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Pumpkin is one of those ingredients that instantly feels like comfort. Whether it’s folded into soups, blended into smoothies, or baked into desserts, pumpkin has a natural sweetness and earthiness that makes it incredibly versatile. While pumpkin pie may take the spotlight at Thanksgiving, and pumpkin bread is a cozy year-round treat, pumpkin bars with raisins, nuts, and frosting are an often-overlooked gem.
What makes pumpkin bars recipe so special is their perfect balance—lighter than pie but more indulgent than bread, they deliver warmth, sweetness, and a soft, tender crumb that practically melts in your mouth. The addition of raisins brings a chewy burst of natural sweetness, while nuts add crunch and depth. And then there’s the frosting: a tangy cream cheese topping that takes these bars from simple to spectacular.
I first discovered pumpkin bars when I had leftover canned pumpkin from making soup. Instead of freezing it, I decided to bake something new. What came out of the oven was a golden tray of bars so fragrant with cinnamon and nutmeg that the whole house smelled like fall. I topped them with cream cheese frosting, sliced them into neat squares, and served them after dinner. They disappeared almost instantly—and now, they’ve become a seasonal tradition in my kitchen.
Beyond their cozy flavor, pumpkin bars offer a dose of real nutrition. Pumpkin is packed with beta-carotene, fiber, and antioxidants, while nuts bring heart-healthy fats and protein. This dessert isn’t just tasty; it’s a treat you can feel good about.
Why Make This Pumpkin Bars Recipe?
There are countless pumpkin dessert recipes online, but here’s why this one stands out:
Incredible Flavor Balance – Warm spices, soft pumpkin, chewy raisins, crunchy nuts, and a creamy frosting create layers of flavor and texture in every bite.
Moist and Tender Every Time – Thanks to pumpkin puree, the bars stay soft without needing lots of added fat.
Beginner-Friendly Recipe – The steps are simple and forgiving, even for novice bakers.
Nutritious Ingredients – Pumpkin is a nutritional powerhouse, and paired with nuts and raisins, it becomes a dessert with benefits.
Perfect for Sharing – The bars slice cleanly into squares, making them ideal for potlucks, holidays, or an everyday snack.
Recipes like this show how delicious food can also be nourishing. For even more ideas, check out The Encyclopedia of Power Foods, which dives deep into how everyday ingredients support health while making meals taste amazing.
Ingredients List
This recipe makes one 9×13-inch pan, about 16 servings.
For the Pumpkin Bars
1 cup pumpkin puree (unsweetened; canned or homemade)
1 cup granulated sugar (or coconut sugar for a less refined option)
½ cup vegetable oil (melted coconut oil or avocado oil also work well)
2 large eggs
1 cup all-purpose flour (use whole wheat pastry flour for more fiber)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ cup raisins (golden or dark, depending on preference)
½ cup chopped nuts (walnuts or pecans are best, almonds work too)
For the Frosting
4 oz cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract
Step-by-Step Instructions
Follow this step-by-step guide to ensure your pumpkin bars come out perfect every time:
Preheat the oven – Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easier removal. This step prevents sticking and ensures even baking.
Mix wet ingredients – In a large mixing bowl, combine pumpkin puree, sugar, oil, and eggs. Whisk until the mixture is completely smooth. The sugar should start dissolving into the pumpkin, and the oil should emulsify for a glossy batter base.
Combine dry ingredients – In a separate medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Sifting ensures there are no clumps and evenly distributes the spices, which is key for balanced flavor.
Incorporate dry into wet – Gradually add the dry mixture into the wet mixture in two to three additions. Gently fold with a spatula until just combined. Overmixing will activate the gluten in the flour and result in tougher bars, so stop as soon as you no longer see streaks of flour.
Add raisins and nuts – Sprinkle the raisins and nuts over the batter, then gently fold them in. Distribute evenly so every bite has a bit of chew and crunch.
Bake the bars – Pour the batter into the prepared pan and spread it into an even layer with a spatula. Bake in the preheated oven for 25–30 minutes. To test doneness, insert a toothpick into the center—it should come out clean or with just a few moist crumbs.
Cool completely – Place the pan on a wire rack. Let the bars cool fully (about 1 hour) before adding frosting. If frosted while warm, the frosting will melt into the bars.
Make the frosting – In a medium bowl, beat softened cream cheese and butter together until smooth and fluffy. Add powdered sugar gradually, mixing until no lumps remain. Stir in vanilla extract. The frosting should be creamy but spreadable.
Frost the bars – Using a spatula or offset knife, spread the frosting evenly over the cooled bars. For a decorative touch, you can add a sprinkle of chopped nuts or cinnamon on top.
Slice and serve – Cut into squares or rectangles. Serve chilled for a firmer texture or at room temperature for a softer, creamier bite.
