PSL Bars | Jam & Bread | Matthew Smedal
Sweets,  Cookies, Biscuits & Bars

How To Make PSL Bars (Pumpkin Spice Latte Bars)

If you’re keen to skip the text and just jump to my recipe that will tell you how to make PSL bars I honestly won’t blame you. My PSL bars recipe is really, really, good and honestly no one else has ever come up with a good one before. Cinnamon, ginger, nutmeg and a dash of cloves combined with all that delicious pumpkin flavor… This was a Fall phenomenon that was just screaming to be made into a bar. Instead of whipped cream on top of your PSL I’m going to top my PSL Bars with white chocolate chips. A touch of rum to round out the flavors and a handful of walnuts and you’ve got your new go-to September snack.

Looking for a gluten-free version of my PSL Bars recipe? Follow this link!

I’m going to do the thing food bloggers aren’t supposed to do anymore and share a personal story now:

When I was in grad school my roommate Tom used to love putting cinnamon in with the coffee grounds on Saturday mornings. It was ‘special Saturday morning coffee.’ A celebratory spin on a daily classic to signify that we had made it through yet another week of 5am alarm clocks (because how else were you going to beat everyone else to the practice rooms to work on your Beethoven?), undergrads whose favorite pastime was to question your authority as a teaching assistant (… had you put the effort into the homework assignment that you put into formulating this complaint we probably wouldn’t be having this conversation), and the never-ending reality that next week there would be yet another major exam you had to prepare for.

Tom was great; that Saturday morning coffee was not. It was the equivalent of salting your afternoon tea. My mouth was so confused by what was going on with that drink that I always just choked it down and smiled politely like the good New-England WASP that my mother raised me to be.

Fast-forward a few years and all the big coffee shops have made a killing stuffing all sorts of spices into their autumnal drinks. My emoji-emotion is honestly this: 🤷🏻‍♂️

PSL Bars | Jam & Bread | Matthew Smedal
PSL Bars | Jam & Bread | Matthew Smedal

Millions of dollars in coffee sales aside, I still prefer to have my coffee sans spices. But guys, I do love pumpkin pie. And I love pumpkin pie spices. There’s something about the shorter days and the cooler nights that makes me crave cinnamon-nutmeg-allspice anything. And if you asked if I wanted a slice of pumpkin pie along with my coffee I would 137% of time answer: Yes.

But sometimes we don’t want an entire pie in one sitting. We just want a cup of coffee and a delicious autumnal snack to go with it.

Creating a pumpkin spice latte bar

I was craving just this the other day and was scouring the internet for a recipe that resembled a PSL bar and was just coming up dry. They’re out there, but ohmygosh they all look bland and boring as can be. You’re going to throw a half-teaspoon of cinnamon in with that pumpkin and call that a “pumpkin spice latte bar?” I call that pumpkin with a dash of cinnamon. Please.

So I made one up.

And guys, they are really good. I mean: really good. You can taste the spices, but you can also taste the pumpkin. They are super soft, and really moist. The walnuts give them a civilized, adult, flair but the little bit of white chocolate on top slams you right back into childhood. I ate four. Lyndon ate six. Our upstair’s neighbor’s two-year-old inhaled one.

PSL Bars | Jam & Bread | Matthew Smedal
PSL Bars | Jam & Bread | Matthew Smedal

Tag me Instagram @jamandbreadofficial (I love seeing when other people make one of my recipes!) and please consider leaving me a review below if you make my seeded whole wheat bread. I sincerely hope you love it, and that you are ON BOARD with making my seeded whole wheat bread a staple of your bread making routine. 

For even more recipe ideas you can follow me on Pinterest!

Enjoy! 😀👍🏻🎃

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PSL Bars | Jam & Bread | Matthew Smedal

PSL Bars (Pumpkin Spice Latte Bars)

  • Author: Matthew Smedal
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 24 bars 1x
  • Category: Dessert/Snack
  • Method: Baked
  • Cuisine: American


PSL has taken the world by storm, but sometimes we want our PS beside our coffee, not in it. My PSL Bars recipe give you super soft, super moist bars with just enough spice to tell your mouth that Autumn has indeed arrived.


  • 12 tablespoons butter (168 grams)
  • 1/4 cup neutral oil (60 milliliters)
  • 1 tablespoon vanilla (15 milliliters)
  • 2 tablespoons rum (30 milliliters)
  • 1 can pumpkin puree (425 grams)
  • 2 large eggs
  • 1 3/4 cups flour (250 grams)
  • 1 1/2 cups brown sugar (320 grams)
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/8 teaspoon allspice
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3 cups whole walnuts (200 grams)
  • a handful of white chocolate chips


  1. Pre-heat your oven to 350°F (160°C + Fan)
  2. Melt the butter in a medium saucepan and set aside to cool.
  3. While the butter cools, toast your walnuts by placing them in a skillet over medium heat and cooking for about 5 minutes, stirring occasionally. They should smell warm and nutty and their color should darken just a bit (if you haven’t toasted nuts before think of it like making popcorn: toasted is great, burned is terrible — so pay attention). Let cool.
  4. In a large bowl, combine flour, brown sugar, cinnamon, nutmeg, ginger, cloves, allspice, salt, and baking soda. Stir to combine.
  5. Make a parchment sling and place it into a 13×9″ pan (roughly 33x23cm pan). Spray the parchment with nonstick cooking spray.
  6. Chop your walnuts into bite-sized pieces. FYI: the butter is still cooling down. That’s GREAT news.
  7. Add the oilpumpkin puree, vanilla, rum, and eggs to the butter. Mix well. Your liquid ingredients might look a bit like curdled pumpkin mess at this point. That’s OK.
  8. Add the wet ingredients to the dry ingredients and stir until completely combined. Add the walnuts and mix in. At this point you should absolutely not sneak a taste of the batter due to food safety issues with raw eggs.
  9. Pour the batter into your prepared pan and bake for 22-25 minutes. The top should be just a little shiny, and some small cracks should have appeared at the edges. The bars will also pull away from the sides of the pan just a bit. An instant read thermometer inserted in the center will register 190°F (88°C). You can gently press the center with your finger and it will “push back” just a bit. If you’re in doubt, it’s better to under-bake these bars a bit than to over-bake them.
  10. Let cool completely in the pan (about 1 hour). Remove by lifting the parchment sling, and cut into 24 pieces.
  11. Melt a handful of white chocolate chips in the microwave by placing them into a small bowl and microwaving them for an initial 30 seconds, followed by 10 second intervals, stirring each time, until the chocolate runs smooth.
  12. Drizzle the white chocolate across the top of the bars. Let set and serve.


Your PSL Bars will keep really well for a 2nd (even a 3rd) day if you keep them wrapped up nicely. I keep mine loosely wrapped in the parchment paper they baked in, tucked inside of a Ziplock bag. They actually taste better on the 2nd day.

Keywords: psl bars, pumpkin spice latte, psl bars recipe


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