Cooking

Eggless Pumpkin Bars (Super Easy!)

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These Eggless Pumpkin Bars are soft, moist, melt in your mouth, and topped with the dreamiest cream cheese frosting. You don’t need a mixer, and the ingredients are things you probably already have at home. And since they’re egg-free, they’re perfect if you or someone you know has an egg allergy. You can even make them dairy-free if needed! It’s a win-win! Whether you’re baking for family or friends or just want to treat yourself, these bars are a crowd-pleaser.

Oriana’s Thoughts On The Recipe

If you love all things pumpkin like I do, these Eggless Pumpkin Bars are going to be your new favorite fall treat! They’ve got that perfect pumpkin flavor-rich, warm, and comforting, just like fall in a bite. Plus, they’re totally egg-free, so they’re perfect for anyone with an egg allergy or who just wants a lighter version of a classic.

What really takes these bars to the next level is the cream cheese frosting. Oh my goodness, the tanginess of the cream cheese with the cozy, warm spices in the bars—seriously, it’s like a match made in heaven! These bars are soft, moist, and melt in your mouth. You can whip them up in no time, and no fancy equipment is required.

I also love that this recipe is so versatile. You can easily adapt it to be dairy-free if needed, and it’s such a crowd-pleaser. Whether you’re hosting a fall get-together or looking for a quick dessert for a family gathering, these pumpkin bars will be a hit on your holiday table.

What I Love About This Recipe

Simple Ingredients & No Mixer Required: This is a no-fuss recipe with ingredients you probably already have in your pantry. You don’t even need a mixer—just a bowl and a whisk!

Big Pumpkin Flavor: This recipe packs a big punch of pumpkin goodness. The combination of pumpkin puree and warm spices like pumpkin pie spice gives it that classic fall flavor we all crave! The bars alone are delicious, but adding a layer of tangy cream cheese frosting? It’s simply irresistible.

Soft and Moist: These pumpkin bars are so soft and moist, thanks to the yogurt and applesauce. They practically melt in your mouth with every bite.

Egg-Free & Easily Adaptable to Dairy-Free: You won’t miss the eggs in this recipe! Plus, if you need a dairy-free option, just swap out the yogurt and cream cheese for dairy-free alternatives, and you’re good to go.

Perfect for Gatherings: These bars are great for feeding a crowd, making them an ideal addition to your holiday dessert table or any family gathering.

Four eggless pumpkin bars with white frosting rest on a wooden board, accompanied by a spoon and a bowl of pumpkin puree in the background.

Potential Recipe Challenges & Pro Tips

Getting the Right Texture: Pumpkin bars can sometimes turn out too dense or too dry if the batter isn’t properly mixed or if there’s too much flour.
- Pro Tip: Use the spoon and level method when measuring your flour to avoid adding too much. Also, be careful not to overmix the batter—just stir until everything is combined.
Cream Cheese Frosting Consistency: If your butter or cream cheese is too soft, your frosting can be runny.
- Pro Tip: Make sure your butter and cream cheese are softened but not too warm. If it’s a warm day, you can chill the frosting for a bit before spreading it on the bars. This was exactly what happened to me, so I placed the frosting in the fridge for a little while.
Cutting Clean Bars: Sometimes frosting can make it tricky to cut clean, even bars without smudging.
- Pro Tip: Chill the bars in the fridge for about 20 minutes after frosting to help firm them up, then slice with a sharp knife.

Ingredients You’ll Need, Substitutions & Notes

Various baking ingredients in bowls, including flour, brown sugar, pumpkin puree, powdered sugar, and more, each labeled accordingly for making eggless pumpkin bars.

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

All-Purpose Flour: Provides structure to the bars. Note: You can also use whole wheat flour for a heartier texture.
Baking Powder & Baking Soda: Both are needed for lift and to create a light, fluffy texture.
Salt: Enhances all the flavors and balances the sweetness.
Pumpkin Pie Spice: This blend of warm spices brings all the cozy fall flavors. Note: This is a blend of ground cinnamon, ginger, nutmeg, cloves, and allspice and is easily found in most American grocery stores. If this blend is unavailable in your country, you can use 1 1/4 tsp cinnamon, 3/4 tsp ground ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp allspice.
Vegetable or Canola Oil: Keeps the bars moist and tender. Note: You can use for any neutral-tasting oil of your preference.
Brown Sugar & Granulated Sugar: Brown sugar adds moisture and a slight molasses flavor, while granulated sugar provides sweetness.
Plain Yogurt: Acts as a binder and helps keep the bars moist. Note: If you need a dairy-free option, use a non-dairy yogurt.
Unsweetened Applesauce: Adds moisture and sweetness without adding extra fat.
Pumpkin Puree: The star of the show! Note: Make sure you’re using pure pumpkin puree, not pumpkin pie filling.
Vanilla: Enhances the flavor of the bars.

