Pumpkin season is here and I am not even a little bit sorry about it! These bars are soft, moist, and loaded with cinnamon, ginger, and nutmeg. It’s two bowls and simple pantry ingredients, and the batter comes together in about ten minutes. Add cream cheese frosting if you’re feeling fancy!
Easy Pumpkin Bars
Prep: 10 min · Bake: 25–30 min · Makes: about 24 bars · Oven: 350°F · Pan: 9×13-inch baking pan
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 large eggs, at room temperature
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 cup vegetable oil
Instructions
- Preheat the oven. Heat the oven to 350°F. Lightly grease the pan or line it with parchment paper.
- Combine the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Mix the wet ingredients. In a separate bowl, whisk the eggs, pumpkin purée, and oil until smooth.
- Make the batter. Pour the wet ingredients into the dry. Stir gently just until no dry flour remains. Don’t overmix!
- Bake. Spread the batter evenly in the pan. Bake at 350°F for 25–30 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
- Cool and serve. Let the bars cool before slicing. Serve plain or with your favorite cream cheese frosting.
Enjoy!
Recipe Notes
Pumpkin: Use plain pumpkin purée, not pumpkin pie filling. They sit right next to each other on the shelf and look almost the same!
Mixing: Stir just until the wet and dry ingredients come together. That keeps the bars soft and tender.
Frosting: Cream cheese frosting is a delicious upgrade, but these are lovely plain too.
Storage: Keep unfrosted bars in an airtight container at room temperature for up to 2 days, or refrigerate them to keep longer.
Ardently Earnest: Real food, real life, and a little bit of chaos.
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