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Indulge in the ultimate fall treat with our Small Batch Pumpkin Bars topped with velvety Cream Cheese Frosting!

This recipe is a treasure trove of comforting spices, rich pumpkin, and decadent frosting, all in a size that’s just right for you or a few friends. Easy to make and even easier to enjoy, these bars bring the cozy vibes of autumn right into your kitchen.

If you’re looking for more single serving and small batch pumpkin recipes, try our decadent Pumpkin Pie Bars, our quick and easy Pumpkin Spice Granola, or our moist Pumpkin Coffee Cake.

Why You’ll Love This Pumpkin Bars Recipe

  • Ease of Preparation: This recipe is as straightforward as it gets, making it perfect for beginner bakers and busy folks alike.
  • Flavor-packed: These bars boast a rich medley of spices and pumpkin goodness, ensuring each bite is a mini flavor explosion.
  • Small Batch Convenience: Perfect for a night in or a small gathering, this recipe eliminates waste and ensures freshness.
  • Doubles Effortlessly: Got a bigger crowd to please? This recipe can easily be doubled to make sure everyone gets a piece of the pumpkin action.
four pumpkin bars with a white cream frosting on a baking sheet.

What Are Pumpkin Bars?

Pumpkin Bars offer all the moist, spiced goodness of a pumpkin cake but come in a convenient bar shape for easier serving. Each bite is a celebration of classic fall spices, making these bars an irresistibly delicious option.

RELATED: 15 Easy Dessert Recipes For One

Ingredients

pumpkin bars ingredients on a kitchen counter.
  • Canned pumpkin puree: The star of the show. Make sure it’s pure pumpkin and not pie filling.
  • Vegetable oil: This adds moisture to the bars. You can use avocado oil, canola oil, or another light-tasting oil instead.
  • Egg: One egg binds the ingredients.
  • Flour: All-purpose flour provides structure. To make gluten-free pumpkin bars, use gluten-free flour instead of all-purpose flour. I use King Arthur Gluten-Free Measure For Measure Flour.
  • Baking powder and baking soda: These are leavening agents that cause the batter to rise when baked.
  • Cinnamon: Adds warmth. Nutmeg can also be used.
  • Vanilla extract: Adds flavor depth to the frosting. You can use maple syrup instead.
  • Cream cheese: Gives the frosting its creamy texture. Dairy-free versions are available. If you have leftover cream cheese, consider using it in a decadent single serving cheesecake or a frosted Carrot Cake!
  • Powdered sugar: For sweetness in the frosting.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

Recipe Variations

Why stop at the classic when you can add a twist to your pumpkin bars? Here’s how you can take them to the next level:

  • Nutty Bars: Stir in a handful of toasted walnuts or pecans into the batter for a crunchy texture.
  • Chocolate Pumpkin: For a sweet twist, add some mini chocolate chips to the batter before baking. Chocolate and pumpkin are a match made in heaven.
  • Fruit-Infused: Consider adding some dried cranberries or raisins for a fruity spin. They’ll add a tangy counterpoint to the spiced pumpkin flavor.
  • Add A Caramel Topping: Swap out the cream cheese frosting for a luscious caramel drizzle to give these bars a decadent twist.
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How To Make Pumpkin Bars

These step-by-step photos and instructions help you visualize how to make a small batch of pumpkin bars. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Heat the oven to 350°F (177°C).
  2. Using an electric mixer at medium speed, combine the egg, sugar, oil, and pumpkin in a medium-sized mixing bowl.
mixing pumpkin, an egg, sugar, and oil in a mixing bowl.
  1. In a separate small bowl, whisk together flour, baking powder, cinnamon, salt, and baking soda.
flour, cinnamon, baking soda, and baking powder in a small mixing bowl.
  1. Add the dry ingredients to the pumpkin mixture and mix at low speed combined.
pumpkin bars batter in a mixing bowl.
  1. Pour the batter into a small lightly buttered baking dish.

Pro Tip: I use a 4×6-inch baking dish that has a base area of 24 square inches. You can also use a 5×5-inch baking dish with a base area of 25 square inches or a 6×6-inch dish which will yield thinner pumpkin bars that may bake faster.

unbaked pumpkin bars in a small baking dish.
  1. Bake for 25-28 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Remove and place the baking dish on a rack to cool completely.
mini pumpkin cake in a small baking dish.

Make The Cream Cheese Frosting

Pro Tip: Although the cake is absolutely delicious on its own, a cream cheese frosting is typically spread over the cake before cutting it into bars. Feel free to leave off the frosting if preferred.

  1. Combine the softened cream cheese and softened butter in a small bowl with an electric mixer until smooth.
  2. Add powdered sugar and vanilla and mix until combined and smooth. Spread over cooled pumpkin cake and cut into squares.
one small pumpkin cake with white frosting and sprinkles.

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Serving Suggestions

Looking for the perfect way to serve these delightful pumpkin bars? Well, you’ve got options!

  • Classic Style: Simply serve a pumpkin bar square with a dollop of whipped cream and a sprinkle of cinnamon. It’s a classic approach that emphasizes the bars’ natural flavors.
  • With Coffee: These bars are a perfect companion to your morning or afternoon coffee.
  • Ice Cream Topping: Crumble a bar over vanilla ice cream for a delightful dessert.
  • As a Gift: Wrap them up in some parchment and share the love!

