23 Delicious Pumpkin Squares Recipes for Easy Baking

You’re in for a treat! As autumn leaves begin to fall, there’s nothing quite like the warm, spicy aroma of pumpkin squares filling your kitchen. Whether you’re craving classic pumpkin bars with cream cheese frosting or want to experiment with new twists, these easy recipes will satisfy your seasonal baking desires. Get ready to discover 23 delicious ways to turn simple ingredients into unforgettable fall treats that everyone will love.

Classic Pumpkin Pie Squares

Mouthwatering pumpkin goodness without the pie pan fuss. These squares deliver all the cozy spice and creamy texture you crave in a portable, sliceable format. Perfect for potlucks, holiday gatherings, or just treating yourself.

Ingredients

– 1 ½ cups graham cracker crumbs
– ⅓ cup granulated sugar
– ½ cup unsalted butter, melted
– 1 (15 oz) can pumpkin puree
– 1 (14 oz) can sweetened condensed milk
– 2 large eggs
– 1 tsp ground cinnamon
– ½ tsp ground ginger
– ¼ tsp ground nutmeg
– ¼ tsp salt

Instructions

1. Preheat your oven to 350°F.
2. Combine 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and ½ cup melted unsalted butter in a medium bowl.
3. Press the mixture firmly into the bottom of an ungreased 9×13 inch baking dish.
4. Bake the crust for 10 minutes at 350°F until lightly golden.
5. While the crust bakes, whisk together 1 can pumpkin puree, 1 can sweetened condensed milk, 2 large eggs, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp salt in a large bowl until completely smooth.
6. Pour the pumpkin filling over the warm crust and spread evenly.
7. Return the dish to the oven and bake at 350°F for 35-40 minutes.
8. Check for doneness by inserting a knife near the center—it should come out clean with no wet batter.
9. Let the pan cool completely on a wire rack for at least 2 hours.
10. Refrigerate the squares for 4 hours or overnight until fully set.
11. Cut into 12 even squares using a sharp knife wiped clean between slices.

Lusciously creamy with a spiced warmth that hugs your taste buds, these squares feature a buttery crust that crumbles perfectly against the smooth pumpkin filling. Serve them chilled with a dollop of whipped cream or crumble over vanilla ice cream for an extra-decadent twist.

Spiced Pumpkin Cream Cheese Swirl Bars

Kickstart your fall baking with these irresistible bars that combine warm spices with creamy swirls. Imagine pumpkin spice cake meets cheesecake in perfect bar form—they’re about to become your new seasonal obsession. Get ready to wow everyone with minimal effort and maximum flavor payoff.

Ingredients

– 1 ½ cups all-purpose flour
– 1 tsp baking powder
– ½ tsp baking soda
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp ground cloves
– ½ tsp salt
– 1 cup granulated sugar
– 1 cup canned pumpkin puree
– 2 large eggs
– ½ cup vegetable oil
– 1 tsp vanilla extract
– 8 oz cream cheese, softened
– ¼ cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ½ tsp salt in a medium bowl.
3. Beat 1 cup sugar, 1 cup pumpkin puree, 2 eggs, ½ cup oil, and 1 tsp vanilla in a separate bowl until smooth.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Spread ⅔ of the pumpkin batter evenly into the prepared pan.
6. Beat 8 oz softened cream cheese with ¼ cup sugar until creamy.
7. Mix in 1 egg and 1 tsp vanilla until the cream cheese mixture is smooth.
8. Drop spoonfuls of the cream cheese mixture over the pumpkin layer.
9. Dollop the remaining pumpkin batter over the cream cheese.
10. Use a knife to swirl the layers together in a figure-eight pattern.
11. Bake for 35-40 minutes until the edges are golden and the center is set.
12. Cool completely in the pan on a wire rack for 2 hours.
13. Refrigerate for at least 1 hour before cutting into squares.

Just baked to perfection, these bars offer a moist, spiced pumpkin base with tangy cream cheese ribbons throughout. The contrast between the fluffy cake and creamy swirls creates an addictive texture that’s both rich and light. Serve them chilled with a dusting of cinnamon sugar or warm them slightly for a cozy dessert that pairs beautifully with coffee or cider.

