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 easy pumpkin bars.

Originally published August 2016; this post has been updated.

pumpkin spice 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??)

The Handcrafted Pantry

Ready to DIY your pantry with more wholesome ingredients? Check out my ebook, The Handcrafted Pantry! Filled with delicious recipes for some of your favorite condiments, snacks, and toppings, it’s the guide you need to start skipping packaged products and embrace homemade.

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. 

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

How to Make Easy Pumpkin Bars

Beat eggs and pumpkin puree together with a mixer. 

Add sugar until combined, then slowly add oil. 

Add remaining ingredients, minus raisins, and mix well. Finally, stir in the raisins.

Divide into two prepared baking dishes and smooth the batter out.

Bake, then let cool completely

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


What is pumpkin puree?

Simply put, it’s pie/sugar pumpkins that have been peeled and seeded. They are then roasted or steamed until they mash easily into a puree. You can make your own or pick up a can. This is a great recipe because it uses the entire can! Did you know that canned pumpkin at the store is often any orange winter squash? It’s not required to be actual pumpkin.

What can I top pumpkin bars with?

I enjoy these with just extra nuts and raisins on top. You could also treat yourself with some chocolate chips. Making them for a special event? Leave off the extra raisins on top for a smooth appearance, and top with a quick powdered sugar glaze or cream cheese frosting.

How do I store pumpkin bars?

These will last for up to 5 days in an airtight container. If it is warm where you are, you might store them in the fridge to avoid any mold. Be aware that the fridge will sometimes dry out cake.

These pumpkin custards are another favorite pumpkin recipe in our household!

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

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.
4.41 from 22 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12 servings
Author: Kris Bordessa


  • 4 large eggs
  • 2 cups pumpkin puree (DIY or canned)
  • 1 ½ cups sugar
  • 1 cup oil avocado or vegetable oil
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ¼ teaspoon sea salt
  • 2 cups all-purpose flour
  • ½ cup raisins
  • ½ cup nuts optional


  • Beat eggs and pumpkin puree together in a large mixing bowl or in the bowl of your stand mixer. 
    4 large eggs, 2 cups pumpkin puree
  • Add sugar until combined, then slowly add oil. 
    1 1/2 cups sugar, 1 cup oil
  • Add remaining ingredients in order. Continue mixing just until flour is incorporated, then add raisins.
    2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1/4 teaspoon sea salt, 2 cups all-purpose flour, 1/2 cup raisins, 1/2 cup nuts
  • Divide batter between two ungreased 8" x 11" baking pans. Sprinkle extra raisins and nuts on top of batter if you like.  
  • Bake at 350*F for 30 minutes or until toothpick or chopstick comes out clean. Cool in pans and then cut into squares.


  • These will last for up to 5 days in an airtight container. If it is warm where you are, you might store them in the fridge to avoid any mold. Be aware that the fridge will sometimes dry out cake.


Serving: 1square | Calories: 430kcal | Carbohydrates: 51g | Protein: 6g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 239mg | Potassium: 217mg | Fiber: 3g | Sugar: 26g | Vitamin A: 6447IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg
Did you make this recipe?Mention @attainablesustainable or tag #attainablesustainable!

Click to save or share!

About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.

6 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

    • Aimee Oct 16, 2023 @ 11:31

      This is helpful for those of us who want to avoid refined sugar. I thought of using monk fruit sugar because I do not know how to do this with maple syrup.
      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 *

Recipe Rating