Get ready to fall in love with pumpkin all over again! As autumn leaves begin to turn, there’s nothing quite like the cozy comfort of pumpkin bars. Whether you’re craving something classic or looking for a creative twist, these 32 delicious recipes offer the perfect sweet treat for any occasion. Let’s dive into these irresistible options that will make your kitchen smell like a seasonal dream.
Classic Spiced Pumpkin Bars with Cream Cheese Frosting
Falling for pumpkin spice season? These moist, warmly spiced bars topped with tangy cream cheese frosting are your new holiday obsession. They’re easy to whip up and impossible to resist.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/2 teaspoon salt
– 4 large eggs
– 1 3/4 cups granulated sugar
– 1 cup vegetable oil
– 1 (15-ounce) can pumpkin puree
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 3 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt until fully combined.
3. In a large bowl, beat 4 large eggs, 1 3/4 cups granulated sugar, and 1 cup vegetable oil with an electric mixer on medium speed for 2 minutes until smooth and slightly thickened.
4. Tip: For extra moist bars, ensure the pumpkin puree is at room temperature before mixing.
5. Beat in 1 (15-ounce) can pumpkin puree until just incorporated.
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until no streaks of flour remain, being careful not to overmix.
7. Pour the batter into the prepared pan and spread it evenly with a spatula.
8. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Let the bars cool completely in the pan on a wire rack for at least 1 hour before frosting to prevent melting.
10. While the bars cool, make the frosting: In a large bowl, beat 8 ounces softened cream cheese and 1/2 cup softened unsalted butter with an electric mixer on medium speed for 2 minutes until creamy and lump-free.
11. Gradually add 3 cups powdered sugar, 1 cup at a time, beating on low speed after each addition until smooth.
12. Beat in 1 teaspoon vanilla extract until fully combined.
13. Tip: For a fluffier frosting, chill the bowl and beaters in the freezer for 10 minutes before starting.
14. Spread the frosting evenly over the cooled bars with an offset spatula.
15. Cut into 16 squares and serve immediately, or refrigerate for 30 minutes to set the frosting.
Aromatic spices meld with rich pumpkin for a tender, cake-like crumb that pairs perfectly with the creamy, slightly tangy frosting. Serve these bars chilled for a firmer texture, or sprinkle with a pinch of cinnamon for an extra festive touch at holiday gatherings.
Gluten-Free Pumpkin Bars with Maple Glaze
Nailing that cozy fall flavor doesn’t require gluten. These bars deliver all the pumpkin spice vibes in a perfectly portable, shareable treat. The maple glaze is the sweet, sticky finish you crave.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups gluten-free 1:1 baking flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 teaspoons pumpkin pie spice
– 1 (15 oz) can pumpkin puree
– 1 cup granulated sugar
– 1/2 cup light brown sugar, packed
– 2 large eggs
– 1/2 cup vegetable oil
– 1 teaspoon pure vanilla extract
– 1 cup powdered sugar
– 3 tablespoons pure maple syrup
– 2 tablespoons unsalted butter, melted
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium bowl, whisk together the 2 cups gluten-free flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice until fully combined.
3. In a large bowl, combine the entire can of pumpkin puree, 1 cup granulated sugar, 1/2 cup packed brown sugar, 2 large eggs, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract. Whisk vigorously for 1 full minute until the mixture is completely smooth and slightly glossy.
4. Tip: Whisking the wet ingredients well incorporates air, leading to a lighter bar texture.
5. Add the dry flour mixture to the large bowl with the wet ingredients. Use a spatula to fold gently until just combined and no dry streaks remain; do not overmix.
6. Pour the batter into your prepared pan. Use the spatula to spread it into an even layer, reaching all corners.
7. Bake on the center rack for 32-35 minutes. The bars are done when the top is set, the edges pull slightly from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Tip: For perfectly even baking, rotate your pan halfway through the cooking time.
