Pumpkin Bars Recipe with Fresh Milled Flour You’ll Love

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If you are looking for the ultimate pumpkin dessert, this is it! This is my go-to pumpkin dessert for any occasion. This pumpkin bars recipe is easy to make with fresh or canned pumpkin. It’s full of delightful fall spices. It’s delicious with or without the cream cheese frosting that takes it to the next level of amazing. This recipe is designed for fresh-milled flour, which adds depth of flavor and the full benefits of whole grains. Whether you are baking for a holiday gathering, a school treat, or just because the air finally feels like fall, these pumpkin bars are sure to please.

What’s the Best Wheat to Use in Pumpkin Bars

I use soft white wheat in quick breads. Soft white wheat is lower in protein and creates a tender, delicate crumb that’s perfect in pumpkin bars.

If you love ancient grains, spelt is always my go-to. Its slightly nutty flavor is a nice compliment to pumpkin bars.

Ingredients You Need

Step-By-Step Pumpkin Bar Recipe Instructions

Step 1: Mill 350 grams of soft white wheat (or your favorite grain).

Step 2: Mix eggs, oil, sugar, and pumpkin together in a large bowl, then mix well.

Step 3: Mix the dry ingredients in a separate bowl: flour, cloves, cinnamon, ginger, baking powder, baking soda, and salt.

Step 4: Add the dry mixture to the wet ingredients. Mix batter until combined.

Step 5: Prepare a 12″x 8″ x1″ pan by greasing with butter (or oil spray) and flour.

Step 6: Bake in a 350 degrees Fahrenheit oven for 25 to 30 minutes. Check for doneness with a toothpick. Bake cupcakes for 20 minutes.

Step 7: Cool completely before frosting.

Variations to Spice It Up

The Icing on the Cake: Cream Cheese Frosting

This cake is delicious with or without frosting. But the frosting takes the cake to a whole new level!

Step 1: Allow the cream cheese and butter to soften on the counter. When you use room temperature ingredients, the frosting mixes better and is so much easier to spread on the pumpkin bars.

Step 2: Beat cream cheese, butter, and vanilla in a large bowl until blended well.

Step 3: Add the powdered sugar in small amounts if you are hand mixing. Beat after each addition. A good mixer will whip this up in no time!.

Step 4: Depending on the event, you can decorate your pumpkin bars as simply as you like. For a simple snack at home, I’m not fancy, I just spread it on with an offset spatula. Add festive sprinkles for a special event. If making cupcakes. I use a pastry bag to add a swirl of frosting on top. Sprinkles add a nice touch.

How to Store

Pumpkin bars can be stored on the counter in an airtight container. If your home is warm, I typically store it in the fridge to keep the frosting from becoming too soft.

I love to freeze this recipe! Make the pumpkin bars in two smaller pans. If freezing with the frosting, freeze the pumpkin bars solid first, then wrap in plastic wrap to prevent freezer burn. When you’re ready to enjoy it again, remove the plastic wrap before defrosting. Then defrost in the fridge or countertop. Alternatively, you can freeze without frosting and add it later. Either way, I wrap the cake in plastic wrap to help retain moisture in the freezer.

Your New Favorite Fall Recipe Awaits

Pumpkin bars are one of those recipes that never get old. The combination of warm fall spices, rich pumpkin, and wholesome, fresh-milled flour creates a bar that’s as nourishing as it is delicious. Make it for the family, or to share at any event. This is the kind of recipe that becomes a family tradition that helps you welcome fall!

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