Oh my gosh, you have to try these air fryer pumpkin pie cake bars! I stumbled upon this recipe last fall when I was craving something pumpkin-spiced but didn’t want to heat up my whole kitchen. The first bite transported me right to cozy sweater weather – that perfect balance of warm spices, moist crumb, and just the right amount of sweetness. What I love most? From mixing bowl to cooling rack in under 35 minutes flat. My air fryer has become my secret weapon for quick desserts, and these bars are proof that you don’t need hours to make something that tastes like you slaved over it all day.
Why You’ll Love These Air Fryer Pumpkin Pie Cake Bars
Listen, I know you’re going to fall head over heels for these pumpkin pie cake bars – here’s why:
- Weeknight dessert magic: You can go from craving to eating in under 40 minutes. No waiting for the oven to preheat for ages!
- That perfect moist texture: The combo of pumpkin puree and brown sugar keeps these bars tender for days (if they last that long).
- Fall flavors in every bite: Cinnamon and pumpkin pie spice make your kitchen smell like autumn happiness while they cook.
- Almost no cleanup: One bowl, one pan, and your air fryer does all the heavy lifting – my kind of baking!
- Portable pumpkin perfection: These bars hold their shape beautifully for lunchboxes, picnics, or sneaking midnight snacks straight from the fridge.
Ingredients for Air Fryer Pumpkin Pie Cake Bars
Honestly, what I love about this recipe is how simple the ingredient list is – you probably have most of these in your pantry right now! Just make sure everything’s at room temperature before you start (trust me, it makes all the difference in getting that perfect texture). Here’s what you’ll need:
Wet Ingredients
- 1 cup pumpkin puree (canned or homemade – I always use Libby’s when I’m in a hurry)
- 1/2 cup granulated sugar (don’t skimp – this balances the pumpkin’s earthiness)
- 1/4 cup packed brown sugar (the darker the better for that molasses kick!)
- 2 large eggs (my grandma always said room temp eggs blend better – she wasn’t wrong)
- 1 teaspoon vanilla extract (the real stuff, not imitation – you’ll taste the difference)
Dry Ingredients
- 1 cup all-purpose flour (spooned and leveled – no packing it in!)
- 1 teaspoon pumpkin pie spice (or make your own blend if you’re feeling fancy)
- 1/2 teaspoon cinnamon (I add an extra pinch because I’m extra like that)
- 1/2 teaspoon baking powder (check it’s fresh – old powder won’t give you that lift)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt (just a pinch to make all the flavors pop)
See? Nothing fancy or complicated. Just good, simple ingredients that come together to make something magical in that air fryer of yours!
How to Make Air Fryer Pumpkin Pie Cake Bars
Okay, let’s get baking! I promise this is so easy you’ll wonder why you ever bothered with complicated pumpkin desserts before. Just follow these simple steps, and in no time, you’ll be biting into the most delicious pumpkin bars you’ve ever tasted.
- Preheat your air fryer to 320°F (160°C). This is the sweet spot for baking cakes in the air fryer – hot enough to cook through but gentle enough to keep them moist. While it’s heating up, grab your baking pan (I use a 7-inch square one) and grease it really well with butter or non-stick spray.
- Mix the wet ingredients first – this is my secret for perfect texture! In a large bowl, whisk together the pumpkin puree, both sugars, eggs, and vanilla until smooth. Take your time here – you want everything fully incorporated, but don’t overmix.
- Combine the dry ingredients in a separate bowl. Whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. This ensures all those lovely spices get evenly distributed throughout your bars.
- Gently fold the dry ingredients into the wet mixture. I use a spatula and make figure-8 motions until just combined – some small lumps are totally fine! Overmixing leads to tough bars, and we want these babies tender.
- Pour the batter into your prepared pan and smooth the top with the spatula. Pop it into the preheated air fryer and cook for about 25 minutes. You’ll know they’re done when the edges pull slightly from the pan, the top springs back when lightly pressed, and a toothpick comes out with just a few moist crumbs.