9. Place the pan on a wire rack and let the bars cool completely in the pan, about 1.5 to 2 hours.
10. While the bars cool, make the glaze. In a small bowl, whisk together 1 cup powdered sugar, 3 tablespoons maple syrup, and 2 tablespoons melted butter until completely smooth.
11. Once the bars are fully cool, use the parchment paper overhang to lift them from the pan onto a cutting board.
12. Pour the glaze over the top of the bars. Use an offset spatula or the back of a spoon to spread it into a thin, even layer across the entire surface.
13. Tip: Let the glaze set for 15-20 minutes before slicing for cleaner cuts.
14. Slice into 16 squares. For clean slices, wipe your knife clean between each cut.
The texture is wonderfully moist and dense, like the best pumpkin bread, but in handheld form. The maple glaze adds a sophisticated sweetness that perfectly complements the warm spices. Serve them slightly chilled for a firmer bite, or crumble one over vanilla ice cream for an instant dessert upgrade.
Pumpkin Chocolate Chip Bars
Savor the ultimate fall mashup: pumpkin spice meets melty chocolate chips in these irresistible bars. They’re soft, fudgy, and packed with cozy flavor—perfect for a quick snack or holiday dessert spread. Skip the fuss and bake a batch in under an hour.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup canned pumpkin puree
– 1 cup granulated sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking pan, lining it with parchment paper for easy removal.
2. In a large bowl, whisk together 1 cup canned pumpkin puree, 1 cup granulated sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until smooth.
3. In a separate bowl, sift 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves to ensure even mixing.
4. Gradually fold the dry ingredients into the wet mixture using a spatula, stirring just until combined to avoid a tough texture.
5. Gently fold in 1 cup semi-sweet chocolate chips, reserving a handful to sprinkle on top for a bakery-style finish.
6. Pour the batter into the prepared pan, spreading it evenly with the spatula, and sprinkle the reserved chocolate chips over the surface.
7. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
8. Let the bars cool completely in the pan on a wire rack for at least 1 hour to set properly before cutting into squares.
9. Use a sharp knife to slice into 16 bars, wiping it clean between cuts for neat edges.
These bars boast a moist, cake-like crumb with warm spices and gooey chocolate pockets. They’re fantastic served slightly warm with a scoop of vanilla ice cream or packed for a festive picnic.
Vegan Pumpkin Oatmeal Bars
Let’s make the ultimate fall snack that’s secretly healthy and totally crave-worthy. These bars are packed with cozy pumpkin spice, chewy oats, and just enough sweetness to feel like a treat—perfect for breakfast on-the-go or an afternoon pick-me-up.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 ½ cups rolled oats
– 1 cup pumpkin puree
– ½ cup maple syrup
– ¼ cup coconut oil, melted
– 1 tsp vanilla extract
– 1 tsp pumpkin pie spice
– ½ tsp baking powder
– ¼ tsp salt
– ½ cup chopped pecans
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, combine 1 ½ cups rolled oats, ½ tsp baking powder, 1 tsp pumpkin pie spice, and ¼ tsp salt—whisk until evenly mixed.
3. In a separate bowl, whisk together 1 cup pumpkin puree, ½ cup maple syrup, ¼ cup melted coconut oil, and 1 tsp vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined, being careful not to overmix.
5. Fold in ½ cup chopped pecans gently to distribute them throughout the batter.
6. Spread the batter evenly into the prepared pan, using the spatula to press it into the corners and smooth the top.
7. Bake at 350°F for 25–30 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean.
8. Remove the pan from the oven and let it cool completely in the pan on a wire rack for at least 1 hour to set properly.
9. Use the parchment overhang to lift the bars out of the pan, then cut into 12 even squares with a sharp knife.
Zesty pumpkin spice melds with nutty pecans in every bite, giving these bars a soft, chewy texture that holds together without being dry. Serve them warm with a drizzle of maple syrup for extra decadence or crumble over dairy-free yogurt for a breakfast parfait—they’re so versatile, you’ll want to double the batch!
