Easy Pumpkin Bars
Updated Sep 11, 2026
Easy pumpkin bars with cinnamon and a soft, moist texture from pumpkin and applesauce. No frosting, no mixer, just mix and bake in a 9x13 pan.
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I used to make these pumpkin bars for my kids’ fall parties at school, and now I mostly make them for the nostalgia. There’s something about that first batch every fall that takes me right back to those years (can anyone tell my kids to stop growing?!). It doesn’t hurt that these pumpkin bars are really easy, either. The batter goes into one 9×13 pan; it uses a full can of pumpkin, so I’m not left with half a can in the fridge, and the applesauce keeps them nice and soft.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I’ve made these pumpkin bars enough times over the years that I know exactly what makes them work, and it really comes down to the applesauce. It stands in for the oil or butter you’d normally use, and I know that makes people nervous about them coming out dry, but between the applesauce and a whole can of pumpkin, there’s plenty of moisture. They stay soft for days after cutting too.
The other thing to know is that these bake up really moist, so don’t panic if the toothpick doesn’t come out totally clean. A little on it is usually just the pumpkin, not raw batter. I pull them when the top is set and springs back, and then I let them cool all the way in the pan before cutting, otherwise they’re too soft to slice cleanly.
Happy Cooking!
– Yumna
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Pumpkin Bars Ingredients
- Pumpkin puree: Use canned pumpkin puree, not pumpkin pie filling, which already contains sweetener and spices. If you use homemade pumpkin puree, it should be thick and spoonable, similar to canned puree. If yours looks watery, drain it through a fine-mesh strainer before weighing out 15 ounces so you don’t add extra liquid to the batter.
- Unsweetened applesauce: You can make your own applesauce or use store-bought. If you don’t have applesauce, you can use vegetable oil or coconut oil.
- Dry ingredients: All-purpose flour, baking powder, baking soda, cinnamon, and salt. Spoon the all-purpose flour into your measuring cup and level it off so you don’t accidentally pack in too much. I also recommend using aluminum-free baking powder to avoid any chance of an off-metallic taste.
- Wet ingredients: Eggs, cane sugar, and dark brown sugar. You can swap the cane sugar with granulated sugar, or the dark brown sugar with light brown sugar. Bring the eggs to room temperature and break up any lumps in the brown sugar before mixing.
How to Make Pumpkin Bars
These step-by-step photos walk you through how to make these Easy Pumpkin Bars. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Easy Pumpkin Bars recipe below.
1. Combine the dry ingredients
Add the flour, cinnamon, baking powder, baking soda, and salt to a large bowl.
2. Whisk together
Whisk to combine. Keep going until the cinnamon is evenly distributed through the flour and there are no visible clumps.
3. Combine the wet ingredients
In a separate large bowl, add the eggs, cane sugar, brown sugar, pumpkin puree, and applesauce.
4. Beat until smooth
Beat to combine. The mixture should look evenly orange, with no streaks of egg or large lumps of pumpkin.
5. Add the flour mixture
Pour the dry ingredients into the wet ingredients.
6. Stir the batter
Use a spatula to bring everything together, scraping the bottom and sides of the bowl. Stop once you don’t see any dry flour.
7. Fill the pan
Pour the batter into an ungreased baking pan and spread it evenly into the corners. The pumpkin bars are so moist, you don’t need to use cooking spray or parchment paper.
8. Bake Pumpkin Bars
Bake until the batter sets completely, the top darkens, and the edges start to pull away from the pan. Let the bars cool completely in the pan on a wire rack before slicing.
Full Easy Pumpkin Bars Recipe
Pumpkin Bar Recipe
Video
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 eggs room temperature
- 2/3 cup cane sugar
- 2/3 cup dark brown sugar
- 15 ounces pumpkin puree
- 1 cup unsweetened applesauce
Instructions
- Preheat the oven to 350°F.
- Whisk the flour, cinnamon, baking powder, baking soda, and salt in a large bowl. Beat the eggs, sugars, pumpkin, and applesauce in another large bowl.
- Gradually pour the dry ingredients into the wet ingredients and mix until just combined.
- Pour the batter into an ungreased 9×13-inch baking pan and bake for 25–30 minutes or until set. Remove from the oven and let the pumpkin bars cool completely in the pan set on a wire rack.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Chopped nuts: Add ½ cup chopped walnuts or pecans for some crunch.
- Chocolate chips: Fold ½ cup of semi-sweet or dark chocolate chips into the batter after the flour is nearly incorporated.
- Frosting: Make a batch of my cream cheese frosting and spread it on top of the cooled pumpkin bars before serving!
Recipe Tips
- Don’t over-mix the batter. When you add the dry ingredients to the wet ingredients, fold gently until just combined. If you overmix the batter, the pumpkin bars can turn out dense. A few lumps are okay!
- Check the center before taking the pan out. Browned edges alone don’t mean the middle is ready, so start checking at 25 minutes. A toothpick inserted in the center should come out without wet batter.
- Use a different-sized pan. For thinner pumpkin bars, use a 15×10-inch pan.
Troubleshooting
They’re soft and moist with a cake-like texture, rather than dense and chewy like blondies.
They may need more time in the oven, especially if you used a smaller pan. Check the center with a toothpick before removing them, and let them cool completely before judging the texture. They should be moist and soft, but not wet inside.
They may have been too warm. Let them cool completely in the pan before slicing, then use a thin spatula to lift each piece out.
Comments
I made these for Thanksgiving and topped them with FGF’s cream cheese icing and they were amazing. Everyone raved about how moist and flavorful they were and came back for seconds. This has gone into my cache of favorite recipes to repeat for holidays to come.
Yay!! So happy they were a hit! Thank you so much, Courtney!!
Used gluten free flour, made my own pumpkin puree. Prep time without making the puree took half an hour. Baking took 40 mins. I added some nutmeg, and hopefully didn’t add too much as I then read it can be dangerous! I’ll add some dollop cream on top and chocolate shavings.
Yum, that sounds so good!! How did they turn out?
I think they turned out pretty good! I can’t taste or smell but when I went home after the party there were only 3 pieces left:)
Aww, I’m so glad!! Thank you for coming back to let me know they were a hit!!
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