Do you love the cozy taste of fall? This Martha Stewart Pumpkin Bars Recipe is a classic. It is perfect for parties or a quiet snack.
This Martha Stewart Pumpkin Bars Recipe uses real pumpkin puree. It is a very easy Martha Stewart Pumpkin Bars Recipe to follow. Your whole house will smell amazing while they bake.
What Makes This Recipe Special
The flavor of these bars is warm and sweet. You will taste cinnamon, ginger, and cloves in every bite. The texture is soft like a moist cake.
The cream cheese frosting adds a tangy, rich finish. It is a very fast dessert to whip up. You only need about fifteen minutes to prep them. They bake quickly and feed a large crowd easily. This makes them perfect for holiday gatherings.
Equipment List
- Baking Pan: This holds the batter while it cooks. Use a 9 by 13 inch rectangular pan.
- Large Bowl: You need this to mix the dry ingredients. It keeps the flour from spilling out.
- Electric Mixer: This helps beat the eggs and sugar. It makes the frosting very smooth and fluffy.
- Rubber Spatula: Use this to scrape the bowl clean. It ensures no batter is wasted at all.
- Measuring Cups: These ensure you use the right amount. Accuracy is key for a perfect bake.
- Wire Rack: Place the hot pan on this rack. It helps the bars cool down faster.
Ingredients You Need for Martha Stewart Pumpkin Bars Recipe
- All-Purpose Flour: This provides the structure for the bars. It makes them firm yet very soft.
- Granulated Sugar: This makes the bars sweet and delicious. It also helps them brown in the oven.
- Pumpkin Puree: Use plain canned pumpkin for the best taste. It adds moisture and a bright orange color.
- Vegetable Oil: This keeps the bars moist for days. It is better than butter for cake textures.
- Large Eggs: These bind all the ingredients together well. They help the bars rise in the pan.
- Baking Powder: This makes the bars light and airy. Without it, the bars would be very flat.
- Ground Cinnamon: This is the main spice for fall flavor. It smells wonderful and tastes very earthy.
- Cream Cheese: This is the base for the frosting. Use full-fat cheese for the best creamy texture.
- Unsalted Butter: Mix this with the cheese for richness. Make sure it is soft before you start.
- Powdered Sugar: This thickens the frosting and adds sweetness. It melts into the cream cheese perfectly.
How to Assemble Martha Stewart Pumpkin Bars Recipe
Step 1:
Preheat your oven to 350 degrees. Grease your baking pan with butter or spray. This prevents the bars from sticking later.
Step 2:
Whisk the flour and spices in a bowl. Add the baking powder and salt now. Set this dry mixture aside for a moment.
Step 3:
Beat the eggs and sugar in another bowl. Use your electric mixer on a medium speed. The mixture should look light and very fluffy.
Step 4:
Add the pumpkin and oil to the eggs. Mix them until the color is very even. Do not overmix the batter at this stage.
Step 5:
Slowly stir in the dry flour mixture. Use a low speed or a large spoon. Stir until you see no white flour streaks.
Step 6:
Spread the batter into your prepared baking pan. Use a spatula to make the top flat. This helps the bars bake very evenly.
Step 7:
Bake the bars for about 25 to 30 minutes. Insert a toothpick to check if they are done. It should come out clean and dry.
Step 8:
Let the bars cool completely in the pan. Do not frost them while they are hot. The frosting will melt and slide right off.
Step 9:
Beat the cream cheese and butter for frosting. Add powdered sugar and vanilla until very smooth. Spread it thickly over the cooled pumpkin bars.
Recipe Success Tips
- Use room temperature eggs for a better rise.
- Do not use pumpkin pie filling by mistake.
- Sift your powdered sugar to avoid any lumps.
- Measure your flour using the spoon and level method.
- Check the bars five minutes before the timer ends.
- Cool the bars on a rack for best results.
- Use fresh spices for a very strong fall aroma.
- Whip the frosting until it looks like white clouds.
How To Store Leftover
You must store these bars in the fridge. The cream cheese frosting can spoil if left out. Place them in an airtight plastic container.