Pumpkin Espresso Chocolate Squares

Craving that perfect fall flavor mashup? Combine pumpkin’s cozy warmth with espresso’s bold kick and rich chocolate in these irresistible squares. They’re the ultimate seasonal treat that’ll disappear faster than your morning coffee.

Ingredients

– 1 ½ cups all-purpose flour
– ¾ cup granulated sugar
– ½ cup brown sugar
– ½ cup unsalted butter
– 2 large eggs
– ¾ cup pumpkin puree
– 2 tbsp instant espresso powder
– ½ cup semi-sweet chocolate chips
– 1 tsp baking powder
– ½ tsp salt
– 1 tsp vanilla extract
– ½ tsp cinnamon

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Melt the unsalted butter in a microwave-safe bowl for 45 seconds until fully liquid.
3. Whisk together the granulated sugar, brown sugar, and melted butter until smooth and creamy.
4. Beat in the eggs one at a time until fully incorporated into the sugar mixture.
5. Stir in the pumpkin puree and vanilla extract until the mixture is uniformly orange.
6. Sift the all-purpose flour, baking powder, salt, and cinnamon directly into the wet ingredients.
7. Dissolve the instant espresso powder in 1 tablespoon of hot water before adding to the batter.
8. Fold the espresso mixture into the batter until you see no streaks of dark liquid.
9. Gently mix in the semi-sweet chocolate chips until evenly distributed throughout.
10. Pour the batter into your prepared pan and spread it into an even layer with a spatula.
11. Bake at 350°F for 25-30 minutes until the edges pull away from the pan and a toothpick inserted in the center comes out with moist crumbs.
12. Cool the squares completely in the pan on a wire rack for at least 1 hour before cutting.
13. Cut into 16 equal squares using a sharp knife wiped clean between cuts for neat edges.

Serve these squares slightly warmed to enhance the melty chocolate pockets. The texture balances fudgy pumpkin base with crisp espresso-kissed edges, creating an addictive contrast. Stack them high on a wooden board for your next gathering or crumble over vanilla ice cream for an elevated dessert experience.

Gluten-Free Pumpkin Almond Bars

Nailing that perfect fall treat just got easier. These gluten-free pumpkin almond bars deliver cozy spice and chewy texture in every bite. Whip them up fast for your next seasonal gathering.

Ingredients

– 2 cups almond flour
– 1 cup pumpkin puree
– 3/4 cup maple syrup
– 2 large eggs
– 1/4 cup coconut oil
– 1 tsp vanilla extract
– 1 tsp baking soda
– 1 tbsp pumpkin pie spice
– 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Whisk almond flour, baking soda, pumpkin pie spice, and salt in a large bowl until fully combined.
3. In a separate bowl, vigorously beat pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract for 2 minutes until smooth.
4. Pour wet ingredients into dry ingredients and stir just until no flour streaks remain—do not overmix.
5. Spread batter evenly into the prepared pan using a spatula.
6. Bake at 350°F for 25–28 minutes until the edges pull away from the pan and a toothpick inserted comes out clean.
7. Cool bars completely in the pan on a wire rack for 1 hour before slicing.
8. Cut into 12 squares using a sharp knife wiped clean between cuts for neat edges.
Versatile and satisfying, these bars boast a moist, dense crumb with warm pumpkin spice notes. Serve them slightly warmed with a dollop of coconut whip or crumble over morning yogurt for extra flair.

Vegan Pumpkin Oatmeal Squares

Oozing with cozy autumn vibes, these vegan pumpkin oatmeal squares are your new breakfast obsession. Grab your fork and get ready for the easiest fall baking project ever—no fancy skills required, just pure pumpkin perfection in every bite.

Ingredients

– 2 cups rolled oats
– 1 cup pumpkin puree
– 1/2 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 tsp vanilla extract
– 1 tsp pumpkin pie spice
– 1/2 tsp baking powder
– 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. Combine 2 cups rolled oats, 1 tsp pumpkin pie spice, 1/2 tsp baking powder, and 1/4 tsp salt in a large bowl.
3. In a separate bowl, whisk together 1 cup pumpkin puree, 1/2 cup maple syrup, 1/4 cup melted coconut oil, and 1 tsp vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until fully combined—tip: don’t overmix to keep the texture tender.
5. Spread the batter evenly into your prepared pan using a spatula.
6. Bake at 350°F for 25-30 minutes, or until the edges are golden brown and the center springs back when lightly pressed—tip: use a toothpick inserted in the center; it should come out clean.
7. Let the pan cool completely on a wire rack before slicing—tip: chilling for 30 minutes makes cleaner cuts.
8. Cut into 9 squares and serve. Keep these squares firm yet moist, with warm pumpkin spice flavors that melt in your mouth. Kickstart your morning with one warmed up, or crumble over yogurt for a crunchy twist—either way, they’re autumn comfort you can hold in your hand.

