and that anyone can create amazing meals with a little bit of love and a few simple ingredients. So, are you ready to dive into this delicious journey with me? Let’s get baking!

What You’ll Need for This Pumpkin Bars Recipe

Alright, let’s gather our ingredients! Don’t worry; most of these are pantry staples, and the rest are easily found at your local grocery store. Remember to always use the best quality ingredients you can afford; it really makes a difference in the final product of your Pumpkin Bars Recipe.

• All-Purpose Flour: 3 cups (I always use unbleached for my Pumpkin Bars Recipe; I feel like it gives them a slightly better texture.)
• Baking Soda: 2 teaspoons
• Baking Powder: 1 teaspoon
• Salt: 1 teaspoon
• Ground Cinnamon: 2 teaspoons
• Ground Nutmeg: 1 teaspoon
• Ground Ginger: 1/2 teaspoon
• Ground Cloves: 1/4 teaspoon
• Granulated Sugar: 2 cups
• Brown Sugar: 1 cup, packed (Light or dark brown sugar works; I prefer dark for a richer flavor in my Pumpkin Bars Recipe.)
• Vegetable Oil: 1 cup (I usually use canola oil, but any neutral-flavored oil will do.)
• Eggs: 4 large
• Pumpkin Puree: 1 (15-ounce) can (Make sure it’s puree, not pumpkin pie filling! That’s a common mistake when making this Pumpkin Bars Recipe)
• Vanilla Extract: 1 teaspoon

For the Cream Cheese Frosting:

• Cream Cheese: 8 ounces, softened (Full-fat cream cheese is a must for the best flavor and texture when making this Pumpkin Bars Recipe)
• Butter: 1/2 cup (1 stick), softened
• Powdered Sugar: 4 cups
• Vanilla Extract: 1 teaspoon
• Milk or Cream: 2-3 tablespoons (To adjust the consistency of the frosting; I sometimes use a splash of maple syrup instead!)

Shopping Tips: When making Pumpkin Bars Recipe, if you can’t find pre-ground spices, you can always buy whole spices and grind them yourself. It adds a wonderful depth of flavor! You can usually find pumpkin puree in the baking aisle of your local supermarket, especially during the fall season.

Kitchen Wisdom: Here’s a Pumpkin Bars Recipe trick I learned from my grandma: Toast your spices lightly in a dry skillet before adding them to the batter. It really brings out their aroma and intensifies their flavor! Be careful not to burn them, though. Just a minute or two over medium heat is all you need.

Shortcuts: If you’re short on time, you can buy pre-made cream cheese frosting. While it won’t taste quite as good as homemade, it’s a decent substitute. Another time-saver is to measure out all your dry ingredients into one bowl and your wet ingredients into another before you start mixing. That makes the process much faster and smoother when whipping up this Pumpkin Bars Recipe.

Cost-Saving Tips: Look for sales on pumpkin puree and spices during the fall season. You can often find great deals! Also, consider buying store-brand ingredients; they’re often just as good as the name-brand versions, especially when making a spiced pumpkin bars like this.

Storage Tips: Store leftover ingredients, like spices and pumpkin puree, in airtight containers in a cool, dark place. Spices will lose their potency over time, so it’s best to use them within a year.

Oh, and before I forget, if you want another great pumpkin recipe, check out my recipe for Pumpkin Zucchini Bread.

Let’s Make This Pumpkin Bars Recipe Together

Okay, apron on, oven preheated, let’s get started! Don’t worry if you’re a beginner baker; this Pumpkin Bars Recipe is super straightforward. Just follow these steps, and you’ll have a batch of delicious bars in no time.

1. Preheat your oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan. This is crucial! Trust me, I learned the hard way with Pumpkin Bars Recipe when I skipped this step once and ended up with a sticky mess.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Make sure everything is well combined; this ensures that your spiced pumpkin bars bake evenly.
3. In a separate large bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract. Beat with an electric mixer until smooth and creamy.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough bars, and we want moist pumpkin bars, right?
5. Pour the batter into the prepared baking pan and spread evenly.
6. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, Pumpkin Bars Recipe usually takes about 28 minutes. Keep an eye on it and adjust the baking time as needed, depending on your oven. Don’t worry if your Pumpkin Bars Recipe jiggles a little bit in the center; it will firm up as it cools.
7. Let the bars cool completely in the pan before frosting. This is important! Frosting warm bars will result in a melty mess. While the Pumpkin Bars Recipe is cooking, I usually clean up the kitchen and get started on the frosting.

