Why You’ll Love This Pumpkin Cranberry Bars
- Perfectly Balanced Flavors. The deep, earthy sweetness of pumpkin and warm spices is brilliantly offset by the sharp, tangy burst of fresh cranberries. It’s a flavor dance that keeps every single bite interesting and far from cloying.
- Incredibly Easy & No-Fuss. This is a one-bowl situation, honestly. You’re just mixing wet and dry ingredients, folding in the berries, and spreading it in a pan. There’s no fancy equipment or complicated techniques—just straightforward, satisfying baking.
- Make-Ahead Marvel. These bars actually taste even better the next day! The flavors have more time to meld, and the texture becomes even more fudgy and dense. They’re a lifesaver for busy weeks or when you need a dessert ready to go.
- The Ultimate Fall Comfort. The aroma that fills your house while these are baking is pure, unadulterated autumn. It’s a sensory experience that’s just as wonderful as eating the bars themselves.
Ingredients & Tools
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen cranberries (do not thaw if frozen)
Tools: 9×13 inch baking pan, parchment paper, mixing bowl, whisk, spatula
A quick note on the pumpkin puree—using the real, plain stuff is key here. The pie filling has added sugars and spices that will throw off our careful balance. And those cranberries? Using fresh or frozen (straight from the bag) gives you the best tart pop. Thawed berries can get a bit too mushy and bleed more color.
Serves: 16 bars | Prep Time: 15 minutes | Cook Time: 30-35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Room temperature eggs are non-negotiable. Seriously, this little step makes a huge difference. Cold eggs can cause the oil to seize up a bit, leading to a less cohesive batter. Just pop your eggs in a bowl of warm water for 5-10 minutes before you start.
- Don’t overmix the batter. The trick is to mix until the flour streaks have *just* disappeared. A few small lumps are totally fine! Overmixing develops the gluten in the flour and can make your bars tough instead of tender.
- Why not pumpkin pie filling? I know it’s tempting to grab the can that says “pumpkin pie,” but resist! It’s already sweetened and spiced. We’re adding our own perfect blend of spices and sugar here, so we need a blank canvas—that’s 100% pure pumpkin puree.
- To chop or not to chop the cranberries? I prefer leaving them whole for those big, juicy bursts of flavor. But if you’re worried about the tartness for little ones (or yourself!), you can roughly chop half of them. It distributes the tang more evenly.
How to Make Pumpkin Cranberry Bars
Step 1: First, preheat your oven to 350°F (175°C). This is crucial for giving the bars an immediate lift when they hit the heat. Then, line your 9×13 inch pan with parchment paper, leaving a little overhang on two opposite sides. This isn’t just for easy cleanup—it’s your golden ticket to lifting the entire slab of bars out of the pan perfectly for clean slicing.
Step 2: In your large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. You’ll want to whisk this for a good 30 seconds to make sure the leavening agents and spices are evenly distributed throughout the flour. This ensures every single bite is perfectly spiced and rises evenly.
Step 3: In a separate medium bowl (or just a well in the center of your dry ingredients), combine the wet ingredients. Whisk the pumpkin puree, eggs, granulated sugar, brown sugar, oil, and vanilla extract until it’s completely smooth and homogenous. The mixture will be thick and glossy. The brown sugar adds a lovely molasses depth that pairs so well with the pumpkin.
Step 4: Now, pour the wet pumpkin mixture into the dry flour mixture. Use a spatula to gently fold them together. The trick is to be gentle—stop mixing the very moment you no longer see streaks of flour. A few lumps are absolutely fine! Overmixing is the enemy of a tender bar.
Step 5: This is the fun part! Toss in your cranberries and fold them in with just a few strokes, until they’re evenly dotted throughout the thick batter. You’ll notice the batter is quite thick, which is exactly what we want—it supports the berries and bakes up with a fantastic, dense-yet-moist crumb.
Step 6: Transfer the batter to your prepared pan and use the spatula to spread it into an even layer, getting it into all the corners. The top might look a little rough, and that’s perfect—it will settle as it bakes.
Step 7: Slide the pan into the preheated oven and bake for 30-35 minutes. You’re looking for the edges to pull away slightly from the pan and for a toothpick inserted into the center (avoiding a cranberry!) to come out with just a few moist crumbs attached. The top will be springy to the touch.
