Pumpkin Spice Latte Bars Recipe – Easy Maple Frosted Fall Treats

Introduction

Let me paint you a picture: the aroma of warm pumpkin and fragrant spices swirling through your kitchen, mingling with a hint of espresso and sweet maple. That’s exactly what happens every time I whip up these cozy Pumpkin Spice Latte Bars with Maple Cream Cheese Frosting. The bars come out of the oven with a golden hue, filling the house with a scent that’s pure autumn magic—honestly, it’s impossible not to get a little giddy.

The first time I baked these bars, it was a blustery October afternoon, and I was searching for the perfect treat to bring to our neighborhood fall potluck. I remember pulling the pan from the oven, the top gently puffed and speckled with cinnamon, and just standing there for a moment, taking it all in. You know that feeling—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. My cousin wandered in, lured by the scent, and snuck a warm corner piece before I could frost it. He declared it the best thing he’d tasted all season (and, trust me, he’s picky when it comes to anything pumpkin).

There’s a bit of nostalgia baked right into these bars, too. Years ago, my grandma would make pumpkin sheet cakes for every family gathering, and we’d fight over the corners with extra frosting. I tried to recreate that cozy vibe, but with a modern twist—hello, espresso!—and a maple cream cheese frosting that’s dangerously easy to eat by the spoonful. My family couldn’t stop sneaking bites off the cooling rack (and I can’t really blame them). These bars brighten up any Pinterest board, and they’re perfect for potlucks, bake sales, or just a sweet treat for your kids after school.

Honestly, I’ve tested this recipe more times than I can count—in the name of research, of course. Now it’s a staple for family gatherings, gifting, and those days when you need pure, nostalgic comfort. It feels like a warm hug every time, and you’re going to want to bookmark this one. If you love pumpkin spice latte anything, these bars are the fall treat you’ve been searching for.

Why You’ll Love This Recipe

When it comes to fall baking, nothing hits the spot quite like pumpkin spice and creamy maple frosting. I’ve baked dozens of pumpkin bars over the years, and these are hands-down my favorite. The combination of pumpkin, espresso, and maple cream cheese makes them stand out in a sea of ordinary treats.

• Quick & Easy: These bars come together in under 45 minutes, making them perfect for busy weeknights or spontaneous autumn cravings.
• Simple Ingredients: No need for fancy grocery trips—you likely already have everything you need in your kitchen.
• Perfect for Fall Gatherings: Whether it’s brunch, potlucks, cozy dinners, or holiday mornings, these bars fit right in.
• Crowd-Pleaser: Kids and adults rave about these bars. They disappear fast (so you might want to make a double batch).
• Unbelievably Delicious: The texture is perfectly moist, with a gentle crumb and the most addictive maple cream cheese frosting on top.

What sets this pumpkin spice latte bars recipe apart? It’s not just the flavor—though, honestly, the espresso adds a little something extra you don’t find everywhere. The maple cream cheese frosting is silky and not too sweet, with a hint of genuine maple syrup for warmth. I blend the pumpkin with a dash of espresso powder, which deepens the flavor and brings out that classic “latte” vibe.

This isn’t just another pumpkin bar—it’s a recipe I’ve perfected after testing with different spice blends, frostings, and baking methods. It’s balanced, indulgent, and feels like autumn in every bite. For me, it’s comfort food reimagined: a little healthier, a lot faster, but with all the soul-soothing satisfaction you crave. These bars are perfect for impressing guests (without the stress), or turning a simple snack into something memorable. Close your eyes after the first bite—you’ll see what I mean.

What Ingredients You Will Need

This pumpkin spice latte bars recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without any fuss. Most of these are pantry staples, and you can easily swap a few things to suit your needs.

• For the Bars:
  • 1 cup (225g) canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs (room temperature)
  • 3/4 cup (150g) light brown sugar (packed)
  • 1/4 cup (60ml) vegetable oil (or melted coconut oil)
  • 1 tsp vanilla extract
  • 1 cup (125g) all-purpose flour (use gluten-free all-purpose blend if needed)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice (or a mix of cinnamon, ginger, nutmeg, and cloves)
  • 1 tbsp instant espresso powder (I like Medaglia D’Oro for a bold flavor)
  • Optional: 1/2 cup (60g) chopped pecans or walnuts (for a nutty crunch)
• For the Maple Cream Cheese Frosting:
  • 4 oz (115g) cream cheese (softened)
  • 2 tbsp unsalted butter (softened)
  • 1/4 cup (60ml) pure maple syrup (not pancake syrup!)
  • 1 cup (120g) powdered sugar (sifted for smoothness)
  • 1/2 tsp vanilla extract
  • Pinch of salt
• Ingredient Tips:
  • Use fresh pumpkin puree for the best texture, but canned works well if you’re in a hurry.
  • For a dairy-free option, swap cream cheese and butter for vegan alternatives (I’ve tried Kite Hill and Earth Balance with good results).
  • Don’t have espresso powder? Use strong instant coffee granules instead, though the flavor will be a touch milder.
  • Try adding mini chocolate chips for a fun twist—just fold them into the batter before baking.
  • If you’re nut-free, simply leave out the pecans or walnuts—they’re totally optional.

