Small Batch Pumpkin Bars

These small batch pumpkin bars are soft and thick with just enough chew to make them feel like a true dessert bar, rather than pumpkin cake cut into squares. Warmly spiced, the easy batter bakes in a small pan to make 12 handheld squares finished with creamy maple cream cheese frosting.

My gluten-free pumpkin bars recipe preceded these pumpkin bars. And I must say, they paved the way for what a good pumpkin bar should be. When I hear the word bar, in the context of desserts, I want to be able to pick it up and not have to rely on a fork to get a decent bite.

That is these bars. Rather than reinventing the recipe, I used the components that make their gluten-free cousins so good and tested a simple swap with all-purpose flour. Combined with an equal ratio of butter and oil, it worked perfectly. These have the soft, sturdy texture and slight chew I love in the original, so you can skip the flatware.

I didn’t deviate much when it came to finishing the bars, either. My whipped cream cheese frosting is still my favorite, but honestly, they’re good enough to enjoy on their own with a simple dusting of cinnamon.

What Makes These Pumpkin Bars, Not Pumpkin Cake

When I started researching pumpkin bar recipes, many used enough eggs and moisture — along with the pumpkin puree — to produce a light, airy crumb. There’s nothing wrong with that, but to me, that’s pumpkin cake.

For my recipe, the bars bake in a small rimmed baking sheet, making them thinner and more compact than a typical cake. I use a single egg to give the bars enough structure, while melted butter and brown sugar keep the crumb rich. They’re not as thick and chewy as my pumpkin cookie bars, but they have more bite than a slice of cake.

How To Make Pumpkin Bars

I like to whisk the dry ingredients together separately first so the spices and leavening are evenly distributed throughout the batter.

In another mixing bowl, whisk together the sugars, oil, and melted butter, followed by the egg, pumpkin puree, and vanilla.

Add the dry ingredients and whisk until the batter is mostly smooth. A few small lumps are fine, but break up any large ones with the whisk.

Expect the batter to be thicker than cake batter, but not nearly as thick as cookie dough. Pour it into a lined eighth-sheet pan and use a spatula to spread it evenly into the corners. Because the bars are relatively thin, they bake quickly. An almost-clean toothpick inserted in the center with a few moist crumbs is a good sign they’re done.

Frosting and Finishing

I had to laugh when I compared the photos for these bars to the gluten-free ones. Seems I can’t get away from my maple cinnamon cream cheese frosting as the final touch on the bars. I love the contrast of the compact bars with the light and airy whipped frosting, and the maple and cinnamon are a natural match for pumpkin.

For a thicker finish, my classic cream cheese frosting is my next choice. It’s still light and fluffy, but has more body — and you can’t beat the combination of cream cheese and pumpkin.

As for the sprinkles, apparently I need to buy some new ones since the same fall mix found its way onto both recipes. But that’s the beauty of sprinkles: switch them up, and these can just as easily become a Halloween dessert or festive Christmas bar.

Small Batch Pumpkin Bars

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.

Print Recipe Pin Recipe Save RecipeSaved!

by Erin Cernich

Yield12 Bars

Prep15 minutes minutes

Cook25 minutes minutes

Total Time40 minutes minutes

Equipment

• ▢
  Eighth Size Baking Sheet

Ingredients

• ▢ ¾ cup, plus 2 tablespoons (23 g) 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 (56.5 g) coconut oil, melted (or any neutral oil)
• ▢ 2 tablespoons unsalted butter, melted
• ▢ ½ cup (70 g) dark brown sugar
• ▢ ¼ cup (40.5 g) granulated sugar
• ▢ 1 large egg
• ▢ ½ cup (113.6 g) pure canned pumpkin
• ▢ ½ teaspoon vanilla extract
• ▢ Maple Cinnamon Cream Cheese Frosting

Cook ModePrevent your screen from going dark

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 9×5 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. 

Nutrition Estimates

Calories: 126kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 87mg | Potassium: 50mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1670IU | Vitamin C: 0.5mg | Calcium: 26mg | Iron: 1mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.