Pumpkin Bars
Whip up these easy Pumpkin Bars for a quick fall treat - moist, flavorful, and finished with rich Nutella buttercream frosting.
Servings: 40 bars
Equipment
- 15x10x1-inch baking pan
- hand mixer or stand mixer
- rubber spatula
Ingredients
For the Pumpkin Bars
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoons baking soda
- ¼ teaspoons ground cloves
- 4 large eggs lightly beaten
- 1 can pure pumpkin (not pumpkin pie filling), 15 oz.
- 1 cup vegetable oil
For the Nutella Buttercream Frosting
- ½ cup butter softened
- ½ cup Nutella
- 3 tablespoons milk
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Line a 15x10x1-inch baking pan with parchment paper and set aside.
- In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda, and cloves.2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1 teaspoons baking soda, 1/4 teaspoons ground cloves
- Add eggs, pumpkin, and oil. Mix on medium speed until fully combined.4 large eggs, 1 can pure pumpkin, 1 cup vegetable oil
- Pour batter into the prepared pan and spread evenly with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan on a wire rack.
- For the frosting, beat butter, Nutella, and milk until light and fluffy. Gradually beat in powdered sugar until smooth and spreadable.1/2 cup butter, 1/2 cup Nutella, 3 tablespoons milk, 2 cups powdered sugar
- Spread or pipe frosting over cooled bars. Cut into squares and serve.
Notes
🥡 STORAGE
- Store frosted pumpkin bars in an airtight container on the counter for up to 2 days, or refrigerate for up to 5 days.
- Let the bars sit at room temperature for 15-20 minutes before serving for the best texture.
♨️ REHEATING
- These bars are best served chilled or at room temperature.
- If preferred slightly warm, remove from the fridge and let them rest at room temperature. Do not microwave or heat, as the frosting may melt.
❄️ FREEZING
- Store unfrosted pumpkin bars in the freezer for up to 3 months in an airtight, freezer-safe container.
- Thaw overnight in the refrigerator, then frost before serving.
- Avoid freezing frosted bars, as the frosting may change texture once thawed.
💡 TIPS FOR BEST RESULTS
- Use pure pumpkin, not pumpkin pie filling.
- Allow the bars to cool completely before frosting.
- Sift powdered sugar for a smooth, lump-free buttercream.
- Chill frosted bars for at least 30 minutes before slicing for clean edges.
🍳 ALTERNATE COOKING METHODS
- Bake in two 9-inch square pans for thicker bars; increase bake time slightly.
- Make as cupcakes - bake at 350°F for 20-25 minutes.
- For smaller batches, halve the recipe and bake in an 8x8-inch pan.
♻️ LEFTOVERS
- Keep leftover bars in the refrigerator and enjoy within 5 days.
- Bring to room temperature before serving for optimal flavor and a creamy frosting texture.
- Leftover frosting can be spread on cookies, cupcakes, or even pancakes for a sweet treat.
Nutrition
Serving: 1slice | Calories: 176kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 77mg | Potassium: 54mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1754IU | Vitamin C: 0.5mg | Calcium: 26mg | Iron: 1mg