When you understand the science of baking and nutrition, cooking becomes more rewarding. The Encyclopedia of Power Foods helps you unlock that knowledge, showing how ingredients behave and nourish.
Tips and Substitutions
These tips will help you adjust the recipe to suit your taste and dietary needs:
Sugar Alternatives – Use coconut sugar for a caramel-like depth, or substitute part of the sugar with maple syrup or honey. If using liquid sweeteners, reduce the oil slightly to maintain proper texture.
Oil Choices – Vegetable oil works well, but avocado oil gives a subtle nutty flavor, while melted coconut oil adds richness. Avoid olive oil, as its flavor can overpower the spices.
Egg-Free Option – Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). Let it sit until gel-like before mixing in. This adds extra fiber and omega-3s.
Gluten-Free – A 1:1 gluten-free flour blend will yield good results. Adding 1 teaspoon of xanthan gum helps with structure if not already included in your blend.
Nut-Free Alternative – If you can’t use nuts, replace them with pumpkin seeds or sunflower seeds for crunch. For extra chew, add more raisins or dried cranberries.
Frosting Add-Ins – A teaspoon of orange zest brightens the flavor. For a spiced version, add ¼ teaspoon cinnamon or pumpkin spice to the frosting.
Storage Tip – For neat slices, refrigerate the bars before cutting. A chilled frosting holds better when sliced.
Recipe Variations
Don’t be afraid to experiment with these creative variations:
Pumpkin Chocolate Chip Bars – Replace raisins with semisweet chocolate chips for a kid-friendly treat. You can even swirl melted chocolate into the frosting for extra indulgence.
Pumpkin Oat Bars – Add ½ cup rolled oats to the batter for a heartier bite. This version pairs beautifully with a morning coffee or as a quick breakfast-on-the-go.
Pumpkin Cranberry Bars – Swap raisins for dried cranberries to introduce a tangy note that balances the sweetness. Add chopped white chocolate for a festive holiday version.
Glazed Pumpkin Bars – Instead of cream cheese frosting, make a glaze with powdered sugar, maple syrup, and cinnamon. Drizzle over the cooled bars for a lighter finish.
Pumpkin Protein Bars – Add a scoop of vanilla protein powder to the batter for a nutrient-dense snack bar. These work well for post-workout treats.
Spiced Pumpkin Bars – For spice lovers, add a pinch of cloves, cardamom, or allspice to deepen the flavor profile. This version pairs beautifully with hot chai.
If you love experimenting with recipes, you’ll find endless inspiration in The Encyclopedia of Power Foods, which shows how to adapt traditional recipes into nutrient-packed creations.
Nutritional Information
(Per serving, approx. 1 bar out of 16)
Calories: 190
Carbohydrates: 25 g
Protein: 3 g
Fat: 9 g
Fiber: 2 g
Sugar: 16 g
Vitamin A: 80% DV
Iron: 6% DV
Storage and Serving Suggestions
Refrigeration – Store frosted pumpkin bars in an airtight container in the fridge for up to 5 days.
Freezing – Freeze unfrosted bars wrapped tightly for up to 2 months. Thaw at room temperature, then frost before serving.
Serving Ideas –
Pair with apple cider or chai tea for a cozy fall afternoon.
Top with a drizzle of caramel sauce for an extra-indulgent dessert.
Serve warm with vanilla ice cream for a restaurant-style presentation.
For more troubleshooting tips and ingredient insights, The Encyclopedia of Power Foods is a must-have in the kitchen.
Common Questions
Q: Can I make these bars in advance?
Yes, they actually taste better the next day as the flavors deepen. Store in the fridge, then frost shortly before serving.
Q: What’s the best flour substitute?
A gluten-free flour blend works well, or try half all-purpose and half whole wheat pastry flour for added fiber.
Q: Can I reduce the sugar?
Yes, you can cut it down to ¾ cup without compromising texture. For natural sweetness, add more raisins or a mashed ripe banana.
Q: Can I make them dairy-free?
Use vegan cream cheese and plant-based butter for the frosting. Coconut cream with powdered sugar also makes a tasty topping.
Q: Why did my bars sink in the middle?
This usually happens if the batter was overmixed or if the bars were underbaked. Always check doneness with a toothpick.
Conclusion
These pumpkin bars recipe with raisins, nuts, and cream cheese frosting are the ultimate fall dessert—moist, spiced, lightly sweet, and irresistibly satisfying. They’re simple enough for everyday baking yet elegant enough for a holiday table.
Pumpkin, often thought of as just a seasonal ingredient, is actually a year-round nutritional powerhouse. Combined with nuts, raisins, and a creamy frosting, it becomes a dessert that strikes the perfect balance between indulgence and nourishment.