No-Bake Pumpkin Cheesecake Bars
Whip up the easiest fall dessert that’ll steal the spotlight—no oven required. These creamy pumpkin cheesecake bars set in the fridge, delivering spiced sweetness with a buttery graham cracker crust. Perfect for holiday potlucks or cozy nights in.
Serving: 16 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
– 16 oz cream cheese, softened to room temperature
– 1 cup canned pumpkin puree
– 1/2 cup brown sugar, packed
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/8 tsp ground cloves
– 1 cup heavy whipping cream
Instructions
1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium bowl, combine 2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, and 1/4 cup granulated sugar until the mixture resembles wet sand.
3. Press the graham cracker mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup to create an even layer.
4. Chill the crust in the refrigerator for 15 minutes to set while preparing the filling.
5. In a large mixing bowl, beat 16 oz softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and creamy.
6. Add 1 cup canned pumpkin puree, 1/2 cup packed brown sugar, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/8 tsp ground cloves to the cream cheese.
7. Beat the mixture on medium speed for 3 minutes until fully combined and no streaks remain.
8. In a separate chilled bowl, whip 1 cup heavy whipping cream with an electric mixer on high speed for 3-4 minutes until stiff peaks form.
9. Gently fold the whipped cream into the pumpkin mixture using a rubber spatula until just incorporated to keep the filling light and airy.
10. Spread the filling evenly over the chilled crust, smoothing the top with an offset spatula.
11. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or overnight for best results, until completely set.
12. Lift the bars from the pan using the parchment overhang and cut into 16 squares with a sharp knife wiped clean between cuts for neat edges.
Nothing beats the silky texture that melts on your tongue with warm pumpkin spice notes. Serve these bars chilled with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent touch—they’re guaranteed to disappear fast at any gathering.
Paleo Pumpkin Spice Bars
Every holiday season needs a showstopper that’s secretly simple. These Paleo Pumpkin Spice Bars ditch the guilt but keep all the cozy, spiced flavor—perfect for your festive table or a grab-and-go treat.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- Whisk together the almond flour, coconut flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until fully combined.
- In a separate medium bowl, beat the eggs lightly with a fork.
- Add the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract to the eggs and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined—do not overmix.
- Transfer the batter to the prepared pan and spread it evenly with the spatula.
- Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan on a wire rack for at least 1 hour before slicing.
Dense, moist, and packed with warm spice, these bars have a satisfyingly soft crumb. For an extra festive touch, serve them slightly warmed with a dollop of coconut whipped cream or crumble them over dairy-free ice cream.
Pumpkin Swirl Brownie Bars
Brace your taste buds for the ultimate fall mashup. These pumpkin swirl brownie bars combine fudgy chocolate with spiced pumpkin batter in one irresistible treat. Get ready to bake your new seasonal obsession.
Serving: 16 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup unsalted butter
– 2 cups granulated sugar
– 4 large eggs
– 1 tsp vanilla extract
– 1 cup all-purpose flour
– 3/4 cup cocoa powder
– 1/2 tsp salt
– 1 cup canned pumpkin puree
– 1 tsp pumpkin pie spice
– 4 oz cream cheese, softened
– 1/4 cup powdered sugar
Instructions
1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper.
2. Melt 1 cup unsalted butter in a microwave-safe bowl for 45 seconds.
3. Whisk 2 cups granulated sugar into the melted butter until fully combined.
4. Beat in 4 large eggs one at a time, then stir in 1 tsp vanilla extract.
5. Sift 1 cup all-purpose flour, 3/4 cup cocoa powder, and 1/2 tsp salt directly into the wet ingredients.
6. Fold the dry ingredients into the wet mixture until no flour streaks remain—avoid overmixing for fudgy texture.
7. Pour two-thirds of the brownie batter into your prepared pan and spread evenly.
8. In a separate bowl, combine 1 cup canned pumpkin puree, 1 tsp pumpkin pie spice, 4 oz softened cream cheese, and 1/4 cup powdered sugar.
