Best 12 Pumpkin Spice Bars Recipes

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Immerse yourself in the delectable realm of pumpkin spice bars, a symphony of autumn flavors perfectly captured in a delightful treat. Picture perfectly golden bars, infused with the essence of pumpkin puree, boasting a moist and tender crumb that melts in your mouth. Each bite exudes a medley of warm spices, including cinnamon, nutmeg, ginger, and cloves, harmonizing with the natural sweetness of pumpkin. These culinary gems are not just a feast for the taste buds; they are a visual delight as well, adorned with a generous sprinkling of powdered sugar or drizzled with a luscious cream cheese frosting. Whether you prefer a classic rendition or a decadent twist with chocolate chips or streusel topping, this collection of pumpkin spice bar recipes has something to satisfy every palate. So embark on a culinary adventure and let the intoxicating aroma of pumpkin spice transport you to a world of pure baking bliss.

Here are our top 12 tried and tested recipes!

PUMPKIN-SPICE BARS WITH CREAM CHEESE FROSTING



Pumpkin-Spice Bars with Cream Cheese Frosting image

A perfect dessert for fall potlucks, delicious pumpkin bars are made even better with cream cheese frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 49

Number Of Ingredients 18

4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
1/2 cup chopped walnuts, if desired

Steps:

  • Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
  • In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Stir in raisins. Spread in pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
  • In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spreading frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store covered in refrigerator.

Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 95 mg, Sugar 18 g, TransFat 0 g

HARVEST PUMPKIN-SPICE BARS



Harvest Pumpkin-Spice Bars image

Everyone needs an absolutely delicious pumpkin bar recipe to usher in the fall season. Consider this one yours! It features an extra moist crumb, with the perfect pumpkin pie spice level and a homemade cream cheese frosting. In other words, this recipe is perfect, especially when you're feeding a crowd. So add these pumpkin bars to your recipe box now and when fall parties and occasions start popping on your calendar, you'll have the best dessert on the whole table!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 49

Number Of Ingredients 17

4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired
1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired

Steps:

  • Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
  • Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
  • In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g

PUMPKIN SPICE LATTE BARS



Pumpkin Spice Latte Bars image

This creamy treat has got it all - a layer of coffee cheesecake with a layer of pumpkin cheesecake and a buttery graham cracker crust. Serve with some whipped cream and a sprinkle of pumpkin pie spice.

Provided by Stasty Cook

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h30m

Yield 16

Number Of Ingredients 14

1 ½ cups crushed graham crackers
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1 egg, lightly beaten
¼ cup white sugar
½ teaspoon espresso powder
½ teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
½ cup canned pumpkin
1 egg, lightly beaten
¼ cup white sugar
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking pan with parchment paper, ensuring there is an overhang on both sides.
  • Mix graham crackers and butter together in a bowl. Press over the bottom of the lined baking pan to make a crust.
  • Beat 8 ounces cream cheese in a bowl with an electric mixer until smooth and creamy. Add 1 egg, 1/4 cup sugar, espresso powder, and 1/2 teaspoon vanilla extract; beat until blended and smooth. Pour latte layer over the graham cracker crust and smooth with a spatula. Clean beaters.
  • Beat 8 ounces cream cheese in another bowl until smooth and creamy. Add pumpkin, 1 egg, 1/4 cup sugar, pumpkin pie spice, 1/2 teaspoon vanilla extract, and cinnamon; beat until blended and smooth. Pour over the graham cracker crust and level with a spatula. Pour pumpkin layer over the latte layer and smooth with a spatula.
  • Bake in the preheated oven until center is just set, 40 to 45 minutes. Cool for about 30 minutes. Cover loosely with aluminum foil. Refrigerate until firm, 3 to 4 hours.
  • Lift bars out of the pan using the parchment paper overhang. Cut into bars using a hot, wet knife.

Nutrition Facts : Calories 205.8 calories, Carbohydrate 13.9 g, Cholesterol 64.1 mg, Fat 15.5 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 9.2 g, Sodium 188 mg, Sugar 9.1 g

PUMPKIN SPICE BARS



Pumpkin Spice Bars image

Most of the year, my family runs a pretty garden-variety vegetables stand. Come October, however, it becomes a popular Halloween haunt, where I showcase our pick-of-the-patch pumpkins. This recipe calls for canned pumpkin, but I like to use my home-grown produce instead.-Sheila Compton, Summerside, Prince Edward Island

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 13

4 eggs
2 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup dried cranberries
1 can (16 ounces) or 2 cups cream cheese frosting

Steps:

  • In a bowl, beat eggs, sugar, pumpkin and oil until blended. Combine the flour, baking powder, cinnamon, baking soda, salt, ginger and cloves; add to pumpkin mixture just until combined. Stir in cranberries., Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Frost with cream cheese frosting.

