Pumpkin Bars are a delicious fall dessert. This pumpkin bar recipe makes a nice moist pumpkin cake topped with a rich, cream cheese frosting.
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. It was so popular, she printed off the recipe and left it in the school office for all the mom’s who kept asking for the recipe!
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. These pumpkin bars are made in a large 12 x 17 inch jelly roll pan and I knew I could cut them into whatever size I needed depending on how many people showed up!
The cake is made with a yummy combination of fall flavors – cinnamon, nutmeg, cloves and ginger so it is the perfect treat for this time of year. For me, the cream cheese frosting is the best part, just slather it on!!
I like to sprinkle them with some pecans because it dresses them up a bit and makes them prettier. Just cut the bars 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!
Some of my other favorite pumpkin recipes:
Pumpkin Cookies with Maple Frosting
Some of my favorite kitchen tools I use to make Pumpkin Bars:
SHEET PAN – I have at least six of these in my kitchen. I use them everyday. The 13 x 18 size is perfect and I use them for everything!
For all of my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes
Pumpkin Bars Recipe
Delicious pumpkin bars with cream cheese frosting. Perfect for feeding a crowd!
- 4 eggs
- 2 C sugar
- 1 C oil
- 1 can pumpkin 15 oz.
- 2 C flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cloves
- 1/2 tsp dried ginger
- 1/2 nutmeg
- 2 tsp cinnamon
- 8 oz. cream cheese softened
- 3/4 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
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Originally posted November 7, 2012
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Whats the dimensions of your pan?
It is 12 x 17
Sorry, i read it in your recipe but it was too late.
Actually I went in and added it after you asked so you didn’t miss it the first time!
You just made my day. I’m totally trying these. I love pumpkin and ’tis the season! Thank you!!
Lots more pumpkin coming up – stay tuned!!
Third pan of bars is in the fridge right now! Took two pans up to the college girls last weekend. 🙂
I knew you’d be busy making pans full!!
I make the exact same recipe, except I make an orange cream cheese frosting. So delicious and the orange really compliments the pumpkin.
Oh Leigh Anne, those pumpkin bars look heavenly!!!! I have to make those! My family will gobble them up for sure! Thank you for posting this!
Hope you all enjoy them!
mmmm, sounds soo yummy!
Thanks for sharing Sherra and Leigh Anne. I love anything pumpkin. Have you tried Burgerville’s seasonal pumpkin smoothies (or milkshakes)?
DANGER – you may have just created a problem Dawn!!!!Burgerville here I come!!
what can you use in place of a jelly roll pan
A jelly roll pan is just really a big cookie sheet. I would use the biggest cookie sheet with a lip on it that you have.
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 🙂
I want to know what you think and if you like yours better I want your recipe!!
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!
Laurel
mama of a dozen
So glad they were a hit!! You should definitely make them again for your hubby. Hope you like the chili too – it’s a winner at our house.
They look perfect! Wish I could have a bite right now!
Thank you so much for sharing this at Wednesday Extravaganza! Hope to see you there this week too 🙂
I made these tonight, they were good but are they supposed to be “cake like”? Wondering if mine didn’t turn out right?..
They are more cake like