9. Whisk the pumpkin mixture vigorously until completely smooth and creamy.
10. Drop spoonfuls of the pumpkin batter over the brownie layer in the pan.
11. Top with the remaining brownie batter, then use a knife to swirl the layers together in a zigzag pattern.
12. Bake at 350°F for 32-35 minutes, until a toothpick inserted comes out with moist crumbs.
13. Let the bars cool completely in the pan on a wire rack for 2 hours before slicing.
14. Cut into 16 squares using a sharp knife wiped clean between cuts for neat edges.
Moist, fudgy brownie meets spiced pumpkin cream in every bite. The swirl creates pockets of tangy pumpkin that balance the rich chocolate perfectly. Serve these bars slightly warmed with a scoop of vanilla ice cream for an indulgent dessert, or pack them for a festive fall picnic.
Healthy Pumpkin Protein Bars
Whip up a snack that fuels your hustle without the guilt. These pumpkin protein bars are your secret weapon for busy days—packed with cozy spice and clean energy. They’re so simple, you’ll make them on repeat.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups rolled oats
– 1 cup pumpkin puree
– ½ cup vanilla protein powder
– ⅓ cup pure maple syrup
– ¼ cup almond butter
– 2 tbsp coconut oil, melted
– 1 tsp pumpkin pie spice
– ½ tsp baking soda
– ¼ tsp salt
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, combine 1 ½ cups rolled oats, 1 cup pumpkin puree, ½ cup vanilla protein powder, ⅓ cup pure maple syrup, ¼ cup almond butter, 2 tbsp melted coconut oil, 1 tsp pumpkin pie spice, ½ tsp baking soda, and ¼ tsp salt.
3. Mix all ingredients thoroughly until a thick, uniform batter forms. Tip: If the batter feels too dry, add a splash of water, one tablespoon at a time, to reach a moldable consistency.
4. Press the batter firmly into the prepared pan, using a spatula to create an even layer about ½-inch thick.
5. Bake at 350°F for 22–25 minutes, or until the edges are lightly golden and the center feels set to the touch. Tip: Check at 22 minutes to prevent over-baking, as oven temperatures can vary.
6. Remove the pan from the oven and let it cool completely in the pan on a wire rack for at least 1 hour. Tip: For clean cuts, chill the bars in the refrigerator for 30 minutes after cooling.
7. Lift the parchment paper to remove the slab from the pan, then slice into 12 even bars.
8. Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Dig into a bar with a dense, chewy texture that holds together perfectly. The flavor is a warm hug of pumpkin and spice, subtly sweetened by maple. Crumble one over Greek yogurt for breakfast or pack it as a post-workout treat—it’s versatile enough for any moment.
Pumpkin Pecan Pie Bars
Buckle up, because these pumpkin pecan pie bars are about to become your new fall obsession. They combine the cozy spice of pumpkin pie with the crunchy-sweet magic of pecan pie—all in a grab-and-go bar form. Perfect for holiday parties or a sweet treat with your afternoon coffee.
Serving: 16 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
– 1 (15 oz) can pumpkin puree
– 3 large eggs
– 1 cup light brown sugar, packed
– 1 tbsp all-purpose flour
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup heavy cream
– 1 tsp vanilla extract
– 1 1/2 cups pecan halves
– 1/2 cup maple syrup
Instructions
1. Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Tip: Use the bottom of a measuring cup to compact it for a sturdy crust.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly while you prepare the filling.
5. In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, flour, cinnamon, ginger, nutmeg, and salt until smooth.
6. Whisk in the heavy cream and vanilla extract until the filling is completely combined and silky.
7. Pour the pumpkin filling over the pre-baked crust and spread it into an even layer.
8. Arrange the pecan halves in a single layer on top of the pumpkin filling.
9. Drizzle the maple syrup evenly over the pecans. Tip: Warm the syrup slightly for easier drizzling.
10. Bake for 35-40 minutes, or until the edges are set and the center jiggles only slightly when the pan is gently shaken.
11. Remove the pan from the oven and place it on a wire rack. Let the bars cool completely in the pan, about 2 hours. Tip: For clean cuts, chill the bars in the refrigerator for at least 1 hour before slicing.
