Martha Stewart Pumpkin Bars Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart pumpkin bars are a soft, warmly spiced fall bake that tastes like pumpkin pie in bar form, finished with a tangy cream cheese frosting. The crumb is tender and moist from the pumpkin puree and oil, while cinnamon, ginger, and cloves carry the flavor without overwhelming it. This version is inspired by Martha Stewart’s homey baking style and comes together in one bowl of batter.

You need 50 minutes start to finish, including 30 minutes in the oven, and most of that is hands-off time. The method is beginner-friendly: beat the wet ingredients, fold in the dry, then bake. It fits a weeknight dessert craving just as well as a holiday spread or a potluck table where you need plenty of servings.

Why This Martha Stewart Pumpkin Bars Works

The texture depends on two things: beating the eggs and sugar until pale and thick, which builds structure, and folding the flour in gently. Overmixing develops gluten and turns the bars dense instead of tender.

Oil keeps the crumb soft for days, and the frosting balances the warm spice with a little tang. Softened cream cheese and butter are key, so let both sit out before you start beating.

What You’ll Love About It

• One-Bowl Batter — The whole base comes together in a single large bowl.
• Feeds a Crowd — One 9×13-inch pan cuts into 24 generous bars.
• Simple Pantry Spices — Cinnamon, ginger, and cloves are probably in your cabinet.
• Makes Ahead Easily — Bake, chill, and frost when you are ready.

Ingredients

Have everything at room temperature before you begin, especially the eggs for the batter and the cream cheese and butter for the frosting.

For the Bars

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 4 large eggs, at room temperature — room temperature eggs beat up lighter and thicker.
• 1 2/3 cups (333g) granulated sugar
• 1 cup (240ml) vegetable oil — a neutral oil keeps the flavor clean.
• 1 can (15 ounces/425g) pumpkin puree (not pumpkin pie filling) — pie filling is sweetened and spiced, so check the label.

For the Frosting

• 8 ounces (226g) cream cheese, softened
• 1/2 cup (113g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of kosher salt

Equipment

• 9×13-inch (23x33cm) baking pan — the standard size for 24 bars.
• Electric mixer — hand or stand, for the batter and the frosting.
• Two mixing bowls — one medium for dry, one large for wet.
• Whisk and spatula — a flexible spatula for folding.
• Offset spatula — for spreading the batter and frosting evenly.
• Wire rack — for cooling the pan.
• Parchment paper — for the lined pan bottom.

How to Make Martha Stewart Pumpkin Bars

Step 1: Heat the Oven and Prepare the Pan

Preheat the oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking pan with butter or nonstick spray, line the bottom with parchment paper, and grease the parchment too. The parchment gives you a clean release and makes the bars easier to lift out later.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves until evenly combined. Set the bowl aside so it is ready when the wet mixture is beaten.

Step 3: Beat the Eggs, Sugar, Oil, and Pumpkin

In a large bowl, beat 4 large eggs and 1 2/3 cups (333g) granulated sugar with an electric mixer on medium speed until pale and thick, about 2 minutes. Gradually add 1 cup (240ml) vegetable oil and beat until incorporated, then beat in the full can of pumpkin puree until smooth.

Step 4: Fold In the Dry Ingredients

Add the dry ingredients to the wet ingredients in two additions, folding with a spatula just until no streaks of flour remain. Don’t overmix here, or the bars will be dense instead of tender. Stop as soon as the last dry patch disappears.

Step 5: Bake Until Springy

Pour the batter into the prepared pan and spread it evenly with an offset spatula. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. The bars should pull away slightly from the sides and feel springy to the touch.

Step 6: Cool, Then Beat the Frosting Base

Let the bars cool completely in the pan on a wire rack, about 1 hour. For the frosting, beat 8 ounces (226g) cream cheese and 1/2 cup (113g) unsalted butter in a medium bowl with an electric mixer on medium speed until smooth and creamy, about 1 minute.

Step 7: Finish the Frosting

Add 2 cups (240g) powdered sugar, 1 teaspoon vanilla extract, and a pinch of kosher salt. Beat on low speed until combined, then increase to medium-high and beat until fluffy, about 2 minutes, scraping down the bowl as needed.

Step 8: Frost and Slice

Spread the frosting evenly over the cooled bars with an offset spatula. For clean cuts, refrigerate for 30 minutes before slicing into 24 bars, about 2×2 inches each. Wipe the knife between cuts for the neatest edges.

What to Serve With It

• Hot Coffee — A plain cup balances the sweet frosting.
• Whipped Cream — Skip the frosting on a few bars for variety.
• Apple Slices — A crisp, fresh contrast on a dessert platter.
• Vanilla Ice Cream — Serve slightly warm bars with a small scoop.

