Easiest Homemade Pumpkin Bars | 1-Bowl Recipe - Lauren's Latest (2024)

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These Homemade Pumpkin Bars are the ultimate Fall dessert! A simple and tender pumpkin spice cake, topped with warm brown butter icing poured over the top of the warm cake once it comes out of the oven! It’s addicting and will become your new obsession. It’s *THAT* good. If you want want to try more pumpkin recipes, check out my Pumpkin Recipes archive!

Pumpkin Baking Season is Here

Baking is what Fall is all about! I love being able to bake and create such a delicious smell throughout my home. It feels so cozy and inviting. These Pumpkin Bars have a browned butter icing that is to die for. Sweet, buttery, pumpkiny goodness mixed with warm spices…it’s the best Fall treat.

Homemade Pumpkin Bars FAQ’s

I love comments and questions from my readers. I’ve gotten a few repeat questions, so I thought I would answer them here.

Can I Use Fresh Pumpkin Instead of Canned?

You can. I prefer to use canned when baking. Fresh pumpkin puree tends to have more moisture in it, but you can always soak up some of the liquid with paper towels before adding to the batter mixture.

Can I Double This Recipe? What Size Pan Would I Use?

You absolutely can double this recipe! Simply use a 9×13 glass baking sheet and bake until a toothpick comes out clean.

How to Make Pumpkin Bars

For full recipe details including ingredient measurements, see the recipe card down below. Here is what you can expect when making these.

Preheat Oven + Prep Pan

Preheat oven. Spray a lightly colored half sheet pan with nonstick cooking spray and set aside.

Make the Batter

In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, pumpkin, yogurt, baking soda, cinnamon, nutmeg, salt and vanilla until mostly smooth. A few small lumps of brown sugar is fine.

Add Flour, Mix + Pour into Prepared Baking Sheet

Pour in flour and stir until just combined. Pour into prepared baking sheet and smooth the top as best as you can. Bake 15-20 minutes or until toothpick comes out clean after being inserted.

Make the Browned Butter Icing

After cake has come out of the oven, make the glaze/icing: melt butter in a small saucepan over medium heat. As it continues to cook, it should start to foam, smell nutty and you should see little brown specks appear. Remove from heat.

Whisk in milk, powdered sugar, vanilla, cinnamon, nutmeg and nuts if desired.

Pour Icing Over Warm Cake

Pour hot icing over warm cake and spread to smooth the top.

Let cake come to room temperature or cool at least 30 minutes before cutting and serving. I mean, you can totally eat this hot, but I prefer it lukewarm or at room temp.

Storing Pumpkin Bars

Store cooled bars in an airtight container at room temperature. These will stay fresh for 5-6 days…if they aren’t gone by then! Ha!

To Freeze– Good news! These freeze really well if you want make them ahead or save some for later. Be sure to place parchment paper in between layers. Use a freezer safe, airtight container of bag. These will stay fresh for 2 months in the freezer. Allow to thaw over night.

More Pumpkin Bar Recipes to Try!

• Pumpkin Bars
• Pumpkin Cake Recipe with Walnuts
• Pumpkin Cheesecake Cake
• Big Batch Chocolate Chip Pumpkin Bread
• Easy Pumpkin Cake with Nutella Glaze

I really hope you try out these Pumpkin Bars, it is SO worth it!

The printable recipe card is below. Be sure to save, print, bookmark or share this recipe. Have a great week friends!