22 Pumpkin Bars Recipes That Are Melt-in-Your-Mouth

A pan of pumpkin bars feels right beside a mug of coffee. Their soft texture is lovely with something crunchy or tangy on top.

These twenty-two versions change the mix-ins and finishing touches so you can try a different pan each week. Use plain pumpkin purée and take care not to pack the flour.

1. Classic Soft Pumpkin Spice Bars

Classic Soft Pumpkin Spice Bars have soft pumpkin cake in easy squares. That combination makes it a tempting addition to the fall table.

Whisk 1 cup pumpkin purée with 2 eggs, 1/2 cup oil, 3/4 cup brown sugar, and 1 tsp vanilla. Fold in 1 1/2 cups flour, 2 tsp baking powder, 1 tsp cinnamon, and 1 tsp pumpkin spice, spread in a lined 9-inch square pan, and bake at 350°F for 25 to 30 minutes.

Check the center with a toothpick rather than by color. Start checking slightly before the listed baking time because ovens vary.

2. Maple Glazed Pumpkin Bars

The appeal of maple glazed pumpkin bars is easy to understand once you try a bite. It brings soft pumpkin cake in easy squares without fussy presentation.

Whisk 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, and 3/4 cup brown sugar, then fold in 1 1/2 cups flour, 2 tsp baking powder, and 1 tsp cinnamon. Bake in a lined 9-inch square pan at 350°F for 25 to 30 minutes, cool, and drizzle with a glaze of 1/2 cup powdered sugar and 1 tbsp maple syrup.

Let the bars cool before adding glaze so it stays visible. Thin the icing with a few drops of milk if necessary.

3. Chocolate Chip Pumpkin Bars

A homemade serving of chocolate chip pumpkin bars feels a little more special than a packaged treat. The best part is soft pumpkin cake in easy squares.

Whisk 1 cup pumpkin purée with 2 eggs, 1/2 cup oil, 3/4 cup brown sugar, and 1 tsp vanilla. Fold in 1 1/2 cups flour, 2 tsp baking powder, 1 tsp cinnamon, and 1/2 cup chocolate chips, spread in a lined 9-inch square pan, and bake at 350°F for 25 to 30 minutes.

Measure the dry ingredients before getting started. Keep toppings separate until serving if you want extra crunch.

4. Brown Butter Pumpkin Bars

Brown Butter Pumpkin Bars put a new spin on a familiar seasonal flavor. You get soft pumpkin cake in easy squares in a recipe that fits a normal kitchen.

Brown 1/2 cup butter in a saucepan and cool until barely warm, then whisk with 1 cup pumpkin purée, 2 eggs, and 3/4 cup brown sugar. Fold in 1 1/2 cups flour, 2 tsp baking powder, and 1 tsp cinnamon, then bake in a lined 9-inch pan at 350°F for 25 to 30 minutes.

Do not let the butter solids turn black while browning. A little flaky salt on top works nicely.

5. Pecan Streusel Pumpkin Bars

There is no need for elaborate decorating with pecan streusel pumpkin bars. It already offers crisp crumbs against a soft pumpkin base.

Combine 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup sugar, 1 1/2 cups flour, and 2 tsp baking powder. Spread into a 9-inch square pan, top with crumbs made from 1/2 cup oats, 1/3 cup flour, 1/3 cup brown sugar, 4 tbsp butter, and 1/2 cup chopped pecans, then bake at 350°F for 30 to 35 minutes.

Taste and adjust sweetness or seasoning before serving. Cool leftovers promptly before covering.

6. Pumpkin Cheesecake Swirl Bars

A batch of pumpkin cheesecake swirl bars suits a quiet afternoon or a crowded table. Expect creamy streaks through a moist pumpkin crumb with very little fuss.

Whisk 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup sugar, 1 1/2 cups flour, and 2 tsp baking powder. Spread into an 8-inch pan, dot with 4 oz cream cheese beaten with 1 egg yolk, 2 tbsp sugar, and 1 tsp pumpkin spice, swirl with a skewer, and bake at 350°F for 30 to 35 minutes.

Keep toppings separate until serving if you want extra crunch. Make broad swirls instead of mixing the colors together.

7. Apple Cinnamon Pumpkin Bars

Apple Cinnamon Pumpkin Bars make good use of a handful of everyday ingredients. Its signature is soft pumpkin cake in easy squares.

Whisk 1 cup pumpkin purée with 2 eggs, 1/2 cup oil, 3/4 cup brown sugar, and 1 tsp vanilla. Fold in 1 1/2 cups flour, 2 tsp baking powder, 1 tsp cinnamon, and 1/2 cup diced firm apple, spread in a lined 9-inch square pan, and bake at 350°F for 25 to 30 minutes.

Use the pan size given so the texture stays predictable. Cool the whole pan before slicing.