Cream Cheese Frosting Ingredients:

Butter: Adds richness to the frosting. Note: Use dairy-free butter if needed.
Cream Cheese is the tangy element that makes the frosting irresistible. Note: For a dairy-free version, substitute with a dairy-free cream cheese.
Vanilla: A splash of vanilla enhances the creaminess.
Powdered Sugar: Sweetens the frosting and helps create that smooth texture.

Food Allergy Swaps

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

A clear glass bowl filled with dry ingredients to make egg-free pumpkin bars.

Step 2 – Combine Wet Ingredients

In a separate medium bowl, whisk together the oil, brown sugar, granulated sugar, yogurt, applesauce, pumpkin puree, and vanilla.

A glass bowl containing wet ingredients for eggless pumpkin.

Step 3 – Mix Dry And Wet Ingredients

Add the wet ingredients to the dry ingredients and mix just until combined.

Pumpkin Bars batter without eggs in a bowl with a whisk.

Step 4 – Pour Into Prepared Pan

Pour the batter into the prepared baking pan pan.

A rectangular baking pan, lined with parchment paper and secured with clips, rests on a white surface. It's filled with uncooked batter for delicious eggless pumpkin bars.

Step 5 – Bake

Bake for 20 – 25 minutes or until set. Remove from the oven and allow the bars to cool completely in the pan set on a wire rack.

A freshly baked rectangular batch of eggless pumpkin bars sits in a parchment-lined pan on a cooling rack.

Step 6 – Make The Frosting & Decorate

Beat butter and cream cheese with a mixer for 2 to 3 minutes until creamy. Add vanilla and 3 cups powdered sugar, beating until fluffy. Continue adding powdered sugar to get the desired consistency. Once the base is cool, cover with the cream cheese frosting, cut, and serve. I like to garnish with a sprinkle of cinnamon.

A glass bowl with butter and cream cheese beat together.

A tray of eggless pumpkin bars, frosted to perfection, with one bar on its side, surrounded by small bowls and cinnamon sticks on a white surface.

Extra Recipe Tips For Success

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
Lining Pan. I recommend lining the baking pan with parchment paper to make it easier to lift out the bars as a whole.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.
For a decorative touch, sprinkle a little cinnamon on top of the frosting before serving.

A close-up of a frosted eggless pumpkin bar slice on a wooden board, topped with a light sprinkle of cinnamon.

Variations & Additions

Add chopped nuts for extra texture.
Top with a sprinkle of cinnamon sugar for added flavor.
For a fall twist, drizzle with a little caramel sauce.

Serving Suggestions

Serve these pumpkin bars slightly chilled or at room temperature. They’re delicious on their own, but for an extra indulgent treat, serve them with a scoop of vanilla ice cream or a dollop of whipped cream.

Storing and Freezing Instructions

To Store: Keep the bars in an airtight container in the fridge for up to 5 days.
To Freeze: You can freeze the bars (frosted or unfrosted) for up to 3 months. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag. Thaw in the fridge overnight before serving.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Technically, yes! However, I strongly recommend using canned pumpkin puree over homemade in this recipe, though homemade would be fine in a pinch. I found the flavor better with canned. I prefer Libby’s brand. If using homemade pumpkin puree, ensure it’s well-drained, as fresh puree can be more watery than canned.

How can I make these bars less sweet?

You can reduce the sugar slightly if you prefer, but keep in mind that the sugar helps with the texture and moisture of the bars.

Can I make the frosting ahead of time?

Absolutely! You can make the frosting a day in advance and store it in the fridge. Just stir it quickly before spreading it on the bars.

A slice of frosted, eggless pumpkin cake sits invitingly on a white plate, with a fork poised to hold a generous piece.

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