Pumpkin-Coconut Layered Squares

Oh my gourd, these pumpkin-coconut layered squares will have your followers begging for the recipe. Whip together creamy pumpkin and coconut layers that deliver pure autumn bliss in every bite. Stack these beauties for the ultimate seasonal treat that’s guaranteed to break the internet.

Ingredients

– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1 (15 oz) can pumpkin puree
– 1 (14 oz) can coconut cream
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 2 tsp pumpkin pie spice
– 1/2 tsp salt
– 1 (8 oz) package cream cheese, softened
– 1 cup powdered sugar
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Combine graham cracker crumbs with melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of your prepared pan using the bottom of a measuring cup for even compression.
4. Bake the crust for 8 minutes until lightly golden around the edges, then cool completely on a wire rack.
5. Beat softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and lump-free.
6. Add powdered sugar and vanilla extract, then beat for another 2 minutes until fully incorporated.
7. Spread the cream cheese layer evenly over the cooled crust using an offset spatula.
8. In a separate bowl, whisk together pumpkin puree, coconut cream, granulated sugar, brown sugar, pumpkin pie spice, and salt until completely smooth.
9. Gently pour the pumpkin mixture over the cream cheese layer, taking care not to disturb the layers beneath.
10. Refrigerate the squares for at least 4 hours, or until the layers are completely set and firm to the touch.
11. Use the parchment paper to lift the entire block from the pan before cutting into squares.
12. Cut into 16 equal squares using a sharp knife wiped clean between cuts for neat edges.

Now you’ve got these stunning layered squares with their silky pumpkin-coconut filling and buttery crust. The creamy texture melts beautifully against the crisp graham cracker base, while the warm spices and tropical coconut create an unforgettable flavor dance. Try serving them chilled with a sprinkle of toasted coconut or crumbled graham crackers for extra crunch.

Maple Pecan Pumpkin Bars

You need these pumpkin bars in your life. Creamy pumpkin filling meets crunchy pecan topping for the ultimate fall treat that’ll have everyone begging for the recipe.

Ingredients

– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, melted
– 1 cup pumpkin puree
– 2 large eggs
– 1 tsp vanilla extract
– 1 tsp baking powder
– ½ tsp baking soda
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp salt
– ¾ cup chopped pecans
– ⅓ cup maple syrup

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.
2. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
3. Combine the melted butter and granulated sugar in a separate large bowl until smooth.
4. Beat in the eggs one at a time until fully incorporated.
5. Mix in the pumpkin puree and vanilla extract until the batter is uniform.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined—don’t overmix.
7. Spread the batter evenly into the prepared pan using a spatula.
8. Sprinkle the chopped pecans evenly over the top of the batter.
9. Drizzle the maple syrup in zigzag patterns across the pecan layer.
10. Bake for 25-30 minutes until the edges pull away from the pan and a toothpick inserted in the center comes out clean.
11. Cool completely in the pan on a wire rack before cutting into squares.

Rich, moist pumpkin bars with that signature maple-pecan crunch are perfect for fall gatherings. Serve them warm with a scoop of vanilla ice cream for next-level indulgence, or pack them for a sweet lunchbox surprise that beats store-bought treats every time.

Caramel Pumpkin Cheesecake Squares

Utterly obsessed with these caramel pumpkin cheesecake squares? Us too. They combine creamy cheesecake, spiced pumpkin, and gooey caramel in one irresistible bite-sized dessert that’s perfect for fall gatherings or a cozy night in.

