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Small Batch Pumpkin Bars are soft and tender with a delicious creamy frosting. They are a classic fall treat and the perfect amount for 2-4 people.
Why You’ll Love This Recipe
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.
Ingredients
- Egg
- Sugar
- Oil, vegetable or canola oil
- Pumpkin Puree
- All Purpose Flour
- Bakin Powder and Baking Soda
- Salt
- Pumpkin Pie Spice and Cinnamon
Cream Cheese Frosting
- Cream Cheee
- Butter
- Milk
- Vanilla Extract
- Powdered Sugar
- Chopped Pecans or Walnuts, optional
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.
Tips
- I use a mild flavored oil such as canola or vegetable oil.
- 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.
Frequently Asked Questions
Do I need to refrigerate leftover pumpkin bars?
Because of the cream cheese frosting you should refrigerate any leftover bars.
What if I don’t have pumpkin pie spice?
You can make your own by combining 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground ginger, 1/8 tsp ground cloves, and 1/8 tsp allspice.
Can I use pumpkin pie mix?
Pumpkin pie mix contains extra sugar and seasoning. You need to use pumpkin puree, which is just pumpkin, for this recipe. This recipe uses pumpkin puree which is different than pumpkin pie filling. Pie filling has extra inged
Check out more of my favorite pumpkin recipes:
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Small Batch Pumpkin Bars
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.
- Be sure cake is totally cool before frosting.
- Keep leftover cake refrigerated because of the cream cheese frosting.
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp allspice
Nutrition Facts:
Jill Paaso says
I made these gluten free and they look and taste great! No nuts on top though…also I made the pumpkin pie spice. It smells amazing!
Lisa Pratt says
I tripled this batch and put in a 9×13 inch pan it was a big hit I will make again
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!