Nutrition Facts :

ORANGE-SPICE PUMPKIN BARS WITH BROWNED BUTTER FROSTING



Orange-Spice Pumpkin Bars with Browned Butter Frosting image

Tempting flavors of pumpkin pie and warm, buttery frosting--what could be better on an autumn afternoon?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 48

Number Of Ingredients 15

2 cups Gold Medal™ all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
2 teaspoons grated orange peel
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup orange juice
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/3 cup butter (do not use margarine)
2 cups powdered sugar
1/2 teaspoon vanilla
2 to 4 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour (or spray with baking spray with flour).
  • In large bowl, beat bar ingredients with electric mixer on low speed, scraping bowl occasionally, until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter evenly in pan.
  • Bake 23 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In 2-quart saucepan, heat butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in powdered sugar, vanilla and enough milk until smooth and spreadable. Immediately spread frosting over cooled bars. Refrigerate about 15 minutes or until set. For bars, cut into 8 rows by 6 rows. If desired, garnish each bar with orange peel strip.

Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 12 g, TransFat 0 g

TINA'S PUMPKIN SPICE BARS



Tina's Pumpkin Spice Bars image

Yummy Autumn pumpkin spice bars made from scratch. Frost with prepared cream cheese frosting, or make your own!

Provided by Tina Rogers

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 25

Number Of Ingredients 13

4 eggs
2 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground cloves
1 (16 ounce) container cream cheese frosting
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 10x15 inch jelly roll pan
  • In a large bowl, combine eggs, sugar, oil and pumpkin; beat until smooth. Stir in the flour, baking powder, baking soda, cinnamon, ginger, salt and cloves.
  • Spread batter into prepared pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool completely.
  • Frost with cream cheese frosting and sprinkle top with nuts. Cut in to 2 inch by 1 1/2 inch bars. Store in refrigerator.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 36.4 g, Cholesterol 29.8 mg, Fat 15.6 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 3.4 g, Sodium 181.3 mg, Sugar 26.5 g

GLUTEN-FREE HARVEST PUMPKIN SPICE BARS



Gluten-Free Harvest Pumpkin Spice Bars image

You'll fall in love with these pumpkin bars! They have a light texture, are full of cinnamon, ginger, raisins and nuts, and are topped with cream cheese frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 49

Number Of Ingredients 11

1 box Betty Crocker™ Gluten Free yellow cake mix
1 can (15 oz) pumpkin (not pumpkin pie mix)
1/2 cup butter, softened
1/4 cup water
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 eggs
1 cup raisins, if desired
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
1/4 cup chopped walnuts, if desired

Steps:

  • Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.
  • In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Spread in pan.
  • Bake 20 to 25 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
  • Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 65 mg, Sugar 9 g, TransFat 0 g

PUMPKIN SPICE BARS



Pumpkin Spice Bars image

Treat your family with pumpkin bars made using Betty Crocker™ Super Moist™ spice cake mix - a delicious fruit dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ spice cake mix
1/2 cup butter, melted
1/2 cup finely chopped pecans
4 teaspoons vanilla
1 package (8 oz) cream cheese, softened
1/3 cup packed brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
1 egg
1/2 cup finely chopped white chocolate baking bars or squares
1 tablespoon butter, melted
1/3 cup old-fashioned oats

Steps:

  • Heat oven to 350°F. Lightly grease 13x9-inch pan with shortening or cooking spray.
  • In large bowl, stir cake mix, 1/2 cup butter, the pecans and 3 teaspoons of the vanilla with fork until crumbs form. Reserve 1 cup of the crumbs in small bowl for streusel topping. Press remaining crumbs in bottom of pan. Bake 13 to 15 minutes or until puffy and set. Cool in pan on cooling rack 20 minutes.
  • In medium bowl, beat cream cheese with electric mixer on medium speed 30 seconds or until creamy. Add brown sugar, pumpkin, egg and remaining 1 teaspoon vanilla; beat until blended. Pour filling over baked crust.
  • Add white chocolate, 1 tablespoon butter and the oats to reserved 1 cup crumbs; stir well with fork. Sprinkle over filling.
  • Bake 30 minutes or until edges begin to brown and center is set. Cool completely in pan on cooling rack. Cut into 6 rows by 4 rows. Serve at room temperature or chilled. Store in refrigerator.

Nutrition Facts : Calories 210, Carbohydrate 25 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 216 mg

HARVEST PUMPKIN-SPICE BARS



Harvest Pumpkin-Spice Bars image

Moist and delicious--with or without the frosting! It brings out all the flavours of an old-fashioned pumpkin pie; but so moist it melts in your mouth. These bars were a big hit at Thanksgiving parties.