Ingredients

– 1 ½ cups graham cracker crumbs
– 6 tbsp unsalted butter, melted
– ¼ cup granulated sugar
– 16 oz cream cheese, softened
– ¾ cup canned pumpkin puree
– ½ cup brown sugar, packed
– 2 large eggs
– 1 tsp vanilla extract
– 1 tsp pumpkin pie spice
– ½ cup caramel sauce

Instructions

1. Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom of the prepared pan using the back of a measuring cup to create an even layer.
4. Bake the crust for 10 minutes at 325°F until lightly golden, then let it cool completely on a wire rack.
5. Beat softened cream cheese in a large bowl with an electric mixer on medium speed until smooth and lump-free, about 2 minutes.
6. Add pumpkin puree, brown sugar, eggs, vanilla extract, and pumpkin pie spice to the cream cheese, mixing on low until just combined to avoid overbeating.
7. Pour half of the cheesecake filling over the cooled crust and spread it evenly with a spatula.
8. Drizzle ¼ cup of caramel sauce over the first layer of filling in a zigzag pattern.
9. Carefully spoon the remaining cheesecake filling over the caramel layer and smooth the top.
10. Bake at 325°F for 35–40 minutes until the edges are set but the center still jiggles slightly when shaken.
11. Cool the cheesecake in the pan on a wire rack for 1 hour, then refrigerate for at least 4 hours or until fully chilled and firm.
12. Lift the cheesecake from the pan using the parchment overhang and cut into 16 squares with a sharp knife wiped clean between cuts for neat edges.
13. Drizzle the remaining ¼ cup caramel sauce over the squares just before serving.

Zesty pumpkin spice and rich caramel swirl through every creamy bite, with a buttery graham cracker base that adds the perfect crunch. Serve these squares chilled with a dusting of cinnamon or a dollop of whipped cream for an extra-decadent treat that’s as stunning as it is delicious.

Pumpkin Streusel Coffee Cake Bars

Y’all need these pumpkin streusel coffee cake bars in your life immediately. They combine cozy pumpkin spice with buttery streusel topping in perfect portable form. Bake these once and they’ll become your go-to fall treat.

Ingredients

– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 2 tsp pumpkin pie spice
– 1 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup unsalted butter
– 2 large eggs
– 1 cup pumpkin puree
– 1 tsp vanilla extract
– 1/2 cup all-purpose flour
– 1/4 cup brown sugar
– 1/4 cup cold unsalted butter
– 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Whisk together 2 cups flour, baking soda, salt, and pumpkin pie spice in a medium bowl.
3. Cream 1/2 cup softened butter with granulated sugar and 1/2 cup brown sugar until light and fluffy.
4. Beat in eggs one at a time until fully incorporated.
5. Mix in pumpkin puree and vanilla extract until smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Spread the batter evenly into your prepared pan using a spatula.
8. Combine 1/2 cup flour, 1/4 cup brown sugar, and cinnamon in a small bowl for the streusel.
9. Cut 1/4 cup cold butter into the streusel mixture until crumbly using your fingers or a pastry cutter.
10. Sprinkle the streusel topping evenly over the batter.
11. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
12. Cool completely in the pan on a wire rack before cutting into bars.

Heavenly texture meets autumn flavors in these moist, tender bars. The crunchy streusel topping provides the perfect contrast to the soft pumpkin cake beneath. Serve them warm with your morning coffee or pack them for a fall picnic—they’re equally delicious either way.

Pumpkin White Chocolate Chip Bars

Dropping the ultimate fall baking hack that’ll have your kitchen smelling like heaven. These pumpkin white chocolate chip bars deliver that cozy spice vibe with zero fuss—perfect for when you need a quick sweet fix.

Ingredients

• 1 cup pumpkin puree
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Whisk together pumpkin puree, sugar, and vegetable oil in a large bowl until fully combined.
3. Beat in eggs one at a time, then mix in vanilla extract.
4. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Gradually fold the dry ingredients into the wet mixture until just combined—don’t overmix.
6. Gently stir in white chocolate chips until evenly distributed throughout the batter.
7. Spread the batter evenly into your prepared pan using a spatula.
8. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
9. Let the bars cool completely in the pan on a wire rack before slicing.

What makes these bars next-level is their soft, cake-like texture that melts with each white chocolate pocket. The warm spices balance perfectly against the sweet creaminess—try them slightly warmed with a scoop of vanilla ice cream for the ultimate autumn dessert moment.

Easy Pumpkin Ginger Snap Bars

These pumpkin ginger snap bars will transform your fall baking game. Toss together pantry staples for a spiced treat that delivers cozy vibes in every bite.

