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Easy Pumpkin Bar Recipe for a Quick Dessert

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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!

pumpkin bars on a black wire rack

Related: Easy Pumpkin Pie Recipe for Holiday Dessert

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??)

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

No-fail easy pumpkin spice bar recipe

  1. Start by combining eggs with pumpkin puree. I prefer to use puree made from fresh pumpkin (it’s easy – here’s how), but if that’s more work than you have time to tackle, you can certainly use canned pumpkin. Tip: If you make your own pumpkin puree like I do, it’s easy to keep some in the freezer for baking. Just thaw it out and use it just like you would canned pumpkin.
  2. Add sugar and oil.
  3. Mix in dry ingredients.
  4. Stir in extras like raisins or nuts if you like. (The original recipe called for pecans, but I use raisins instead. By all means, use nuts instead of raisins if you prefer. Or use both.)
  5. Bake and eat!

These are really so easy to make!

Related: Pumpkin Custard Cups: A Gluten Free Pumpkin Dessert that Outshines Pie

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

Making the pumpkin bars

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 on a black wire rack

★ 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 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.


  • 4 large eggs
  • 2 cups pumpkin puree, (DIY or canned)
  • 1-1/2 cups granulated organic cane sugar
  • 1 cup avocado oil, (I used light olive oil which is mild)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon sea salt
  • 2 cups unbleached organic all-purpose flour, (I used Einkorn flour*)
  • 1/2 cup organic raisins
  • 1/2 cup nuts, (optional)


  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.


Einkorn flour is made from an older variety of wheat and tends to be easier for people with a wheat intolerance to digest. You can substitute it 1:1 for all-purpose flour in this easy pumpkin spice bar recipe -- nobody will know the difference.

Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 183Total Fat: 3gUnsaturated Fat: 0gCholesterol: 62mgSodium: 180mgCarbohydrates: 33gFiber: 2gSugar: 9gProtein: 4g

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Meet the Author

Kris Bordessa

Kris Bordessa founded Attainable Sustainable as a resource for revitalizing vintage skills. Her book, Attainable Sustainable: The Lost Art of Self-Reliant Living (National Geographic) offers a collection of projects and recipes to help readers who are working their way to a more fulfilling DIY lifestyle. She's a certified Master Food Preserver and longtime gardener who loves to turn the harvest into pantry staples.

5 comments… add one
  • Michelle Mar 24, 2018, 6:58 pm

    A definite winner.

  • Michelle Oct 14, 2016, 11:26 am

    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, 3:20 pm

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

  • Kay Sep 9, 2016, 11:48 pm

    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 am

    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!

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