Why is canned pumpkin better than fresh?

Canned pumpkin, especially brands like Libby's, always tastes the same and gives better flavor. Homemade stuff can turn out way too runny.

Is it okay to use less oil?

Sure thing – swap out half the oil for plain applesauce if you want. You'll get bars that stay moist but have a little less fat.

Do I have to chill them before slicing?

Yep. Popping them in the fridge sets the frosting and makes it way easier to cut without smearing everything.

How many days ahead can these be made?

You can bake them up to two days in advance without frosting, or freeze for three months. Frosted ones freeze fine too.

Can I mix up my own pumpkin spice?

Absolutely. Just stir together ginger, nutmeg, allspice, and cloves with the cinnamon. It’s simple and works great.

Effortless Pumpkin Bars

Section: Thanksgiving Dinner Recipes: Create the Perfect Holiday Feast

Most pumpkin bars end up too much like cake, but these give you a soft bite that holds together nicely, all wrapped in a spiced cream cheese frosting. They’re perfect with real pumpkin and a bunch of warming spices, great for fall hangouts or as a sweet treat at any holiday party.

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Sofia Pitt sofia

Most recent update: Sat, 24 May 2025 18:00:15 GMT

Pumpkin bars stacked on a plate with a thick layer of cream cheese frosting and a dusting of cinnamon. | iamcooker.com

Cozy Pumpkin Bars

I can't wait for you to try these! My go-to fall snack is these pumpkin bars. They're crazy good—full of warm seasonings and topped with smooth, spiced cream cheese frosting. They're just right for sharing at hangouts—folks always want to know how to make them.

Why You're Gonna Love Them

Seriously, these aren't just random pumpkin bars. They're crazy moist and hold up just right when you pick one up. The flavors of both brown sugar and spices will make you so happy, and that rich cream cheese frosting? It's out of this world!

Stuff You'll Grab

Extra Flavor: Kick it up with vanilla extract.
Main Event: Crack open a can of pumpkin purée.
Ultimate Topping: Cream cheese frosting packed with spices goes on top.
Egg Magic: Fresh eggs help everything mix together and taste rich.
Softness: Vegetable oil keeps each bite moist.
Sweet Fix: Use maple syrup along with brown and white sugar.
Just the Right Lift: Baking soda and powder help the bars puff up.
Heart of It: Regular flour holds everything up.
Sweater Weather Spices: Sprinkle in both cinnamon and pumpkin pie spice.

Frosted pumpkin bars with cinnamon on top, all lined up on a rustic cutting board. | iamcooker.com

Bake Without Stress

Chill for a Bit: Let your bars cool down so they're set and ready for frosting.
Pull It Together: Mash all the dry and wet parts into one bowl just until you don't see dry flour. Spread out the mixture and bake at 350°F for about 30 minutes.
Start Off Easy: Stir all dry goods in a bowl to get your base.
Smooth and Silky: Mix oil, pumpkin, maple syrup, sugars, eggs, and vanilla all together until it's creamy.

Fancy 'Em Up

If I'm not in the mood for frosting, I'll just shake on a little powdered sugar. But honestly, that spiced cream cheese stuff on top is unreal. Toss on some colorful sprinkles, cute mini pumpkins, or even a quick caramel swirl to make things look extra fun.

Make 'Em Last

Pop your bars in the fridge—they're good for about 4 days. Pull them out and let 'em come to room temp before eating. Freezing? Totally fine! Wrap them up tight and stash them for 3 months. When you want one, let it thaw overnight.

What Makes 'Em Work Every Time

They're right between a bar and a soft cake, so easy to grab and eat but super tender too. Cream cheese frosting just finishes the flavors so well with the pumpkin. They're a hit at any autumn get-together or whenever you need something sweet and easy.

Slices of pumpkin bars with creamy frosting and cinnamon dust, set on a white plate. | iamcooker.com

Recipe Q&A

→ Why is canned pumpkin better than fresh?: Canned pumpkin, especially brands like Libby's, always tastes the same and gives better flavor. Homemade stuff can turn out way too runny.
→ Is it okay to use less oil?: Sure thing – swap out half the oil for plain applesauce if you want. You'll get bars that stay moist but have a little less fat.
→ Do I have to chill them before slicing?: Yep. Popping them in the fridge sets the frosting and makes it way easier to cut without smearing everything.
→ How many days ahead can these be made?: You can bake them up to two days in advance without frosting, or freeze for three months. Frosted ones freeze fine too.
→ Can I mix up my own pumpkin spice?: Absolutely. Just stir together ginger, nutmeg, allspice, and cloves with the cinnamon. It’s simple and works great.

Effortless Pumpkin Bars

Pumpkin bars that are soft but won't fall apart, full of cozy spices, and finished off with dreamy frosting. Forget dry cake – these have the best feel and taste for chilly days.

Prep Duration

15 min

Cooking Period

30 min

Entire Time Required

45 min

Sofia Pitt: sofia

Type: Holiday Tradition

Difficulty: Moderate

Regional Style: American

Output: 24 Portions (24 bars)

Dietary Attributes: Vegetarian

Needed Ingredients

01 8 ounces of softened cream cheese.

02 2 teaspoons of pumpkin pie spice.

03 2 tablespoons maple syrup.

04 15 ounces of canned pumpkin puree.

05 1/3 cup white sugar.

06 1 cup packed brown sugar.

07 1 1/2 teaspoons vanilla extract.

08 3 cups powdered sugar.

09 3 large eggs.

10 1/4 cup of room-temperature butter.

11 1 cup of neutral vegetable oil.

12 1/4 teaspoon pumpkin pie spice.

13 2 cups regular all-purpose flour.

14 1 teaspoon salt.

15 1 1/2 teaspoons baking powder.

16 1 teaspoon baking soda.

17 1 1/2 teaspoons cinnamon powder.

18 1/8 teaspoon salt.

Preparation Steps

Step 01

Turn your oven on to 350°F and let it warm up.

Step 02

Coat a 10x15 baking dish with grease, or cover it in parchment paper.

Step 03

In a big bowl, stir together the flour, soda, powder, salt, and spices until combined.

Step 04

Whisk pumpkin, vanilla, maple syrup, sugars, eggs, and oil in a separate bowl.

Step 05

Fold your wet and dry mixtures together, then pour into the prepared pan and spread evenly.

Step 06

Let it bake for 28-35 minutes until done. Cool all the way before moving on.

Step 07

Using a mixer, whip the butter and softened cream cheese together. Gradually add the sugar, vanilla, and spices. Mix until light and creamy.

Step 08

Spread the frosting on the cooled dessert bars. Pop them in the fridge for about half an hour before cutting.

Supplementary Details

Replace up to half the oil with applesauce, if you like.
Store-bought canned pumpkin gives better results than homemade.
Store with frosting for up to 5 days in the fridge.
These can be frozen for up to 3 months.

Necessary Tools

Baking tray about 10x15 inches.
Hand or stand mixer.
A couple of big bowls.
Parchment sheet or similar.

Allergen Advisory

Review each item for allergens. Consult a medical expert if unsure.

Contains dairy (like butter and cream cheese).
Made using wheat flour.
Includes eggs.

Nutrient Breakdown (per serving)

This information is provided for reference and should not replace consultation with a health professional.

Caloric Value: 285
Total Fat: 14 g
Total Carbohydrate: 38 g
Proteins: 3 g

sofia

Hi, I'm sofia! Cooking has always been my passion. At IamCooker, I share recipes inspired by family traditions, seasonal ingredients, and years of hands-on experience in the kitchen.