Ingredients

– 1 ½ cups crushed ginger snap cookies
– ½ cup unsalted butter, melted
– 1 cup pumpkin puree
– 2 large eggs
– ½ cup granulated sugar
– ¼ cup brown sugar
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– ½ tsp ground ginger
– ¼ tsp ground nutmeg
– ¼ tsp salt
– 8 oz cream cheese, softened

Instructions

1. Preheat your oven to 350°F.
2. Combine 1 ½ cups crushed ginger snap cookies with ½ cup melted unsalted butter in a medium bowl.
3. Press the mixture firmly into the bottom of an 8×8 inch baking pan. Tip: Use the bottom of a measuring cup to create an even crust layer.
4. Bake the crust for 8 minutes at 350°F until lightly fragrant.
5. Beat 8 oz softened cream cheese with ½ cup granulated sugar in a large bowl until smooth.
6. Add 1 cup pumpkin puree, 2 large eggs, ¼ cup brown sugar, 1 tsp vanilla extract, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp salt to the cream cheese mixture.
7. Mix all ingredients on medium speed for 2 minutes until fully combined and creamy.
8. Pour the pumpkin filling over the pre-baked crust and spread evenly. Tip: Tap the pan gently on the counter to remove air bubbles.
9. Bake at 350°F for 35-40 minutes until the edges are set but the center still jiggles slightly.
10. Cool the bars completely on a wire rack for 2 hours. Tip: Chill in the refrigerator for 1 additional hour before slicing for cleaner cuts.
11. Cut into 16 squares using a sharp knife.
The creamy pumpkin layer melts against the spicy ginger snap crust for the perfect texture contrast. Serve these chilled with a dusting of cinnamon or crumble over vanilla ice cream for an elevated dessert experience.

Peanut Butter Pumpkin Squares

Ready for the ultimate fall treat that’s ridiculously easy? These peanut butter pumpkin squares combine cozy pumpkin spice with creamy peanut butter in a no-bake bar that’s ready in minutes. Perfect for when you’re craving something sweet but want to keep it simple.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 cup creamy peanut butter
• 1 cup canned pumpkin puree
• 1/2 cup powdered sugar
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips
• 1 tbsp coconut oil

Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Combine graham cracker crumbs and melted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the prepared pan using the bottom of a measuring cup to create an even layer.
4. Chill the crust in the refrigerator for 15 minutes to help it set.
5. Mix peanut butter, pumpkin puree, powdered sugar, pumpkin pie spice, and salt in a separate bowl until completely smooth.
6. Spread the peanut butter-pumpkin mixture evenly over the chilled crust using an offset spatula.
7. Return the pan to the refrigerator and chill for 30 minutes until the filling is firm to the touch.
8. Combine chocolate chips and coconut oil in a microwave-safe bowl.
9. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
10. Pour the melted chocolate over the chilled peanut butter-pumpkin layer and spread evenly with a spatula.
11. Chill the entire pan for at least 2 hours, or until the chocolate layer is completely set.
12. Use the parchment paper overhang to lift the bars from the pan and transfer to a cutting board.
13. Cut into 16 squares using a sharp knife wiped clean between cuts for neat edges.

Perfect for autumn gatherings, these bars offer a creamy, fudgy texture with warm pumpkin spice notes balanced by rich peanut butter. The chocolate topping adds a satisfying snap that contrasts beautifully with the soft layers beneath. Try serving them slightly chilled with a drizzle of caramel or crumbled over vanilla ice cream for an extra-decadent dessert.

Pumpkin Raisin Nut Bars

You need these pumpkin raisin nut bars in your life. They’re the perfect fall treat that combines cozy spices with chewy texture—ready in under an hour and guaranteed to disappear fast.

Ingredients

– 1 cup pumpkin puree
– 3/4 cup brown sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp salt
– 1/2 cup raisins
– 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. Whisk together pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract in a large bowl until completely smooth.
3. In a separate bowl, combine all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain—overmixing creates tough bars.
5. Fold in raisins and chopped walnuts until evenly distributed throughout the batter.
6. Spread the batter evenly into your prepared pan using a spatula.
7. Bake at 350°F for 25-30 minutes until the edges pull away from the pan and a toothpick inserted in the center comes out clean.
8. Cool the bars completely in the pan on a wire rack before cutting—this prevents crumbling.
9. Cut into 16 squares using a sharp knife wiped clean between cuts for neat edges.

