Fall Pumpkin Bars: A Cozy Autumn Treat
Fall Pumpkin Bars made with pumpkin puree, warm spices, and creamy frosting — a cozy autumn treat that’s soft, sweet, and irresistibly moist. Perfect for breakfast, dessert, or a fall snack!
Every autumn, when the air starts to smell like cinnamon and wood smoke, I find myself reaching for a can of pumpkin puree like it’s a love letter to the season. The Fall Pumpkin Bars recipe was born out of one of those cool, sweater-weather afternoons when I needed something warm, comforting, and just a little indulgent. I remember whisking the batter together with the sound of leaves crunching outside and thinking, this is what cozy tastes like.
My kitchen smelled like pure happiness — a mix of pumpkin, cinnamon, and vanilla, with just a whisper of nutmeg and ginger. And when I topped those soft, spiced bars with silky cream cheese frosting, I knew I’d created something magical — not fancy or fussy, just homey. Whether you’re baking them for a fall potluck, a family brunch, or a quiet Sunday morning coffee moment, these bars bring everyone to the table.
If fall had a flavor, this would be it.
Why You’ll Love This Fall Pumpkin Bars Recipe
There are a million pumpkin recipes out there — but these Fall Pumpkin Bars stand out like a leaf in the wind. Here’s why you’ll fall (pun intended) head over heels for them:
- They’re outrageously soft and moist. Thanks to the pumpkin puree and oil combo, every bite melts in your mouth — no dry crumbs in sight.
- That frosting? A dream. The smooth cream cheese frosting adds just the right amount of tangy sweetness to balance the spiced pumpkin base.
- Ridiculously easy to make. No mixers, no fancy equipment — just a bowl, a whisk, and the will to enjoy something delicious.
- Smells like autumn. With cinnamon, ginger, and nutmeg, your kitchen will turn into a cozy fall bakery in minutes.
- Perfect for any occasion. Serve them as breakfast bars, a festive dessert, or a late-night snack while watching Halloween movies.
(P.S. If you’re a fall flavor fanatic, you’ll love our Easy Roasted Garlic Rosemary Bread — another cozy classic for your kitchen!)
Ingredient Notes for Fall Pumpkin Bars
Before you dive in, let’s talk ingredients — because each one plays a special role in this cozy creation.
- Pumpkin Puree: Use pure pumpkin (not pumpkin pie filling). It gives your bars that signature earthy sweetness and beautiful orange hue.
- Sugar: Regular granulated sugar works perfectly, but feel free to use coconut sugar for a hint of caramel flavor.
- Vegetable Oil: Keeps the bars incredibly moist. Melted coconut oil works if you prefer a more natural fat.
- Eggs: Help bind everything together and create that soft, cake-like texture.
- Flour: All-purpose is classic, but a gluten-free blend also works beautifully.
- Spices: Cinnamon, ginger, and nutmeg are the autumn holy trinity — they infuse warmth and coziness into every bite.
- Vanilla Extract: Adds depth and sweetness that ties all the flavors together.
- Cream Cheese & Butter: The base of your dreamy frosting — soft, smooth, and irresistible.
- Powdered Sugar: The secret to a light, fluffy frosting that spreads like a charm.
- Milk: Just a splash to get that perfect frosting consistency.
For extra depth, try adding a pinch of cloves or allspice — your taste buds will thank you.
How To Make Fall Pumpkin Bars Step-by-Step
Grab your apron and cue the cozy playlist — let’s bake!
- Prep the Pan and Preheat: Start by preheating your oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment paper — trust me, this makes cleanup so much easier.
- Mix the Wet Ingredients: In a big, friendly mixing bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla until it looks silky smooth. This is your pumpkin magic base.
- Combine the Dry Ingredients: In another bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. These are your cozy fall vibes in powder form.
- Marry the Two: Slowly add the dry mix into the wet ingredients, stirring just until everything comes together. No overmixing — we want fluffy, not tough!
- Bake the Bars: Pour your batter into the pan, smooth the top, and bake for 20–25 minutes. When a toothpick comes out clean, you’ve got perfection.
- Cool and Frost: Let them cool completely — patience, my friend. Then whip up the frosting: cream cheese + butter first, then sugar, vanilla, and milk. Spread it generously and admire your work.
- Slice and Serve: Cut into bars, and don’t forget to taste-test one (or three). These Fall Pumpkin Bars are best enjoyed with coffee, tea, or a cozy blanket.
Storage Options
Your Fall Pumpkin Bars are just as good the next day — maybe even better! Store them covered in the refrigerator for up to 5 days. If you want them at room temperature, just let them sit out for about 15 minutes before serving. For long-term love, freeze unfrosted bars in an airtight container for up to 2 months — thaw overnight and frost before serving for that fresh-from-the-oven vibe.
Variations and Substitutions
Because creativity (and pantry shortages) happen!
- Make it gluten-free: Swap in a trusted 1:1 gluten-free flour blend.
- Dairy-free delight: Use dairy-free cream cheese and plant-based butter — the flavor still sings.
- Extra spice, extra nice: Add a pinch of cloves or allspice for a deeper fall warmth.
- Pumpkin spice latte twist: Stir a tablespoon of brewed coffee into the batter for a subtle, café-style kick.
- Nuts for texture: Fold in chopped pecans or walnuts for a little crunch.
(For more seasonal inspiration, check out this guide to fall baking from Sally’s Baking Addiction.)
Fall Pumpkin Bars: A Cozy Autumn Treat with Cream Cheese Frosting
Ingredients
For the Pumpkin Bars
- 1 cup pumpkin puree ensure it is pure pumpkin, not pie filling
- 1 cup granulated sugar may substitute with coconut sugar for a subtle caramel note
- ½ cup vegetable oil alternatively, use melted coconut oil
- 2 large eggs
- 1 cup all-purpose flour gluten-free blend may be substituted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 4 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 –2 tablespoons milk as needed for consistency
Optional: A pinch of cloves or allspice for enhanced autumnal flavor.
Instructions
- Preparation: Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper to ensure easy removal and clean edges after baking.
- Mixing the Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined. The consistency should be glossy and slightly thick.
- Combining the Dry Ingredients: In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk gently to ensure all dry components are evenly distributed and free of clumps.
- Integrating Wet and Dry Mixtures: Gradually incorporate the dry ingredients into the wet mixture, stirring just until the batter is uniformly combined. Avoid overmixing to maintain a tender and airy texture in the finished bars.
- Baking: Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Transfer the pan to the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center emerges clean.
- Cooling: Remove the baking dish from the oven and allow the bars to cool completely in the pan on a wire rack. Cooling thoroughly ensures that the frosting will adhere smoothly without melting.
- Preparing the Frosting: In a medium bowl, beat the cream cheese and butter together until the texture becomes creamy and free of lumps. Gradually add the powdered sugar, alternating with the milk as necessary, to achieve a soft, spreadable consistency. Mix in the vanilla extract to complete the frosting.
- Frosting and Serving: Once the pumpkin bars are completely cooled, evenly spread the cream cheese frosting across the surface using an offset spatula. Slice into squares and serve immediately or refrigerate briefly for a firmer texture before presentation.
