Description

These soft, cake-like pumpkin molasses spice bars are a happy accident turned family tradition. Made with simple pantry ingredients, they’re quick to prepare, crowd-pleasing, and perfect for fall gatherings, lunchboxes, or holiday dessert tables.

Ingredients

Scale

1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
½ cup unsalted butter, melted and slightly cooled
¾ cup granulated sugar
½ cup packed light brown sugar
2 large eggs, room temperature
1 cup pumpkin puree (not pumpkin pie filling)
¼ cup unsulphured molasses (not blackstrap)
1 teaspoon vanilla extract
1 cup powdered sugar (for glaze)
2 tablespoons milk (for glaze)
½ teaspoon vanilla extract (for glaze)

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Add pumpkin puree, molasses, and vanilla extract; whisk until combined.
Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until no streaks of flour remain (about 10-12 folds). Do not overmix.
Spread batter evenly into prepared pan. Tap pan gently on counter to release air bubbles.
Bake on middle rack for 20-25 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Edges should pull away from pan slightly.
Cool in pan on wire rack for 20 minutes. Use parchment overhang to lift bars out onto rack. Cool completely before glazing or cutting.
For glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle over cooled bars. Let set 10 minutes before cutting.
Cut into 16 squares with a sharp knife, wiping blade clean between cuts.

Notes

Don’t overmix the batter to avoid tough bars. Use room temperature ingredients. Unsulphured molasses is key—blackstrap is too bitter. Check oven temperature with an oven thermometer. Let bars cool completely before glazing or cutting. Bars stay fresh in an airtight container at room temperature for up to 4 days. Freeze unglazed bars for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 185
Sugar: 18
Sodium: 180
Fat: 7
Saturated Fat: 4
Carbohydrates: 29
Fiber: 1
Protein: 3

Keywords: pumpkin bars, molasses bars, fall dessert, easy pumpkin recipe, kid-friendly dessert, spice bars, pumpkin dessert, autumn baking