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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:
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!
Pumpkin Bars
Ingredients
- 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
Cream Cheese Frosting
- 8 oz. cream cheese softened
- 3/4 stick of butter softened
- 1 Tbsp milk
- 1 tsp vanilla
- 4 C powdered sugar
Instructions
- 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.
Cream Cheese Frosting
- Mix together cream cheese, vanilla, butter, milk, powdered sugar until smooth
- Frost cooled cake with mixture
Nutrition Facts:
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?..
Leigh Anne says
They are more cake like
HungryLittleGirl says
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 🙂