Pro Tips for Perfect Bars
After making these dozens of times (what can I say – my family’s obsessed), I’ve picked up some tricks:
- Grease like you mean it: Seriously, don’t be shy with the butter or spray – those corners need love too! I sometimes line the pan with parchment paper for foolproof removal.
- Let them cool completely: I know it’s hard to wait, but cutting warm bars leads to crumbly messes. Give them at least 20 minutes to set up properly.
- Taste-test your spices: Before adding them to the dry ingredients, mix a pinch with some sugar to check if you need to adjust. Pumpkin pie spice blends vary wildly in strength!
That’s it! You’re now officially a pumpkin bar master. The hardest part will be not eating the whole pan in one sitting (no judgement if you do – I’ve been there!).
Ingredient Substitutions & Notes
Don’t stress if you’re missing an ingredient or need to tweak things for dietary needs – these pumpkin bars are super forgiving! Here are my tried-and-true swaps that still deliver amazing results:
Pumpkin Puree vs. Pumpkin Pie Filling
First things first – DO NOT accidentally grab pumpkin pie filling! I learned this the hard way when my first batch turned out sickeningly sweet. Pure pumpkin puree (like Libby’s) has just one ingredient: pumpkin. Pie filling has added sugars and spices – great for pies, disastrous for these bars.
Sweetener Swaps
- Brown sugar substitute: Out of brown sugar? Use 1/4 cup maple syrup or honey instead (reduce other liquids by 1 tbsp). The flavor’s different but equally delicious!
- Lower sugar option: You can cut the granulated sugar to 1/3 cup if you prefer less sweetness – the pumpkin and spices still shine through.
Flour Alternatives
- Gluten-free: Swap in a 1:1 GF baking blend (I love Bob’s Red Mill). The texture might be slightly denser but still wonderful.
- Whole wheat: Substitute up to half the flour with whole wheat pastry flour for extra fiber without sacrificing tenderness.
Egg Replacement
No eggs? No problem! For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it thicken for 5 minutes. This works shockingly well in these bars.
Spice Adjustments
Don’t have pumpkin pie spice? Make your own with 1/2 tsp cinnamon + 1/4 tsp each ginger and nutmeg + pinch of cloves. Or just use extra cinnamon if that’s all you’ve got – it’ll still taste like fall!
The beauty of these bars is how adaptable they are. As long as you’ve got pumpkin puree and some kind of sweetener, you’re golden. Happy substituting!
Serving & Storage Tips for Air Fryer Pumpkin Pie Cake Bars
Okay, let’s talk about the best part – eating these glorious pumpkin bars! I’ve experimented with every possible way to serve them, and here are my absolute favorite methods:
Serving Suggestions That’ll Make You Swoon
- Warm with whipped cream: My go-to! Pop a bar in the microwave for 10 seconds, then top with a dollop of fresh whipped cream and a sprinkle of cinnamon. The contrast of warm cake and cool cream is heavenly.
- À la mode: Take it up a notch with a scoop of vanilla ice cream melting over the top. Bonus points if you drizzle with caramel sauce!
- Breakfast mode: Don’t judge me – these make an amazing morning treat with a smear of cream cheese and a cup of coffee.
- Simple & pure: Sometimes, nothing beats enjoying them plain at room temperature with a glass of cold milk.
Storage Secrets for Maximum Freshness
Here’s how I keep these bars tasting fresh for days (if they last that long in your house!):
- Room temperature: Store cooled bars in an airtight container with parchment between layers for up to 3 days. The pumpkin keeps them surprisingly moist!
- Refrigerator: If your kitchen runs warm, stash them in the fridge for up to 5 days. Just microwave for 15 seconds before eating to bring back that fresh-baked texture.
- Freezer magic: These freeze beautifully! Wrap individual bars tightly in plastic wrap, then place in a freezer bag for up to 1 month. Thaw overnight in the fridge or zap in the microwave for 30 seconds.
