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Small Batch Pumpkin Bars with Cream Cheese Frosting are the perfect way to welcome fall. They are soft and tender with a creamy frosting. They are a classic fall treat and the perfect amount for 2-4 people.
One sure way to know fall is on the way is when all the pumpkin spice treats start appearing in stores and on the internet. When that pumpkin craving hits these small batch pumpkin bars are the perfect way to satisfy it. I have taken my full size pumpkin bar recipe which makes ALOT and reduced it down to feed 2-4 people.
How To Make Pumpkin Pie Spice
If you don’t have pumpkin pie spice you can make your own using cloves, ginger, nutmeg, allspice and cinnamon. Use 3/4 tsp of this mixture for this recipe and save the rest for later.
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp allspice
How to Make Pumpkin Bars
- Preheat oven to 350 degrees F.
- Combine egg, sugar, oil and pumpkin puree in a bowl.
- Add in dry ingredients including flour, baking powder, baking soda, salt, pumpkin pie spice and additional cinnamon.
- Stir just until combined.
- Pour batter into a lightly greased 9 x 7 inch baking pan and bake for 25 minutes or until a toothpick comes out clean.
While bars are baking make cream cheese frosting.
Cream Cheese Frosting
- Combine softened cream cheese with softened butter.
- Add in milk, vanilla and powdered sugar.
- Stir until combined and smooth.
- Frost cooled pumpkin bars.
- Sprinkle with chopped nuts if desired.
Frequently Asked Questions
You can make your own using the recipe above in the post. It is just a combination of cloves, ginger, nutmeg, allspice and cinnamon. Use 3/4 tsp of this mixture for this recipe and save the rest for later.
Because of the cream cheese frosting you should refrigerate any leftover bars.
Pumpkin Bars Tips
- I use a mild flavored oil such as canola or vegetable oil.
- If you don’t have pumpkin pie spice use the recipe above to make your own.
- This recipe uses pureed pumpkin which is different than pumpkin pie filling.
- Stir the ingredients just until combined. Overstirring makes for tough pumpkin bars.
- With small batch recipes it is important to measure accurately.
- I used a 9 x 7″ baking pan but you could also use an 8 x 8 ” pan.
- Use room temperature, softened cream cheese to avoid lumps in your frosting.
For other pumpkin dessert recipes try these:
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Small Batch Pumpkin Bars for Two
Ingredients
- 1 egg
- 1/2 cup sugar
- 1/4 cup canola or vegetable oil
- 1/2 cup pumpkin puree
- 1/2 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 3/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon
Cream Cheese Frosting
- 2 oz. cream cheese softened
- 3 Tbsp butter softened
- 1 tsp milk
- 1/4 tsp vanilla
- 1 cup powdered sugar
- 1/4 cup chopped nuts walnuts or pecans
Instructions
- Preheat oven to 350 degrees F.
- Mix together egg, sugar, oil, and pumpkin. Stir to combine.
- Add in flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.
- Stir just until dry ingredients disappear.
- Pour into a greased 9 x 7 inch baking pan
- Bake for 25 minutes or until toothpick comes out clean.
- Cool completely
Cream Cheese Frosting
- Combine cream cheese and butter together.
- Add in milk, vanilla and powdered sugar.
- Stir until smooth.
- Frost cooled cake
- Top with chopped walnuts or pecans if desired.
Tips & Notes:
- Stir batter just until combined. Over stirring, especially in small batch recipes creates a tough crumb.
- If you don’t have pumpkin pie spice, you can make your own with the recipe above in the post.
- Be sure cake is totally cool before frosting.
- Keep leftover cake refrigerated because of the cream cheese frosting.
Nutrition Facts:
Sandy Porrello says
Delicious. It’s a keeper.
Fran Lehman says
Sounds great and I’m going in right now and making some
Cindy says
These look wonderful! I inherited a 9×7 pan from my mom and there are just dear hubby and I now so I would love to have more recipes this size. Especially a banana nut sheet cake/bar recipe!