For the Cream Cheese Frosting:

1. In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Make sure your cream cheese and butter are at room temperature for the best results.
2. Gradually add the powdered sugar, beating until smooth. You may need to scrape down the sides of the bowl occasionally.
3. Stir in the vanilla extract.
4. Add milk or cream, 1 tablespoon at a time, until you reach your desired consistency. I like my frosting to be thick enough to hold its shape but still easy to spread.
5. Spread the frosting evenly over the cooled Pumpkin Bars Recipe.
6. Cut into squares and serve.

Personal Tips: I learned the hard way with Pumpkin Bars Recipe that using cold eggs can affect the texture of the batter. So, I always take my eggs out of the refrigerator about 30 minutes before I start baking.

Reassuring Notes: If your Pumpkin Bars Recipe seems a little dry, you can add a tablespoon or two of applesauce to the batter. It will add moisture and a touch of sweetness.

Sensory Cues: Your Pumpkin Bars Recipe should smell like a warm, comforting blend of cinnamon, nutmeg, and sweet pumpkin. The bars should be golden brown and slightly springy to the touch.

Oh, and here’s another recipe you might like: Pumpkin Cinnamon Sugar Donuts.

Also, here’s another great recipe for easy pumpkin bars with cream cheese frosting.

How I Love to Serve This Pumpkin Bars Recipe

Serving these spiced pumpkin bars is almost as fun as baking them! There are so many ways to enjoy these delicious treats.

My family loves this Pumpkin Bars Recipe when I cut them into small squares and serve them with a scoop of vanilla ice cream or a dollop of whipped cream. The warm spices of the bars pair perfectly with the cool, creamy ice cream. And, of course, a sprinkle of cinnamon on top never hurts! I sometimes add a drizzle of caramel sauce for an extra touch of indulgence.

Go-to side dishes: Honestly, these Pumpkin Bars Recipe are so rich and flavorful that they don’t really need a side dish. But if you’re serving them as part of a larger dessert spread, they pair well with fresh fruit, like berries or apples. A warm beverage, like coffee, tea, or hot chocolate, is also a great accompaniment.

Occasions: This Pumpkin Bars Recipe is perfect for fall gatherings, Thanksgiving dessert, potlucks, or even just a cozy night in. I often make them for school bake sales, and they always sell out quickly! They’re also a great treat to bring to a friend or neighbor as a thoughtful gesture.

Presentation: For a more elegant presentation, you can dust the frosted bars with a light coating of cocoa powder or cinnamon. You can also pipe the frosting on in a decorative pattern instead of spreading it evenly. Or, for a rustic look, simply leave the edges of the bars unfrosted.

Leftover ideas: If you have extra Pumpkin Bars Recipe (which is rare in my house!), you can crumble them up and use them as a topping for yogurt, oatmeal, or even ice cream. You can also freeze them for later. Just wrap them individually in plastic wrap and store them in a freezer-safe bag.

Seasonal variations: In the fall, I love to add chopped pecans or walnuts to the batter for a little bit of crunch. In the winter, I sometimes add a pinch of cardamom or allspice to the spice blend for a warmer, more festive flavor.

Guest reactions: Friends always ask for this Pumpkin Bars Recipe recipe whenever I make them. They’re always impressed by how moist and flavorful they are, and they love the creamy frosting. I’ve even had people tell me that they’re the best Pumpkin Bars Recipe they’ve ever tasted! It always makes me so happy to share this family favorite with others.

By the way, if you’re looking for a great pumpkin soup recipe, check out my Pumpkin Wild Rice Soup.

Your Pumpkin Bars Recipe Questions Answered

I’ve baked these cream cheese pumpkin bars more times than I can count, and I’ve definitely learned a few things along the way. Here are some of the most common questions I get asked about this Pumpkin Bars Recipe, along with my tried-and-true answers:

Q: My pumpkin bars came out dry. What did I do wrong?A: Oh honey, we’ve all been there! Dry bars are usually caused by overbaking. Make sure you’re not baking them for too long. Also, check your oven temperature. If your Pumpkin Bars Recipe might be cooking too quickly and drying out. And, of course, make sure you’re measuring your ingredients accurately. Too much flour can also lead to dry bars.

Q: Can I use pumpkin pie filling instead of pumpkin puree?A: I wouldn’t recommend it. Pumpkin pie filling has added sugar and spices, which will throw off the balance of the recipe. You’ll end up with bars that are too sweet and overly spiced. Stick to pure pumpkin puree for the best results with this Pumpkin Bars Recipe.

