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Pumpkin Perfection - 30 recipes

Looking for pumpkin bar recipes for your holiday party or buffet? Try them with cream cheese, chocolate chips, cinnamon, nutmeg, buttercream, powdered sugar or on their own! Pumpkin bars taste like fall and are crowd pleasers for kids and adults.

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Top Recipe

By carvalhohm

Rate this recipe 4.5/5 (24 Votes)
Glazed Spiced Pumpkin Bars 1 Picture
Details

Servings 32
Preparation time 20
Cooking time 120

  • 2 cups Fiber One® original bran cereal
  • 1/2 cup canola or vegetable oil
  • 1/2 cup orange juice
  • 1 (15-ounce) can pumpkin (not pumpkin pie mix)
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup walnuts, chopped
  • 1 cup powdered sugar
  • 4 to 6 teaspoons orange juice

See this recipe

These Glazed Spiced Pumpkin Bars have the perfect combination of sweet and spicy

Top rated Pumpkin Bar recipes

By

These Pumpkin Praline Bars make a perfect treat for the Fall - or anytime of year

  • Original no-stick cooking spray
  • 1 (17.5-ounce) package Pillsbury® Perfectly Pumpkin Cookie Mix
  • 1/2 cup plus 2 tablespoons butter, melted
  • 1 large egg
  • 1/3 cup dark corn syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup pecans, chopped
4.7/5 (22 Votes)

By

Like the classic pumpkin pie, these bars have the same spicy flavor and warmth, but without the all the fuss using ...

  • 1/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 (15-ounce) can pure pumpkin puree
  • 1 (12-ounce) can evaporated milk
  • Baked Press-In Crust
  • Crème fraîche, for serving
4.5/5 (34 Votes)

By

So simple, easy and tasty! Spicy pumpkin bars with a rich cream cheese frosting

  • BARS:
  • 4 eggs
  • 1 cup oil
  • 2 cups sugar
  • 1 (15-ounce) can pumpkin
  • Add:
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoons ginger
  • 1/2 teaspoons cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • FROSTING:
  • 6 tablespoons butter
  • 1 teaspoon vanilla
  • 1 tablespoon milk
  • 4 cups powdered sugar
  • 8 ounces cream cheese
4.4/5 (25 Votes)

By

Need a little boost? Try these yummy Pumpkin Bars with Maple Browned Butter Icing, they're really, really good!

  • 3 eggs
  • 1/2 cup unrefined sugar
  • 1/2 cup 100% maple syrup
  • 1 cup unsweetened applesauce
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 2 cups whole wheat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin seasoning (blend of nutmeg, cinnamon, allspice)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 cup butter, melted
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 2 tablespoons 100% maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon cinnamon
4.6/5 (17 Votes)

By

Almost like a pumpkin pie cobbler

  • 1 box yellow cake mix
  • 3/4 cup butter
  • 4 eggs
  • 2 cups pumpkin
  • 1/2 cup brown sugar
  • 3/4 cup white sugar
  • 1 1/2 teaspoon cinnamon
  • 2/3 cup milk
  • 1/4 cup margarine at room temperature
4.1/5 (152 Votes)

By

The pumpkin cheesecake swirls on these blondies are mesmerizing

  • CREAM CHEESE TOPPING:
  • 8 ounces cream cheese
  • 1 cup sour cream, at room temperature
  • 2 tablespoon all-purpose flour
  • 2 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • PUMPKIN SPICE BLONDIES:
  • 1 cup (2 sticks) unsalted butter, melted, plus more for the pan
  • 2 1/2 cup all-purpose flour, spooned and leveled
  • 2 teaspoon pumpkin spice
  • 1 teaspoon kosher salt
  • 1 1/2 cup packed light brown sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 (15-ounces) can unsweetened pumpkin purée
5/5 (1 Votes)

By

You'll fall in love with these pumpkin bars! They have a light texture, are full of cinnamon, ginger, raisins and n...

