Pumpkin Pie Bars (From Scratch) Recipe

Name: Pumpkin Pie Bars (From Scratch)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1 2/3 cups white sugar; 1 cup vegetable oil; 1 medium sweet pumpkin (made for baking); 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1 teaspoon salt; 1 (3 ounce) package cream cheese, softened; 1/2 cup butter, softened; 1 teaspoon vanilla extract; 2 cups sifted confectioners' sugar

Servings: persons

4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 medium sweet pumpkin (made for baking)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar

1
Pumpkin puree:
2
1. Gut pumpkin.
3
2. Slice pumpkin into large pieces.
4
2. Peel pumpkin.
5
3. In slow-cooker, mix the eggs, sugar, and oil
6
4. Add pumpkin to slow-cooker and cook on low for four hours until very tender.
7
4. Stir pumpkin in slow-cooker until mushy.
8
Bars:
9
1. Mix flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
10
2. Mix dry ingredients with pumpkin in slow cooker.
11
3. Spread the batter evenly into a greased 10x15 inch jellyroll pan.
12
4. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
13
5. Spread frosting evenly on top of the cooled bars. Cut into squares.
14
Frosting:
15
1. Cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time.
16
2. Beat until until mixture is smooth.

1902

kcal

Calories

102

Fat

235

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 4 eggs, 1 2/3 cups white sugar, 1 cup vegetable oil, 1 medium sweet pumpkin (made for baking), and more.

Yes, Pumpkin Pie Bars (From Scratch) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pie Bars (From Scratch)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions