These classic pumpkin bars are a reminder of grandmother’s kitchen. This pumpkin bar recipe is simple and traditional yet has a delicious taste that will not disappoint. It is the easiest recipe you’ll find for pumpkin bars filled with grandmother’s love.
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Fall time in the kitchen requires making all the pumpkin things. Pies, muffins, cookies, bars, you name it and I’m baking it! With trying all the different pumpkin recipes, I do tend to fall back on some of the basics. This classic pumpkin bar recipe was one that my mother used to make. It not only brings back memories, but it honestly is one of the best tasting bars for fall.
TIPS ON MAKING PUMPKING BARS
- For a more from scratch bar, use fresh pumpkin. A can of pumpkin is just fine too.
- Do not overbake. The bar should be just springy on top and a toothpick inserted into the middle should come out clean.
- Add a little extra cinnamon. The fall spices are so lovely, that a little sprinkle more is such a yummy addition.
WHAT IS NEEDED
TOOLS:
three mixing bowls – one for wet ingredients & one for dry ingredients and one for frosting
hand held mixer
jelly roll pan
spoon and/or spatula
INGREDIENTS:
Pumpkin puree
Eggs
Cane sugar
Butter
Flour
Baking soda
Baking powder
Cinnamon
Cloves – ground
Nutmeg
Ginger – ground
Frosting ingredients:
Butter
Cream cheese
Powdered sugar
Vanilla
HOW TO MAKE CLASSIC PUMPKIN BARS
Preheat oven to 350 degrees.
In a medium size mixing bowl, blend together the sugar, pumpkin, butter and eggs.
In another bowl combine the dry ingredients: flour, baking soda, baking powder, cinnamon, cloves, ginger and nutmeg.
Pour the wet ingredients into the dry. Mix until smooth.
In a greased jelly roll pan, pour the batter into it and spread evenly.
Bake in a 350 degree oven for 25-30 minutes. Bars are done if toothpick inserted comes out clean.
Let cool before frosting.
FROSTING:
In a bowl use a mixer to combine the very softened butter with the softened cream cheese. Add the vanilla and powdered sugar until blended smooth.
Spread on top of cooled pumpkin bars.
Enjoy!
If you try this recipe and enjoy it, please come back and give it five stars!
OTHER FALL RECIPES TO TRY
Creamy Slow Cooker Chicken Corn Chowder
The Best Classic Pumpkin Bars
Equipment
- 3 mixing bowls one for dry ingredients, wet ingredients and frosting
- hand held mixer
- measuring cups
- measuring spoons
- jelly roll pan
- spatula/spoon
Ingredients
- 4 eggs
- 1 cup butter softened & salted
- 1½ cups cane sugar
- 1 15oz can pumpkin
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2.5 tsp cinnamon
- ½ tsp ginger
- ½ tsp cloves
- ½ tsp nutmeg
Cream Cheese Frosting
- ¼ cup butter softened
- 1 8 oz cream cheese softened
- 1 tsp vanilla
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees.
- In a medium size mixing bowl, blend together the sugar, pumpkin, butter and eggs.
- In another bowl combine the dry ingredients: flour, baking soda, baking powder, cinnamon, cloves, ginger and nutmeg.
- Pour the wet ingredients into the dry. Mix until smooth.
- In a greased jelly roll pan, pour the batter into it and spread evenly.
- Bake in a 350 degree oven for 25-30 minutes. Bars are done if toothpick inserted comes out clean.
- Let cool completely before frosting.
Cream Cheese Frosting
- In a bowl use a mixer to combine the very softened butter with the softened cream cheese. Add the vanilla and powdered sugar until blended smooth.
- Spread on top of cooled pumpkin bars.
- ENJOY!
Notes
- For a more from scratch bar, use fresh pumpkin. A can of pumpkin is just fine too.
- Do not overbake. The bar should be just springy on top and a toothpick inserted into the middle should come out clean.
- Add a little extra cinnamon. The fall spices are so lovely, that a little sprinkle more is such a yummy addition.
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