Ultra-moist with warm spice notes, these bars feature chewy raisins and crunchy walnuts in every bite. Serve them slightly warmed with a dollop of whipped cream or crumble over vanilla ice cream for an elevated dessert experience.

Pumpkin Nutella Marble Bars

Let’s make these pumpkin Nutella marble bars that will absolutely dominate your fall baking lineup. Layer creamy Nutella swirls with spiced pumpkin batter for the ultimate seasonal treat. Get ready for your kitchen to smell like autumn heaven.

Ingredients

– 1 cup pumpkin puree
– 2 large eggs
– 1 cup granulated sugar
– 1/2 cup vegetable oil
– 1 tsp vanilla extract
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp cloves
– 1/2 cup Nutella
– Cooking spray

Instructions

1. Preheat your oven to 350°F and spray a 9×13 inch baking pan with cooking spray.
2. Whisk together pumpkin puree, eggs, sugar, vegetable oil, and vanilla extract in a large bowl until completely smooth.
3. In a separate bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Gradually mix the dry ingredients into the wet ingredients until just combined—don’t overmix.
5. Spread two-thirds of the batter evenly into the prepared pan.
6. Warm the Nutella in the microwave for 15 seconds to make it easier to swirl.
7. Drop spoonfuls of warmed Nutella over the batter layer.
8. Dollop the remaining pumpkin batter over the Nutella.
9. Use a knife to create marble patterns by dragging it through both layers in zigzag motions.
10. Bake at 350°F for 25-30 minutes until the edges pull away from the pan and a toothpick inserted comes out clean.
11. Cool completely in the pan on a wire rack before cutting into bars.

Unbelievably moist pumpkin cake meets ribbons of melted Nutella in every bite. The contrast between warm spices and chocolate hazelnut creates pure magic. Serve these slightly warm with a scoop of vanilla ice cream for next-level dessert perfection.

Pumpkin Apple Crumble Squares

Whip up these pumpkin apple crumble squares for the ultimate fall dessert mashup. They combine cozy pumpkin spice with tart apple chunks under a buttery oat topping. Bake these once and watch them disappear faster than pumpkin spice latte season.

Ingredients

– 1 ½ cups all-purpose flour
– 1 cup old-fashioned oats
– ¾ cup brown sugar
– ½ cup granulated sugar
– ½ cup unsalted butter
– 1 cup pumpkin puree
– 2 medium apples
– 1 tsp cinnamon
– ½ tsp nutmeg
– ¼ tsp salt
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Peel and dice 2 medium apples into ½-inch cubes for even baking throughout.
3. Combine 1 ½ cups flour, 1 cup oats, ¾ cup brown sugar, ½ tsp nutmeg, and ¼ tsp salt in a large bowl.
4. Cut ½ cup cold butter into small cubes and add to the dry ingredients.
5. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
6. Press ⅔ of the crumble mixture firmly into the bottom of your prepared pan to create a solid base layer.
7. In a separate bowl, whisk together 1 cup pumpkin puree, ½ cup granulated sugar, 1 tsp cinnamon, and 1 tsp vanilla extract until smooth.
8. Fold the diced apples into the pumpkin mixture until evenly coated.
9. Spread the pumpkin-apple filling evenly over the pressed crumble base.
10. Sprinkle the remaining crumble mixture evenly over the top, creating a textured surface.
11. Bake for 35-40 minutes until the topping is golden brown and the filling bubbles at the edges.
12. Cool completely in the pan on a wire rack for at least 2 hours before slicing.

Unbelievably tender apple chunks contrast with the crisp oat topping, while the spiced pumpkin filling stays miraculously moist. Serve these squares warm with a scoop of vanilla ice cream melting into all those crumbly crevices, or pack them for a portable autumn picnic treat that tastes like harvest season in every bite.

Conclusion

Outstanding pumpkin squares await in this collection! Whether you’re craving classic spice or creative twists, these recipes make autumn baking simple and satisfying. Pick your favorite to bake this weekend—we’d love to hear which one becomes your go-to. Don’t forget to share these delicious ideas with fellow bakers on Pinterest!