Pumpkin Bars


I *think* this might be my last pumpkin recipe I share this year! I have enjoyed making a few new things this pumpkin season. For example, this yummy pumpkin dessert, this cozy drink and today’s recipe which is also a new one. I have made pumpkin bars before, but never this exact recipe. This one was much better than the one I have used in the past.  

These pumpkin bars do not look as impressive as a pumpkin roll, but are equally delicious!

pumpkinbars1These bars were soft and very filling. I recommend cutting them into smaller size bars because a little goes a long way with these. 

easypumpkinbars3I haven’t decided which dessert I plan on making for Thanksgiving, yet. Have you? I always enjoy hearing about the yummy food that everyone will be preparing for the holidays. Let me know in the comments what you’re fixing!

Pumpkin Bars


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 tsp salt
  • 4 eggs
  • 1 15 oz. can pumpkin
  • 1 2/3 cups sugar
  • 1 cup cooking oil

Cream Cheese Frosting

  • 1 3 oz. package of cream cheese softened
  • 1/4 cup butter softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar


  • Line a 15x10x1 inch pan with aluminum foil; set aside.
  • In a medium bowl stir together the flour, baking powder, cinnamon, baking soda and salt; set aside.
  • In a large mixing bowl beat eggs, pumpkin, sugar and oil.
  • Add the flour mixture; beat until well combined.
  • Spread batter in a prepared pan. Bake in a 350 degree oven for 25 to 30 minutes or until toothpick inserted comes out clean.
  • Cool on wire rack.
  • Once cooled frost with cream cheese frosting.
  • Cut into squares.


  • In a mixing bowl beat together the cream cheese, butter and vanilla until fluffy. Gradually add powdered sugar, beating until smooth.


Store in refrigerator.
Recipe adapted from Better Homes and Gardens




More like this

Boo! Don’t mean to scare, but please share!

Thank you for the share...Take care!