Expert Tips

  • Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices, while pumpkin puree is simply pumpkin that has been puréed. This will give your bars a more natural flavor.
  • Measure your flour correctly. The most common mistake people make when making pumpkin bars is adding too much flour. This can make the bars dry and crumbly. To measure flour correctly, stir it first to loosen it, then spoon it into a dry measuring cup and level it off using the flat edge of a knife.
  • Get creative with your toppings. Pumpkin bars are delicious on their own, but you can also add some fun toppings to make them more festive. Try sprinkling them with sprinkles, candy corn, or roasted pumpkin seeds. You can also add chocolate chips, raisins, or walnuts to the batter.
  • Check your oven temperature. It’s important to make sure your oven is at the correct temperature before baking your pumpkin bars. An oven that is not calibrated properly can cause your bars to bake too quickly or too slowly. I recommend investing in an oven thermometer to test your oven temperature.
a small square pumpkin cake in a white baking dish.

Frequently Asked Questions

What size baking dish should I use?

For this small batch pumpkin bars recipe, we use a 4×6-inch baking dish that has a base area of 24 square inches or a 5×5-inch baking dish with a base area of 25 square inches.

Other alternative baking dishes:
6×6-inch dish (this will yield a thinner cake)
6-inch round dish

These baking dishes can be viewed on our Store page.

If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

How do I store pumpkin bars?

Frosted pumpkin bars should be covered and stored in the refrigerator for up to 5 days.

What is the difference between pumpkin purée and pumpkin pie filling?

Pumpkin puree is simply pumpkin that has been puréed. It does not contain any added sugar or spices. Pumpkin pie filling, on the other hand, is made with pumpkin puree, sugar, spices, and sometimes other ingredients, such as evaporated milk or cornstarch.

Can I double this recipe?

Yes, you can. If you would like to make a larger batch, 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. These dishes can be found on our Store page.

How To Store And Extend The Shelf-Life Of Pumpkin Purée

  • Storing Leftover Pumpkin Purée in the Fridge: An opened can of pumpkin purée will last between 5 to 7 days when stored in the refrigerator. For best results, transfer the leftover purée to an airtight container and mark it with the opening date.
  • Freezing Pumpkin Purée: For longer storage, you can freeze the purée. Place the portion sizes you’ll use most often in zip-top bags, label with the date, and freeze away.
  • Ice Cube Tray Hack: For more precise portioning, spoon 1 tablespoon of purée into each section of an ice cube tray and freeze. Once solid, pop the cubes into a zip-top bag. They’re perfect for dropping into smoothies or thawing for recipes.
  • Freezer Shelf-Life: Frozen pumpkin purée will keep its quality for up to 3 months.

This information should help you get the most out of your pumpkin purée, minimizing waste and maximizing utility.

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


Your Cooking For One Source
Because you’re worth it

Small Batch Pumpkin Bars

4.95 from 18 votes
Prep: 10 minutes
Cook: 25 minutes
Cool: 15 minutes
Total: 50 minutes
Servings: 4 large squares
This is a wonderful small batch pumpkin bars recipe. Tender pumpkin cake topped with a creamy cream cheese frosting and sliced into squares. No need to make a big batch, this small batch pumpkin bar recipe gives you the perfect amount to satisfy a sweet craving.

Equipment

Ingredients 
 

For The Pumpkin Bars

  • 1 large egg
  • 6 tablespoons sugar
  • ¼ cup vegetable oil
  • 3 ounces canned pumpkin puree
  • ½ cup all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • teaspoon salt

For The Cream Cheese Frosting

  • 2 ounces cream cheese , softened
  • 2 tablespoons salted butter , softened
  • ½ cup confectioners’ sugar (powdered sugar)
  • ¼ teaspoon vanilla extract

Instructions 

  • Heat the oven to 350 degrees F (177 degrees C).
  • Using an electric mixer at medium speed, combine the egg, sugar, oil, and pumpkin in a medium-sized mixing bowl.
  • In a separate small bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
  • Add the dry ingredients to the pumpkin mixture and mix at low speed until well combined.
  • Pour the batter into a greased 5×5-inch baking dish (or use 4×6-inch baking dish).
  • Bake for 25 to 28 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Remove to a baking rack to cool completely.

Make The Cream Cheese Frosting

  • Combine the cream cheese and butter in a small mixing bowl with an electric mixer until smooth.
  • Add the sugar and the vanilla and mix until combined and smooth. Spread on cooled pumpkin bars.

Notes

Expert Tips
  • Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices, while pumpkin puree is simply pumpkin that has been puréed. This will give your bars a more natural flavor.
  • Measure your flour correctly. The most common mistake people make when making pumpkin bars is adding too much flour. This can make the bars dry and crumbly. To measure flour correctly, stir it first to loosen it, then spoon it into a dry measuring cup and level it off using the flat edge of a knife.
  • Get creative with your toppings. Pumpkin bars are delicious on their own, but you can also add some fun toppings to make them more festive. Try sprinkling them with sprinkles, candy corn, or roasted pumpkin seeds. You can also add chocolate chips, raisins, or walnuts to the batter.
  • Check your oven temperature. It’s important to make sure your oven is at the correct temperature before baking your pumpkin bars. An oven that is not calibrated properly can cause your bars to bake too quickly or too slowly. I recommend investing in an oven thermometer to test your oven temperature.

Nutrition

Serving: 1square, Calories: 424kcal, Carbohydrates: 48g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 76mg, Sodium: 376mg, Potassium: 99mg, Fiber: 1g, Sugar: 34g, Vitamin A: 3742IU, Vitamin C: 1mg, Calcium: 60mg, Iron: 1mg

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.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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20 Comments

  1. 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.