Pumpkin Bars

Pumpkin Bars

18 reviews, 4.6 star(s). 93% would make again

Ready in 50 minutes

Easy to make and quick to disappear, these Pumpkin bars are a great way to start the fall season. These delicious bars are spicybut not too much so, unbelievably moist and covered with a rich and creamy frosting. Actually, they're a bit more like cake than a traditional bar cookie...but very good nonetheless.


4 large Eggs
1 2/3 cups Granulated sugar
1 cup Vegetable oil
1 15-oz can pumpkin
2 cups All-purpose flour
1 teaspoon Baking soda
2 teaspoons Baking Powder
2 teaspoons Ground cinnamon
1/2 teaspoon Ground ginger
1/2 teaspoon nutmeg; freshly ground
1/4 teaspoon Ground cloves
1 teaspoon Salt
Cream Cheese Frosting
1/2 cup unsalted butter; (1-stick), softened but still cool
1/8 teaspoon Salt
2 cups confectioners' sugar; sifted
1 8-oz package cream cheese; softened, cut into 8 pieces
1 teaspoon Vanilla extract
1 tablespoons cream or half-and-half; (if needed), (up to 2 tbsp)
1/2 cup pecans or walnuts; toasted and finely chopped (optional)

Original recipe makes 18



Adjust oven rack to middle position and heat oven to 350 degrees F. Butter or grease a 10- by 15- by 1-inch jelly roll pan; dust pan with flour, knocking out excess. If using, spread nuts on rimmed baking sheet and bake until fragrant and deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.

In a medium bowl, sift together the flour, baking soda, baking powder, spices and salt; set aside.

In a stand mixer fitted with paddle attachment, or with a hand-held electric mixer in a large bowl, beat eggs and sugar togrther at medium speed, until mixture is smooth and pale yellow. While beating, slowly pour in oil, then add pumpking and beat until light and fluffy. Carefully add the dry ingredients to the pumpkin mixture, mix at low speed until thoroughly combined and batter is smooth, scraping bowl as necessary. Spread batter in prepared jelly roll pan. Bake for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely and frost with the cream cheese frosting, to taste. Sprinkle with chopped toasted nuts, if desired. Cut into bars.

To make Cream Cheese Frosting: In a stand mixer fitted with paddle attachment, or with a hand-held electric mixer in a large bowl, beat butter, salt and confectioners' sugar low speed until incorporated. Increase speed to medium-high, beat until light and fluffy, about 2 to 3 minutes, scraping bowl as necessary. Add cream cheese one piece at a time, beating thoroughly after each addition. Add vanilla and mix until fluffy and no lumps remain, scraping down bowl as necessary. If needed, add cream or half-and-half, one teaspoon at a time, to reach desired consistency. If using, fold in toasted nuts, or reserve to sprinkle over frosted bars. Spread on cooled pumpkin bars, reserving any excess. (Use immediately, or cover and refrigerate for up to 3 days; return to room temperature and rebeat if necessary to achieve spreading consistency before using.)

Verified by stevemur
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Calories Per Serving: 479 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

Pumpkin Pie Dump Cake (Crumb Crunch Cake)

If you like it, you might also try this

"Don't let the name of this dessert scare you off! It's called a Dump Cake because of the method of creating it. It really DOES like an upside down pumpkin pecan pie--all the flavors & textures topped with a sweet and slightly crunchy topping--without all of the work!" — Firebyrd Firebyrd

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PSYChef 9m ago

Moist, delicious. The frosting was good, too.
ShoobyDoo 2y ago

So yummy!!! I used a glass pan and had to cook longer about 10-15 mins. I think I'll add an extra cup of powdered sugar to the frosting next time, it's a little too cream cheesy for me. My husband and I had two squares they were so good.
Ange325 2y ago

Easy to make, great taste. Recipe to wordy for those who bake, but for those who need the extra instructions, it's well written. Family loved them.
photowife 2y ago

daone379 3y ago

Have made this in a loaf and in a jellyroll pan turns out perfect every time! Way to detailed recipe tho! Wish it was written more simple... It's actually really easy but looks complicated. Lots of unnecessary instructions!
Britanytapani 3y ago

My goodness. These taste like heaven. Definitely going to my favorites. (I didn't include the frosting).
phoebekhan 3y ago

Amazingly delicious! My daughter and I like pumpkin but my son and husband don't. Even my husband loved these! I made everyone taste some at the holidays and even the ones who said "I don't like pumpkin." liked it. Very moist, not overly pumpkiny or overly spicy, all the flavors balanced, and the icing is the best!
MrsSidandi 4y ago

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