Glazed Pumpkin Bars

Kathy Carlson


Everyone asks for this recipe and it's November so... These stay moist forever!

Blue Ribbon Recipe

These pumpkin bars should have a warning label because we couldn't stop eating them! They are rich, moist and melt in your mouth. The cake part has just enough pumpkin spice without being overpowering. It'll be hard to wait until these finish baking because the smell from the oven is amazing. The glaze is the real star. It's sweet and forms a sugary crust when placed under the broiler. We added the pecans and loved the crunch. This is so good, it may even convert non-pumpkin lovers.

Note: Every oven is different. Ours took 28 minutes to bake, so we'd suggest checking at 20 minutes. The Test Kitchen


★★★★★ 1 vote

9 x 13 pan cut into 20 bars
15 Min
20 Min


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1 1/2 c
canned pumpkin
1/2 c
canola oil
1/4 c
3 large
1/2 tsp
vanilla extract


1 1/2 c
all-purpose flour
1 1/2 c
1 Tbsp
pumpkin pie spice
1 1/2 tsp
baking powder
3/4 tsp
baking soda
3/4 tsp


1/3 c
butter, softened
1 1/4 c
brown sugar, firmly packed
3 Tbsp
1 c
toasted, chopped pecans (optional)

How to Make Glazed Pumpkin Bars


  • 1Combine canned pumpkin, oil, eggs, milk and vanilla extract in a large mixing bowl.
  • 2Sift dry ingredients in a separate bowl.
  • 3Mix until wet and dry ingredients combined.
  • 4Pour into sprayed 9 X 13 pan.
  • 5Bake in a 350-degree oven for 20 minutes or until springs back when touched in center.
  • 6While they bake prepare glaze in a small bowl. Add nuts now if desired. (I sometimes do 1/2 with nuts for potlucks.)
  • 7After bars are done baking, spoon glaze over top.
  • 8Convert to broil. CAREFULLY (!!!!) broil bars until bubbly and beginning to brown.
  • 9Cool. Cut. Give or share or pig out! Refrigerate for next day.

Printable Recipe Card

About Glazed Pumpkin Bars

Course/Dish: Cakes, Other Desserts
Main Ingredient: Flour
Regional Style: American
Collection: Pumpkin Patch
Other Tag: Quick & Easy

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