Pumpkin Bars with Cinnamon Sugar Topping

So you’re scrolling for fall vibes but your energy’s at pumpkin-spice-latte level zero? These bars slap together in minutes and taste like a hug from autumn itself. Let’s bake, buddy.

Why This Recipe is Awesome

Look, life’s too short for fussy desserts that demand a PhD in baking. These pumpkin bars? Idiot-proof magic. Mix, dump, bake, sprinkle—done. They’re moist without being soggy, spiced without screaming “basic,” and that cinnamon sugar topping? Chef’s kiss that turns into a full-on makeout session. Plus, your kitchen smells like a cozy candle shop. Win-win.

Ingredients You’ll Need

Grab these from your pantry (or that one corner store run—no judgment):

• 1 can (15 oz) pumpkin puree – Not pie filling, unless you want diabetes in bar form.
• 1 cup sugar – White, brown, whatever. We’re not snobs.
• 1/2 cup vegetable oil – Keeps things tender. Butter works too if you’re fancy.
• 2 large eggs – Room temp if you’re extra, cold if you’re real.
• 1 tsp vanilla extract – The good stuff, not that imitation sadness.
• 1 cup all-purpose flour – Gluten-free? We’ll talk subs later.
• 1 tsp baking powder – Fresh, please. Old stuff = flat bars.
• 1/2 tsp baking soda – Teamwork with the powder for perfect rise.
• 1 tsp ground cinnamon – Plus a pinch extra because rules are suggestions.
• 1/2 tsp ground ginger – Warmth without the burn.
• 1/4 tsp ground cloves – Tiny but mighty. Skip if you’re scared.
• 1/4 tsp salt – Brings out the flavors like a hype man.

For the topping (don’t skip this, coward):

• 2 tbsp sugar – Granulated for crunch.
• 1/2 tsp ground cinnamon – Mix it up, baby.

PIN IT

Step-by-Step Instructions

1. Preheat your oven to 350°F. Grease a 9×13 pan or line with parchment—your call. Pro tip: Parchment makes cleanup a dream.
2. Dump pumpkin, sugar, oil, eggs, and vanilla in a big bowl. Whisk like you mean it until smooth. No lumps allowed—think silky smoothie vibes.
3. Grab another bowl for dry stuff. Flour, baking powder, soda, spices, salt. Whisk to combine. (Yes, two bowls. Worth it.)
4. Pour dry into wet. Stir gently until just mixed. Overmix and you’ll get tough bars—nobody wants that drama.
5. Spread batter into your pan. Use a spatula to even it out. It’ll look thin—trust the process.
6. Bake 25-30 minutes. Toothpick should come out clean-ish (moist crumbs OK). Golden edges = perfection.
7. While hot, mix topping sugar and cinnamon. Sprinkle evenly. Press lightly so it sticks like glitter on a craft project.
8. Cool completely in the pan. Cut into squares. Devour.

Common Mistakes to Avoid

• Forgetting to preheat? Rookie move. Your bars will rise like your ex’s excuses—slowly and poorly.
• Using pumpkin pie filling? Sweet overload. Read the label, champ.
• Overbaking? Dry bars are a crime. Start checking at 25 minutes.
• Skipping the topping? Why even live? It’s the crispy crown.
• Cutting while warm? You’ll get gooey mush. Patience, grasshopper.

Alternatives & Substitutions

Flex this recipe like your yoga instructor:

• Oil swap: Melted butter or coconut oil. Butter = richer, coconut = tropical twist.
• Sugar cut: Use 3/4 cup if you’re watching it. Still sweet, still good.
• Gluten-free: 1:1 GF flour blend. Works like a charm—I’ve tested it on skeptical friends.
• Spices: No cloves? Double nutmeg. Hate ginger? Skip it. Your bars, your rules.
• Vegan version: Flax eggs (1 tbsp flax + 3 tbsp water per egg) and plant oil. Tastes the same, IMO.
• Add-ins: Toss in 1/2 cup chocolate chips or pecans. Because why not?

FAQs

Can I double this recipe?

Heck yes! Use a half-sheet pan or two 9x13s. Party-sized pumpkin perfection.

How do I store these bad boys?

Airtight container at room temp for 3 days. Fridge for a week. Freeze slices between parchment—future you will thank present you.

Fresh pumpkin instead of canned?

Sure, if you’ve got time to roast and puree. Canned is easier and consistent. Ain’t nobody judging.

Can I frost them instead of topping?

You could… but that cinnamon crunch is iconic. Cream cheese frosting if you’re extra—I’ll allow it.

My bars sank in the middle—what happened?

Overmixed batter or old leavening. Measure baking powder/soda fresh and stir gently next time.

Make ahead for Thanksgiving?

Bake a day early. Topping stays crisp if you re-sprinkle before serving. Pro move.

Final Thoughts

There you go—your new fall obsession in bar form. These pumpkin bars are basically foolproof, ridiculously tasty, and perfect for impressing literally anyone (or just hoarding in your PJs). Bake a batch tonight. Your taste buds deserve this joy. Now quit reading and start mixing—I’ve got faith in you, friend.