Small Batch Pumpkin Bars

pumpkin bars on parchment paper with a fork on the side

These are the BEST pumpkin bars, small batch or not. These Small Batch Pumpkin Bars are soft and moist, spiced to perfection, and have incredible pumpkin flavor. They come together in 15 minutes and pair perfectly with a cream cheese frosting.



For the pumpkin bars:

  • 1/2 cup plus 2 tablespoons (83g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 5/8 cup (142g) pumpkin puree, 1/3 of a 15oz can of pumpkin puree*
  • 1 large egg
  • 1/3 cup (62g) melted coconut oil
  • 1/3 cup (67 grams) brown sugar
  • 1.5 tablespoons white granulated sugar

For the cream cheese frosting:

  • 8 tablespoons full fat cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • Pinch of Kosher salt
  • 3/4 cup (90g) powdered sugar


  1. Preheat the oven. Adjust the oven to the middle rack of the oven. Preheat oven to 350°F (180°C). Butter and line a eighth 10.1″ x 7″ sheet pan with a sheet of parchment paper. The parchment paper makes it easy for you to remove the bars later.
  2. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
  3. Add the wet ingredients. In a large bowl, whisk together the egg and pumpkin puree until fully combined. Then, add the coconut oil and whisk again until fully incorporated. Make sure there is no oil separated from the batter. Please note: the order you combine the wet ingredients is VERY important to ensure a smooth batter. 
  4. Add the sugars. Whisk in the brown and white sugars until combined. At this point, the batter should be very smooth. If the batter is very thick and lumpy, add a tablespoon of milk or water to loosen the batter and whisk the batter until smooth.
  5. Add the dry ingredients. Add the flour mixture to the batter and fold the flour mixture into the batter until just blended.
  6. Bake. Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center of the bars comes out clean, about 15 minutes. Place the pan on a baking rack and let cool completely before frosting.
  7. Make the cream cheese frosting. In a large bowl with a hand mixer fitted with a whisk attachment, beat the cream cheese, butter, and salt together on medium speed until smooth, creamy, and no lumps remain, about 3 minutes. Gradually add the powdered sugar and mix on low speed until combined. Scrape down the sides of the bowl as needed.
  8. Serve. Dollop the frosting over the cooled bars and spread the frosting evenly over the entire surface. Slice the bars and serve. For cleaner cuts, refrigerate the bars for at least 1 hour before cutting and serving.


FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife. 

PUMPKIN PUREE. Make sure to use plain canned pumpkin puree (NOT pumpkin pie filling).

DOUBLING IT? Use a quarter sheet pan, 9.5″ x  13″

TRIPLING IT? Use a 10″ x 15″ sheet pan


Keywords: the best pumpkin bars