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. These pumpkin bars have an incredible spiced pumpkin flavor, they're soft and tender and are topped with an easy to make cream cheese frosting.
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.
Why This Recipe Works
- 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 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 bars have big pumpkin flavor and are generously spiced with the flavors of fall.
- They're super moist.
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Ingredient Notes
See recipe box below for full ingredient list, ingredient amounts, and full recipe instructions.
- Pumpkin: Use canned pumpkin purée and not pumpkin pie filling.
- 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.
- 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.
How To Make This Recipe
Note: 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.
- For a small batch of pumpkin bars, first lightly grease a small baking dish.
- 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.
Expert Tips
- Use pumpkin purée and not pumpkin pie filling. They are not the same.
- Top your bars with sprinkles to make them more festive.
- To make pumpkin bars a little more decadent, add a handful of chocolate chips to the batter.
Frequently Asked Questions
Keep the frosted bars in the refrigerator, covered for up to 5 days.
If you have any pumpkin left over from this pumpkin bars recipe, you might like to consider using them in any of these single serving and small batch recipes: Pumpkin Coffee Cake, Pumpkin Pie, Pumpkin Spice Granola, Pumpkin Zucchini Bread
You might like use them in these recipes:
Cream cheese: Lemon Cheesecake, Pumpkin Cheesecake, Red Velvet Donuts
Powdered sugar: Peanut Butter Pie, Mini King Cake, Frosted Sugar Cookies
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.
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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 salted 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.
Notes
- Use pumpkin purée and not pumpkin pie filling. They are not the same.
- Top your bars with sprinkles to make them more festive.
- To make pumpkin bars a little more decadent, add a handful of chocolate chips to the batter.
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.
This a perfect recipe for sure!! The frosting is amazing!!! Love the recipe for two as it’s just my husband and I. Thank you.
I’m so glad you enjoyed the bars. Thank you so much for your feedback.
I love this recipe! I used a little 6 inch silicone bundt pan! Came out perfect! I doubled the ingredients for the frosting so I would have plenty to cover the whole cake. It was perfect!! Thank you for developing such wonderful recipes for my husband and me! I just have a little request….could you come up with a recipe for 2 for taco soup?? Thank you again!!!
I’m so happy you enjoyed the recipe, Bridgette. Thanks so much for your feedback. I LOVE the idea of a taco soup. We’ll add it to our list of recipes to possibly work on – stay tuned.
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!