Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars

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.

Pumpkin Bars
Pumpkin Bars

Add in the four, baking soda, baking flour and spices.  The recipe uses a combination of cinnamon, nutmeg, cloves and ginger.
Pumpkin Bars
Grease a  12 x 17 jellyroll pan and pour the batter in.
Pumpkin Bars
Bake at 350 degrees for 25-30 minutes.
Pumpkin Bars
The cream cheese frosting is the best part I think. Just slather it on!!
Pumpkin Bars
Cut the bar into any size you like – depending on how many you are feeding.
Pumpkin Bars
Because of the cream cheese in the frosting be sure and keep the leftovers in the refrigerator – if you have any leftovers!

Pumpkin Bars

Leigh Anne

Pumpkin Bars
  • 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
Cream Cheese Frosting
  • 8 oz. cream cheese, softened
  • ¾ stick of butter, softened
  • 1 Tbsp milk
  • 1 tsp vanilla
  • 4 C powdered sugar
  1. Mix together oil, eggs, sugar and pumpkin.
  2. Add in flour, baking powder, baking soda, salt and spices.
  3. Pour into a greased 12 x 17 jelly roll pan
  4. Bake at 350 for 25-30 minutes.
Cream Cheese Frosting
  1. Mix together cream cheese, vanilla, butter, milk, powdered sugar until smooth
  2. Frost cooled cake with mixture

Shared at:  Hungry Little Girl


Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. Janette says

    I make the exact same recipe, except I make an orange cream cheese frosting. So delicious and the orange really compliments the pumpkin.

  2. Dawn says

    Thanks for sharing Sherra and Leigh Anne. I love anything pumpkin. Have you tried Burgerville’s seasonal pumpkin smoothies (or milkshakes)?

  3. Emily says

    I can’t wait to try these, because I really love my pumpkin bars. But I love so many of your recipes too so I am looking forward to see which recipe wins :)

  4. says

    I made these yesterday for a houseful of teens . . . and they disappeared . . . not a crumb left in the pan. Sadly, I had forgotten to snag one for my sweet husband who was at work. Now, I’ll need to make another batch so that he can have a few. :) (Sadly, they are so not on my diet, that I didn’t even taste a sliver, and I LOVE anything pumpkin.) Thankfully, I grabbed 3 tiny “bars” for my younger kids before the teens inhaled them.

    Great recipe. I think we’ll try the Pumpkin Chili tomorrow. I’ve made 4 new dinners in the past 2 weeks, just off of 2 blogs. LOVE it!

    mama of a dozen

  5. tiffany says

    I made these tonight, they were good but are they supposed to be “cake like”? Wondering if mine didn’t turn out right?..

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