Step 8: This is the hardest part: let the bars cool completely in the pan on a wire rack. I know it’s tempting, but cutting into them while warm will cause them to crumble. As they cool, they set up perfectly for clean, beautiful squares. Once cool, use the parchment paper to lift them out onto a cutting board before slicing.
Serving Suggestions
Complementary Dishes
- A sharp cheddar cheese plate — The salty, tangy creaminess of a good aged cheddar is a classic and brilliant pairing with the sweet and tart bars. Serve a small slice on the side for a sophisticated touch.
- A simple arugula salad with a lemon vinaigrette — The peppery bite of arugula and the bright acidity of lemon provide a refreshing, palate-cleansing contrast if you’re serving these bars as part of a larger brunch or lunch spread.
Drinks
- Hot spiced apple cider — This is the ultimate cozy pairing. The warm apple and spice notes in the cider echo the flavors in the bar, creating a harmonious and deeply comforting autumnal experience.
- A lightly sweetened whipped coffee — The slight bitterness and creamy foam of a whipped coffee (or a simple latte) cuts through the sweetness of the bar beautifully, making for a perfect afternoon pick-me-up.
Something Sweet
- Vanilla bean ice cream — For a true dessert transformation, serve a warm bar (yes, you can warm it up after it’s set!) à la mode. The melting vanilla ice cream over the spiced pumpkin is simply divine.
- A dollop of cinnamon-spiked whipped cream — Sometimes you just want to gild the lily. A little cloud of freshly whipped cream with a pinch of cinnamon takes these from a simple snack to a celebratory dessert.
Top Mistakes to Avoid
- Mistake: Using cold ingredients. This is the big one, especially with the eggs and oil. Cold eggs don’t emulsify as well, which can lead to a greasy or separated batter. Taking that extra five minutes to bring your eggs to room temperature ensures a smooth, perfectly textured bar.
- Mistake: Overbaking. We’re aiming for moist and fudgy, not dry and cakey. The toothpick test is your best friend—a few moist crumbs are what you want. If it comes out completely clean, the bars are likely overdone. They continue to set up as they cool.
- Mistake: Skipping the parchment paper. I’ve messed this up before, thinking a well-greased pan would be enough. But cranberries can stick and cause the bars to tear. The parchment sling guarantees you can lift them out intact for pristine, crumb-free slices.
- Mistake: Cutting while warm. I know, the wait is agony! But cutting into these bars before they are completely cool will result in a gooey, crumbly mess. The structure needs time to set. Patience is rewarded with perfect squares.
Expert Tips
- Tip: Toast your spices. For a next-level flavor boost, gently toast your ground cinnamon, ginger, nutmeg, and cloves in a dry skillet over low heat for about 60 seconds before adding them to the flour. It wakes up their essential oils and makes the aroma and taste incredibly deep and complex.
- Tip: Add a crunchy streusel topping. If you’re feeling fancy, mix ¼ cup flour, ¼ cup brown sugar, 2 tbsp cold cubed butter, and ¼ cup chopped pecans with your fingers until crumbly. Sprinkle it over the batter before baking for a delightful textural contrast.
- Tip: For a lighter bar, whip the eggs and sugar. If you prefer a slightly cakier texture, you can whip the room-temperature eggs with both sugars for 2-3 minutes until pale and thickened before adding the oil and pumpkin. This incorporates more air for a lighter crumb.
- Tip: Freeze individual portions. These bars freeze beautifully! Wrap cooled bars individually in plastic wrap and then place them in a freezer bag. They’re perfect for pulling out one at a time for a quick treat—they thaw in minutes.
FAQs
Can I use dried cranberries instead of fresh?
You can, but it will change the character of the bar quite a bit. Dried cranberries are much sweeter and chewier. If you use them, I’d recommend reducing the granulated sugar in the recipe by 2-3 tablespoons to account for their added sweetness. Also, plump them up first by soaking them in hot water or orange juice for 10 minutes, then draining them well. This prevents them from drying out further during baking.
How should I store these bars, and how long do they last?