I always reach for King Arthur flour for reliable results, and I recommend using organic pumpkin puree if you can find it. In summer, you could swap the pumpkin for mashed sweet potato or butternut squash (it’s surprisingly good). For a super fluffy frosting, make sure your cream cheese and butter are at room temperature before mixing. Honestly, the quality of the maple syrup makes a big difference—if you can get grade A dark, go for it!

Equipment Needed

You don’t need any fancy gadgets to make these pumpkin spice latte bars, which is a relief (let’s face it, my kitchen drawers are already overflowing). Here’s what you’ll need:

• 9×9-inch baking pan (metal or glass)
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Electric hand mixer or stand mixer (for the frosting; a sturdy whisk works if you’re feeling strong)
• Measuring cups and spoons
• Cooling rack
• Offset spatula or butter knife (for spreading frosting)

If you don’t have a square pan, you can use an 8×8-inch pan—just adjust the baking time by a few minutes. Parchment paper makes lifting the bars out a breeze (I wish I’d learned that trick years ago). If you’re low on mixing bowls, rinse and reuse between steps—I do it all the time. For budget-friendly options, Target and Walmart have solid baking pans that last ages. And if your hand mixer’s seen better days, a good old-fashioned whisk still gets the job done (with a little elbow grease).

Preparation Method

Let’s break down the steps to make these pumpkin spice latte bars with maple cream cheese frosting. Trust me—it’s easier than you think, and the results are worth every minute.

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a slight overhang for easy removal. Lightly grease the sides for extra insurance.
2. Mix Wet Ingredients: In a large bowl, whisk together 1 cup (225g) pumpkin puree, 2 eggs, 3/4 cup (150g) brown sugar, 1/4 cup (60ml) oil, and 1 tsp vanilla extract until smooth. The mixture should be thick and glossy, with no streaks of egg.
3. Combine Dry Ingredients: In a separate bowl, sift together 1 cup (125g) flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 2 tsp pumpkin pie spice, and 1 tbsp espresso powder. Stir well to distribute the spices and espresso evenly.
4. Make the Batter: Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Mix just until combined—don’t overwork, or the bars can turn dense. If using nuts or chocolate chips, gently fold them in now.
5. Bake: Pour the batter into your prepared pan and smooth the top. Bake for 22-28 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges should be set, and the center will spring back lightly when pressed.
6. Cool: Remove the pan from the oven and place on a cooling rack. Let the bars cool completely—this takes about 30 minutes. Resist the urge to frost while warm, or the frosting will melt and slide off (learned that the hard way).
7. Make the Frosting: In a medium bowl, beat 4 oz (115g) cream cheese and 2 tbsp butter until smooth and creamy. Add 1/4 cup (60ml) maple syrup, 1 cup (120g) powdered sugar, 1/2 tsp vanilla, and a pinch of salt. Beat until fluffy and thick, 2-3 minutes. Taste and adjust maple or salt as desired.
8. Frost and Slice: Spread the frosting evenly over the cooled bars using an offset spatula or butter knife. For clean slices, refrigerate the pan for 10-15 minutes before cutting.
9. Serve: Lift the bars out using the parchment overhang, slice into 12 pieces, and serve! The bars should be soft and moist, with a creamy, maple-scented topping.

Troubleshooting: If your bars seem underbaked, give them 2-3 extra minutes in the oven—just keep an eye on the edges for over-browning. If the frosting is runny, add a bit more powdered sugar and beat until thick. For extra efficiency, prep the frosting while the bars bake (I do this every time to save a few precious minutes). Sensory cue: your kitchen will smell like a coffee shop in October!

Cooking Tips & Techniques

Here are some of my favorite tips for making pumpkin spice latte bars that come out perfect every time. Honestly, I’ve made every mistake possible with these, so you don’t have to!

• Don’t overmix the batter—once the flour disappears, stop stirring. Overmixing leads to tough bars, and you want them soft and tender.
• Use room temperature eggs and pumpkin puree. If you forget, just let your eggs sit in warm water for 5 minutes and microwave the pumpkin for 10 seconds.
• Espresso powder is key for a true “latte” flavor, but don’t go overboard—a tablespoon is plenty. Too much, and it overpowers the pumpkin.
• For extra depth, toast your nuts before adding. It brings out their flavor (I do this in a dry skillet for 2-3 minutes).
• If your frosting won’t thicken, chill it for 10 minutes, then beat again. Cream cheese can get soft in a warm kitchen.
• Common mistake: baking at too high a temperature. Stick to 350°F (175°C) for even baking and moist bars.
• Want to multitask? While the bars bake, make the frosting and set your table. You’ll save time and keep the flow going.
• For consistency, weigh your ingredients. It’s the best way to get identical results every time (and you’ll feel a little pro doing it).
• If you forget the parchment paper, just grease the pan extra well. The bars might stick a bit, but they’ll still taste amazing.

