This is a wonderful small batch pumpkin bars recipe. Tender 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 to satisfy a sweet craving.
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.
Pumpkin Bars
These pumpkin bars are perfect to enjoy for breakfast or for an afternoon snack. They’re the ultimate fall treat and the perfect amount if you’re cooking for one or two people.
This pumpkin bar 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 were the perfect amount for our large family.
Now that my children are grown, I certainly don’t want to make a large batch and this small batch pumpkin bar recipe is absolutely perfect.
These pumpkin bars are made with 100% pumpkin puree. You can use canned or you can make your own.
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Pumpkin Bars Recipe
Pumpkin Bars RecipeFor a small batch of pumpkin bars, first lightly grease a small baking dish. I use a 5-inch baking dish, for best results use a baking dish of similar size. Mini loaf pans will work well too. If you use mini loaf pans, fill them two-thirds to three-quarters full.
More information on baking dishes below.
Begin by combining one egg, sugar, oil, and pumpkin puree 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 a low speed until combined.
Pour the batter into a lightly greased small baking dish and bake for 25-28 minutes.
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How To Make Cream Cheese Frosting
Combine two ounces of softened cream cheese with two tablespoons of softened butter, powdered sugar, and a touch of vanilla.
Mix until smooth and spread over the cooled pumpkin cake.
Cream Cheese Desserts
In the US, you will often find cream cheese sold in eight ounce bricks or small tubs. Since this pumpkin bar recipe calls for just two ounces in the cream cheese frosting, consider using the remainder in these single serving cream cheese dessert recipes:
Lemon Cheesecake Mousse For One
Pumpkin Recipes
You will use three ounces of pumpkin puree in this recipe. Consider using the remaining pumpkin puree in these single serving recipes:
Small Batch Pumpkin Spice Granola
No Bake Pumpkin Cheesecake For One
Small Batch Pumpkin Bars
I’ve always loved making pumpkin bars but stopped making them because I didn’t want or need such a large batch. Now that I have this small batch bar recipe, I find that I’m making them over and over again.
The smaller size makes these pumpkin bars perfect to give as gifts or to bring to a friend.
Enjoy!
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Recipe: Small Batch Pumpkin Bars
Prep Time: 10 minutesCook Time: 25 minutesCool: 15 minutesTotal Time: 35 minutesServings: 4 squaresCalories: 416kcalIngredients
For The Pumpkin Bars
- 1 large egg
- 6 tablespoons sugar
- 1/4 cup vegetable oil
- 3 ounces 100% pumpkin puree
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
For The Cream Cheese Frosting
- 2 ounces cream cheese , softened
- 2 tablespoons butter , softened
- 1/2 cup confectioners' sugar (powdered sugar)
- 1/4 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, salt, and baking soda.
- Add the dry ingredients to the pumpkin mixture and mix at low speed until well combined.
- Pour the batter into a greased 5-inch baking dish (or use a dish of similar size).
- 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.
To 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.
Nutrition
Serving: 1serving | Calories: 416kcal | Carbohydrates: 48g | Protein: 4g | Fat: 25g | Saturated Fat: 17g | Cholesterol: 77mg | Sodium: 329mg | Potassium: 147mg | Fiber: 1g | Sugar: 33g | Vitamin A: 74.8% | Vitamin C: 1.1% | Calcium: 5.4% | Iron: 7.5% Tried this recipe?Mention @OneDishKitchen or tag #onedishkitchen!
Ingredients
For The Pumpkin Bars
- 1 large egg
- 6 tablespoons sugar
- 1/4 cup vegetable oil
- 3 ounces 100% pumpkin puree
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
For The Cream Cheese Frosting
- 2 ounces cream cheese , softened
- 2 tablespoons butter , softened
- 1/2 cup confectioners' sugar (powdered sugar)
- 1/4 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, salt, and baking soda.
- Add the dry ingredients to the pumpkin mixture and mix at low speed until well combined.
- Pour the batter into a greased 5-inch baking dish (or use a dish of similar size).
- 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.
To 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.
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.
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These bars are excellent!! Also swapped maple extract for the vanilla in the frosting and it was good too Just thought you would like to know.
Oooh! I love the idea of using maple syrup. Thank you for sharing that tip. I’m so glad you enjoyed the recipe.
Have a wonderful weekend.
Joanie
Made these gluten free using an all,purpose GF flour! Came out great.
Love the small size as there are only two,in our household.
Used a 6-in. round baking dish and it was fine. 🍁
Wonderful, Betty! I’m so happy you enjoyed the recipe. Thank you for letting me know!
These sweet little pumpkin bars totally hit the spot!
Pumpkin Bars are my favorite fall dessert! I love the smaller batch recipe – otherwise I would so eat the entire pan!
The frosting is also AWESOME made with the Philadelphia-brand tub cream cheese that is cinnamon infused! I can never have too much cinnamon, and of course, it works perfectly with pumpkin 🙂
I love the idea of using cinnamon infused cream cheese! Great suggestion.
This is the perfect size for gift giving! It’s the perfect amount!
This is perfect! Not just for one…. but for those who don’t need to temptation to eat more than they should!