Provided by seashells63

Categories     Dessert

Time 3h35m

Yield 49 bars

Number Of Ingredients 17

4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin (not pumpkin pie mix!)
2 cups Gold Medal all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup chocolate chips, if desired
1 (3 ounce) package cream cheese, softened
1/3 cup butter or 1/3 cup margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired

Steps:

  • Heat oven to 350°F
  • Lightly grease bottom and sides of 15x10x1 inch pan (glass is best) with shortening.
  • In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth.
  • Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves.
  • Stir in chocolate chips, spread in pan.
  • Bake 25 to 30 minutes or until light brown.
  • Cool completely in pan on cooling rack, about 2 hours.
  • In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth.
  • Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
  • Spread frosting over bars.
  • Sprinkle with walnuts.
  • For bars, cut into 7 rows by 7 rows.
  • Store in refrigerator.
  • Tastes better the day after!

HARVEST PUMPKIN-SPICE BARS



Harvest Pumpkin-Spice Bars image

Everyone needs an absolutely delicious pumpkin bar recipe to usher in the fall season. Consider this one yours! It features an extra moist crumb, with the perfect pumpkin pie spice level and a homemade cream cheese frosting. In other words, this recipe is perfect, especially when you're feeding a crowd. So add these pumpkin bars to your recipe box now and when fall parties and occasions start popping on your calendar, you'll have the best dessert on the whole table!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 49

Number Of Ingredients 17

4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired
1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired

Steps:

  • Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
  • Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
  • In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g

MINI PUMPKIN SPICE BARS



Mini Pumpkin Spice Bars image

Mix up a pan of sweet and spicy pumpkin bars in minutes thanks to Betty Crocker® cookie mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 24

Number Of Ingredients 5

1 pouch Betty Crocker™ pumpkin spice cookie mix
1 cup butter or margarine, melted
3 eggs
1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
1/2 cup chopped walnuts

Steps:

  • Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. In medium bowl, stir cookie mix, butter and eggs until well blended. Spread in pan.
  • Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • Spread with frosting. Sprinkle with walnuts. For bars, cut into 6 rows by 4 rows.

Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 180 mg, Sugar 16 g, TransFat 1 g

PUMPKIN SPICE BARS RECIPE - (4.5/5)



Pumpkin Spice Bars Recipe - (4.5/5) image

Provided by á-1554

Number Of Ingredients 12

For the crust
Vegetable oil spray, for misting the pan
1 pkg. (18.25 ounces) plain spice cake mix
4 tablespoons( 1/2 stick) butter, melted
1 large egg
For the filling
1 pkg. (8 ounces) cream cheese, at room temperature
1 can (15 ounces) pumpkin, about 2 cups
1 can (14 ounces) sweetened condensed milk
2 large eggs
1/2 teaspoon ground pumpkin pie spice or cinnamon
1 cup finely chopped pecans

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 15 by 10 1-inch jelly roll pan with vegetable oil spray and set aside. Make the crust. Place the cake mix, butter, and 1 egg in a large mixing bowl an beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. The mixture will be dry. Press it into the bottom of the prepared baking pan and set the pan aside. Make the filling: place the cream cheese in the same mixing bowl and, using the same beaters (no need to clean either), beat with an electric mixer on low speed until creamy, 30 to 40 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. add the pumpkin, condensed milk, 2 eggs, and pumpkin pie spice or cinnamon. Increase the mixer speed to medium-low and beat until the mixture is smooth, about 1 minute. Transfer the batter to the baking pan, smoothing the top with the rubber spatula. Top with the chopped pecans, if using. Place the pan in the oven an bake the bars until the edges have set and the center is still a little soft ( press it lightly with a finger), 30 to 35 minutes. Transfer the baking pan to a wire rack and let cool for 1 hour. Lightly wrap the pan with plastic wrap and refrigerate it for at least 1 hour before cutting and serving the bars.

Tips:

  • Use fresh pumpkin puree. Fresh pumpkin puree has a much richer flavor than canned puree. To make your own pumpkin puree, simply roast a pumpkin in the oven until tender, then scoop out the flesh and puree it in a food processor.
  • Don't overmix the batter. Overmixing the batter will make the bars tough. Mix just until the ingredients are combined.
  • Bake the bars until a toothpick inserted into the center comes out clean. This will ensure that the bars are cooked through.
  • Let the bars cool completely before frosting them. This will help the frosting to set properly.
  • Store the bars in an airtight container at room temperature for up to 3 days. You can also freeze the bars for up to 2 months.

Conclusion:

Pumpkin spice bars are a delicious and festive fall treat. They're perfect for potlucks, parties, or just enjoying at home. With their moist texture, pumpkin flavor, and cream cheese frosting, these bars are sure to be a hit with everyone who tries them. So next time you're looking for a fall baking project, give these pumpkin spice bars a try. You won't be disappointed!

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