Pumpkin Bars
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Pumpkin Bars have become a cherished fall tradition in our home ever since I received this recipe from a sweet friend at church. While they’re called “bars,” the moist texture is more like a soft, moist cake—light, fluffy, and full of cozy pumpkin flavor. The recipe yields a generous batch that fills an entire jelly roll pan, making it perfect for potlucks, family gatherings, or any time you need a crowd-pleasing autumn treat.
To keep everyone happy, I always split the pan in half: one side gets a sprinkle of chocolate chips for the chocolate lovers, and the other is topped with a luscious layer of cream cheese frosting. Both versions are delicious, but I have to admit—I’m partial to the frosted side. The cream cheese frosting recipe I’ve included below is the exact one I use for these bars, and it pairs beautifully with the warm spices and pumpkin base. Whether you go for chocolate, frosting, or both, these bars are sure to become a seasonal favorite in your kitchen, too.
Ingredients for Pumpkin Bars
- EGGS
- VEGETABLE OIL OR CANOLA OIL
- SUGAR
- VANILLA EXTRACT
- PUMPKIN PUREE
- ALL-PURPOSE FLOUR
- BAKING SODA
- CINNAMON
- SALT
- CHOCOLATE CHIPS OR CREAM CHEESE FROSTING
Instructions for Easy Pumpkin Bars
Start by preheating your oven to 350°F and lightly greasing a 13×18 jelly roll pan—this recipe makes a generous batch, perfect for sharing!
In a large mixing bowl, whisk together the eggs, oil, sugar, vanilla extract, and pumpkin puree until smooth and well combined. This mixture creates the rich, moist base that gives these bars their cake-like texture.
Next, gently fold in the dry ingredients (flour, baking soda, baking powder, salt, and spices if using) into the wet ingredients until everything is fully incorporated. Pour the batter into your prepared pan and spread it evenly. At this point, I like to sprinkle 1 cup of chocolate chips over half the pan to satisfy the chocolate lovers in my family.
Bake for 30 to 40 minutes, rotating the pan halfway through for even baking. The bars are done when you insert a toothpick into the center and it comes out clean—be careful not to overbake, as you want them to stay soft and tender.
Once cooled, frost the non-chocolate half with a generous layer of cream cheese frosting (recipe below). Whether you choose the chocolate chip side or the frosting side, these pumpkin bars always steal the show!
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree. Pumpkin pie filling contains added sugar and spices, which can alter the flavor and texture of the bars.
What size pan should I use?
This recipe uses a 13×18 jelly roll pan, giving the bars their perfect thickness and making plenty to serve a crowd.
Can I make these bars ahead of time?
Yes! You can bake the bars a day in advance. Just store them covered at room temperature, and frost them the day you plan to serve.
How do I know when the bars are done baking?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, they’re ready. Be careful not to overbake, as that can dry them out.
Can I use a different frosting?
Absolutely! While cream cheese frosting is a classic pairing, you can try maple glaze, vanilla buttercream, or even leave them plain if using chocolate chips.
Can I freeze these bars?
Yes! Freeze unfrosted bars in an airtight container for up to 2 months. If frosted, freeze in a single layer first, then stack with parchment between layers.
FOR MORE RECIPES LIKE THIS, TRY:
- Zucchini Cake with Sour Cream Frosting
- Applesauce Bars
- Pumpkin Cheesecake Bars
- Pineapple Zucchini Cake
Pumpkin Bars
Real Mom Kitchen
Equipment
Ingredients
- 6 eggs
- 1 ½ cup oil I use canola
- 3 cups sugar
- 1 ½ tsp vanilla
- 29 oz can pumpkin puree
- 3 ¼ cup flour
- 1 ½ tsp baking soda
- 1 Tbsp cinnamon
- 1 ½ tsp salt
- chocolate chips or cream cheese frosting or both in my case
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mix together eggs, oil, sugar, vanilla, and pumpkin.
- Then fold in dry ingredients and pour into jelly roll pan (13 x 18 pan) . (At this point I sprinkle half the pan with 1 cup of chocolate chips)
- Bake at 350 for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Do not over bake. Frost with cream cheese frosting if not using chocolate chips.
Nutrition
Cream Cheese Frosting
Real Mom Kitchen
Ingredients
- 8 oz pkg cream cheese (I use light)
- 8 Tbsp butter softened
- 1 cup powdered sugar
- 1 tsp vanilla
Instructions
- Blend together cream cheese and butter until smooth. Beat in powdered sugar and vanilla until smooth and blended. I use this amount to frost half of the pan of pumpkin bars.
Nutrition
