The Ultimate Pumpkin Spice Bars (Better Than Coffee Shop!)
Pumpkin spice bars are a classic fall dessert that brings warmth and comfort to any occasion. These soft, cake-like bars are filled with the flavors of pumpkin, cinnamon, nutmeg, and cloves. They are perfect for holiday gatherings, Thanksgiving dinners, or just a cozy treat at home.
This recipe is easy to follow and uses simple ingredients you may already have in your pantry. In this article, you will learn how to make delicious pumpkin spice bars from scratch, along with helpful tips and answers to common questions.
Why You Will Love This Recipe
This pumpkin dessert is a favorite for many reasons. It is simple to prepare, even for beginner bakers. The bars are moist, flavorful, and filled with autumn spices.
You can enjoy them plain or with a creamy frosting. They are great for sharing at parties or enjoying as a sweet snack.
Plus, the recipe uses canned pumpkin puree, which is convenient and consistent. These bars are a must-try for anyone who loves seasonal baking.
Ingredients for Pumpkin Spice Bars
Using quality ingredients is key to making the best pumpkin bars. Here is what you will need.
For the Bars
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 4 large eggs, at room temperature
- 1 ⅔ cups granulated sugar
- 1 cup vegetable oil or melted coconut oil
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
For the Cream Cheese Frosting (Optional)
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Equipment You Will Need
- 10×15 inch jelly roll pan or a 9×13 inch baking dish
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Wire cooling rack
Step-by-Step Instructions
Follow these simple steps to make your pumpkin spice bars.
Step 1: Prepare Your Oven and Pan
First, preheat your oven to 350 degrees Fahrenheit. Then, grease your 10×15 inch jelly roll pan or 9×13 inch baking dish with butter or non-stick cooking spray. You can also line the pan with parchment paper for easy removal later.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Whisking these ingredients together ensures the spices are evenly distributed throughout the batter, giving every bite the same great flavor. Set this bowl aside.
Step 3: Mix the Wet Ingredients
In a large bowl, combine the eggs and granulated sugar. Use a hand mixer or whisk to beat them together until they are smooth and slightly pale. This should take about 1-2 minutes. Next, add the vegetable oil, pumpkin puree, and vanilla extract. Mix until everything is just combined and smooth. Be careful not to overmix.
Step 4: Combine Wet and Dry Mixtures
Slowly add the dry ingredient mixture to the wet ingredients. Gently fold them together with a spatula or mix on low speed until no streaks of flour remain. The batter will be thick and smooth. Again, avoid overmixing to keep the bars tender.
Step 5: Bake the Bars
Pour the batter into your prepared pan and spread it out evenly with a spatula. Place the pan in the preheated oven. Bake for 25-30 minutes if using a jelly roll pan, or 30-35 minutes if using a 9×13 inch dish. The bars are done when the edges pull away from the pan and a toothpick inserted into the center comes out clean.
Step 6: Cool the Bars
Remove the pan from the oven and place it on a wire cooling rack. Let the bars cool completely in the pan before you add frosting or cut them. This is an important step. If you frost them while they are warm, the frosting will melt and become messy.
Step 7: Make the Cream Cheese Frosting (Optional)
While the bars are cooling, you can make the frosting. In a medium bowl, beat the softened cream cheese and butter together with a mixer until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and salt. Beat on low speed at first, then increase to high until the frosting is light and fluffy. Spread the frosting evenly over the completely cooled bars.
Tips for the Best Pumpkin Spice Bars
- Room Temperature Ingredients: Using eggs and cream cheese that are not cold helps them blend more smoothly into the batter and frosting, preventing lumps.
- Do Not Overmix: Mix the batter only until the ingredients are combined. Overmixing can make the bars tough instead of soft and cake-like.
- Check for Doneness: Ovens can vary, so start checking your bars a few minutes before the recommended baking time is over.
- Spice Adjustment: Feel free to adjust the spices to your taste. If you love ginger, add a little more. You can also use 2 ½ teaspoons of pre-mixed pumpkin pie spice instead of the individual spices.