12. Use the parchment overhang to lift the entire slab from the pan. Cut into 16 bars with a sharp knife.
Ready to serve? These bars boast a creamy, spiced pumpkin layer that’s perfectly set against a buttery, crisp crust, all topped with sticky-sweet, toasted pecans. For a festive twist, serve them warm with a dollop of bourbon-spiked whipped cream or crumble them over vanilla ice cream.
Pumpkin Caramel Crumb Bars
Make your holiday dessert table the star with these pumpkin caramel crumb bars—they’re the perfect mash-up of cozy pumpkin pie and buttery crumble, all in one easy-to-slice bar. Serving: 16 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour
– 1 cup unsalted butter, cold and cubed
– 1/2 cup granulated sugar
– 1/4 cup light brown sugar, packed
– 1/2 teaspoon salt
– 1 (15-ounce) can pumpkin puree
– 3 large eggs
– 1/2 cup heavy cream
– 1/2 cup caramel sauce
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
Instructions
1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large bowl, combine 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup light brown sugar, and 1/2 teaspoon salt.
3. Add 1 cup cold, cubed unsalted butter to the flour mixture.
4. Use a pastry cutter or your fingers to work the butter into the dry ingredients until coarse crumbs form, with some pea-sized pieces remaining for a flaky texture.
5. Press 2/3 of the crumb mixture firmly into the bottom of the prepared pan to form an even crust.
6. Bake the crust at 350°F for 15 minutes, or until lightly golden around the edges.
7. While the crust bakes, whisk together 1 can pumpkin puree, 3 large eggs, 1/2 cup heavy cream, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves in a medium bowl until smooth.
8. Pour the pumpkin filling over the hot crust and spread it evenly with a spatula.
9. Drizzle 1/2 cup caramel sauce over the pumpkin filling in a zigzag pattern for a marbled effect.
10. Sprinkle the remaining 1/3 of the crumb mixture evenly over the top.
11. Bake at 350°F for 30 minutes, or until the filling is set and the top is golden brown.
12. Let the bars cool completely in the pan on a wire rack for at least 2 hours to firm up before slicing.
13. Use the parchment overhang to lift the bars out of the pan, then cut into 16 squares with a sharp knife wiped clean between cuts for neat edges.
Buttery, spiced layers meld into a gooey caramel swirl—these bars offer a soft, custardy center under a crisp crumb topping. Serve them warm with a scoop of vanilla ice cream for an indulgent twist, or pack them for a festive potluck where they’ll disappear fast.
Pumpkin S’mores Bars
Buckle up for the ultimate fall mashup that’s about to break the internet. These bars layer pumpkin spice magic with gooey marshmallow and chocolate—no campfire required. Seriously, your oven is about to become your new best friend.
Serving: 16 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1 (15 oz) can pumpkin puree
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup semi-sweet chocolate chips
– 2 cups mini marshmallows
Instructions
1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper.
2. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly.
5. In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, and vanilla extract until smooth.
6. Tip: Make sure your pumpkin puree isn’t watery—if it is, blot it with a paper towel to prevent a soggy base.
7. Sift in the flour, baking powder, cinnamon, ginger, nutmeg, and salt, then fold until just combined.
8. Pour the pumpkin batter over the cooled crust and spread it into an even layer.
9. Bake for 25 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.
10. Immediately sprinkle the chocolate chips evenly over the hot pumpkin layer.
11. Let the chocolate sit for 1-2 minutes to soften, then use an offset spatula to spread it into a thin, even layer.
12. Tip: Work quickly here so the residual heat melts the chocolate smoothly without re-baking.
13. Evenly scatter the mini marshmallows over the chocolate layer.
14. Return the pan to the oven and bake for 3-5 minutes, just until the marshmallows are puffed and lightly golden.
15. Tip: Watch closely to avoid burning—marshmallows can go from golden to charred in seconds.
16. Let the bars cool completely in the pan on a wire rack for at least 2 hours before slicing.
Absolutely irresistible with a chewy pumpkin base, a fudgy chocolate middle, and that toasted marshmallow top. Serve them slightly warm for maximum gooeyness, or crumble over vanilla ice cream for a next-level dessert hack.