They will stay fresh for about four days. You can also freeze them without the frosting. Wrap them tightly in plastic wrap and foil. Thaw them in the fridge before you eat them.
Sides & Pairings Suggestions
These bars go great with a hot drink. Try them with a cup of black coffee. A tall glass of cold milk is also great. You can serve them with vanilla bean ice cream.
Some people like a dollop of whipped cream. They are perfect for an afternoon tea snack. They also fit well on a large dessert tray.
Nutritions
| Nutrient | Value |
| Calories | 280 kcal |
| Total Fat | 14g |
| Sugars | 22g |
| Protein | 3g |
| Vitamin A | 60% DV |
FAQs about Martha Stewart Pumpkin Bars Recipe
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Ensure it is very smooth and not watery. Drain it well before adding to the batter.
How do I make the frosting extra fluffy?
Beat the butter and cheese for three minutes. Add the sugar slowly while the mixer is running. This traps air for a light texture.
Can I add nuts to this recipe?
Yes, chopped walnuts or pecans taste very good. Fold them into the batter at the very end. They add a nice, crunchy texture.
Why did my bars sink in the middle?
You may have opened the oven door too early. This lets cold air in and stops the rise. Keep the door closed until the very end.
Final Thoughts
Making this Martha Stewart Pumpkin Bars Recipe is a joy. It is a simple way to celebrate the season. Your friends and family will ask for the recipe.
The combination of spice and cream cheese is perfect. It is truly a foolproof dessert for any home cook.
I hope you enjoy every sweet, spicy bite of these treats. For more baking inspiration, check out these classic dessert ideas.
More Amazing Recipes
- Martha Stewart Rhubarb Strawberry Pie Recipe
- Martha Stewart Sausage Balls Recipe
- Martha Stewart Butternut Squash Risotto Recipe
Martha Stewart Pumpkin Bars Recipe
Equipment
- Baking Pan
- Large bowl
- Electric mixer
- Rubber spatula
- Measuring Cups
- Wire rack
Ingredients
- 2 cups ALL-PURPOSE FLOUR
- 1 1/2 cups GRANULATED SUGAR
- 1 tsp BAKING POWDER
- 1 tsp BAKING SODA
- 2 tsp GROUND CINNAMON
- 1 tsp GROUND GINGER
- 1/2 tsp GROUND CLOVES
- 1/2 tsp SALT
- 4 large EGGS
- 1 cup VEGETABLE OIL
- 15 oz PUMPKIN PUREE
- 8 oz CREAM CHEESE
- 1/2 cup UNSALTED BUTTER
- 2 cups POWDERED SUGAR
- 1 tsp VANILLA EXTRACT
Instructions
- Preheat your oven to 350 degrees. Grease your baking pan with butter or spray. This prevents the bars from sticking later.
- Whisk the flour and spices in a bowl. Add the baking powder and salt now. Set this dry mixture aside for a moment.
- Beat the eggs and sugar in another bowl. Use your electric mixer on a medium speed. The mixture should look light and very fluffy.
- Add the pumpkin and oil to the eggs. Mix them until the color is very even. Do not overmix the batter at this stage.
- Slowly stir in the dry flour mixture. Use a low speed or a large spoon. Stir until you see no white flour streaks.
- Spread the batter into your prepared baking pan. Use a spatula to make the top flat. This helps the bars bake very evenly.
- Bake the bars for about 25 to 30 minutes. Insert a toothpick to check if they are done. It should come out clean and dry.
- Let the bars cool completely in the pan. Do not frost them while they are hot. The frosting will melt and slide right off.
- Beat the cream cheese and butter for frosting. Add powdered sugar and vanilla until very smooth. Spread it thickly over the cooled pumpkin bars.
Notes
- Use room temperature eggs for a better rise.
- Do not use pumpkin pie filling by mistake.
- Sift your powdered sugar to avoid any lumps.
- Measure your flour using the spoon and level method.
- Check the bars five minutes before the timer ends.
- Cool the bars on a rack for best results.
- Use fresh spices for a very strong fall aroma.
- Whip the frosting until it looks like white clouds.