Once completely cool, store the bars in an airtight container at room temperature. They’ll stay perfectly moist and delicious for about 3 days. After that, I recommend transferring them to the refrigerator, where they’ll keep for up to a week. Honestly, they often taste even better on day two as the flavors have more time to meld together. For longer storage, freeze them as mentioned above.
My bars are very orange and didn’t rise much. Is that normal?
Yes, absolutely! These are a dense, moist bar, more like a brownie or a blondie than a light and fluffy cake. They shouldn’t have a huge dome. The vibrant orange color is from the pumpkin puree—it’s a good sign you used enough! The texture is meant to be fudgy and rich, not airy.
Can I make these gluten-free?
Definitely! I’ve had great success using a 1:1 gluten-free all-purpose flour blend (like Bob’s Red Mill or King Arthur). Just make sure your blend contains xanthan gum, which helps mimic the structure that gluten provides. The results are nearly identical—still wonderfully moist and flavorful.
Can I add nuts or other mix-ins?
Please do! These bars are a fantastic base for creativity. A half-cup of chopped pecans or walnuts would add a lovely toasty crunch. White chocolate chips are another fantastic addition, their sweetness playing nicely with the tart cranberries. If you add mix-ins, just be careful not to over-stir the batter once they’re in.
Pumpkin Cranberry Bars
Whip up the ultimate fall treat with these easy Pumpkin Cranberry Bars! Perfectly spiced, wonderfully moist, and bursting with tart cranberries. Your new go-to dessert for cozy season.
Ingredients
Ingredients
-
2 cups all-purpose flour
-
1 ½ tsp baking powder
-
½ tsp baking soda
-
1 tsp ground cinnamon
-
½ tsp ground ginger
-
¼ tsp ground nutmeg
-
¼ tsp ground cloves
-
½ tsp salt
-
1 cup canned pumpkin puree (not pumpkin pie filling)
-
2 large eggs (at room temperature)
-
1 cup granulated sugar
-
½ cup light brown sugar (packed)
-
½ cup vegetable oil or melted coconut oil
-
1 tsp vanilla extract
-
1 ½ cups fresh or frozen cranberries (do not thaw if frozen)
Instructions
-
First, preheat your oven to 350°F (175°C). This is crucial for giving the bars an immediate lift when they hit the heat. Then, line your 9x13 inch pan with parchment paper, leaving a little overhang on two opposite sides. This isn't just for easy cleanup—it's your golden ticket to lifting the entire slab of bars out of the pan perfectly for clean slicing.01
-
In your large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. You'll want to whisk this for a good 30 seconds to make sure the leavening agents and spices are evenly distributed throughout the flour. This ensures every single bite is perfectly spiced and rises evenly.02
-
In a separate medium bowl (or just a well in the center of your dry ingredients), combine the wet ingredients. Whisk the pumpkin puree, eggs, granulated sugar, brown sugar, oil, and vanilla extract until it's completely smooth and homogenous. The mixture will be thick and glossy. The brown sugar adds a lovely molasses depth that pairs so well with the pumpkin.03
-
Now, pour the wet pumpkin mixture into the dry flour mixture. Use a spatula to gently fold them together. The trick is to be gentle—stop mixing the very moment you no longer see streaks of flour. A few lumps are absolutely fine! Overmixing is the enemy of a tender bar.04
-
This is the fun part! Toss in your cranberries and fold them in with just a few strokes, until they're evenly dotted throughout the thick batter. You'll notice the batter is quite thick, which is exactly what we want—it supports the berries and bakes up with a fantastic, dense-yet-moist crumb.05
-
Transfer the batter to your prepared pan and use the spatula to spread it into an even layer, getting it into all the corners. The top might look a little rough, and that's perfect—it will settle as it bakes.06
-
Slide the pan into the preheated oven and bake for 30-35 minutes. You're looking for the edges to pull away slightly from the pan and for a toothpick inserted into the center (avoiding a cranberry!) to come out with just a few moist crumbs attached. The top will be springy to the touch.07
-
This is the hardest part: let the bars cool completely in the pan on a wire rack. I know it's tempting, but cutting into them while warm will cause them to crumble. As they cool, they set up perfectly for clean, beautiful squares. Once cool, use the parchment paper to lift them out onto a cutting board before slicing.08