Pumpkin Streusel Bars with Walnuts
Kick off your holiday baking with these pumpkin streusel bars that deliver cozy spice and satisfying crunch in every bite. They’re the perfect make-ahead treat that disappears fast from any dessert table.
Serving: 16 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 cup unsalted butter, cold and cubed
– 1 large egg
– 1 can (15 oz) pumpkin puree
– 1/2 cup brown sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/2 tsp salt
– 1 cup chopped walnuts
Instructions
1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper.
2. Combine 1 1/2 cups flour and 1/2 cup granulated sugar in a large bowl.
3. Cut in 3/4 cup cold butter using a pastry cutter until the mixture resembles coarse crumbs.
4. Press this crust mixture firmly into the bottom of your prepared pan.
5. Bake the crust for 15 minutes until lightly golden around the edges.
6. While the crust bakes, whisk together the egg, pumpkin puree, remaining 1/2 cup granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt in a medium bowl.
7. Pour the pumpkin filling evenly over the hot crust.
8. Make the streusel by combining the remaining 1/2 cup flour, remaining 1/4 cup butter, and chopped walnuts in a small bowl.
9. Sprinkle the walnut streusel evenly over the pumpkin layer.
10. Return the pan to the oven and bake for 30 minutes until the filling is set and the streusel is golden brown.
11. Cool completely in the pan on a wire rack for at least 2 hours.
12. Use the parchment paper to lift the bars from the pan before cutting into squares.
Just baked, these bars offer a delightful contrast between the creamy pumpkin filling and the crunchy walnut topping. The warm spices shine through without overwhelming, making them perfect with afternoon coffee or as a festive dessert. For an extra touch, serve slightly warmed with a scoop of vanilla ice cream.
Pumpkin Apple Cinnamon Bars
Brace your taste buds for a fall flavor explosion that’s part cozy dessert, part irresistible snack. These bars perfectly blend sweet pumpkin, tart apple, and warm cinnamon into one easy, bake-and-share treat. Get ready to make your kitchen smell absolutely incredible.
Serving: 16 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 2 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1 cup granulated sugar
– 1/2 cup packed light brown sugar
– 1/2 cup unsalted butter, melted and cooled slightly
– 1 large egg
– 1 cup canned pumpkin puree
– 1 tsp pure vanilla extract
– 1 medium Granny Smith apple, peeled and finely diced (about 1 cup)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
3. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp ground cinnamon, and 1/2 tsp ground nutmeg until fully combined.
4. In a large bowl, whisk 1 cup granulated sugar, 1/2 cup packed light brown sugar, and 1/2 cup melted unsalted butter until smooth.
5. Whisk 1 large egg into the sugar-butter mixture until fully incorporated.
6. Whisk in 1 cup canned pumpkin puree and 1 tsp pure vanilla extract until the batter is uniform.
7. Tip: For the best texture, ensure all wet ingredients are at room temperature before mixing.
8. Gradually add the dry flour mixture to the wet ingredients, folding with a spatula until just combined and no dry streaks remain.
9. Gently fold in 1 cup of finely diced Granny Smith apple.
10. Tip: Toss the diced apple in a tablespoon of the measured flour from the dry ingredients to prevent it from sinking to the bottom during baking.
11. Pour the batter into the prepared pan and use a spatula to spread it into an even layer.
12. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
13. Tip: Do not overbake; the bars will continue to set as they cool, keeping them wonderfully moist.
14. Let the pan cool completely on a wire rack for at least 1 hour before using the parchment overhang to lift out the slab.
15. Cut the cooled slab into 16 even bars.
Kindly note the soft, cake-like crumb that melts with every bite, contrasted by the tender, slightly tart apple pieces. The warm spices and pumpkin create a deeply comforting flavor perfect for autumn afternoons. For a festive twist, drizzle with a simple powdered sugar glaze or serve slightly warm with a scoop of vanilla ice cream.
