Pumpkin Spice Bars

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

The calendar claims that it is Fall, pumpkin spice everything is taking over social media, and Thanksgiving is only a month away! My Feast & Devour friends and I are back this month with a delicious collection of pumpkin inspired recipes to help you quench all of your pumpkin cravings. As soon as I saw that pumpkin was the key ingredient, I knew that I had to make these Pumpkin Spice Bars…..

These Pumpkin Spice Bars are topped with a maple frosting and pecans for a delicious fall treat | cookingwithcurls.com

These Pumpkin Spice Bars have a cake-like texture, and they are topped with a delicious Maple Frosting and toasted pecans for a treat that screams Fall!!

These Pumpkin Spice Bars are the perfect ending to a warm and cozy fall meal | cookingwithcurls.com

If you have ever searched Pinterest for a Pumpkin Bar recipe, it won’t take long to notice that they are all pretty much the same. We all put our own spin on them, but the ingredients don’t deviate too, too much. I made a few tweaks to the bars themselves, but the maple frosting definitely needed to not have lactose, coconut, or soy….so I got REALLY creative, lol

How to make Pumpkin Spice Bars:

Preheat oven to 350 degrees. Grease and flour a rimmed, half-sheet pan {18 x 13}, or use baking spray.

In a large bowl, beat together the oil and sugars until well blended…..

Pumpkin Spice Bars sugar cookingwithcurls.com

Beat in the eggs, then the pureed pumpkin…..

Pumpkin Spice Bars pumpkin cookingwithcurls.com

This is canned pumpkin puree, NOT pumpkin pie filling!

Stir in the flour, baking soda, baking powder, salt, and pumpkin pie spice. Beat only until combined. Stir in the pecans and raisins if using…..

Pumpkin Spice Bars pecans cookingwithcurls.com

I HATE raisins so don’t strain your eyes looking for them, they are not there. 😉

Pour the batter into the prepared pan, and bake for 20 to 25 minutes, until a toothpick comes out clean when inserted into the center…..

Pumpkin Spice Bars pan cookingwithcurls.com

Cool in pan for 10 minutes, then turn out onto a rack to finish cooling. I left mine in the pan.

For the Maple Frosting:

Pour the boiling water over the cashews in a large bowl. Allow to sit for 15 minutes to soften.

Drain and rinses the cashews and place them in a blender or food processor. Blend/process cashew with 1/2 cup of water, yogurt, and maple syrup until smooth…..

Maple Frosting blend cookingwithcurls.com

Pour the cashew cream into a large bowl…..

Maple Frosting cream cookingwithcurls.com

Stir in the powdered sugar and beat/whisk until smooth and creamy…..

Maple Frosting sugar cookingwithcurls.com

This frosting is very soft and this stage and sets up when it chills.

Frost the pumpkin spice bars and sprinkle with pecan pieces…..

These Pumpkin Spice Bars have a cake-like texture and are topped with a maple frosting and toasted pecans | cookingwithcurls.com

Why are there no photos of the entire pan of frosted Pumpkin Spice Bars? Simple answer, because I did not frost the entire pan, lol. I do not have space for a huge baking sheet in my refrigerator, so I left the pan on the counter and just refrigerated the frosting. 😉

When the frosting is first made, it is very soft and easy to spread…as you see in the images above. After the frosting firms up in the refrigerator, you will need to be careful when spreading it on your cake/bars…or let it warm up a bit first and you will be fine.

If using cream cheese in the frosting, bars do not need to be refrigerated before cutting. Allow frosting to set first, then store leftovers in the refrigerator.

Notes:

  • The maple flavor is not very strong, it’s in the background. For a stronger maple taste, I would add a teaspoon of maple extract.
  • I did not add the cream cheese flavoring this time, feel free to add it if you desire.
  • I use these Half Sheet Pans {affiliate link} to bake just about everything.
  • You can also line the baking sheet with greased parchment paper if you wish. {like these}

Time to check out what all of my other Feast & Devour friends made this month…..

