Martha Stewart Pumpkin Bars Leave a Comment on I Tried Martha Stewart’s Pumpkin Bars, and They Felt Like the First Day of Fall
It smelled like October in my kitchen. Even though it was still technically August and the windows were open because the oven made the room too hot.
But the batter had cinnamon and cloves and nutmeg. And the moment I licked the spatula, I remembered the year Mae made a “pumpkin pie” out of mashed sweet potato and whipped cream. She was seven. It was a disaster. We still ate it.
These bars aren’t fancy. They’re just what you make when you miss sweaters, soft socks, and people who aren’t here right now.
Martha makes them precise. Flour and spice whisked together like a warm draft. Pumpkin and milk folded in slow. Butter and sugar creamed until it feels like you’ve already earned a bite.
She bakes it in a rectangle. Frosts it with cream cheese like she means it. Cuts it into twelve neat little pieces, as if they’ll last that long.
What I Did Differently
Used canned pumpkin. Not organic. Not fancy. Still orange. Still perfect. I didn’t sift the powdered sugar. Regretted that a little.
Used a hand mixer instead of the stand one. It rattled the bowl but got the job done.
Forgot to chill the bars before cutting. One edge smeared. Still beautiful.
The Way It Happened in My Kitchen
The spices bloomed as I stirred. Nutmeg always hits my chest first. Makes me feel like I should call someone I haven’t.
Mae walked through just as I was frosting the top. Said, “It smells like you’re trying to convince the house it’s cold out.” I said, “Maybe I am.”
We cut the first piece too early. The frosting ran a little. But it was warm. And sweet. And quiet.
A Few Things I Learned While It Baked
Pumpkin smells like memory. Frosting forgives a lot. You can eat nostalgia with a fork if you bake it soft enough.
What I Did With the Extras
Wrapped them in wax paper. Left one on Mae’s nightstand. Took one to the neighbor. Ate two in the car, alone, while listening to a voicemail I hadn’t deleted.
Would I Make It Again?
Yes. When the air smells like leaves or when I want it to.
That’s As Much As I Remember
The corners browned just enough. The center was softer. I scraped the last of the frosting from the bowl with my finger.
If you’re still hungry for fall, I made Martha’s Butternut Squash Risotto the same week. That one went deeper.
I Tried Martha Stewart’s Pumpkin Bars, and They Felt Like the First Day of Fall
FAQs
Can I Use Pumpkin Pie Filling Instead Of Purée?
don’t. too sweet. too spiced. you want control.
Do They Need Frosting?
technically, no. but emotionally? yes.
Can I Make Them Ahead?
yes. they actually taste better the next day.
Is It Okay If I Don’t Chill Them Before Cutting?
they’ll still taste like fall. just be a little messier.
What If I Don’t Have All The Spices?
use what you have. cinnamon and nutmeg carry a lot of weight.
Difficulty:BeginnerPrep time: 20 minutesCook time: 35 minutesRest time: minutesTotal time: 55 minutesServings:12 servingsCalories:279 kcal Best Season:Suitable throughout the year
Description
Warm, spiced, and sweet enough to feel like memory—these pumpkin bars hold everything the season doesn’t say out loud.
Ingredients
For the Bars:
For the Frosting:
Instructions
Preheat oven to 350°F (175°C). grease an 8×12 pan and line with parchment.