8. Pumpkin Espresso Bars

Some fall recipes are worth keeping because their textures are so satisfying. Pumpkin Espresso Bars brings soft pumpkin cake in easy squares.

Whisk 1 cup pumpkin purée with 2 eggs, 1/2 cup oil, 3/4 cup brown sugar, and 1 tsp vanilla. Fold in 1 1/2 cups flour, 2 tsp baking powder, 1 tsp cinnamon, and 1 tsp instant espresso, spread in a lined 9-inch square pan, and bake at 350°F for 25 to 30 minutes.

Cool leftovers promptly before covering. Measure the dry ingredients before getting started.

9. Ginger Molasses Pumpkin Bars

The name says most of what is lovely about ginger molasses pumpkin bars. It delivers soft pumpkin cake in easy squares when you want something comforting.

Mix 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 2 tbsp molasses, and 2/3 cup brown sugar until smooth. Stir in 1 1/2 cups flour, 2 tsp baking powder, 1 tsp cinnamon, and 1 tsp ground ginger, then bake at 350°F for 25 to 30 minutes in a lined 9-inch pan.

Use regular molasses rather than bitter blackstrap. Let cool fully to get neat slices.

10. White Chocolate Pumpkin Bars

White Chocolate Pumpkin Bars are a nice change from the usual rotation. It has soft pumpkin cake in easy squares and plenty of room for your favorite finish.

Whisk 1 cup pumpkin purée with 2 eggs, 1/2 cup oil, 3/4 cup brown sugar, and 1 tsp vanilla. Fold in 1 1/2 cups flour, 2 tsp baking powder, 1 tsp cinnamon, and 1/2 cup white chocolate chips, spread in a lined 9-inch square pan, and bake at 350°F for 25 to 30 minutes.

Cool the whole pan before slicing. Taste and adjust sweetness or seasoning before serving.

11. Pumpkin Oat Crumble Bars

Pumpkin Oat Crumble Bars have crisp crumbs against a soft pumpkin base. That combination makes it a tempting addition to the fall table.

Combine 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup sugar, 1 1/2 cups flour, and 2 tsp baking powder. Spread into a 9-inch square pan, top with crumbs made from 1/2 cup oats, 1/3 cup flour, 1/3 cup brown sugar, 4 tbsp butter, and 1 tsp pumpkin spice, then bake at 350°F for 30 to 35 minutes.

Measure the dry ingredients before getting started. Keep toppings separate until serving if you want extra crunch.

12. Salted Caramel Pumpkin Bars

The appeal of salted caramel pumpkin bars is easy to understand once you try a bite. It brings soft pumpkin cake in easy squares without fussy presentation.

Whisk 1 cup pumpkin purée with 2 eggs, 1/2 cup oil, 3/4 cup brown sugar, and 1 tsp vanilla. Fold in 1 1/2 cups flour, 2 tsp baking powder, 1 tsp cinnamon, and 2 tbsp thick caramel sauce, spread in a lined 9-inch square pan, and bake at 350°F for 25 to 30 minutes.

Start checking slightly before the listed baking time because ovens vary. Use the pan size given so the texture stays predictable.

13. Cranberry Orange Pumpkin Bars

A homemade serving of cranberry orange pumpkin bars feels a little more special than a packaged treat. The best part is soft pumpkin cake in easy squares.

Whisk 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, and 3/4 cup brown sugar, then stir in 1 1/2 cups flour, 2 tsp baking powder, and 1 tsp cinnamon. Fold in 1/2 cup chopped dried cranberries and 1 tbsp orange zest, then bake in a lined 9-inch pan at 350°F for 25 to 30 minutes.

Chop large cranberries so each square gets some fruit. Orange glaze is optional if you prefer a sweeter finish.

14. Pumpkin Walnut Blondie Bars

Pumpkin Walnut Blondie Bars put a new spin on a familiar seasonal flavor. You get chewy buttery squares in a recipe that fits a normal kitchen.

Mix 1/2 cup melted butter, 3/4 cup brown sugar, 1 egg, 1/3 cup thick well-blotted pumpkin purée, and 1 tsp vanilla. Stir in 1 1/4 cups flour, 1/2 tsp baking powder, and 1/2 cup toasted walnuts, then bake in a lined 8-inch pan at 350°F for 25 to 30 minutes.

Blot pumpkin purée to keep the blondies chewy rather than cakey. Wait until cool to cut.

15. Pumpkin Peanut Butter Bars

There is no need for elaborate decorating with pumpkin peanut butter bars. It already offers soft pumpkin cake in easy squares.

Whisk 1 cup pumpkin purée with 2 eggs, 1/2 cup oil, 3/4 cup brown sugar, and 1 tsp vanilla. Fold in 1 1/2 cups flour, 2 tsp baking powder, 1 tsp cinnamon, and 2 tbsp peanut butter, spread in a lined 9-inch square pan, and bake at 350°F for 25 to 30 minutes.

