You know it’s fall when the air gets crisp, the leaves start to turn, and pumpkin everything takes over. These Fall Pumpkin Bars are your new go-to dessert for cozy nights in or festive gatherings. They’re easy to make, irresistibly delicious, and packed with all the warm spices you crave this season.
Why This Recipe Works
- Perfect balance of spices and sweetness for that classic fall flavor.
- Moist and tender texture thanks to the perfect ratio of pumpkin puree to dry ingredients.
- Easy to make with simple ingredients you likely already have in your pantry.
- Versatile recipe that can be dressed up or down depending on the occasion.
- Great make-ahead dessert that tastes even better the next day.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F and greasing your 9×13 inch baking pan. This ensures your pumpkin bars won’t stick and bake evenly. Tip: Use parchment paper for even easier removal and cleanup.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This blend of spices gives the bars their signature fall flavor. Make sure to whisk thoroughly to avoid any clumps of baking soda or spices.
Combine Wet Ingredients
In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth. The pumpkin puree adds moisture and richness, while the eggs bind everything together. Tip: For an extra fluffy texture, beat the eggs before adding them to the mixture.
Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Overmixing can lead to tough bars, so stop as soon as you no longer see streaks of flour. The batter should be thick and smooth.
Bake to Perfection
Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden, and the center should spring back when touched. Tip: Rotate the pan halfway through baking for even cooking.
Tips and Tricks
For those looking to elevate their pumpkin bars, consider these advanced tips. First, toasting your spices before adding them to the dry ingredients can intensify their flavors. Second, substituting half the oil with applesauce can reduce fat without sacrificing moisture. Lastly, letting the bars cool completely before cutting ensures clean, sharp edges. For a professional touch, dust the tops with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk.
Recipe Variations
- Add a cream cheese swirl by mixing 8 oz softened cream cheese with 1/4 cup sugar and 1 egg, then dolloping over the batter before baking.
- Stir in 1/2 cup of chocolate chips or chopped nuts for added texture and flavor.
- Make them gluten-free by substituting the all-purpose flour with your favorite gluten-free blend.
- For a vegan version, use flax eggs and a plant-based oil.
- Turn them into cupcakes by dividing the batter into a muffin tin and baking for 18-20 minutes.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin, you can puree it and use it in place of canned. Just make sure it’s smooth and not too watery. You’ll need about 1 cup of puree for this recipe. Fresh pumpkin can add a slightly different flavor profile, but it’s equally delicious.
How should I store these pumpkin bars?
These bars can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you’d like to keep them longer, they freeze beautifully. Just wrap them tightly in plastic wrap and then foil, and they’ll keep for up to 3 months.
Can I double this recipe?
Yes, you can easily double the ingredients to make a larger batch. Just be sure to use a larger baking pan or bake in batches to avoid overcrowding. The baking time may need to be adjusted slightly, so keep an eye on them as they bake.
Summary
These Fall Pumpkin Bars are the perfect way to celebrate the season. With their moist texture, rich spices, and easy preparation, they’re sure to become a staple in your autumn baking repertoire. Whether you’re serving them at a party or enjoying them as a cozy treat at home, they’re guaranteed to delight.
