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Perfect Small-Batch Pumpkin Bars with Maple Frosting

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Soft, spiced pumpkin bars with a rich maple cream cheese frosting, perfectly sized for a small batch in an 8×8 pan. Ideal for a cozy fall treat without the leftovers.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 3/4 cup (170g) canned pumpkin purée
  • 1/4 cup (60ml) vegetable oil
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (30ml) pure maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease exposed sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  3. In a larger bowl, whisk together granulated sugar and brown sugar. Add oil and melted butter, whisk until smooth. Add egg and vanilla, whisk until combined.
  4. Add pumpkin purée and whisk until fully incorporated.
  5. Pour dry ingredients into wet ingredients. Fold with a rubber spatula until just combined; do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 22-25 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  7. Cool in pan on a wire rack for 10 minutes, then lift out using parchment handles and cool completely on rack (about 1 hour).
  8. For frosting: Beat softened cream cheese and butter together until smooth and fluffy (about 2 minutes). Add sifted powdered sugar, maple syrup, vanilla, and salt. Beat on low until combined, then on medium-high for 1-2 minutes until light and fluffy.
  9. Spread frosting over completely cooled bars. For neat slices, chill in fridge for 20 minutes before cutting. Use a sharp knife, wiping clean between cuts.

Notes

Don’t overmix the batter to avoid tough bars. Use room temperature ingredients for best results. Chill bars before cutting for clean slices. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use dairy-free butter and cream cheese alternatives.

Nutrition

Keywords: pumpkin bars, small batch, maple frosting, cream cheese frosting, fall dessert, pumpkin dessert

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