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–+ servings
a small square pumpkin bar topped with cream cheese frosting and yellow sprinkles on a yellow plate.
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4.95 from 19 votes

Small Batch Pumpkin Bars

This small batch pumpkin bars recipe gives you a tender pumpkin cake topped with creamy cream cheese frosting, sliced into just the right amount of squares. It’s the perfect way to satisfy a sweet craving without making a large batch.
Prep Time10 minutes
Cook Time25 minutes
Cool15 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: cream cheese frosting, pumpkin, pumpkin bars, pumpkin bars with cream cheese frosting, pumpkin spice bars, small batch pumpkin bars
Servings: 4 servings
Author: Joanie Zisk

Equipment

Ingredients

For the pumpkin bars

  • 1 large egg
  • 6 tablespoons sugar
  • ¼ cup vegetable oil (or use avocado oil or canola 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
US - Metric

Instructions

Make the pumpkin bars

  • Preheat the oven to 350°F (177°C).
  • In a medium mixing bowl, combine the egg, sugar, oil, and pumpkin using an electric mixer on medium speed until well blended.
  • In a separate small bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda.
  • Gradually add the dry ingredients to the pumpkin mixture, mixing on low speed until just combined.
  • Pour the batter into a buttered 5x5-inch baking dish or a 4x6-inch baking dish.
  • Bake for 25-28 minutes, or until the bars are lightly browned and a toothpick inserted into the center comes out clean. Cool completely on a rack.

Make the cream cheese frosting

  • In a small bowl, use an electric mixer to blend the softened cream cheese and butter until smooth.
  • Add the powdered sugar and vanilla, mixing until everything is combined and smooth. Spread the frosting over the cooled pumpkin bars, then cut into squares.

Notes

  • Use Pumpkin Purée, Not Pumpkin Pie Filling: For the best flavor in these small batch pumpkin bars, stick to pumpkin purée. Pumpkin pie filling contains added sugar and spices that can alter the flavor. Pure pumpkin purée keeps the taste natural and lets you control the spice level.
  • Measure Flour Carefully: Adding too much flour is a common issue when making pumpkin bars, often leading to a dry, crumbly texture. For accuracy, loosen the flour by stirring it, then spoon it into your measuring cup and level off with the flat edge of a knife.
  • Customize Your Toppings: This small batch of pumpkin bars are delicious as is, but feel free to get creative! Add a sprinkle of festive toppings like candy corn or roasted pumpkin seeds. For extra texture, try mixing in chocolate chips, raisins, or walnuts.
  • Check Your Oven Temperature: Ensuring your oven is properly calibrated is key to perfect pumpkin bars. An inaccurate oven can cause uneven baking. An oven thermometer is a helpful tool to confirm the correct temperature before baking.

Nutrition

Serving: 1serving | 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

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