Use the pan size given so the texture stays predictable. Cool the whole pan before slicing.

16. Cinnamon Sugar Pumpkin Bars

A batch of cinnamon sugar pumpkin bars suits a quiet afternoon or a crowded table. Expect soft pumpkin cake in easy squares with very little fuss.

Mix 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, and 3/4 cup sugar, then fold in 1 1/2 cups flour, 2 tsp baking powder, and 1 tsp cinnamon. Bake in a lined 9-inch pan at 350°F for 25 to 30 minutes, then brush the warm top lightly with butter and sprinkle with 2 tbsp cinnamon sugar.

Coat while slightly warm so the cinnamon sugar sticks. Cool completely before cutting.

17. Pumpkin Coconut Bars

Pumpkin Coconut Bars make good use of a handful of everyday ingredients. Its signature is soft pumpkin cake in easy squares.

Whisk 1 cup pumpkin purée with 2 eggs, 1/2 cup oil, 3/4 cup brown sugar, and 1 tsp vanilla. Fold in 1 1/2 cups flour, 2 tsp baking powder, 1 tsp cinnamon, and 1/3 cup shredded coconut, spread in a lined 9-inch square pan, and bake at 350°F for 25 to 30 minutes.

Check the center with a toothpick rather than by color. Start checking slightly before the listed baking time because ovens vary.

18. Pumpkin Chocolate Marble Bars

Some fall recipes are worth keeping because their textures are so satisfying. Pumpkin Chocolate Marble Bars brings creamy streaks through a moist pumpkin crumb.

Whisk 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 3/4 cup sugar, 1 1/2 cups flour, and 2 tsp baking powder. Spread into an 8-inch pan, dot with 4 oz cream cheese beaten with 1 egg yolk, 2 tbsp sugar, and 2 tbsp cocoa powder, swirl with a skewer, and bake at 350°F for 30 to 35 minutes.

Chill leftovers with cream cheese filling. Taste and adjust sweetness or seasoning before serving.

19. Honey Almond Pumpkin Bars

The name says most of what is lovely about honey almond pumpkin bars. It delivers soft pumpkin cake in easy squares when you want something comforting.

Whisk 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, 1/2 cup brown sugar, and 1/4 cup honey until smooth. Fold in 1 1/2 cups flour, 2 tsp baking powder, and 1/3 cup sliced almonds, then bake in a lined 9-inch square pan at 350°F for 25 to 30 minutes.

Lightly toast almonds before adding them for more flavor. Check the center with a toothpick.

20. Pumpkin Toffee Crunch Bars

Pumpkin Toffee Crunch Bars are a nice change from the usual rotation. It has soft pumpkin cake in easy squares and plenty of room for your favorite finish.

Whisk 1 cup pumpkin purée with 2 eggs, 1/2 cup oil, 3/4 cup brown sugar, and 1 tsp vanilla. Fold in 1 1/2 cups flour, 2 tsp baking powder, 1 tsp cinnamon, and 1/3 cup toffee bits, spread in a lined 9-inch square pan, and bake at 350°F for 25 to 30 minutes.

Start checking slightly before the listed baking time because ovens vary. Use the pan size given so the texture stays predictable.

21. Pumpkin Apple Butter Bars

Pumpkin Apple Butter Bars have creamy streaks through a moist pumpkin crumb. That combination makes it a tempting addition to the fall table.

Whisk 1 cup pumpkin purée, 2 eggs, 1/2 cup oil, and 3/4 cup sugar, then fold in 1 1/2 cups flour, 2 tsp baking powder, and 1 tsp cinnamon. Spread in an 8-inch pan, swirl 1/3 cup thick apple butter through the top, and bake at 350°F for 30 to 35 minutes.

Do not over-swirl or the apple butter will disappear into the batter. Cool completely before cutting.

22. Pumpkin Brownie Crumble Bars

The appeal of pumpkin brownie crumble bars is easy to understand once you try a bite. It brings crisp crumbs against a soft pumpkin base without fussy presentation.

Make brownie batter with 1/2 cup melted butter, 3/4 cup sugar, 2 eggs, 1/2 cup cocoa, and 3/4 cup flour, then spread in a lined 8-inch pan. Dot with 1/3 cup pumpkin purée mixed with 1 tbsp sugar and sprinkle with crumbs from 1/3 cup oats, 1/4 cup flour, and 3 tbsp butter, then bake at 350°F for 30 to 35 minutes.

Keep the pumpkin dots small so the brownie base sets evenly. Slice once fully cool.

Final Thoughts

Start with one recipe that suits the time and ingredients you have. Once you find a favorite, change the topping or spice the next time.