Pumpkin Spice Latte Bars
These pumpkin spice bars, made with pumpkin pie spice and pumpkin purée and topped with an espresso glaze, are the essence of autumn. Enjoy a bite with your pumpkin spice latte and you’ll find yourself in pumpkin paradise!
- Total time
- 1 hr 20 min
- Active time
- 15 min
- Yield
- 16, one 8" square pan
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
Ingredient watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Additional ingredient notes
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
36 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr 20 min
Total time from the source recipe card.
Step 1
Preheat the oven to 350°F. Grease an 8" square pan, or line it with parchment or a reusable silicone liner; grease the parchment or liner.
Step 2
To make the pumpkin spice bars: In a medium saucepan (one with a 2-quart capacity works well), combine the sugar, pumpkin purée, oil, butter, pumpkin pie spice, and salt. Cook over medium heat, stirring constantly with a spatula, until the butter melts, the sugar is dissolved, and the mixture is smooth, 3 to 5 minutes.
medium heatStep 3
Remove the saucepan from the heat and set it aside to cool for 10 to 15 minutes, stirring occasionally.
Step 4
Add the egg and stir to combine. Add the flour and baking powder and continue to stir until the batter is smooth and there are no visible streaks of flour. Transfer the batter to the prepared pan and smooth it into an even layer.
Step 5
Bake the pumpkin spice bars for 32 to 36 minutes, until they appear set across the top and a toothpick inserted into the center comes out clean. Remove them from the oven and let cool for 15 minutes before loosening the edges and transferring the bars out of the pan onto a rack to cool completely.
Step 6
To make the espresso glaze: In a medium microwave-safe bowl, combine the milk, espresso powder, and salt. Heat in 10-second increments, stirring between each, until the espresso powder is dissolved.
Step 7
Add the confectioners’ sugar to the milk mixture and stir until smooth. Pour the glaze over the cooled bars and spread it to the edges. Allow the glaze to set before cutting and serving.
Step 8
Storage information: Store any leftover pumpkin spice bars, covered, at room temperature for several days. Freeze the unglazed bars for up to 2 months; freezing the glazed bars is not recommended.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Tips from our Bakers
Want to make this recipe gluten-free?
For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.
Article photos
Photos used with the article notes.
Source: Pumpkin Spice Latte Bars
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
16, one 8" square pan
Batter
Source step 4 creates or uses batter.
Mixture
Source step 2 creates or uses mixture.
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the king-arthur-baking page for dev review.
Copy risk: Unchecked
Pumpkin Spice Latte Bars
Article
View source
My Kitchen Actions
Login is required.
My Kitchen keeps saved recipes, private notes, adaptations, cooking logs, imports, and exports tied to your account.
Export
Public recipe exports include only approved public content. Personal backup exports require login.
Export history
No exports yet.