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 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.
How To Make Pumpkin Bars
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.
More information on baking dishes below.
- 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.
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 United States, 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:
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 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.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
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Small Batch Pumpkin Bars Recipe
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
- 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.
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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