Pumpkin Bars

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
48 small bars or 24 larger bars
Level:
Easy

Ingredients
  • Bars:
  • 4 eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 15 -ounce can pumpkin
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • Icing:
  • 8 -ounce package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract
Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.


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4.8 924
Our family really enjoyed Paula' Pumpkin Bars on Thanksgiving Day - rave reviews. item not reviewed by moderator and published
These pumpkin bars are the best ever! Thank you, Paula!!! Love your recipes! item not reviewed by moderator and published
These are awesome. Do you need to refrigerate theses if you didn't use the frosting? item not reviewed by moderator and published
More more more my kids say. We love these. item not reviewed by moderator and published
I read all the other reviews very carefully and made the adjustments: 325 degree oven and baked nearly 20 mins longer for a 13x9. Added 1/2 t ginger, 1/4 t cloves, 1 t vanilla and a dash more salt. Turned out really, really well! But it is definitely cake...but delicious! item not reviewed by moderator and published
I used a generic splenda ( 2 cups) instead of sugar and fresh pumpkin ( 2 cups ) and one teaspoon of vanilla we could not stop eatting them. This makes it 88 calories and no fat and 0 sugar. Yay item not reviewed by moderator and published
Why does this recipe sink in the middle? I love the bars, but even if I use a jelly roll pan,I get the same result. item not reviewed by moderator and published
I used pumpkin pie spice instead of cinnamon and folded in a container of cool-whip to the icing :) item not reviewed by moderator and published
These are very moist and light. The frosting provides a light layer of sweetness on top. I brought these to the office today and everyone loved them. Easy and delicious. item not reviewed by moderator and published
My husband BEGS me to make these. He loves them. They are simple, easy and delicious. I make them every Halloween. item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Desserts: Pies and Beyond