Mini Pumpkin Bars

Mini pumpkin bars are officially my new fall obsession.

And that’s saying something, considering how many batches of my pumpkin muffins I end up making every year!

I just love how easy these bite-sized treats are to throw together.

They’re perfect for lunch boxes, bake sales, or just as a snack when the mood hits.

These little squares are soft, spiced, and topped with a layer of cream cheese frosting that makes them feel a little fancy.

And all you need is a bowl, a spatula, and a little self control so you don’t eat the frosting before it gets used.

Here’s how you can whip them up:

What You Need to Make Mini Pumpkin Bars

These mini pumpkin bars use simple pantry staples and a few cozy spices to make the fluffiest little bites.

Here’s what you’ll need:

Pumpkin puree – gives that soft texture and classic fall flavor
Eggs – helps everything bind together and keeps the bars tender
Brown sugar – adds sweetness and a little molasses depth
Vegetable oil – keeps the bars moist without any fuss
Vanilla extract – brings warmth and rounds out the flavor
All-purpose flour – the base that holds everything up
Baking soda – adds lift for a light, cakey texture
Baking powder – works with the soda to boost the rise
Ground cinnamon – the main spice note that says “pumpkin treat”
Ground ginger – adds a little warmth and zing
Ground nutmeg – just a pinch for that cozy depth
Salt – balances the sweetness and sharpens the flavor

For the frosting:

Cream cheese – tangy and smooth, the star of the topping
Butter – adds richness and helps the frosting hold shape
Powdered sugar – sweetens everything without making it grainy
Vanilla extract – just a splash to finish it off

How to Make Mini Pumpkin Bars

1. Preheat and Prep

Get your oven going at 350°F and grease a mini muffin pan or a 9×13 baking dish.

If you’re using a pan, lining it with parchment makes cleanup so much easier.

2. Mix the Wet Stuff

Whisk the pumpkin, eggs, brown sugar, oil, and vanilla in a big bowl until smooth.

It’ll look glossy and smell like fall already.

I like to use a flexible spatula so nothing gets stuck along the bottom.

3. Stir the Dry Stuff

In a smaller bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.

Just mix until it looks even (you don’t need to sift).

4. Combine Everything

Pour the dry mix into the wet and stir gently until just combined.

Just don’t overmix…stop when you don’t see any streaks of flour.

If the batter feels a little thick, you’re doing it right!

5. Fill the Pan

Pour the batter into your prepared baking dish and smooth it out, or spoon into muffin cups about 2/3 full.

Don’t worry about it looking perfect because it’ll settle down as it bakes.

6. Bake and Cool

Bake for 18–22 minutes, until a toothpick comes out clean and the tops spring back.

Let them cool completely before frosting so the topping doesn’t melt.

7. Make the Frosting

Beat the cream cheese and butter together until smooth, then mix in powdered sugar and vanilla until fluffy.

It should be spreadable but not runny.

You can pop it in the fridge for 10 minutes if it feels too soft.

8. Frost and Finish

Spread a thick layer of frosting on the cooled bars or muffin tops.

Slice into squares if you used a pan, or leave the minis as is.

Store them in the fridge for easy grab-and-go treats.

Mini Pumpkin Bars Recipe

These mini pumpkin bars are soft, spiced, and topped with creamy frosting.

Everything you want in a fall treat!

Ingredients

1 cup canned pumpkin puree
2 large eggs
1 cup brown sugar
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt

For the frosting:

4 oz cream cheese, softened
2 tbsp butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract

Instructions

Preheat your oven to 350°F and line a mini muffin pan or 9×13 pan with parchment or nonstick spray.
In a large bowl, whisk together the pumpkin, eggs, brown sugar, oil, and vanilla until smooth.
In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
Add the dry ingredients to the wet and mix just until combined—don’t overmix.
Pour the batter into the prepared pan and spread evenly (or spoon into mini muffin cups about 2/3 full).
Bake for 18–22 minutes, or until a toothpick comes out clean and the tops spring back.
Let cool completely before frosting.
For the frosting, beat cream cheese and butter until smooth, then add powdered sugar and vanilla and mix until creamy.
Spread frosting on cooled bars, cut into squares (or leave as minis), and store in the fridge.