  • BARS:
  • 4 eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 can (15-ounces) pumpkin (not pumpkin pie mix)
  • 2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup raisins, if desired
  • Cream Cheese Frosting
  • 1 package (3-ounces) cream cheese, softened
  • 1/3 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 1/2 cup chopped walnuts if desired
4.6/5 (24 Votes)

By

With a delicious fudgy brownie bottom and a rich layer of pumpkin cheesecake, these bars are on the must-make list ...

  • For the brownies BROWNIES:
  • 1 cup (2-sticks) unsalted butter
  • 8 ounces semisweet chocolate, coarsely chopped
  • 2 cup sugar
  • 4 large eggs
  • 1 tablespoons pure vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup chocolate chips
  • CHEESECAKE:
  • 2 8-ounce packages cream cheese, at room temperature
  • 3/4 c. sugar
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/8 teaspoon kosher salt
  • 2 teaspoon pure vanilla extract
  • 1 cup canned pumpkin
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
4.7/5 (9 Votes)

By

Cheesecake is good, pumpkin cheesecake is better

  • COOKIE BASE:
  • 1 pouch (1.5-ounces) Betty Crocker™ oatmeal cookie mix
  • 1/2 cup crushed gingersnap cookies
  • 1/2 cup finely chopped pecans
  • 1/2 cup cold butter or margarine
  • FILLING:
  • 2 packages (8 -ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 tablespoons whipping cream
  • 2 eggs
  • TOPPINGS:
  • 1/3 cup chocolate topping
  • 1/3 cup caramel topping
4.7/5 (9 Votes)

By

Pumpkin bars are made Paleo style with coconut flour and oil

  • 1/3 cup coconut flour
  • 1/4 teaspoon celtic sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 4 large eggs
  • 1 cup fresh roasted pumpkin, or winter squash, will not work with canned pumpkin
  • 1/3 cup honey
  • 1/4 cup coconut oil
  • 1/2 cup chocolate chips
4.7/5 (6 Votes)

By

Give the bar treatment to your favorite holiday pie for an easy-to-serve holiday win

  • 1 can Pillsbury™ refrigerated crescent dough sheet
  • 2 eggs
  • 1 can (15-ounces) pumpkin (not pumpkin pie mix) or homemade pumpkin puree
  • 1 cup whipping cream
  • 1/2 cup packed brown sugar
  • 1/4 cup corn syrup
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • Sweetened whipped cream or additional pumpkin pie spice for garnish
4.5/5 (15 Votes)

By

Pumpkin Bars with Brown Sugar Frosting are the perfect fall crowd-pleasing treat! Spiced thick & soft pumpkin bars ...

  • FROSTING:
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (4-ounces) unsalted butter, melted
  • 2/3 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (7.5-ounces) pumpkin puree
  • 1 stick (4-ounces) unsalted butter, at room temperature
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk, plus more if needed
4.5/5 (15 Votes)

By

A perfect dessert for fall potlucks, delicious pumpkin bars are made even better with cream cheese frosting

  • FILLING:
  • 2 cups graham crackers crumbs
  • 1/4 cup sugar
  • 1/4 cup reduced-fat butter, melted
  • 2 packages (8-ounces each) reduced-fat cream cheese
  • 1 package (8-ounces) fat-free cream cheese
  • 3/4 cup sugar
  • 1 can (15-ounces) solid-pack pumpkin
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon pumpkin pie spice
  • 3/4 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 20 walnut halves
4.5/5 (11 Votes)

By

These cake-type bars are moist and delicious, similar to carrot cake but with a fall flavor

  • CAKE:
  • 1 cup vegetable oil
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 cup pumpkin purée
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice, or 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 nutmeg
  • 1/2 cloves
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup toasted chopped walnuts
  • 1 cup golden raisins, or 1/2 cup golden raisins and 1/2 cup ginger mini-chips
  • FROSTING:
  • 1 (8-ounces) cream cheese, softened
  • 1/4 cup (4-tablespoons) unsalted butter, softened
  • 2 tablespoons maple syrup
  • 2 1/2 cups confectioners' sugar, sifted
  • 1/8 teaspoon salt
  • 1 cup toasted walnut pieces
4.5/5 (15 Votes)

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