Pumpkin Bars Recipe
Pumpkin Bars Recipe photo by Taste of Home

Pumpkin Bars Recipe

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What could be more appropriate for a Halloween treat than Pumpkin Bars? Actually, they're a hit with my family anytime of the year. —Brenda Keller, Andalusia, Alabama
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 24 servings


  • 4 eggs
  • 1-2/3 cups sugar
  • 1 cup canola oil
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ICING:
  • 6 ounces cream cheese, softened
  • 2 cups confectioners' sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk

Nutritional Facts

1 serving (1 each) equals 260 calories, 13 g fat (3 g saturated fat), 45 mg cholesterol, 226 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely.
  2. For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread over bars. Store in the refrigerator. Yield: 2 dozen.
Originally published as Pumpkin Bars in Country October/November 1993, p51

Nutritional Facts

1 serving (1 each) equals 260 calories, 13 g fat (3 g saturated fat), 45 mg cholesterol, 226 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.

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Reviewed Sep. 29, 2014

Very good. For those of you that want to substitute apple sauce for some of the oil, remember to use only unsweetened applesauce as sweetened applesauce will add more sugar and make the bars too moist.

Reviewed Sep. 14, 2014

The ingredients are exactly the same as the Pumpkin Rolls I make every year except this seems like a lot less trouble. No jelly roll pan, no rolling into powdered sugared towel, no chance it's going to crack as you roll it up, etc., etc. Definitely gonna give it a try.

Reviewed May. 28, 2014

This recipe looks exactly like the one on foodnetwork.com for Paula Deen's Pumpkin Bars. http://www.foodnetwork.com/recipes/paula-deen/pumpkin-bars-recipe.html

Reviewed May. 20, 2014

These were super easy to make however and I followed the recipe exactly using the pan size recommended. Mine were ready to come out of the oven at 21 minutes at 350. I am glad I checked the time - my sister makes this recipe often and it is now one of my favorites also! Thank you!

Reviewed Jan. 29, 2014

I substituted applesauce for the oil and it turned out way too moist. The toothpick came out clean but the bars actually had a gummy texture. I should try the recipe again as the original recipe reads but honestly I don't like any recipe with that much oil. I also tried chocolate chips sprinkled on top of half of the bars (a jelly roll pan makes a lot of bars so I wanted to try them different way). It was a bad idea. The bars did not have that choc chip pumpkin muffin sense at all. I do agree with many others that the recipe was super easy to put together. At least I have something good to add.

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