These easy pumpkin bars are super moist, perfectly spiced, and slathered in tangy cream cheese frosting. What more could you want in a fall treat?


pumpkin bars recipe

If you’re looking for a fun, festive, and sweet-but-not-too-sweet treat to make for Halloween, this easy pumpkin bars recipe is just the thing for you! It’s based on the pumpkin bread recipe that I make every fall. Like the bread, these bars are moist, tender, and filled with pumpkin spice flavor. UNlike the bread, they’re topped in a rich, tangy cream cheese frosting, which really highlights the warm spices inside them. On cool fall afternoons, they’re the perfect treat to pair with a coffee or tea. But heads up: these pumpkin bars are seriously addictive. Eat one, and you’ll have finished a second (or third) before you know it!


Pumpkin Bars Recipe ingredients

Easy Pumpkin Bars Recipe Ingredients

Here’s what you’ll need to make this easy pumpkin bars recipe:

  • Ground flaxseed and water act as an egg replacer in this recipe – they thicken the batter and help it rise.
  • All-purpose flour and almond flour make these pumpkin bars super moist and tender. I love using this combo in baking – find it in my blueberry muffins and banana bread, too!
  • Pumpkin pie spice fills these bars with warm autumn flavor. I like to use this homemade pumpkin spice blend, but if you prefer, you could substitute 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon cardamom.
  • Baking powder and baking soda make them light and fluffy.
  • Coconut oil adds moisture and richness.
  • Maple syrup sweetens them up.
  • Vanilla extract deepens the flavor.
  • Pumpkin puree adds essential pumpkin flavor and moisture. Find it in a can, or make your own with this recipe! If you have leftover puree, use it to make pumpkin pancakes or French toast.
  • And a dash of salt highlights the sweet, spiced flavor. Yum!

Find the complete recipe with measurements below.


Spreading batter in a baking pan

Combine the wet ingredients in one bowl and the dry ingredients in another. Then, pour the wet pumpkin mixture into the bowl of dry ingredients and mix until just combined. Spread the batter into a baking pan and bake in a preheated oven at 350° for about 20 minutes, or until a toothpick inserted comes out clean.

Now for the hard part: letting the bars cool! It’s tempting to slice them or frost them right away, but they must cool to room temperature first. If they’re still warm, the bars will crumble, and the frosting will melt!


Spreading cream cheese frosting on pumpkin bars

Pumpkin Bars Recipe Variations

When it comes to topping these bars, you have a few options. Left plain, they’re delicious (and fairly healthy), but they’re also fantastic with the luscious cream cheese frosting on top. I love chocolate with any pumpkin dessert, so I sprinkle my bars with mini chocolate chips after I frost them. Chopped pecans would be great here too. Have fun customizing the topping to suit your tastes!

Leftover frosting? Slather it on my carrot cake (see here for a vegan version).


Pumpkin bars with cream cheese frosting

Because I use part almond flour in this pumpkin bars recipe, it’s a natural candidate for a gluten-free variation. To make this recipe gluten-free, replace the all-purpose flour with Bob’s Red Mill Gluten-Free All-Purpose Baking Flour, and increase the baking time to 24 to 28 minutes.

Happy baking! ?


Easy pumpkin bars recipe

More Favorite Fall Desserts

If you love these pumpkin bars with cream cheese frosting, try one of these delicious fall desserts next:


pumpkin bars



Pumpkin Bars

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Serves 16

These pumpkin bars with cream cheese frosting are the ultimate fall treat! They’re moist, tender, and filled with pumpkin spice flavor.

  • Preheat the oven to 350°F and lightly grease an 8×8-inch baking dish.

  • In a small bowl, combine the flaxseed and the water and set aside for 5 minutes to thicken.

  • In a large bowl, combine the all-purpose flour, almond flour, cinnamon, nutmeg, cardamom, baking powder, baking soda, and salt.

  • In a medium bowl, whisk together the pumpkin, coconut oil, maple syrup, vanilla, and the flaxseed mixture.

  • Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Spread into the baking dish (the batter will be thick) and bake for 20 to 23 minutes or until a toothpick comes out clean. Let the cake cool completely before frosting or slicing.

  • While the cake cools, make the frosting: In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Add the vanilla and powdered sugar, and mix until smooth.

Note: if you’re not vegan, you can use regular cream cheese and regular butter.
Make this recipe gluten free by replacing the all-purpose flour with Bob’s Red Mill Gluten-Free All-Purpose Baking Flour, and increase the baking time to 24 to 28 minutes.

 



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