Description
These dense, moist pumpkin bars are the ultimate cozy fall dessert. Made with just five main ingredients in one bowl, they are easy to make, freezer-friendly, and perfect for gifting or snacking.
Ingredients
Scale
- 15 ounces (425g) canned pumpkin puree
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 oz (115g) cream cheese (for glaze)
- Powdered sugar (for glaze, amount not specified but implied for consistency)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides, and lightly spray with cooking spray.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, and eggs for about 2 minutes until pale and slightly fluffy.
- Add the canned pumpkin puree to the sugar mixture and whisk until fully combined and smooth.
- In a separate small bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients. Use a spatula to gently fold them together until the flour just disappears. Do not overmix.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, cover loosely with foil after 20 minutes.
- Let the bars cool completely in the pan on a wire rack before cutting. Use the parchment overhang to lift them out once cool.
- While the bars cool, make the glaze by melting the cream cheese and powdered sugar over low heat in a small saucepan or in the microwave in 15-second intervals, stirring until smooth.
- Drizzle the glaze over the cooled bars and swirl with a knife for a marbled effect.
Notes
Do not use pumpkin pie filling; use 100% pure pumpkin puree. Spoon and level the flour rather than scooping to avoid dry bars. Ensure baking soda is fresh for proper rising. Bars must cool completely before cutting to prevent crumbling. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, skip the cream cheese glaze or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 18
- Sodium: 150
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
Keywords: pumpkin bars, fall dessert, easy pumpkin recipe, 5 ingredient dessert, one bowl baking, cozy fall treats, pumpkin bars with cream cheese glaze