These perfectly spiced Pumpkin Bars with Graham Cracker Crust are three delicious layers: a buttery graham cracker crust, a soft and fluffy pumpkin cake and a light layer of cream cheese frosting.
I took one of my mom's old recipes for pumpkin bars and gave them a little update with a graham cracker crust and scaled it down so it could be made in a quarter sheet pan and boy, was that a great decision!
These pumpkin bars are everything you'll want in a fall treat. They are similar to my Pecan Pumpkin Pie Bars because they are easy to make, full of all those cozy flavors and have just the right amount of sweetness.
They're quick to make and perfect if you need something sweet after dinner, a dessert to take to a fall gathering or a quick treat to keep on hand during a packed week. Bake them ahead, stash them in the fridge and they're ready whenever you need them.
If you love fall treats as much as we do, you are going to love these bars!
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Why You Will Love This Recipe
- Fall flavor without too much fuss: It gives all the cozy, spiced vibes of traditional pumpkin pie, but in bar form (aka way easier).
- Make-Ahead Friendly: These bars store well in the fridge, making them perfect for busy schedules or prepping ahead for a gathering.
- Kid and crowd approved: Sweet but not too rich, these are great for both kids and adults.
- Portable & packable: They slice clean and travel well for school events, potlucks or holiday get-togethers.
Ingredients
Here are notes about some of the simple ingredients needed to make these dreamy pumpkin pie bars. All of the ingredients can be found at your local grocery store or an online retailer, like Amazon.
- Graham crackers: You will need 16 full sheets of graham crackers to make the crumbs for the crust. The crumbs need to be coarse, but not fine like sand for the best crust texture. I prefer to put the crackers in a ziplock bag and use a rolling pin to crush them. You could also use a food processor if you prefer.
- Butter: You will use melted butter for the graham cracker crust and softened butter in the frosting. I prefer to use unsalted butter.
- Vegetable oil: Use canola oil, avocado oil or melted coconut oil. Keep in mind that the flavor may be altered a bit if you choose to use coconut oil. Melted butter also works but it may make the bars slightly more dense.
- Pumpkin: Be sure to use 100% canned pumpkin, not pumpkin pie filling!
- Cream cheese: Be sure your cream cheese is softened. I like to pull mine out of the refrigerator about 2 hours before I need to use it. I prefer full fat cream cheese for the best flavor.
- Heavy whipping cream: Use milk or half-and-half if needed, though the frosting will be slightly less rich.
Recipe Variations
- Add a little spice: Mix in ½ teaspoon pumpkin pie spice or a pinch of nutmeg and cloves for an even deeper fall flavor.
- Skip the frosting: These bars still taste great without frosting.
- Add chocolate chips: Stir ½ cup into the pumpkin batter before baking for a fun twist.
These easy pumpkin pie bars have not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed
- Quarter Sheet Pan: I prefer to make these bars in a quarter sheet pan and I think it makes just the prefect amount of bars.
Step by Step Instructions
Step 1:
Preheat the oven to 325°F and spray a half-sheet jelly roll pan with cooking spray.
In a medium bowl, mix together the graham cracker crumbs, melted butter and sugar until fully moistened.
Step 2:
Press the graham cracker mixture evenly into the prepared pan using the bottom of a measuring cup.
Bake for about 5 minutes or until lightly golden. Remove from the oven and let cool while preparing the filling.
Step 3:
Increase the oven temperature to 350°F.
In a large mixing bowl, whisk together the vegetable oil, sugar, eggs, and pumpkin until smooth and well combined.
Step 4:
In a separate medium bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
Step 5:
Fold the dry ingredients into the pumpkin mixture using a rubber spatula, mixing just until combined.
Step 6:
Spread the pumpkin batter evenly over the cooled graham cracker crust.
Bake for 25-30 minutes or until the center is set. Remove from the oven and let cool completely.
Step 7:
In the bowl of a mixer fitted with a paddle attachment, beat the cream cheese and softened butter on medium speed until smooth.
Add the heavy cream and vanilla and mix until just combined.
Gradually add the powdered sugar and mix until the frosting is smooth.
Step 8:
Spread the frosting over the cooled bars and cut into squares.
Expert Tips
Here are some tips and tricks for making this pumpkin dessert:
- Use a measuring cup to press the crust firmly and evenly. This helps prevent crumbling and keeps the base sturdy when slicing.
