Description
Super moist and tender pumpkin bars packed with rich spice flavor, made with oil instead of butter for a soft crumb that stays fresh for days.
Ingredients
1 3/4 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 large eggs
3/4 cup granulated sugar
3/4 cup packed light brown sugar
3/4 cup vegetable oil
1 1/2 cups canned pumpkin purée (blotted and measured)
2 teaspoons vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
3. In a large bowl, whisk together the eggs, granulated sugar, brown sugar, and oil until smooth and fully blended.
4. Add the blotted pumpkin purée and vanilla extract to the wet mixture and whisk until uniform.
5. Fold the dry ingredients into the wet mixture using a large spoon or spatula. Mix just until no dry flour remains—do not overmix.
6. Spread the thick batter evenly in the prepared pan.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
8. Allow the bars to cool completely in the pan before cutting or frosting.
Notes
Using oil instead of butter keeps these pumpkin bars incredibly moist for days.
Always blot canned pumpkin purée with paper towels before measuring to avoid excess moisture.
Measure flour using the spoon-and-level method for best texture.
This spice blend creates deeper flavor than store-bought pumpkin pie spice.
Cool bars completely before adding any frosting for the best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American