Tips for the Best Results

• Measure Precisely — Spoon flour into the cup and level it off.
• Room-Temperature Dairy — Cold cream cheese turns the frosting lumpy.
• Cool Completely — Frosting on warm bars will slide right off.
• Chill Before Cutting — Cold bars slice cleanly with fewer crumbs.
• Check Your Spice — Old ground spices lose punch, so taste as you go.
• Wipe the Knife — A clean blade between cuts gives sharp squares.

Easy Variations

Fold 1 cup (170g) mini chocolate chips or 1/2 cup (60g) toasted chopped pecans into the batter for extra texture. For a maple frosting, swap 1 tablespoon of the vanilla for maple syrup. A pinch of nutmeg added with the cloves deepens the spice flavor.

Storing and Reheating

Store frosted bars in an airtight container in the refrigerator for up to 5 days. To freeze, wrap unfrosted bars individually in plastic wrap, then in a freezer bag for up to 3 months, and thaw overnight in the refrigerator before frosting. Serve cold or at room temperature after 15 minutes out of the fridge.

Nutrition (per serving)

These values are estimates per serving, based on 24 bars with frosting.

FAQs

Can I make this Martha Stewart pumpkin bars recipe ahead?

Yes. Bake and cool the bars, then wrap them tightly and refrigerate for up to 2 days before frosting. The frosting can be made a day ahead and chilled; soften it at room temperature and beat it briefly before spreading.

What can I use instead of pumpkin puree?

Use canned butternut squash puree or homemade pumpkin puree in the same 15-ounce amount. Don’t substitute pumpkin pie filling, since it already contains sugar and spices and will change the texture.

How do I know the bars are done?

A toothpick inserted in the center should come out clean, with no wet batter clinging to it. The bars will also pull away slightly from the pan sides and spring back when you press the center gently.

Why did my bars come out dense?

Dense bars usually mean the batter was overmixed or the flour was packed too firmly into the cup. Fold just until the flour disappears, and spoon flour into the measuring cup before leveling it off.

Martha Stewart-Inspired Pumpkin Bars

Print Recipe

These moist, warmly spiced pumpkin bars are topped with a tangy cream cheese frosting for a classic fall treat. Inspired by Martha Stewart’s homey baking style, they come together in one bowl and bake into a tender, crowd-pleasing dessert. The balance of cinnamon, ginger, and cloves makes them irresistible.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 30
• Total Time: 50
• Yield: 24 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Bars

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 4 large eggs, at room temperature
• 1 2/3 cups (333g) granulated sugar
• 1 cup (240ml) vegetable oil
• 1 can (15 ounces/425g) pumpkin puree (not pumpkin pie filling)

For the Frosting

• 8 ounces (226g) cream cheese, softened
• 1/2 cup (113g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of kosher salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking pan with butter or nonstick spray, line the bottom with parchment paper, and grease the parchment.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves until evenly combined. Set aside.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on medium speed until pale and thick, about 2 minutes. Gradually add the oil and beat until incorporated, then beat in the pumpkin puree until smooth.
4. Add the dry ingredients to the wet ingredients in two additions, folding with a spatula just until no streaks of flour remain. Do not overmix, or the bars will be dense.
5. Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. The bars should pull away slightly from the sides and feel springy to the touch.
6. Let the bars cool completely in the pan on a wire rack, about 1 hour. For the frosting, beat the cream cheese and butter in a medium bowl with an electric mixer on medium speed until smooth and creamy, about 1 minute.
7. Add the powdered sugar, vanilla, and salt; beat on low speed until combined, then increase to medium-high and beat until fluffy, about 2 minutes. Scrape down the bowl as needed.
8. Spread the frosting evenly over the cooled bars using an offset spatula. For clean cuts, refrigerate for 30 minutes before slicing into 24 bars (about 2×2 inches each).

Notes

Store frosted bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze unfrosted bars wrapped individually in plastic wrap and then in a freezer bag for up to 3 months; thaw overnight in the refrigerator before frosting. To make ahead, bake and cool the bars, then wrap tightly and refrigerate for up to 2 days before frosting. Bring frosted bars to room temperature for 15 minutes before serving for the best texture.

Nutrition

• Calories: 293
• Sugar: 25g
• Sodium: 132mg
• Saturated Fat: 5g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 48mg

Keywords: pumpkin bars, Martha Stewart pumpkin bars, pumpkin spice bars, cream cheese frosting, fall baking, pumpkin dessert, easy pumpkin bars, spiced pumpkin cake, autumn treats, baking with pumpkin