Q: My cream cheese frosting is too runny. How can I fix it?A: Don’t panic! This is an easy fix. Simply add more powdered sugar, a tablespoon at a time, until you reach your desired consistency. Make sure you’re beating the frosting well after each addition of powdered sugar. You know what I do when my Pumpkin Bars Recipe frosting is runny? I pop it in the fridge for 15 minutes before using it!

Q: Can I make these Pumpkin Bars Recipe ahead of time?A: Absolutely! These bars are actually even better the next day, after the flavors have had a chance to meld together. You can bake the bars and frost them ahead of time, or you can bake the bars and store them unfrosted, then frost them just before serving. Just make sure to store them in an airtight container.

Q: Can I freeze these Pumpkin Bars Recipe?A: Yes, you can! Freeze the bars unfrosted for best results. Wrap them tightly in plastic wrap and then in foil, or place them in a freezer-safe bag. They’ll keep in the freezer for up to 2-3 months. When you’re ready to eat them, thaw them overnight in the refrigerator and then frost them.

Q: Can I make these easy pumpkin bars gluten-free?A: Yes, you can! Just substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to use a blend that contains xanthan gum, as this will help to bind the ingredients together. My family actually prefers them made gluten-free!

Q: Can I add chocolate chips to this Pumpkin Bars Recipe?A: Oh, you know I would! Absolutely! Chocolate chips are a delicious addition to these bars. I recommend using semi-sweet or dark chocolate chips, as they won’t be overly sweet. Just fold them into the batter before baking. You could also use white chocolate chips for a different flavor profile.

Here’s another recipe similar to these Paul’s Pumpkin Bars Recipe.

My Final Thoughts on This Pumpkin Bars Recipe

This Pumpkin Bars Recipe isn’t just a recipe; it’s a piece of my heart. It’s a reminder of my grandmother, of family gatherings, and of the simple joys of baking. Every time I make these bars, I feel like I’m carrying on a tradition, sharing a little bit of love with the people I care about. I hope that this recipe becomes a tradition in your family as well.

My Pumpkin Bars Recipe Pro Tips:

• Don’t overbake the bars! They should be moist and slightly fudgy, not dry and crumbly.
• Use room-temperature ingredients for the frosting. This will ensure that your frosting is smooth and creamy.
• Don’t be afraid to experiment with the spices! If you like a little more cinnamon, add a little more cinnamon. If you prefer a spicier bar, add a pinch of cayenne pepper.

Variations:

• Chocolate Chip Pumpkin Bars: Add 1 cup of chocolate chips to the batter.
• Pecan Pumpkin Bars: Add 1 cup of chopped pecans to the batter.
• Maple Pumpkin Bars: Substitute maple syrup for the vanilla extract in the frosting. My kids adore this version of the Pumpkin Bars Recipe!

My youngest loves the plain bars, while my eldest insists on adding extra cream cheese frosting! I encourage you to make this Pumpkin Bars Recipe your own. Don’t be afraid to experiment with different ingredients and flavors.

I hope that when you make this Pumpkin Bars Recipe, you’ll feel a little bit of the joy and love that I put into it. I hope that it brings your family together and creates lasting memories. Most of all, I hope that you have fun! Baking should be enjoyable, not stressful. So, relax, put on some music, and get baking. And remember, even if your bars aren’t perfect, they’ll still be delicious because they were made with love. Happy baking! I have no doubt these will be the best moist pumpkin bars you’ve ever had!

I hope you enjoy this Easy Pumpkin Bars Recipe!

Pumpkin Bars Recipe

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These moist and delicious pumpkin bars are the perfect fall treat. They’re easy to make and topped with a creamy cream cheese frosting.

• Author: Liliana
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 16 servings
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• Cream Cheese Frosting:
• 4 ounces cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan.
2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, combine sugar, pumpkin puree, oil, and eggs. Beat until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Pour batter into the prepared baking pan and spread evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool completely in the pan before frosting.
8. To make the frosting: In a large bowl, beat cream cheese and butter until smooth and creamy.
9. Gradually add powdered sugar and vanilla extract, mixing until combined.
10. Add milk, 1 tablespoon at a time, until desired consistency is reached.
11. Frost the cooled pumpkin bars and cut into squares to serve.

Notes

For extra flavor, sprinkle chopped walnuts or pecans on top of the frosting.