- Storage: Store leftover bars in an airtight container in the refrigerator for up to 5 days because of the moist pumpkin and frosting.
Variations and Substitutions
You can easily change this recipe to suit your needs.
- Gluten-Free: Substitute the all-purpose flour with your favorite gluten-free flour blend.
- Dairy-Free Frosting: Use dairy-free cream cheese and butter alternatives to make the frosting.
- Add-Ins: Consider folding in ½ cup of chopped pecans, walnuts, or chocolate chips into the batter for extra texture and flavor.
- Lighter Version: You can replace the oil with an equal amount of unsweetened applesauce to reduce the fat content. The bars will be slightly denser but still moist.
How to Serve and Store
These pumpkin spice bars are delicious served at room temperature. They are a perfect dessert for a fall picnic or a Thanksgiving feast. You can cut them into small squares for a party or larger pieces for a satisfying treat.
To store them, place them in an airtight container. If they are frosted, they must be kept in the refrigerator. They will stay fresh for about 5 days. You can also freeze the unfrosted bars for up to 3 months. Wrap them tightly in plastic wrap and then aluminum foil before freezing. Thaw them at room temperature when you are ready to eat them.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use homemade pumpkin puree. Make sure it is cooked, pureed smooth, and has a similar thick consistency to canned pumpkin. Also, drain any excess liquid from it to avoid making the batter too wet.
Why are my bars too dense?
This usually happens if the batter is overmixed. Overmixing develops the gluten in the flour, which leads to a denser texture. Mix just until the ingredients are combined.
Can I make these bars without eggs?
This recipe has not been tested without eggs. Eggs provide structure and moisture. For an egg-free version, you might try using a commercial egg replacer, but the texture may change.
My frosting is runny. How can I fix it?
Runny frosting is often caused by ingredients that are too warm or not enough powdered sugar. Make sure your cream cheese and butter are softened but still cool. You can try chilling the frosting mixture for 20 minutes and then re-beating it, or add a little more powdered sugar to thicken it.
Can I bake this as a cake instead of bars?
Absolutely. You can pour the batter into two 9-inch round cake pans to make a layer cake. The baking time may need to be adjusted, so check for doneness starting at 25 minutes.
Pumpkin Spice Bars
These soft, cake-like pumpkin spice bars are filled with warm autumn flavors like cinnamon, nutmeg, and cloves. Perfect for holiday gatherings or a cozy treat at home.
Ingredients
For the Bars:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 4 large eggs, at room temperature
- 1 ⅔ cups granulated sugar
- 1 cup vegetable oil or melted coconut oil
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
For the Cream Cheese Frosting (Optional):
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F. Grease a 10x15 inch jelly roll pan or 9x13 inch baking dish with butter or non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- In a large bowl, combine the eggs and granulated sugar. Beat with a hand mixer or whisk until smooth and slightly pale, about 1-2 minutes.
- Add the vegetable oil, pumpkin puree, and vanilla extract to the egg mixture. Mix until just combined and smooth.
- Slowly add the dry ingredient mixture to the wet ingredients. Gently fold together with a spatula or mix on low speed until no streaks of flour remain.
- Pour the batter into the prepared pan and spread it out evenly with a spatula.
- Bake for 25-30 minutes if using a jelly roll pan, or 30-35 minutes if using a 9x13 inch dish. The bars are done when the edges pull away from the pan and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and place it on a wire cooling rack. Let the bars cool completely in the pan.
- While the bars are cooling, make the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, vanilla extract, and salt. Beat on low speed at first, then increase to high until the frosting is light and fluffy.
- Spread the frosting evenly over the completely cooled bars.
Notes
- Room temperature ingredients blend more smoothly and prevent lumps.
- Avoid overmixing the batter to keep the bars tender.
- Store frosted bars in an airtight container in the refrigerator for up to 5 days.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving:Calories: 294Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 51mgSodium: 175mgCarbohydrates: 32gFiber: 0gSugar: 23gProtein: 3g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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