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Best Small-Batch Pumpkin Bars with Maple Frosting

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These easy small-batch pumpkin bars with maple cream cheese frosting are everything you love about fall baking—simple, spiced just right, and topped with a cloud of maple cream cheese frosting. Perfect for a weeknight treat without the commitment of a full sheet pan.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup (57g) unsalted butter, melted and slightly cooled
  • 1/2 cup (120g) pure pumpkin puree
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30ml) milk
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 2 tablespoons (30ml) pure maple syrup
  • 1 cup (120g) powdered sugar, sifted
  • 1/4 teaspoon vanilla extract
  • Pinch of salt (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment with cooking spray or butter.
  2. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until no lumps remain. Set aside.
  3. In a large bowl, whisk the melted butter, pumpkin puree, egg, vanilla extract, and milk until smooth and glossy.
  4. Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined. Do not overmix; a few streaks of flour are fine.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan on a wire rack for 10 minutes, then lift out using the parchment overhang and cool completely.
  6. While the bars cool, make the frosting: In a medium bowl, beat the softened cream cheese and butter together with a hand mixer until smooth and creamy, about 2 minutes. Add the maple syrup and vanilla extract, then beat until combined. Gradually add the sifted powdered sugar, beating on low speed, then increase to medium-high and beat for 2-3 minutes until light and fluffy. If too soft, refrigerate for 10 minutes.
  7. Once the bars are completely cool, spread the frosting evenly over the top using an offset spatula. For clean slices, refrigerate the frosted bars for 20 minutes before cutting. Serve chilled or at room temperature.

Notes

Don’t overmix the batter to avoid tough bars. Use room temperature ingredients for best results. Real maple syrup is essential for the frosting. Cool bars completely before frosting to prevent melting. For clean slices, refrigerate frosted bars for 20 minutes before cutting.

Nutrition

Keywords: pumpkin bars, small batch, maple frosting, fall dessert, easy pumpkin recipe, cream cheese frosting

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