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Cream Cheese Frosted Pumpkin Bars

 Cream Cheese Frosted Pumpkin Bars
These tender, tasty cakelike bars are a welcome treat! A store-bought mix speeds assembly, and the from-scratch cream cheese frosting is heavenly. Best of all, they easily feed a bunch. —Esther Thys, Belle Plaine, Iowa
40 ServingsPrep: 15 min. Bake: 25 min. + cooling


  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups sugar
  • 4 eggs
  • 1/2 cup canola oil
  • 2 cups biscuit/baking mix
  • 2 teaspoons ground cinnamon
  • 1/2 cup raisins
  • 1 package (3 ounces) cream cheese, softened
  • 1/3 cup butter, softened
  • 1 tablespoon 2% milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups confectioners' sugar


  • Beat the pumpkin, sugar, eggs and oil in a large bowl. Combine
  • biscuit mix and cinnamon; gradually add to pumpkin mixture and mix
  • well. Stir in raisins.
  • Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at
  • 350° for 25-30 minutes or until a toothpick inserted near the
  • center comes out clean. Cool on a wire rack.
  • Meanwhile, in a large bowl, beat cream cheese and butter until

2 of 2

Cream Cheese Frosted Pumpkin Bars (continued)

Directions (continued)

  • fluffy. Add milk and vanilla. Gradually beat in confectioners' sugar
  • until smooth. Spread over bars. Store in the refrigerator. Yield:
  • about 3 dozen.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.