Pumpkin Cheesecake Layered Bars
Craving that cozy fall flavor but short on time? These pumpkin cheesecake layered bars deliver all the seasonal vibes in one easy-to-make treat. Think creamy cheesecake meets spiced pumpkin pie in a handheld dessert that’s perfect for potlucks or a sweet weeknight indulgence.
Serving: 16 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
– 1 (8 oz) package cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 (15 oz) can pumpkin puree
– 1/2 cup light brown sugar
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
Instructions
1. Preheat your oven to 350°F and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust layer.
4. Bake the crust for 10 minutes at 350°F, then remove it from the oven and let it cool slightly while you prepare the fillings.
5. In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6. Add 1 egg and vanilla extract to the cream cheese mixture, beating just until combined to avoid overmixing, which can cause cracking.
7. Pour the cheesecake layer over the cooled crust and spread it into an even layer using a spatula.
8. In another large bowl, whisk together the pumpkin puree, brown sugar, 2 eggs, cinnamon, ginger, nutmeg, and salt until fully incorporated.
9. Gently fold in the heavy cream with a spatula until the pumpkin mixture is smooth and uniform in color.
10. Carefully pour the pumpkin layer over the cheesecake layer, spreading it evenly to cover completely.
11. Bake at 350°F for 35-40 minutes, or until the edges are set and the center jiggles slightly when shaken—this indicates it’s perfectly cooked without being overdone.
12. Turn off the oven, crack the door open, and let the bars cool inside for 1 hour to prevent sudden temperature changes that lead to sinking.
13. Transfer the pan to a wire rack to cool completely to room temperature, about 2 hours.
14. Refrigerate the bars for at least 4 hours, or preferably overnight, to allow the layers to fully set for clean slicing.
15. Use the parchment overhang to lift the bars from the pan, then cut into 16 squares with a sharp knife wiped clean between cuts for neat edges.
Keep these bars chilled until serving to maintain their firm, sliceable texture. The creamy cheesecake layer contrasts beautifully with the spiced pumpkin filling, offering a rich, autumnal flavor in every bite. For a festive twist, top each square with a dollop of whipped cream and a sprinkle of cinnamon before serving.
Pumpkin Nutella Bars
Hear me out: these Pumpkin Nutella Bars are the cozy dessert you didn’t know you needed. They combine the best of fall spice with rich, chocolatey hazelnut spread for a treat that’s impossible to eat just one of.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup packed light brown sugar
– 2 large eggs
– 1 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1 cup Nutella
Instructions
1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg until fully combined.
3. In a large bowl, use an electric mixer on medium speed to cream 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar for 2-3 minutes until light and fluffy.
4. Add 2 large eggs to the butter mixture one at a time, beating well after each addition until fully incorporated.
5. Mix in 1 cup canned pumpkin puree and 1 tsp vanilla extract on low speed until just combined.
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a thick batter forms with no dry streaks.
7. Spread two-thirds of the batter evenly into the prepared pan using a spatula.
8. Drop 1 cup of Nutella by spoonfuls over the batter layer, then gently swirl it with a knife to create a marbled effect.
9. Dollop the remaining batter over the top and spread it lightly—it’s okay if some Nutella peeks through.
10. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
11. Let the bars cool completely in the pan on a wire rack for at least 1 hour before slicing into 16 squares.
12. Clean your knife with a damp cloth between cuts for neat, sharp edges.
Craving a perfect bite? These bars boast a soft, cake-like crumb from the pumpkin, swirled with pockets of gooey, melted Nutella. Serve them slightly warm with a scoop of vanilla ice cream for an indulgent twist, or pack them for a festive fall picnic—they’re guaranteed to disappear fast.
Pumpkin Almond Crunch Bars
A fall treat that’s equal parts cozy and crunchy, these Pumpkin Almond Crunch Bars deliver spiced pumpkin filling over a buttery oat-almond base, all topped with a sweet almond streusel. They’re the perfect make-ahead dessert for holiday gatherings or a sweet afternoon snack—no fancy equipment needed, just a bowl and a baking pan.
