Amazing 2-Ingredient Pumpkin Bars You’ll Crave Daily

You know those days when you need a quick dessert but don’t want to fuss with a million ingredients? That’s exactly why I fell in love with these 2-Ingredient Pumpkin Bars. Seriously, just a box of cake mix and a can of pumpkin puree—that’s it! No eggs, no oil, no measuring cups scattered everywhere. I discovered this lifesaver during a chaotic week when my kids begged for a treat, and I had zero time. These bars are so easy, even my 8-year-old can whip them up (and trust me, she has). After dozens of batches, I can promise: they’re foolproof, moist, and disappear faster than you can say “pumpkin spice.”

Why You’ll Love These 2-Ingredient Pumpkin Bars

Let me count the ways these pumpkin bars will become your new go-to dessert:

• Unbelievable simplicity – Two ingredients straight from your pantry, zero complicated steps
• No-fail magic – Even if you’ve never baked before, this recipe won’t let you down
• Moist every time – The pumpkin keeps them deliciously soft for days
• Crowd-pleasing flavor – Perfect balance of sweetness and warm pumpkin goodness
• Endless variations – Dress them up with spices, frosting, or enjoy them plain
• Kid-approved – My picky eaters gobble these up without realizing they’re eating veggies!

Honestly, I keep the ingredients stocked year-round for last-minute dessert emergencies. The compliments you’ll get are completely out of proportion to the effort required!

Ingredients for 2-Ingredient Pumpkin Bars

Let’s be real—this might be the shortest ingredients list you’ll ever see for a dessert this good. Here’s all you need:

• 1 box (15 oz) yellow cake mix – Pro tip: Ignore everything on the box directions! Just use the dry mix
• 1 can (15 oz) pumpkin puree – Not pumpkin pie filling (we want pure pumpkin)

That’s it—no eggs, oil, or water! Though sometimes I’ll swap in spice cake mix when I’m feeling fancy. The pumpkin does all the heavy lifting, keeping these bars moist without any extra ingredients.

How to Make 2-Ingredient Pumpkin Bars

Okay, let’s get baking! I promise this is so easy you’ll have it memorized after one try. Here’s how to turn those two magical ingredients into the best pumpkin bars:

1. Preheat your oven to 350°F (175°C) – I like to do this first so it’s ready when the batter comes together in about 2 minutes flat!
2. Grab a big bowl – Dump in the entire box of cake mix (just the powder – ignore any other instructions on the box!) and the whole can of pumpkin puree.
3. Mix gently but thoroughly – I use a wooden spoon and stir just until no dry spots remain. The batter will be thick – don’t worry, that’s perfect! Overmixing makes tough bars, so stop when it’s combined.
4. Spread into a greased 9×13-inch pan – Smooth the top with a spatula (it helps to wet it slightly to prevent sticking).
5. Bake for 25-30 minutes – You’ll know they’re done when the edges pull away slightly and a toothpick comes out clean. They’ll be soft but set – remember they’ll firm up as they cool!

Tips for Perfect Pumpkin Bars

Here’s how I’ve learned to nail these every single time:

• Watch the clock! Set a timer for 25 minutes – underbaked bars are gummy, and nobody wants that.
• Spread evenly – Uneven batter means some parts bake faster than others. Take an extra 30 seconds to smooth it properly.
• Spice it up! Add 1 tsp cinnamon or a pinch of nutmeg if you want extra warmth (I do this in fall).
• Cool completely – I know it’s tempting, but cutting warm bars makes crumbly messes. Wait at least 30 minutes!

Serving and Storing 2-Ingredient Pumpkin Bars

Patience is key with these bars—let them cool completely before cutting, or they’ll fall apart on you (trust me, I learned this the messy way!). Once cooled, slice them into squares right in the pan. These keep beautifully at room temperature for 2 days in an airtight container, or refrigerate for up to 5 days. No reheating needed—they’re delicious cold straight from the fridge! I often make a batch on Sunday to enjoy all week with my coffee.

Nutritional Information for 2-Ingredient Pumpkin Bars

Here’s the scoop on these pumpkin bars (remember, these are estimates since brands vary slightly):

• Calories: 150 per bar
• Sugar: 10g
• Fiber: 2g
• Fat: 3g

They’re naturally vegetarian and pack a sneaky veggie boost from all that pumpkin! Not too shabby for a dessert that comes together in minutes.

FAQs About 2-Ingredient Pumpkin Bars

I get so many questions about these magical pumpkin bars—here are the answers to the ones I hear most often:

Can I use fresh pumpkin instead of canned?
Oh, I wish! Fresh pumpkin is too watery—your bars will turn out soggy. Stick with canned puree (not pie filling) for perfect texture every time.

Do these need frosting?
Totally optional! They’re delicious plain, but a cream cheese glaze or dusting of powdered sugar takes them over the top. My kids love them with a smear of peanut butter for breakfast (don’t judge!).

Why is my batter so thick?
Perfectly normal! The pumpkin makes it dense—just spread it gently. No need to thin it; it bakes up beautifully as-is.

Can I freeze the bars?
Yes! Wrap cooled bars tightly—they’ll keep for 3 months. Thaw overnight in the fridge. They might be slightly denser but still tasty.

Share Your 2-Ingredient Pumpkin Bars

I’d love to see your pumpkin bar creations! Tag me on Instagram or leave a comment below—tell me how you personalized them (extra cinnamon? frosting swirls?). Happy baking, friends!

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