Pumpkin Bars Recipe

This post may contain affiliate sales links. Please read my disclosure policy.

This Pumpkin Bars recipe is the ultimate Fall dessert! A simple and tender pumpkin spice cake, topped with warm brown butter icing poured over the top of the warm cake once it comes out of the oven! It’s addicting and will become your new obsession. Whether you’re baking for a family gathering, a bake sale, or just because it’s pumpkin season, these bars will quickly become your go-to fall recipe.

Why You’ll Fall in Love with These Pumpkin Bars

Baking is what Fall is all about! If you are a pumpkin lover, you’re going to love this recipe because it’s foolproof, quick, and delivers the best pumpkin flavor in every bite. Unlike other pumpkin bar recipes that can be a little dense or overly sweet, this one strikes the perfect balance with its light, fluffy cake and slightly tangy icing. Plus, you can customize the icing with chopped nuts or leave it plain—either way, it’s a huge hit. Trust me, this is the kind of dessert that gets rave reviews and leaves everyone asking for the recipe.

If you want to try more pumpkin recipes, check out my Pumpkin Recipes archive!

Ingredients Needed for Pumpkin Bars

These classic pumpkin bars come together quickly with these ingredients below:

• Canola Oil: Keeps the bars moist without overpowering the pumpkin flavor.
• Granulated Sugar and Brown Sugar: A mix for the perfect balance of sweetness and moisture.
• Large Eggs: Adds structure and richness to the cake.
• Pumpkin Puree: The star of the show! Be sure to use canned pure pumpkin puree, not pumpkin pie filling.
• Plain Greek Yogurt or Sour Cream: Adds a tangy richness and keeps the bars moist.
• Baking Soda: Helps the bars rise properly.
• Ground Cinnamon and Nutmeg: Warm spices that scream fall.
• Salt: Enhances all the flavors.
• Vanilla Extract: Adds a touch of sweetness and depth.
• All-Purpose Flour: The base that holds everything together.

For the Icing–

• Salted Butter: Browning it adds a nutty flavor to the icing.
• Milk: Thins the icing to the perfect consistency.
• Powdered Sugar: Sweetens and thickens the icing.
• Vanilla Extract: Complements the spices in the bars.
• Ground Cinnamon and Nutmeg: Continues the warm spice theme.
• Chopped Walnuts (optional): Adds a nice crunch if you’re into that.

Variations

• Use a different oil: Substitute the canola oil with any neutral oil (like vegetable or avocado oil). Even coconut oil would be a good swap.
• Add Chocolate Chips: Fold some into the batter for an extra treat.
• Gluten-Free Option: Use almond flour or a gluten-free flour blend instead of all-purpose flour.
• Dairy-Free: Use coconut yogurt and dairy-free milk for the icing.

How to Make Pumpkin Bars

This is hands down the best pumpkin bar recipe I have found. For full recipe details including ingredient measurements, see the recipe card down below. Here is what you can expect when making these.

1. Preheat Oven + Prep Pan

Preheat oven to 350° F. Spray a lightly colored half sheet pan with nonstick cooking spray and set aside.

2. Make the Batter

In a large bowl or bowl of a stand mixer, whisk together the oil, granulated sugar, brown sugar, eggs, pumpkin, yogurt, baking soda, cinnamon, nutmeg, salt, and vanilla extract until mostly smooth. A few small lumps of brown sugar are fine.

3. Add Flour, Mix + Pour into Prepared Pan

Pour in flour and stir until just combined. Pour into prepared pan and smooth the top as best as you can. Bake in your preheated oven for 15-20 minutes or until toothpick comes out clean after being inserted.

4. Make the Browned Butter Icing

After cake has come out of the oven, make the glaze/icing: melt butter in a small saucepan over medium heat. As it continues to cook, it should start to foam, smell nutty and you should see little brown specks appear. Remove from heat.

Whisk in milk, powdered sugar, vanilla extract, cinnamon, nutmeg, and nuts if using.

5. Pour Icing Over Warm Cake

Pour hot icing over the top of the bars and spread to smooth the top.

Let cake come to room temperature or cool at least 30 minutes on a wire rack before cutting and serving. I mean, you can totally eat this hot, but I prefer it lukewarm or at room temp.

Storage + Make Ahead Directions

Store cooled bars in an airtight container at room temperature. These will stay fresh for 5-6 days…if they aren’t gone by then, ha!

To Freeze– Good news! These freeze extremely well if you want to make them ahead or save some for later. Be sure to place parchment paper in between layers. Use a freezer-safe, airtight container or bag. These will stay fresh for 2 months in the freezer. Allow to thaw overnight.

To Make Ahead– These bars actually taste better the next day as the flavors have time to meld. Just store them in an airtight container at room temperature.

Pumpkin Bars FAQ

I’ve received a few repeat questions on this pumpkin bar recipe, so I thought I would answer them here.

More Delicious Pumpkin Recipes to Try!

• Pumpkin Pecan Cobbler – highly rated recipe!
• Pumpkin Cake with Chocolate Caramel Frosting
• Pumpkin Cheesecake Cake – total show stopper!
• Big Batch Chocolate Chip Pumpkin Bread
• Pumpkin Chocolate Chip Bars

These homemade Pumpkin Bars are an easy way to get that perfect pumpkin flavor with minimal effort. Whether you’re new to baking or a seasoned pro, this recipe is a must-try during pumpkin season. The printable recipe card is below. Be sure to save, print, bookmark, or share this recipe. Have a great week friends!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.