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!
This post may contain affiliate links; I'll earn a small commission if you choose to make a purchase.
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
- 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.
- Add sugar and oil.
- Mix in dry ingredients.
- 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.)
- Bake and eat!
These are really so easy to make!
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
★ Did you make these pumpkin bars? Don’t forget to give it a star rating below!
Easy Pumpkin Spice Bar Recipe
- 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 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1/4 tsp. sea salt
- 2 cups unbleached organic all-purpose flour (I used Einkorn flour*)
- 1/2 cup organic raisins
- 1/2 cup nuts (optional)
Beat eggs and pumpkin puree together in a large mixing bowl or in the bowl of your stand mixer.
Add sugar until combined, then slowly add oil.
Add remaining ingredients in order. Continue mixing just until flour is incorporated, then add raisins.
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.
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.