Pro tip: If you’re freezing them, I recommend underbaking slightly (by about 2 minutes) so they don’t dry out when reheated. And always, always let them cool completely before storing – trapping steam leads to soggy bottoms (and nobody wants that)!
Nutrition Information
Let’s be real – we’re not eating pumpkin cake bars for their health benefits, but it’s nice to know what you’re enjoying! Keep in mind these numbers are estimates – your actual results might vary slightly based on ingredient brands and exact measurements (I’m looking at you, fellow generous brown sugar scoopers!). Here’s the nutritional breakdown per bar:
- Calories: 180 (perfect little treat-sized portion!)
- Sugar: 18g (mostly from that delicious brown sugar and pumpkin’s natural sweetness)
- Sodium: 120mg (just a pinch from our baking essentials)
- Fat: 3g (mostly from the eggs – nothing crazy here)
- Saturated Fat: 1g (my grandma would say “that’s practically health food!”)
- Carbohydrates: 35g (because cake bars deserve carbs)
- Fiber: 2g (thank you, pumpkin!)
- Protein: 3g (bonus protein from those eggs)
- Cholesterol: 40mg (worth every milligram)
Remember, these numbers are based on cutting the pan into 9 equal bars. If you’re anything like me, “equal” might sometimes mean “that corner piece is clearly smaller so I can have two”… no judgment here! The pumpkin puree adds some vitamin A goodness, and honestly, the happiness these bars bring counts as nutrition too.
Frequently Asked Questions
I get so many questions about these pumpkin pie cake bars – here are the ones that pop up most often with my tried-and-true answers:
Can I bake these in a regular oven instead of an air fryer?
Absolutely! Just preheat your oven to 350°F (175°C) and bake for about 30 minutes in a greased 8-inch square pan. Keep an eye on them starting at 25 minutes – oven temperatures can vary. You’ll know they’re done when that toothpick comes out clean!
Can I double this recipe for a crowd?
You bet! Double all the ingredients and use a 9×13-inch baking pan. In the air fryer, you might need to cook in batches depending on your model’s size – just add a couple extra minutes to the cook time if needed. Pro tip: Write “DO NOT EAT” on any extras you’re saving for guests… or they might mysteriously disappear!
How do I prevent the bars from drying out?
Three words: don’t overbake them! The second that toothpick has just a few moist crumbs (not wet batter), take them out. They’ll continue cooking slightly as they cool. Also, make sure to store them properly – airtight container at room temp is perfect. If they do dry out (it happens!), a quick 10-second zap in the microwave brings them back to life.
Final Thoughts
Honestly, friends, these air fryer pumpkin pie cake bars have become my go-to fall treat – and I have a feeling they’ll become yours too! There’s something magical about how quickly they come together while still tasting like you spent hours baking. Every time I make them, my kitchen smells like autumn happiness, and they disappear faster than I can say “pumpkin spice.”
I’d love to hear how yours turn out! Did you add any fun twists? Maybe a handful of chocolate chips or a drizzle of caramel? Snap a photo and tag me – nothing makes me happier than seeing your kitchen creations. And if you loved them as much as we do, leave a star rating so other pumpkin lovers can find this gem too.
Now go grab that can of pumpkin puree hiding in your pantry and whip up a batch today! Trust me, your future self (and anyone lucky enough to snag a bar) will thank you.
Print
35-Minute Air Fryer Pumpkin Pie Cake Bars – Irresistible Fall Bliss!
- Total Time: 35 mins
- Yield: 9 bars 1x
- Diet: Vegetarian
Description
Easy-to-make pumpkin pie cake bars cooked in an air fryer for a quick dessert.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
Instructions
- Preheat air fryer to 320°F (160°C).
- Mix pumpkin puree, sugar, brown sugar, vanilla, spices, and eggs.
- Add flour, baking powder, and baking soda.
- Pour batter into greased baking dish.
- Air fry for 25 minutes.
- Cool before cutting into bars.
Notes
- Use canned pumpkin puree.
- Adjust sweetness to taste.
- Check doneness with toothpick.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 18g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin bars, air fryer dessert, easy pumpkin dessert