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Pumpkin Bars

Pumpkin bars are moist, tender treats infused with warm cinnamon and nutmeg, featuring a rich pumpkin flavor and a slightly chewy crumb. Baked in a 9x13 pan, they showcase a golden top with a crackled surface, perfect for cozy fall moments. This simple, nostalgic recipe combines seasonal ingredients into a comforting dessert or snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup brown sugar packed
  • 1/2 cup unsalted butter melted
  • 2 large eggs room temperature
  • 1 cup pumpkin purée canned or roasted fresh
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon cinnamon generous pinch
  • 1/2 teaspoon nutmeg pinch
  • 1/4 teaspoon clove optional
  • 1/4 teaspoon salt

Equipment

  • Oven
  • 9x13-inch baking pan
  • mixing bowls
  • whisk
  • Spatula
  • Measuring cups and spoons
  • Wire rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease a 9x13 inch baking pan with butter or non-stick spray, then set aside.
  2. In a large mixing bowl, whisk together the brown sugar and melted butter until the mixture is smooth, glossy, and fragrant—this takes about a minute.
  3. Add the eggs one at a time, whisking well after each addition until the batter is light and slightly fluffy. This helps incorporate air for a tender crumb.
  4. Stir in the pumpkin purée until the batter is smooth and evenly colored, with a pleasant pumpkin aroma filling the air.
  5. In a separate bowl, sift together the flour, cinnamon, nutmeg, clove (if using), and salt. Mix well to distribute the spices evenly.
  6. Gently fold the dry ingredients into the wet mixture using a spatula, stirring just until combined—be careful not to overmix to keep the batter airy.
  7. Pour the batter into the prepared pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to settle the batter and release any air bubbles.
  8. Bake for 25 to 30 minutes, or until the top is golden, crackled, and a toothpick inserted in the center comes out with moist crumbs.
  9. Remove the pan from the oven and place it on a wire rack. Let the pumpkin bars cool for at least 20 minutes to allow the texture to set and make slicing easier.
  10. Once cooled, cut into squares with a sharp knife. Serve warm or at room temperature, dusted with powdered sugar or topped with whipped cream if desired.

Notes

For a richer flavor, consider roasting fresh pumpkin before pureeing. Keep an eye on the edges during baking to prevent over-browning, and cool fully before slicing for clean cuts.