What spices are used in the pumpkin bars?

The bars are flavored with cinnamon, nutmeg, and cloves for a warm, spiced profile.

Can I add nuts to the bars?

Yes, chopped walnuts or pecans can be folded into the batter for extra crunch.

Beat softened butter and cream cheese until creamy, then gradually add sugars and vanilla. Add milk or cream one tablespoon at a time until smooth.

Allow the bars to cool completely in the pan on a wire rack to prevent the frosting from melting.

Substitute half of the vegetable oil with unsweetened applesauce to reduce fat while keeping moisture.

Moist warmly spiced pumpkin bars topped with a decadent brown sugar cream cheese frosting—an irresistibly cozy fall treat perfect for any gathering.

I first served these pumpkin bars at a family gathering and they disappeared within minutes, everyone asking for the recipe.

For the Pumpkin Bars: 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, 1 1/2 cups granulated sugar, 1/2 cup vegetable oil, 2 large eggs, 1 (15-ounce) can pumpkin puree (not pumpkin pie filling), 1/2 cup chopped walnuts or pecans (optional)
For the Brown Sugar Frosting: 8 tablespoons (1 stick) unsalted butter softened, 4 ounces cream cheese softened, 3 cups powdered sugar, 1/2 cup packed light brown sugar, 1 teaspoon vanilla extract, 2-4 tablespoons milk or cream

Preheat Oven:: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Mix Dry Ingredients:: In a large bowl whisk together the flour baking soda cinnamon nutmeg cloves and salt.
Mix Wet Ingredients:: In another large bowl whisk together the granulated sugar vegetable oil and eggs until smooth.
Combine:: Stir in the pumpkin puree until fully incorporated.
Add Dry to Wet:: Gradually add the dry ingredients to the wet ingredients mixing just until combined.
Add Nuts:: Fold in walnuts or pecans if using.
Pour Batter:: Pour the batter into the prepared pan and spread evenly.
Bake:: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool:: Allow bars to cool completely in the pan on a wire rack before frosting.
Make Frosting:: In a large bowl beat the softened butter and cream cheese until smooth and creamy.
Add Sugars:: Gradually add the powdered sugar and brown sugar mixing until fully incorporated and fluffy.
Add Vanilla:: Mix in the vanilla extract.
Add Milk:: Add milk or cream one tablespoon at a time until the frosting is smooth and spreadable.
Frost Bars:: Spread frosting evenly over the cooled bars Cut into squares and serve.

This recipe always brings smiles during family gatherings and has become a fall favorite in our home.

Use fresh spices for the most vibrant flavor and feel free to add nuts both inside the batter and sprinkled on top for extra texture.

Substitute half of the oil with unsweetened applesauce for a lighter version without sacrificing moisture.

Store the bars refrigerated in an airtight container for up to 5 days or freeze for longer storage.

This pumpkin bar recipe combines cozy flavors with easy preparation for an unforgettable treat.

→ What spices are used in the pumpkin bars?: The bars are flavored with cinnamon, nutmeg, and cloves for a warm, spiced profile.
→ Can I add nuts to the bars?: Yes, chopped walnuts or pecans can be folded into the batter for extra crunch.
→ How do I make the frosting smooth and spreadable?: Beat softened butter and cream cheese until creamy, then gradually add sugars and vanilla. Add milk or cream one tablespoon at a time until smooth.
→ What is the best way to cool the bars before frosting?: Allow the bars to cool completely in the pan on a wire rack to prevent the frosting from melting.
→ Can I lighten the bars without losing moisture?: Substitute half of the vegetable oil with unsweetened applesauce to reduce fat while keeping moisture.