How do you keep pumpkin bars from getting soggy?

To prevent soggy pumpkin bars, make sure they are baked until a toothpick comes out clean. Cool them completely before storing, and always refrigerate in an airtight container with parchment between layers.

Can you freeze pumpkin bars for later?

Yes! Wrap unfrosted bars tightly in plastic wrap, then store them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and frost before serving.

What’s the difference between pumpkin pie bars and pumpkin bars?

Pumpkin pie bars have a custard-like filling similar to traditional pumpkin pie, while pumpkin bars are more like a soft, spiced cake topped with cream cheese frosting.

Can I make pumpkin bars without cream cheese frosting?

Absolutely. You can top them with a maple glaze, dust with powdered sugar, or even leave them plain for a lighter version.

Pumpkin Bars Recipe: 7 Irresistible Tips for Perfect Fall Dessert

Name: Pumpkin Bars – The Best Fall Dessert You’ll Ever Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1 3/4 cups sugar; 4 large eggs; 1 (15-ounce) can pumpkin puree; 1 cup vegetable oil; 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract

Description

Pumpkin Bars are moist, spiced, and topped with creamy frosting. This fall dessert is easy to make, cozy, and perfect for gatherings.

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 (15-ounce) can pumpkin puree
1 cup vegetable oil
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
In another bowl, beat together sugar, eggs, pumpkin puree, and oil until smooth.
Gradually fold dry ingredients into wet mixture until just combined.
Spread batter evenly in prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
Cool completely before frosting.
To make frosting, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Spread frosting over cooled bars, sprinkle with cinnamon or pecans if desired, then cut into squares.

Notes

Use canned pumpkin puree, not pumpkin pie filling. Cool bars fully before frosting to avoid melting. Bars can be customized with nuts, chocolate chips, or maple glaze.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American