Applesauce Bars
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The moment the leaves begin to turn and the air gets crisp, I know my favorite season has arrived—fall is here! To celebrate, I’m kicking off a full week of cozy, comforting recipes, starting right now with these wonderful Applesauce Bars. Think of them as the apple version of classic pumpkin bars, made perfectly moist and flavorful with applesauce.
This cake is incredibly moist, rich with warm spices, and absolutely elevated by a generous layer of tangy cream cheese frosting. It’s exactly the kind of satisfying treat that defines fall baking for me, making it a perfect new recipe to add to your seasonal rotation. I look forward to these comforting flavors every single year.
My annual fall baking frenzy revolves around two key ingredients: apple and pumpkin. I can’t wait to start using them as soon as the weather cools! To give both the proper attention, I always dedicate a week’s worth of recipes to each one. This week, we’re diving deep into all things apple, and you can look forward to Pumpkin Week coming soon!
Ingredients for Applesauce Bars
- BUTTER
- BROWN SUGAR
- LARGE EGGS
- APPLESAUCE
- ALL-PURPOSE FLOUR
- BAKING SODA
- SALT
- PUMPKIN PIE SPICE
- CREAM CHEESE
- BUTTER
- CONFECTIONERS’ SUGAR
- VANILLA EXTRACT
Instructions for Applesauce Bars
Prep the Oven and Pan – Preheat your oven to 350 degrees F. Lightly spray a 9 x 13-inch pan with non-stick cooking spray and set it aside.
Combine Wet Ingredients – In a large mixing bowl, use a hand or stand mixer to beat the butter, brown sugar, and eggs until the mixture is smooth and creamy. Next, stir in the applesauce just until it’s incorporated.
Add Dry Ingredients – Add the flour, baking soda, salt, and pumpkin spice to the applesauce mixture. Mix on low speed just until the dry ingredients are fully combined into the batter. Do not overmix.
Bake – Pour the batter evenly into your prepared 9 x 13-inch pan. Bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool – Remove the cake from the oven and set it on a wire rack to cool completely before frosting.
Making the Cream Cheese Frosting
Cream the Base: In a medium bowl, use a hand mixer to beat the cream cheese and butter together until the mixture is smooth and lump-free.
Finish the Frosting: Add the powdered sugar and vanilla extract. Mix thoroughly until the frosting is light, fluffy, and fully combined.
Frost and Serve: Spread the cream cheese frosting evenly over the completely cooled cake. Enjoy! This recipe yields 12-15 servings.
Frequently Asked Questions
What is the best kind of applesauce to use for this recipe?
You can use either sweetened or unsweetened applesauce. If you use sweetened applesauce, the bars will be slightly sweeter overall, but the recipe is written to accommodate both. Store-bought or homemade applesauce works great!
Can I use a different pan size?
Yes, but you will need to adjust the baking time.
- For a thicker bar (more like a cake), you can use a 9×9-inch square pan. The baking time will increase, likely to 30–35 minutes.
- Always test for doneness with a toothpick—it should come out clean.
What can I substitute for the pumpkin spice?
If you don’t have pumpkin spice, you can easily create a similar warm flavor profile using individual spices. Try mixing together:
- 1 teaspoon ground cinnamon
- 1/4​ teaspoon ground nutmeg
- 1/4​ teaspoon ground ginger
- Optional: a tiny pinch of ground cloves
Can I add mix-ins like nuts or raisins?
Absolutely! For an extra boost of flavor and texture, stir in 21​ to 43​ cup of chopped walnuts, pecans, or raisins (or a combination) right before pouring the batter into the pan.
Why do you mix the dry ingredients only until just combined?
Overmixing the batter after adding the flour can develop the gluten too much, which results in a tough, dense bar instead of the wonderfully moist and tender texture we’re aiming for. Stop mixing as soon as you no longer see streaks of dry flour.
How do I ensure my cream cheese frosting is smooth and lump-free?
The key is making sure both the cream cheese and the butter are fully softened to room temperature. If your butter is too cold, the frosting will be lumpy. You can also sift the powdered sugar before using it.
Can I use a different kind of frosting?
Yes! If you prefer a lighter glaze, you can omit the cream cheese frosting and make a simple powdered sugar glaze (powdered sugar mixed with a little milk or vanilla extract). A dusting of powdered sugar is also a nice, simple finish.
FOR MORE RECIPES LIKE THIS, TRY:
- Applesauce Spice Cake
- Homemade Crockpot Applesauce
- Applesauce BBQ Sauce Shredded Pork
- Applesauce BBQ Chicken
Applesauce Bars
Real Mom Kitchen
Equipment
Ingredients
- ½ cup unsalted butter softened
- 1 â…“ cup brown sugar packed
- 2 eggs
- 2 cups applesauce
- 2 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin pie spice
Frosting:
- 12 oz cream cheese softened
- 6 Tbsp butter softened
- 11/2 cups confectioners’ sugar
- 1 ½ tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray and set aside.
- In a large bowl, beat butter, brown sugar, and eggs together with a mixer until smooth. Stir in apple sauce.
- Add in flour, baking soda, salt, and pumpkin spice. Blend just until combined. Pour into the prepared 9 x 13 inch pan.
- Bake at 350 degrees for 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
- To make frosting, add cream cheese and butter to a bowl, Beat with a hand mixer until smooth. Add in powdered sugar and vanilla. Mix in until combined and fluffy. Spread over cooled cake. Serves 12-15.
Nutrition
