Pumpkin-Cranberry Bars Recipe

Name: Pumpkin-Cranberry Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BARS; 1 1/2 cups all-purpose flour; 1 1/4 cups granulated sugar; 2 teaspoons baking powder; 3/4 teaspoon baking soda; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1 (15 ounce) can pumpkin puree, not pie filling; 3/4 cup unsalted butter, melted; 3 large eggs; 1 teaspoon pur vanilla extract; 3/4 cup dried cranberries, chopped; FOR THE FROSTING; 1/2 cup unsalted butter; 4 cups powdered sugar; 1 teaspoon pure vanilla extract; 1/3 cup fresh orange juice, approximately

Servings: persons

FOR THE BARS
1 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 (15 ounce) can pumpkin puree, not pie filling
3/4 cup unsalted butter, melted
3 large eggs
1 teaspoon pur vanilla extract
3/4 cup dried cranberries, chopped
FOR THE FROSTING
1/2 cup unsalted butter
4 cups powdered sugar
1 teaspoon pure vanilla extract
1/3 cup fresh orange juice, approximately

1
["Preheat oven to 350 degrees F.", "FOR THE BARS, in a large bowl, mix together first 7 ingredients.", "Stir in pumpkin, butter, eggs & vanilla until well blended.", "Stir in cranberries, then spread mixture into an ungreased 15""x10"" jellyroll baking pan.", "Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.", "Cool completely in pan on wire rack.", "FOR THE FROSTING, melt 1/2 cup butter in a saucepan over medium heat, stirring often, until butter just starts to turn a golden color ~ DO NOT LET IT BURN!", "Remove immediately from heat & pour into a bowl.", "Let butter cool slightly, then stir in powdered sugar & vanilla.", "Stir in enough orange juice to form a frosting consistency.", "When pan of uncut pumpkin bars is cooled completely, frost & cut into bars.", "Serve & enjoy & refrigerate leftovers."]

1510

kcal

Calories

Fat

224

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE BARS, 1 1/2 cups all-purpose flour, 1 1/4 cups granulated sugar, 2 teaspoons baking powder, and more.

Yes, Pumpkin-Cranberry Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin-Cranberry Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions