Pumpkin Bars
Pumpkin bars for fall baking — classic pumpkin bars, pumpkin cheesecake bars, chocolate chip pumpkin bars, and pumpkin pie bars with gingersnap crust.
★ dessert
dessertPumpkin bars
Delicious and moist pumpkin bars topped with cream cheese frosting.
kaydyn hagensickIngredients
- 1 cup oil
- 30 oz can Pumpkin
- 4 eggs
- 2 cups flour
- 2 cups sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 packet Pumpkin spice pudding
- 1/2 - 1 tablespoon cinnamon
- homemade or store bought cream cheese frosting
Instructions
- 1Preheat oven to 350°F.
- 2In a bowl, combine oil, pumpkin, and eggs. Whisk until well combined.
- 3Add flour, sugar, baking soda, baking powder, pumpkin spice pudding mix, and cinnamon to the wet ingredients.
- 4Grease an 11x17 baking sheet.
- 5Pour the mixture into the prepared pan.
- 6Bake for about 30-40 minutes.
- 7Let cool and top with cream cheese frosting.
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Open in Pepper →A Sheet Pan Of Pumpkin Bars Feeds Everybody
Pie is fussy about slices and crust edges. Bars go in one pan, cut into squares, and travel to the potluck or the school table without falling apart.
Cooks on Pepper reach for these when the weather turns and there's a bake sale, a church supper, or a Sunday afternoon with a can of pumpkin already in the cabinet.
Every recipe here is a pumpkin bar of some kind: the plain Pumpkin bars with oil and eggs, Pumpkin Cheesecake Bars on a graham cracker base, Chocolate Chip Pumpkin Bars made with a cookie mix, Churro Pumpkin Cheesecake Bars, and pumpkin pie bars with either a gingersnap crust and streusel or a shortbread crust.
Quick Tips
- 1
Line the pan first
Leave 2 inches of parchment hanging over two sides so you can lift the whole slab out and cut clean squares on a board.
- 2
Blot the pumpkin puree
Press canned pumpkin between a few paper towels for 2 to 3 minutes so the bars set up instead of staying wet in the middle.
- 3
Bake the crust alone
Give a shortbread or gingersnap crust 10 to 12 minutes at 350°F before the filling goes on, or the bottom turns soggy.
- 4
Chill cheesecake bars overnight
Cool cheesecake bars on the counter for 1 hour, then refrigerate at least 4 hours before slicing so the layers hold.
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