Small Batch Pumpkin Bars

Single pumpkin bar square with cream cheese frosting and sprinkles on a marble plate.

Small batch pumpkin bars that are soft and moist with warm pumpkin spice, caramel-like brown sugar, and just enough chew for a sturdy bite. The easy recipe makes 12 small bars finished with creamy maple cream cheese frosting.

Prep Time15

Cook Time25

Total Time40

Course: Dessert, Snack

Cuisine: American

Servings: Bars

Calories: 126kcal

Author: Erin Cernich

Equipment

Eighth Size Baking Sheet

Ingredients

¾ cup, plus 2 tablespoons all-purpose flour
½ teaspoon baking powder
⅛ teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons coconut oil, melted or any neutral oil
2 tablespoons unsalted butter, melted
½ cup dark brown sugar
¼ cup granulated sugar
1 large egg
½ cup pure canned pumpkin
½ teaspoon vanilla extract
Maple Cinnamon Cream Cheese Frosting

US Customary - Metric

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a small eighth-size baking sheet with parchment paper, and lightly grease the sides of the pan not covered by paper.
In a small mixing bowl, whisk together flour, baking powder, baking soda, spices, and salt.
3/4 cup, plus 2 tablespoons all-purpose flour, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, 1 teaspoon pumpkin pie spice, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon
In a medium mixing bowl, add the melted oil and butter, and both sugars. Whisk well to moisten the sugars. Then add the egg, pumpkin, and vanilla, and whisk until smooth and the egg is fully combined.
2 tablespoons coconut oil, melted, 1/2 cup dark brown sugar, 1/4 cup granulated sugar
Sprinkle the dry ingredients over the wet and fold the batter until no dry streaks remain. It is ok if there are a few small lumps.
Pour the batter into the prepared baking sheet and use a spatula to spread it evenly into all corners and sides. Bake for 25 minutes, or until the edges are golden and a toothpick inserted in the middle comes out mostly clean.
Cool the bars completely in the pan set on a wire cooling rack. While the bars are cooling, make the maple cream cheese frosting.
Frost the cooled bars and cut into desired slices. I like to keep the bars in the pan to make frosting, slicing, and serving easy. The small baking pan will yield 12 2-inch squares.
Cover and store the bars in the refrigerator for up to 5 days. The moisture from the frosting will make the top of the bars softer the longer they are stored.

Notes

Serving Size - This is a small batch recipe that can be doubled and made in a quarter-size baking sheet or 8-inch cake pan. Start checking the bars at 28 minutes.
Baking Pan - If you do not have the small baking sheet, you can use a 9x5 loaf pan. The bars will be thicker, and you will need to increase the bake time by 2 to 3 minutes.
Frosting Option - My classic cream cheese frosting is also an option for a thicker finish.
Pumpkin - Be sure it is pure pumpkin and not pumpkin pie filling. The latter has added ingredients we don’t need for this recipe. I prefer Libby’s canned pumpkin because it doesn’t contain as much moisture as other brands.
Leftover Pumpkin - You will have leftover pumpkin, regardless of the size can you purchase. Check out my pumpkin recipes to make more tasty treats.
Freezing - Unfrosted bars can be frozen for up to 3 months. Wrap in plastic and seal in a freezer bag. Thaw in the refrigerator and bring to room temperature to frost and serve.

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