- Don't overbake the bars. Look for the center to be just set. They'll continue to firm up as they cool, and overbaking can lead to a dry texture.
- Let the bars cool completely before frosting. If they're still warm, the frosting will melt and slide around instead of spreading smoothly.
- Soften your butter and cream cheese ahead of time. Cold ingredients can lead to a lumpy frosting. Room temp makes it smooth and easy to spread.
- Chill before slicing for the cleanest cuts. A short time in the fridge helps everything firm up, making it easier to get neat squares.
- Cinnamon dusting. Add a little dusting of cinnamon for a little finishing touch.
FAQ
Yes, store-bought graham cracker crumbs work just fine and are a great shortcut. Just be sure to measure by volume (about 2 cups) and note that the texture may be finer, which can slightly change how the crust holds together.
You can double it, but you'll need to use two pans since the original recipe already fills a quarter sheet jelly roll pan or use a half sheet jelly roll pan. If using two pans, you may want to bake both pans separately for even cooking if your oven can't handle them side by side.
If your crust is crumbly, it likely didn't have enough butter to fully bind the crumbs, or it wasn't packed down firmly enough before baking. Make sure all the crumbs are moistened and use a flat-bottomed cup to press the mixture into an even, tight layer.
Storage
Refrigerator: Store the pumpkin bars covered in an airtight container in the refrigerator for up to 5 days to keep them fresh.
Freezer: Freeze the bars tightly wrapped in plastic wrap and foil for up to 2 months, then thaw in the fridge before frosting and serving.
More Recipes To Try
Looking for other recipes to make? Try these:
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Recipe
Pumpkin Bars with Graham Cracker Crust
Ingredients
For the Graham Cracker Crust:
- 16 graham cracker sheets crushed into coarse crumbs
- 9 tablespoons butter melted
- ⅓ cup sugar
For the Pumpkin Layer:
- 1 cup pumpkin
- 1 cup sugar
- ¼ cup vegetable oil
- 2 eggs
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
For the Frosting:
- 3 tablespoons butter softened
- 2 ounces cream cheese softened
- ½ tablespoon heavy whipping cream
- ½ teaspoon vanilla
- 1 ½ cups powdered sugar
Instructions
For the Graham Cracker Crust:
- Preheat the oven to 325°F. Spray a ¼ sheet pan with cooking spray.
- In a medium sized bowl, combine the graham cracker crumbs, butter and sugar. Mix well until fully moistened.16 graham cracker sheets, 9 tablespoons butter, ⅓ cup sugar
- Press the graham cracker mixture into the prepared baking sheet using the bottom of a measuring cup to make an even layer.
- Place in the preheated oven for about 5 minutes or until lightly golden. Remove from the oven and allow to cool while you prepare the remaining ingredients.
For the Pumpkin Layer:
- Increase oven temperature to 350°F.
- In a large mixing bowl, combine the pumpkin, sugar, vegetable oil, and eggs. Stir with a whisk until fully combined and smooth.1 cup pumpkin, 1 cup sugar, ¼ cup vegetable oil, 2 eggs
- In a medium sized bowl, combine the flour, baking powder, cinnamon, and baking soda. Stir with a whisk to combine.1 cup flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon baking soda
- Using a rubber spatula, fold the dry ingredients into the pumpkin mixture just until combined.
- Spread the pumpkin batter over the graham cracker crust in an even layer and bake for 25-30 minutes or until the center springs back and the edges are starting to pull away from the sides of the pan. Remove from the oven and allow the bars to cool completely, about an hour.
For the Frosting:
- In the bowl of a mixer fitted with a paddle attachment, combine the cream cheese and butter and beat on medium speed for 2 minutes or until smooth.3 tablespoons butter, 2 ounces cream cheese
- Add the heavy cream and vanilla and mix just until combined.½ tablespoon heavy whipping cream, ½ teaspoon vanilla
- Slowly add the powdered sugar and mix until smooth.1 ½ cups powdered sugar
- Spread over cooled bars. Cut into squares.
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Jean says
The graham cracker crust makes these bars especially delicious! I wouldn’t change a thing
Rena Pfeiffer says
what is a quarter sheet jelly roll pan
Ashlyn Meredith says
A quarter sheet pan is a smaller baking pan, usually about 9x13 inches, and it’s perfect for these pumpkin bars. Some people also call it a jelly roll pan. I’ve included a link in the recipe to one you can get online, but any pan close to that size should work!