This is the best small batch pumpkin bars recipe. Perfectly spiced pumpkin bars topped with a rich and creamy cream cheese frosting. No need to make a big batch, this small batch recipe gives you the perfect amount!
Pumpkin bars are a dessert I make every fall. As soon as cans of pumpkin begin to arrive on the store shelves, I grab a few so that I can start my fall baking.
These pumpkin bars have an incredible pumpkin spice flavor, they're soft and tender and are topped with an easy-to-make cream cheese frosting.
Pumpkin bars are perfect to enjoy for breakfast or for an afternoon snack. They're the ultimate fall treat and this recipe yields the perfect amount if you're cooking for one or two people.
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Why This Recipe Works
- Tested and perfected recipe: This recipe is adapted from the pumpkin bars recipe that I've used for years. When my five children were living at home, a large baking tray of these bars was ideal for our large family. Now that my children are grown, I certainly don't want to make a large batch and this small batch recipe yields the perfect amount.
- Incredibly moist and delicious: These bars have a big pumpkin flavor and are generously spiced with the flavors of fall.
- Made with easy-to-find ingredients: Our pumpkin bars are made with ingredients you may already have in your pantry.
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Ingredients
Ingredient Notes
See the recipe box below for the full ingredient list, ingredient amounts, and full recipe instructions.
- Pumpkin: Use canned pumpkin purée and not pumpkin pie filling. Pumpkin purée is pure pumpkin. Pumpkin pie filling contains sugar and spices.
- Vegetable oil: This adds moisture to the cake bars. You can use canola oil or another light-tasting oil instead.
- Flour: Use all-purpose or plain flour. 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.
- Vanilla extract: We use vanilla extract in the cream cheese frosting. You might like to use maple syrup instead.
- Cream cheese: Use either full or low-fat cream cheese.
See below for ways to use leftover ingredients.
How To Make A Small Batch Of Pumpkin Bars
See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the oven to 350°F (177°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 flour, baking powder, cinnamon, salt, and baking soda.
- Add the dry ingredients to the pumpkin mixture and mix at low speed combined.
- Pour the batter into a small lightly buttered baking dish.
Pro Tip: I use a 4x6-inch baking dish that has a base area of 24 square inches. You can also use a 5x5-inch baking dish with a base area of 25 square inches or a 6x6-inch dish which will yield thinner pumpkin bars that may bake faster.
- 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.
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.
- Combine the softened cream cheese and softened butter in a small bowl with an electric mixer until smooth.
- Add powdered sugar and vanilla and mix until combined and smooth. Spread over cooled pumpkin cake and cut into squares.
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Expert Tips
- Use pumpkin purée and not pumpkin pie filling. They are not the same.
- Measure your flour correctly. Adding too much flour to this recipe is the most common mistake. Don’t scoop the flour with a measuring cup. Instead, stir the flour first to loosen it, and then spoon it into a dry measuring cup and level it off using the flat edge of a knife.
- Top your bars with sprinkles, seasonal toppings like candy corn, or roasted pumpkin seeds to make them more festive.
- Make pumpkin bars with chocolate chips by adding a handful of chocolate chips to the batter before baking. Also, consider adding raisins or walnuts to the batter.
- Check to make sure your oven is at the proper temperature. It’s common for an oven to not be calibrated properly. Many ovens heat too high or too low compared to what the temperature is set at. I recommend investing in an oven thermometer to test your own oven temperature.
Frequently Asked Questions
Frosted pumpkin bars should be covered and stored in the refrigerator for up to 5 days.
Pumpkin puree freezes well and can be stored in an airtight container or portioned into small ziplock bags in the amount you might use in another recipe. It will keep well in the freezer for 3 months or in the refrigerator for up to 7 days. Consider stirring pumpkin puree into oatmeal or yogurt or adding it to a smoothie. Also, see below for ways to use up canned pumpkin and other ingredients found in this recipe.
Pumpkin bars are similar to pumpkin cake and share the same flavor profiles.
For this small batch pumpkin bars recipe, we use a 4x6-inch baking dish that has a base area of 24 square inches.
Other alternative baking dishes:
5x5-inch dish
6x6-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.
Variations
- Gluten-Free Pumpkin Bars: Use gluten-free flour. I use King Arthur Gluten-Free Measure For Measure Flour.
- Pumpkin Pecan Bars: Add ¼ cup of chopped pecans to the batter.
- Pumpkin Bars with Caramel: Drizzle caramel over the top of the bars instead of using cream cheese frosting.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this pumpkin bars recipe, you might like to consider using them in any of these single serving and small batch recipes.
- Eggs: Breakfast Bagel, Bacon, Egg and Cheese Cup, Cheesy Baked Eggs, Pasta Carbonara, Eggs Benedict, Flan
- Pumpkin puree: Pumpkin Coffee Cake, Pumpkin Soup, Pumpkin Pie, Pumpkin Cheesecake, Pumpkin Spice Granola, Pumpkin Zucchini Bread
- Ground cinnamon: Apple Cinnamon Scones, Snickerdoodles, Donut Holes, Apple Cider Donuts, Fried Apples, Rice Pudding
- Cream cheese: Mini Hummingbird Cake, Hot Spinach Dip, Smoked Salmon Platter, Icebox Cake, Peanut Butter Pie, Carrot Cake
- Powdered sugar: Two Chocolate Cupcakes, Mini Texas Sheet Cake, Coffee Cake, Carrot Souffle, Frosted Sugar Cookies, Mini Red Velvet Cake
- Vanilla: Mini Boston Cream Pie, Vanilla Pudding, Apple Crisp, Mini Pound Cake, Mini French Silk Pie
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!
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Recipe
Small Batch Pumpkin Bars
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
- 5-inch baking dish or a 4x6-inch baking dish
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
- ⅛ 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 5x5-inch baking dish (or use 4x6-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
- Use pumpkin purée and not pumpkin pie filling. They are not the same.
- Measure your flour correctly. Adding too much flour to this recipe is the most common mistake. Don’t scoop the flour with a measuring cup. Instead, stir the flour first to loosen it, and then spoon it into a dry measuring cup and level it off using the flat edge of a knife.
- Top your bars with sprinkles, seasonal toppings like candy corn, or roasted pumpkin seeds to make them more festive.
- Make pumpkin bars with chocolate chips by adding a handful of chocolate chips to the batter before baking. Also, consider adding raisins or walnuts to the batter.
- Check to make sure your oven is at the proper temperature. It’s common for an oven to not be calibrated properly. Many ovens heat too high or too low compared to what the temperature is set at. I recommend investing in an oven thermometer to test your own oven temperature.
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.
Sharon says
You made my Thanksgiving better for me. Love your recipes.
J.Hegyi says
Great recipe.
Dena says
Made these bars last night and they are wonderful!! Thanks so much!