Today’s recipe for Pumpkin Bars comes from my friend Sherra. This is one of their family’s favorite holiday recipes. One year she made 20 batches of pumpkin bars for her kid’s school. She printed off the recipe and left it in the school office for all the mom’s who kept asking for the recipe! It’s that good.
A few weeks ago we hosted a get together at our house for the new families in our church congregation. I needed a treat that I could make stretch as I had no idea how many people were coming.
This recipe is made in a large cookie sheet/jelly roll size pan. I knew I could cut them whatever size I needed depending on how many people showed up! And I knew, from Sherra, that they were good. Sherra doesn’t disappoint!!
First mix together the eggs, pumpkin, sugar and oil.
Add in the four, baking soda, baking flour and spices. The recipe uses a combination of cinnamon, nutmeg, cloves and ginger.
Grease a 12 x 17 jellyroll pan and pour the batter in.
Bake at 350 degrees for 25-30 minutes.
The cream cheese frosting is the best part I think. Just slather it on!!
Cut the bar into any size you like – depending on how many you are feeding.
Because of the cream cheese in the frosting be sure and keep the leftovers in the refrigerator – if you have any leftovers!
- 4 eggs
- 2 C sugar
- 1 C oil
- 1 can pumpkin (15 oz.)
- 2 C flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cloves
- ½ tsp dried ginger
- ½ nutmeg
- 2 tsp cinnamon
- 8 oz. cream cheese, softened
- ¾ stick of butter, softened
- 1 Tbsp milk
- 1 tsp vanilla
- 4 C powdered sugar
- Mix together oil, eggs, sugar and pumpkin.
- Add in flour, baking powder, baking soda, salt and spices.
- Pour into a greased 12 x 17 jelly roll pan
- Bake at 350 for 25-30 minutes.
- Mix together cream cheese, vanilla, butter, milk, powdered sugar until smooth
- Frost cooled cake with mixture
Shared at: Hungry Little Girl
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