This post may contain affiliate links. Please read our disclosure policy.
These small batch pumpkin bars are soft, moist, and full of warm fall spices. Topped with a creamy layer of cream cheese frosting, they’re an easy dessert that’s perfectly portioned for one or two people.
Featured Comment
“This a perfect recipe for sure!! The frosting is amazing!!!…”
– Patty
Why You’ll Love This Recipe
- Easy & Quick Prep: Just a few simple steps and minimal hands-on time.
- Soft and Moist: These pumpkin bars bake up tender and moist with the perfect cake-like texture.
- Warm Spiced Flavor: Made with pumpkin and classic fall spices like cinnamon and nutmeg.
- Small Batch Friendly: Perfectly portioned for 2–4 servings with no waste.
- Easily Doubled: Doubles easily when you want to make more for friends or family.
What I love most about these pumpkin bars is how they fill the kitchen with the smell of fall spices while they bake.
They remind me of the simple comfort of homemade desserts, the kind you look forward to with a cup of coffee or tea in the afternoon.
The cream cheese frosting is the finishing touch that makes each bite feel a little extra special, and it’s the reason I come back to this recipe year after year.
Looking for more pumpkin recipes for one or two people? Try my small batch pumpkin pie bars, small pumpkin dump cake, small batch pumpkin spice granola, or mini pumpkin coffee cake.
Ingredients
See the recipe box below for ingredient amounts and full recipe instructions. If you have any ingredients leftover from this easy pumpkin bars recipe, check out our Leftover Ingredients Recipe Finder.
- Pumpkin Puree: Use canned pure pumpkin, not pumpkin pie filling. Leftovers can be used in recipes like pumpkin pie for one, small batch pumpkin spice muffins, or pumpkin cheesecake for one.
- Oil: Vegetable, avocado, or canola oil keeps the bars moist.
- Flour: All-purpose flour gives structure. For gluten-free bars, use a 1:1 gluten-free flour blend such as King Arthur Gluten-Free Measure For Measure Flour.
- For the Frosting: Cream cheese makes the frosting smooth and rich, while powdered sugar sweetens and thickens it. Use both of these ingredients in a small carrot cake, peanut butter pie for one, and mini Italian cream cake.
See recipe card below for a full list of ingredients and measurements.
How To Store Leftover Pumpkin Puree
- Refrigerate: Keep in an airtight container for 5 to 7 days. Label with the date it was opened.
- Freeze: Portion into zip-top bags, label, and freeze for up to 3 months.
- Ice Cube Tray Method: Freeze 1-tablespoon portions in an ice cube tray, then transfer to a bag for easy use in smoothies or recipes.
Recipe Variations
Want to change up your pumpkin bars? Try one of these simple variations:
- Pumpkin Bars with Nuts: Add toasted walnuts or pecans for crunch and nutty flavor.
- Chocolate Pumpkin: Stir in mini chocolate chips for extra sweetness and richness.
- Fruit-Infused: Mix in dried cranberries or raisins for a tangy, fruity bite.
- Caramel Topped: Replace the cream cheese frosting with a drizzle of caramel sauce.
How To Make Pumpkin Bars
These photos and instructions help you visualize how to make this easy pumpkin bar recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 350°F (177°C).
- In a medium bowl, beat the egg, sugar, oil, and pumpkin with an electric mixer on medium speed until smooth.
- In a small bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda.
- Add the dry ingredients to the pumpkin mixture and mix on low speed until just combined.
- Pour the batter into a lightly buttered baking dish.
Pro Tip: Use a 4×6-inch baking dish (24 square inches), a 5×5-inch dish (25 square inches), or a 6×6-inch dish for thinner bars that may bake faster.
- Bake for 25–28 minutes, until lightly browned and a toothpick inserted in the center comes out clean. Cool completely on a rack.
Make The Cream Cheese Frosting
- In a small bowl, beat softened cream cheese and butter until smooth.
- Add powdered sugar and vanilla, and mix until creamy.
- Spread over cooled bars, then cut into squares.
Note: These bars are delicious plain, but the cream cheese frosting makes them extra special.
Expert Tips
- Use Pumpkin Purée: Always use pure pumpkin, not pumpkin pie filling, which has added sugar and spices.
- Measure Flour Correctly: Spoon flour into your dry measuring cup and level it off. Too much flour can make the bars dry.
- Get Creative with Toppings: Try candy corn, roasted pumpkin seeds, chocolate chips, raisins, or walnuts for extra flavor and texture.
- Check Oven Temperature: Use an oven thermometer to make sure your oven is accurate for even baking.
Frequently Asked Questions
Yes, these bars taste great plain, but the frosting adds extra flavor and richness.
Use a 4×6-inch or 5×5-inch baking dish.
Yes. Double the ingredient amounts and use either two 5×5-inch baking dishes or use one 6.5×6.5-inch baking dish, or one 6×8-inch baking dish. You may need to increase the baking time by 5 minutes.
Store in an airtight container in the refrigerator for up to 5 days.
Yes, freeze unfrosted bars for up to 2 months. Thaw in the fridge before adding frosting.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these pumpkin bars with cream cheese frosting or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
RELATED: Single Serving Comfort Food Recipes
Small Batch Pumpkin Bars
Equipment
- 5-inch baking dish or a 4×6-inch baking dish
Ingredients
For the Bars
- 1 large egg
- 6 tablespoons sugar
- ¼ cup vegetable oil or use canola oil or avocado oil
- 3 ounces canned pumpkin puree
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
For the Frosting
- 2 ounces cream cheese -softened to room temperature
- 2 tablespoons salted butter -softened to room temperature
- ½ cup confectioners’ sugar (powdered sugar)
- ¼ teaspoon vanilla extract
Instructions
Make the Bars
- Preheat the oven to 350°F (177°C).
- In a medium bowl, beat the egg, sugar, oil, and pumpkin with an electric mixer on medium speed until smooth.
- In a small bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda. Add the dry ingredients to the pumpkin mixture and mix on low speed until just combined.
- Pour the batter into a lightly buttered 5×5-inch baking dish.
- Bake for 25–28 minutes, until lightly browned and a toothpick inserted in the center comes out clean. Cool completely on a rack.
Make the Frosting
- In a small bowl, beat room temperature cream cheese and butter until smooth.
- Add powdered sugar and vanilla, and mix until creamy.
- Spread over cooled bars, then cut into squares.
Notes
- Use Pumpkin Purée: Always use pure pumpkin, not pumpkin pie filling, which has added sugar and spices.
- Measure Flour Correctly: Spoon flour into your measuring cup and level it off. Too much flour can make the bars dry.
- Get Creative with Toppings: Try candy corn, roasted pumpkin seeds, chocolate chips, raisins, or walnuts for extra flavor and texture.
- Check Oven Temperature: Use an oven thermometer to make sure your oven is accurate for even baking.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Easy and very moist and delicious! I added a dash of clove & some fresh grated nutmeg. Next time, I’ll take up your suggestion to add toasted walnuts or pecans. This is a winner!
I really love all of your recipes. I make dinner from them almost every night. The pumpkin bars turned out great! Thanks for your wonderful recipes at just the right size.
Thank you so much. I’m so glad you are enjoying our recipes!
You made my Thanksgiving better for me. Love your recipes.
Great recipe.
Made these bars last night and they are wonderful!! Thanks so much!