Serving: 16 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups old-fashioned rolled oats
– 1 cup all-purpose flour
– 1 cup packed light brown sugar
– 1/2 cup unsalted butter, melted
– 1/2 cup sliced almonds
– 1 (15-ounce) can pumpkin puree
– 2 large eggs
– 1/2 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large bowl, combine 2 cups old-fashioned rolled oats, 1 cup all-purpose flour, 1 cup packed light brown sugar, and 1/4 teaspoon salt.
3. Pour 1/2 cup melted unsalted butter into the oat mixture and stir until the mixture resembles coarse crumbs.
4. Reserve 1 cup of the oat mixture for the topping; press the remaining mixture firmly into the bottom of the prepared pan to form an even crust.
5. Bake the crust at 350°F for 10 minutes, until lightly set—this prevents sogginess from the pumpkin filling.
6. In a medium bowl, whisk together 1 (15-ounce) can pumpkin puree, 2 large eggs, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves until smooth.
7. Pour the pumpkin filling over the hot crust and spread it evenly with a spatula.
8. Add 1/2 cup sliced almonds to the reserved oat mixture and mix to combine for the streusel topping.
9. Sprinkle the almond-oat streusel evenly over the pumpkin layer, pressing it gently to adhere.
10. Bake at 350°F for 30–35 minutes, until the edges are golden brown and the center is set—a toothpick inserted should come out clean.
11. Let the bars cool completely in the pan on a wire rack for at least 2 hours to firm up before slicing.
12. Use the parchment overhang to lift the bars out of the pan, then cut into 16 squares with a sharp knife.
You’ll love the contrast between the soft, spiced pumpkin layer and the crunchy oat-almond base and topping. These bars stay moist for days, making them ideal for packing in lunchboxes or gifting to friends during the holidays.
Pumpkin Butter Blondie Bars
Hear me out: these pumpkin butter blondie bars are the cozy dessert you didn’t know you needed. They’re like a hug in a pan—spiced, gooey, and ridiculously easy to make. Forget complicated baking; this is your new fall staple.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup unsalted butter, melted
– 1 ½ cups light brown sugar, packed
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– 1 cup pumpkin butter
– ½ cup white chocolate chips
Instructions
1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, whisk together 1 cup melted unsalted butter and 1 ½ cups packed light brown sugar until smooth.
3. Add 2 large eggs and 1 teaspoon vanilla extract to the bowl, whisking vigorously for 1 minute to incorporate air.
4. In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
5. Tip: Sifting the dry ingredients prevents lumps and ensures even mixing.
6. Gradually fold the dry mixture into the wet ingredients with a spatula until just combined—do not overmix.
7. Spread half of the batter evenly into the prepared pan using an offset spatula.
8. Dollop 1 cup pumpkin butter over the batter layer and gently spread it with the back of a spoon.
9. Tip: Leave a ½-inch border around the edges to prevent the pumpkin butter from seeping out during baking.
10. Drop the remaining batter by spoonfuls over the pumpkin butter layer, then smooth it carefully to cover.
11. Sprinkle ½ cup white chocolate chips evenly over the top.
12. Bake at 350°F for 30–35 minutes, until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
13. Tip: Check at 30 minutes to avoid overbaking—the bars will firm up as they cool.
14. Let the pan cool completely on a wire rack for at least 1 hour before slicing into 16 bars.
Unbelievably soft and fudgy, these bars boast a rich pumpkin butter swirl that melts in your mouth with every bite. Serve them warm with a scoop of vanilla ice cream for an indulgent twist, or pack them for a festive holiday potluck—they’re guaranteed to disappear fast.
Conclusion
Savoring these 32 pumpkin bar recipes is a delightful way to celebrate autumn’s flavors. From classic spiced bars to creative twists, there’s a perfect treat for every baker. We hope you find a new favorite to bake and share! Don’t forget to leave a comment telling us which recipe you loved most and pin this roundup to your Pinterest boards for easy reference. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
