Easy Pumpkin Bar Recipe for a Quick Dessert

This easy pumpkin spice bar recipe holds together well, making them a great addition to a potluck table. (They’re easy to pick up and eat without a plate.) I get a big thumbs up whenever I bake these pumpkin bars. Just don’t tell anyone how incredibly easy they are to make!

These pumpkin custards are another favorite pumpkin recipe!

pumpkin bars on a black wire rack

I love pumpkin. Even when it’s not official pumpkin spice season, it has a place in my kitchen. (Fresh pumpkin is easy to store and lasts for months in a cool cellar — have you tried growing your own yet??)

No-fail easy pumpkin bars

I cut this easy recipe for pumpkin bars out of a long-forgotten magazine many, many years ago and I use it all year-round.

This is one of those easy “mix and bake” recipes. Make the batter, pour it in a pan, and pop it in the oven. 


Pumpkin — I like to use homemade pumpkin puree, but if you don’t have it, canned pumpkin is just fine. Just be sure to get plain pumpkin, not pumpkin pie mix.

Eggs — Fresh eggs, store bought, use what you have readily available. 

Sugar — Use your favorite brand of granulated cane sugar. I prefer organic. 

FlourWhen I bake with all-purpose flour I opt for the unbleached option. Bleached flour is very white, but it’s also treated with bleaching agents that I don’t really need in my food. 

Oil — I typically use avocado oil in my kitchen, but vegetable oil works, too. 

Leavening — Baking soda and baking powder combine to give these bars a nice lift. 

attainable sustainable book cover
Attainable Sustainablethe lost art of self-reliant living

Embrace handcrafting and homesteading with DIY projects, recipes, and gardening tips!

👉 Click here to get started 👈

Seasonings — Cinnamon gives these pumpkin bars the pumpkin spice flavor we’ve all come to love.

Add ins — Raisins and/or nuts add extra flavor and crunch to these bars. I like to use both, walnuts being my go-to for nuts, but you can do just one or the other. And feel free to use different nuts — pecans, almonds, macadamia nuts…

making this easy pumpkin spice bar recipe: pumpkin in a bowl with dry ingredients, adding raisins, adding nuts

Making the pumpkin bars

Start by combining the eggs with the pumpkin puree. Add in the sugar and oil.

Combine dry ingredients and stir into the pumpkin mixture. Add raisins or nuts if you like, and spread the batter into a dish to bake.

These are really so easy to make!

You can keep it simple and serve these pumpkin bars as is, or fancy them up by adding a cream cheese frosting. They’re great either way.

Related: Maple Pumpkin Granola Recipe

pumpkin bars cut in a white pan

★ Did you make these pumpkin bars? Don’t forget to give it a star rating below!

pumpkin spice bars on a black wire rack

Easy Pumpkin Spice Bar Recipe

Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

These easy pumpkin bars are moist and hold together well, making them a great addition to a potluck table. I get a big thumbs up whenever I bake them.



  1. Beat eggs and pumpkin puree together in a large mixing bowl or in the bowl of your stand mixer. 
  2. Add sugar until combined, then slowly add oil. 
  3. Add remaining ingredients in order. Continue mixing just until flour is incorporated, then add raisins.
  4. Divide batter between two ungreased 8" x 11" baking pans. Sprinkle extra raisins and nuts on top of batter if you like.  
  5. Bake at 350*F for 30 minutes or until toothpick or chopstick comes out clean. Cool in pans and then cut into squares.
Nutrition Information:
Yield: 24 Serving Size: 2" square
Amount Per Serving: Calories: 226Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 135mgCarbohydrates: 29gFiber: 1gSugar: 19gProtein: 3g

Did you make this recipe?

Share an image on Instagram and tag @attainablesustainable with #attainablesustainable!

Originally published August 2016; this post has been updated.

Click to save or share!

About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. If you want to send Kris a quick message, you can get in touch here.

5 comments… add one
  • Michelle Mar 24, 2018 @ 18:58

    A definite winner.

  • Michelle Oct 14, 2016 @ 11:26

    YUM! I’m always looking for a great new recipe for all our homegrown pumpkins that I’ll be pureeing this season. Thanks, Kris!

  • Diane Sep 17, 2016 @ 15:20

    Chocolate chips or cinnamon chips would be good replacements for raisins. I think I’ll try them tomorrow. Thanks!

  • Kay Sep 9, 2016 @ 23:48

    I skip the sugar, add purée apple and use almond and flax meal instead of the flour. Add crumbled walnuts and drizzle honey when it gets out of the oven. Divine! Thank you

  • ang Aug 25, 2016 @ 8:11

    Thank you for taking the time to share your homesteading info and personal story. My husband is to quick to jump into buying property I am saying research more! I’m going to get him to read your blog and hope it sticks in. We are in the Tx panhandle and looking to homestead to southern Co or northern NM thanks again!

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe