- 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
- 6 ounces cream cheese, softened
- 2 cups confectioners' sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk
- 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.
- 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.
Reviews for Pumpkin Bars
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"I have made these bars since the recipe was published in the Country Magazine back in 1993. I am always asked to make the recipe for gatherings and to make MORE!!! They are moist and delicious."
"My family loved these pumpkin bars!"
"This recipe was so easy to make. The family thought it was great!"
"I made this cake last night as my son has been requesting a pumpkin based dessert. I'm not a big fan of pumpkin pie, so decided to try this instead. This turned out fantastic! I followed the recipe exactly. What I like about this cake is that it's not overly sweet. The frosting was easy to make. I didn't have a whole 8oz pack of cream cheese, only about half left over. I made the frosting with that. It turned out great. The frosting was a thin layer due to my shortage of cream cheese, but it was just fine.I am not a baker, but this was a very easy recipe to follow. I might add pumpkin seeds or sun flower seeds with raisins to it next time."
"Amazing!!! Very moist. I used Cool Whip Cream Cheese Frosting, but sadly they have discontinued it."