So um, I can say without hesitation that once the leaves start turning and I’m pulling out my coziest sweaters, one of the things I look forward to the most is the “go ahead” to put pumpkin spice in just about everything I bake. I know that pumpkin spice has its naysayers, but I love it. Not one bit. And these pumpkin spice bars? They’re the official snack of fall, in my opinion.
They’re soft, super moist, and taste very much like pumpkin, and the cream cheese frosting—oh. my. gosh. The frosting—is spiced enough that it’s impossible to eat just one piece.
These are the bars you make when you want something that feels fancy enough to serve to friends, but easy enough to throw together on a weeknight when you’re craving something sweet and autumn-y. They’re great for a little get-together, or if you just want a reason to fragrance your kitchen with cinnamon, nutmeg, and happiness.
So if you have a can of pumpkin that you’re not quite sure what to do with hanging out in your pantry this is it.
Ingredients
Ok, let’s get all of the ingredients laid out first, because the worst thing is realizing that you’re missing baking soda or something when your batter is already half mixed. You’ll need the following:
- 1 1/2 cups of unsweetened pumpkin puree
- 3/4 cup of vegetable oil
- 2/3 cup of packed light brown sugar
- 2/3 cup of granulated sugar
- 2 large eggs
- 1 1/2 teaspoons of vanilla extract
- 1 1/2 cups of all-purpose flour
- 2 teaspoons of pumpkin pie spice
- 1 teaspoon of baking powder
- 3/4 teaspoon of baking soda
- 1 teaspoon of kosher salt
- Baking spray with flour (makes your life easier, trust me)
Making the Pumpkin Spice Bars
Start by preheating your oven to 350°F. Don’t forget to do this or you will be standing around awkwardly with a bowl of batter that just sits there, sad and over-mixed.
In a large bowl (you’re going to need the room), you are going to combine the pumpkin puree, vegetable oil, both sugars, eggs, and vanilla extract. Mix until smooth-ish (little lumps of pumpkin are totally fine).
Like all great recipes, the dry gets added. Dump the flour, pumpkin pie spice, baking powder, baking soda, and kosher salt directly into the wet mixture.
Stir it all together until just combined. Do not go crazy over mixing. This will make tough bars and no one wants a denser rubbery pumpkin bar.
Now using your baking pan (it is a 13-by-9-inch pan), spray it down real well with baking spray with flour in it. I keep saying with flour in it because otherwise you are going to need a hammer to get these bars out of the pan. Spread the batter into the pan to ensure that it is even across the surface.
Slide the pan into the oven and bake it for approximately 40 to 45 minutes. You can check to see if it is done by inserting a toothpick or wooden skewer into the center and pulling it out clean, or with a couple crumbs (but not wet batter).
Once baked, you will want to let the bars cool completely in the pan. Seriously, you do not want to try frosting them while they are warm. It will turn into melted frosting soup.
Making the Spiced Cream Cheese Frosting
Now for the best part! In the bowl of your stand mixer, add in the softened cream cheese and beat it until smooth.
Add the softened butter, vanilla extract, and a dash of pumpkin pie spice and continue to beat until the mixture is creamy and full combined.
Next, decrease the speed of your mixer to low (unless you want a cloud of powdered sugar) and slowly add in the powdered sugar. When it is mostly combined, increase the speed to medium-high and let it beat for about a minute.
You will see it get light and fluffy, perfect for spreading. Try not to eat it all with a spoon before it can even make it onto to the bars.
Assembling Your Pumpkin Spice Bars
Once your cake is completely cool – and I mean completely – you can spread the spiced cream cheese frosting all over the top. I like to use an offset spatula, but the back of a spoon works too.
Spread it all the way to the edges so each piece has plenty of frosting.
Now grab a big knife and make squares.
You can make them as big or small as you would like. I usually like to make 16 squares, that always feels like a good size for snacking without going crazy (but I definitely eat two or three in a sitting so who am I kidding?).
You can serve them right away or store the leftovers in the fridge. The frosting gets softer if you leave it out too long, which is why it’s good to chill them, to keep them fresh.
This recipe was completely inspired by The Pioneer Woman’s recipe for pumpkin bars, but honestly, it is one of those recipes that feels like your own after you make it a couple times.
The combination of the extremely moist pumpkin cake base and super creamy spiced frosting is enough to get you excited for shorter days and cooler evenings.
They are simple to assemble. You don’t need to block off an entire afternoon or dirty every piece of kitchenware you own.
And your house smells amazing while they are baking! Cozy heaven.
Next time you are craving a cozy fall treat, or looking for something to bring to an informal gathering, try out these bars! They are comforting, slightly nostalgic, and everything you would want in a fall dessert. Everyone always asks me for the recipe and I love it!
Or make this cheesecake truffles instead! Another favorite of my whole family!
