Table of contents

• Ingredients for Pumpkin Bars
• Make your own Ingredients
• FAQ’s
• Storage & Freezing
  • Related Recipes
• More Pumpkin Recipes

This Pumpkin Bars recipe is really more like a moist pumpkin sheet cake that is loaded with pumpkin puree, bold pumpkin pie spice and homemade cream cheese frosting. For all the “Pumpkin Spice Everything” fans, did you know that long before pumpkin spice became the flavor craze it is today, McCormick’s created their original Pumpkin Spice Blend way back in 1934? My vintage inspiration to make these pumpkin bars is from my mom, who passed down the recipe to me years ago and I now make it every fall season.

The Pumpkin Spice Frenzy really took off around 2003 when Starbucks introduced the Pumpkin Spice Latte. As you look at grocery isles today, you will see everything from pumpkin spice yogurt to baked goods, cookies, candy and even savory items.

Ingredients for Pumpkin Bars

Dry Ingredients

• All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Pink salt adds essential minerals and nutrients to baked goods.
• Pumpkin Pie Spice is a blend of warm spices like cinnamon, ginger, nutmeg, cloves, and allspice. You can find it pre-made or make your own.

Wet Ingredients

• Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
• Pumpkin purée is made from the inside of pumpkins that has been cooked and mashed. It’s different from canned pumpkin pie filling, which is sweetened and contains warm spices like cinnamon and nutmeg.

Cream Cheese Frosting

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Cream cheese is cultured cream and milk with a mild, tangy flavor. d texture, use full-fat cream cheese.
• Confectioners’ sugar, also known as powdered sugar, is made from finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. Its fine texture, makes it perfect for smooth frostings and glazes on baked goods.

Make your own Ingredients

All of my recipes start with all natural, minimally processed ingredients. If I can’t find a natural option, I often make my own base ingredients for baking recipes.

Pumpkin puree: Roast a pumpkin to get deeper flavor profile. To roast a pumpkin: simply half the pie pumpkin (2-3 lbs.), scoop out the seeds, brush with oil, place flesh down on baking sheet and bake at 450 degrees for 45 minutes. Puree in a Vitamix or high-speed blender.

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Pumpkin Pie Spice:

Pumpkin Pie Spice

Check out this recipe

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
• Alternative Flours: Try using alternative flours in your baking..here is a reference I put together of Ultimate Guide to Flours.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’s

Storage & Freezing

Place bars in an air-tight container and place on counter up to 3 days.

To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw at room temperature in the container for 1/2 hour before opening up the container.

Print

Pumpkin Bars

Pumpkin Bars are a moist sheet cake loaded with pumpkin, bold pumpkin spice blend and homemade cream cheese frosting.

Course Dessert

Cuisine American

Keyword cake, pumpkin recipes

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 16

Author Apryl Niksch

Equipment

• mixer
• measuring cups and spoons
• liquid measuring cup
• baking pan

Ingredients

DRY INGREDIENTS

• 2 c. unbleached flour
• 2 T. cornstarch
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 T. Pumpkin Spice Blend
• 1 tsp. salt

WET INGREDIENTS

• ½ c. unsalted butter room temp
• 1 c. sugar
• ⅔ c. brown sugar
• 3 eggs
• 2 c. pumpkin puree not pumpkin pie filling
• ½ c. oil
• 2 T. buttermilk or milk
• 2 tsp. vanilla extract

CREAM CHEESE FROSTING

• ½ c. unsalted butter room temp
• 8 oz. cream cheese room temp
• 3 c. confectioner sugar
• 1 T. vanilla

Instructions

PREP

• Preheat oven to 350 degrees. Grease 18 x 13 (half-sheet) baking pan.
• Whisk together dry ingredients in large bowl.

CAKE BATTER

• Place butter, brown sugar, sugar and eggs in mixer and cream together. Beat until light and fluffy about 3-4 minutes.
• Add the dry ingredients.
• Add the remaining wet ingredients pumpkin puree, oil, buttermilk, and vanilla and mix just until batter comes together.
• Pour batter into pan 2/3 full.

BAKE

• Bake for 20 minutes until toothpick in the center comes out clean.

CREAM CHEESE FROSTING

• Place butter and cream cheese in mixer and beat together.
• Add in confectioners sugar and vanilla.
• Add egg white and beat until light and fluffy.

ASSEMBLE CAKE

• After cake is cool, frost with Cream Cheese Frosting. Cut into squares and cover with foil.
• If you are going to pipe any decorations such as an orange pumpkin in the center of each pumpkin bar, you can stabilize the frosting by adding 1 T. of cornstarch or powdered unflavored gelatin to the confectioners sugar before it is mixed with the cream cheese and butter.

Related Recipes

• Pumpkin Pie Cake
• Pumpkin Spice Muffins
• Pumpkin Pie Spice
• Old-Fashioned Banana Cake
• Homemade Apple Pie Spice

More Pumpkin Recipes

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