My first batch baked up a bit dry because I got distracted—so don’t wander off! Set a timer, and check early. If you’re frosting on a warm day, chill both bars and frosting for a few minutes before assembling. These little tricks make a big difference, honestly.

Variations & Adaptations

One of the best things about this pumpkin spice latte bars recipe is how easily it adapts to different tastes and dietary needs. Here are some of my favorite ways to switch things up:

• Gluten-Free: Use a 1:1 gluten-free flour blend. I love Bob’s Red Mill—no one can ever tell the difference.
• Dairy-Free: Swap cream cheese and butter for plant-based alternatives. Kite Hill cream cheese and Earth Balance butter work like a charm, and the frosting is still smooth and creamy.
• Nutty Pumpkin Bars: Add 1/2 cup (60g) chopped pecans or walnuts to the batter, or sprinkle them on top for crunch. Toast them first for extra flavor.
• Chocolate Chip Pumpkin Bars: Fold in 1/2 cup (90g) mini chocolate chips for a decadent twist.
• Extra Spicy: Up the pumpkin pie spice, or add 1/4 tsp ground cardamom for a bolder flavor.
• Coffee-Free: Skip the espresso and add a splash more vanilla. The bars are still delicious—just a little more classic pumpkin.
• Vegan Option: Use flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg) and vegan cream cheese/butter.

Personally, I love making these with sweet potato instead of pumpkin when I have leftovers—just mash it up and swap it 1:1. For a festive look, drizzle extra maple syrup or sprinkle cinnamon on the frosting before serving. If you’re baking for allergies, skip the nuts and double-check your flour blend. The bars are super forgiving, so don’t be afraid to play around!

Serving & Storage Suggestions

These pumpkin spice latte bars are best served slightly chilled or at room temperature. I love to cut them into generous squares and pile them on a pretty platter (they look gorgeous with a light sprinkle of cinnamon on top). If you’re feeling fancy, pair them with a hot mug of chai or coffee—they’re the perfect afternoon pick-me-up.

• Serving: Serve bars plain, or garnish with extra chopped nuts or a drizzle of maple syrup. They’re great for brunch buffets, bake sales, and fall dessert tables.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. The frosting keeps the bars moist, and the flavors deepen over time.
• Freezing: Freeze unfrosted bars for up to 2 months. Thaw overnight, then frost before serving. Frosted bars can also be frozen, but the texture softens a bit (still tasty, though!).
• Reheating: If you like warm bars, microwave individual pieces for 10-15 seconds. The frosting will soften, so eat quickly!

I find the bars taste even better on day two—kind of like how banana bread gets richer after resting. They travel well, so pack them up for picnics or lunchboxes. For parties, slice into bite-size pieces and use mini cupcake liners for easy serving.

Nutritional Information & Benefits

Here’s the scoop on the nutritional profile of these pumpkin spice latte bars (per serving, based on 12 bars):

• Calories: ~210
• Fat: 9g
• Carbohydrates: 31g
• Protein: 3g
• Fiber: 2g
• Sugar: 22g

Pumpkin is rich in vitamin A, fiber, and antioxidants, supporting eye health and immunity. Maple syrup brings minerals like manganese and zinc, and the bars are lower in saturated fat compared to typical frosted cakes. You can easily make these gluten-free or dairy-free for dietary needs. Potential allergens include eggs, wheat, dairy, and nuts (if added). Honestly, I feel good sharing these bars with my family—it’s a treat with a little extra wellness baked in.

Conclusion

If you’re craving something cozy, festive, and a little bit indulgent, these pumpkin spice latte bars with maple cream cheese frosting are absolutely worth a try. They’re easy to make, totally customizable, and guaranteed to get rave reviews. I love how they bring together all my favorite fall flavors in one simple pan—plus, the maple frosting is so good, you might just eat it straight from the bowl (no judgment here).

Feel free to tweak this recipe to fit your own tastes—add nuts, swap spices, or make them gluten-free or vegan. That’s the beauty of baking at home! This is the kind of recipe I come back to whenever I want a quick comfort treat or something special for friends. If you make these bars, let me know how they turned out in the comments! Share your favorite twists, and don’t forget to save this recipe for next time.

Here’s to warm kitchens, pumpkin spice, and treats that feel like a hug. Happy baking!

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just roast and mash your pumpkin, then measure out 1 cup (225g). Make sure it’s well-drained for the best texture.

Do I need espresso powder?

Espresso powder gives the bars that signature latte flavor, but you can use instant coffee or skip it if you prefer a classic pumpkin bar.

Can I double the recipe?

Yes! Use a 9×13-inch pan and double all ingredients. Increase the baking time by 8-10 minutes, but keep an eye on the center for doneness.

Can I make these bars gluten-free?

You sure can. Substitute a 1:1 gluten-free flour blend—Bob’s Red Mill works great. No other changes needed!

How do I get clean slices?

Chill the frosted bars for 10-15 minutes before slicing, and use a sharp knife wiped clean between cuts. Works every time!

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