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20 Pumpkin Bars You’ll Want to Bake All Fall Long

No matter how you cut 'em, these pumpkin bars will fill your home with fragrant fall flavors.

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Pumpkin Bars

Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! —Brenda Keller, Andalusia, Alabama

Go to Recipe

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Spiced Pumpkin Bars

These bars are moist, with bold pumpkin and spice flavors. When I want to lower the cholesterol, I use egg whites in place of the eggs.—Richard Case, Johnstown, Pennsylvania

Here’s why you’ll want to use canned pumpkin for your bakes.

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Pecan Pumpkin Dessert

I always make this treat for Thanksgiving. A friend gave me the recipe, and I've since shared it with many others. —Sue Williams, Mount Holly, North Carolina

Got extra pumpkin? Here’s how to use up leftover pumpkin puree.

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Pumpkin Brownies

Chocolate and pumpkin pair up to make a family-favorite fall dessert. These pumpkin brownies are fantastic for parties and picnics. —Taste of Home Test Kitchen

If you can’t find canned pumpkin this season, here are three easy substitutes.

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Frosty Ginger Pumpkin Squares

My family loves getting together to sample good food. While pumpkin makes it perfect for the holidays, this ice cream dessert is requested year-round.
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Pumpkin and Walnut Squares

The buttery crust and crumb topping plus the creamy pumpkin filling make this a popular dessert at potlucks. Try it with whipped cream, ice cream or all by its yummy self. This is the pumpkin walnut recipe to end all recipes. —Ruth Beller, Sun City, California
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Pumpkin Cheesecake Bars

This recipe caught my eye and was extremely popular at the annual Christmas party sponsored by our Extension Homemakers. It’s a great dessert for fall. —Agnes Jasa, Malabar, Florida
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Pumpkin Dessert Bars

Put a twist on traditional pumpkin pie with this recipe. It packs the spicy pumpkin flavor you love, but in a new crowd-sized form. —Tena Huckleby, Greeneville, Tennessee
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Pumpkin Pie Squares

The first time my husband and two daughters tried this dessert, they thought it was delicious. It has all of the spicy pumpkin goodness of the traditional pie without the fuss of a pastry crust. —Denise Goedeken, Platte Center, Nebraska
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Gingersnap-Pumpkin Dessert

I’ve never quite gotten the hang of making a good pie crust. So I came up with this recipe, featuring a cake mix and cookie crust. The creamy pumpkin filling pairs well with the crunchy topping.
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Pumpkin Spice Sheet Cake with Cream Cheese Frosting

The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.
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Pumpkin Snack Cake

The crunchy, sweet topping makes this simple pumpkin snack cake taste extra special. If you prefer a sweeter cake, omit the topping and spread with your favorite frosting instead. —Steven Schend, Grand Rapids, Michigan
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Raisin Pumpkin Bars

These moist bars will keep well—if your family doesn’t eat them all right away! They’re nice to take to a potluck supper or as a snack or dessert anytime. —J.B. Hendrix, Ganado, Texas
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Layered Pumpkin Cheesecake Bars

Enjoy this holiday dessert without worrying about calories. Plus it is so luscious that no one will guess that it is light! —Jean Ecos, Hartland, Wisconsin
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Peter Peter Pumpkin Bars

Sweet tooths will polish off these wonderful bars. They have a delicious orange frosting and can be decorated with candy pumpkins.—Barb Schlafer, Appleton, Wisconsin
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Gingerbread-Pumpkin Cheesecake Bars

A party favorite of ours is gingersnaps and pumpkin dip. I combined those flavors for a wonderful cross between gingerbread bar cookies and cheesecake. —Kathleen Rhodebeck, Penacook, New Hampshire
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Snappy Pumpkin Dessert

Our town has a pumpkin-canning factory, so we're known as the "Pumpkin Capital of the World." New pumpkin recipes are always welcomed by our family, and this has become a favorite. The gingersnap crust is the perfect flavor pairing to the pumpkin. —Nilah Fischer, Morton, Illinois
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Pumpkin Gingerbread Cake

I have been making this delicious gingerbread cake for years and it’s won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners’ sugar after it cools. —Marina Castle Kelley, Canyon Country, California
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Gingerbread Meringue Bars

For the best of both worlds, I combined my grandmother's gingerbread recipe with my aunt's special brown sugar meringue. The result? These lovable holiday-perfect bars that have become a new family tradition. —Eden Dranger, Los Angeles, California
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Frosted Harvest Cake

Craving brownies but want something a little bit different? Indulge in a fall-flavored version topped with a cream cheese frosting. —Iola Egle, Bella Vista, Arkansas

Jacqueline Weiss
Jacqueline is a blogger and writer, passionate about sharing the latest in helpful tips and trends in food and cooking. In her spare time, you’ll find her trying new restaurants and experimenting in the kitchen.
Lisa Kaminski
Lisa is an editor at Taste of Home where she gets to embrace her passion for baking. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Lisa is also dedicated to finding and testing the best ingredients, kitchen gear and home products for our Test Kitchen-Preferred program. At home, you'll find her working on embroidery and other crafts.