Favorite Fall Pumpkin Recipes from your favorite bloggers | cookingwithcurls.com #feastndevour

Chai Cream Pumpkin Pie from Bread Booze Bacon

Pumpkin Chocolate Swirl Bundt Cake from I Heart Eating

Cinnamon Pumpkin Pancakes from Kleinworth & Co.

My very own Pumpkin Spice Bars from Cooking with Curls

Pumpkin Spice Dutch Baby from Home.Made.Interest.

Delicious Pumpkin No Bake Cookies from Sugar & Soul

Pumpkin Dark Chocolate Oatmeal Bars from The Creative Bite

Baked Pumpkin French Toast Casserole from Celebrating Sweets

Chai Pumpkin-Pecan Oatmeal Cookies from Frugal Foodie Mama

Enjoy!!

! Pumpkin Spice Bar on a white plate with pecans and additional frosting in the background in small white bowls

Pumpkin Spice Bars

These Pumpkin Spice Bars have a cake-like texture and are topped with a maple frosting and toasted pecans for a fun and delicious fall treat.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: pumpkin, spice, maple, cream, cheese, frosting, recipe, fall
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 36 Servings
Calories: 210kcal
Author: Lisa Johnson

Ingredients

Cake

  • 1 cup sunflower oil
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 4 large eggs
  • 1 cup pureed pumpkin
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 Tablespoon pumpkin spice
  • 2 cups all-purpose flour
  • ½ cup toasted chopped pecans
  • 1 cup golden raisins optional

Maple Frosting

  • 2 cups raw cashews* plus 2 cups of boiling water for soaking
  • ½ cup water*
  • 1 Tablespoon non-dairy yogurt* or Fage Greek yogurt if dairy is not an issue
  • 2 Tablespoons maple syrup
  • 2 ½ cups powdered sugar
  • pinch of sea salt
  • 1 cup toasted chopped pecans (to top the frosting)

Instructions

  • Preheat oven to 350 degrees. Grease and flour a rimmed, half-sheet pan {18 x 13}, or use baking spray.
  • In a large bowl, beat together the oil and sugars until well blended.
  • Beat in the eggs, then the pureed pumpkin.
  • Stir in the flour, baking soda, baking powder, salt, and pumpkin pie spice. Beat only until combined.
  • Stir in the pecans and raisins if using.
  • Pour the batter into the prepared pan, and bake for 20 to 25 minutes, until a toothpick comes out clean when inserted into the center.
  • Cool in pan for 10 minutes, then turn out onto a rack to finish cooling. I left mine in the pan.

For the Maple Frosting:

  • Pour the boiling water over the cashews in a large bowl. Allow to sit for 15 minutes to soften.
  • Drain and rinses the cashews and place them in a blender or food processor.
  • Blend/process cashew with 1/2 cup of water, yogurt, and maple syrup until smooth. Pour cashew cream into a large bowl.
  • Stir in the powdered sugar and beat until smooth and creamy.
  • Frost the pumpkin spice bars and sprinkle with pecan pieces.
  • If frosting the entire cake: place in the refrigerator to chill completely so the frosting will harden somewhat. Cut into slices and serve. Or, cut into 36) 2 x 3-inch pieces and frost each piece and sprinkle with pecans as you serve it.
  • If using cream cheese, bars do not need to be refrigerated before cutting. Allow frosting to set first, then store leftovers in the refrigerator.

Notes

  • Substitute 8 ounces of cream cheese for the cashews, water, and yogurt if dairy is not an issue.
  • Substitute non-dairy cream cheese if soy is not an issue.

Nutrition

Calories: 210kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 180mg | Potassium: 146mg | Sugar: 21g | Vitamin A: 1095IU | Vitamin C: 0.6mg | Calcium: 26mg | Iron: 1.2mg

Similar Posts

2 Comments

Leave a Reply

Your email address will not be published.

Recipe Rating