Pumpkin Spice Bars Recipe

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Most of the year, my family runs a pretty garden-variety vegetables stand. Come October, however, it becomes a popular Halloween haunt, where I showcase our pick-of-the-patch pumpkins. This recipe calls for canned pumpkin, but I like to use my home-grown produce instead.—Sheila Compton, Summerside, Prince Edward Island
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES:30 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES: 30 servings


  • 4 eggs
  • 2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup dried cranberries
  • 1 can (16 ounces) or 2 cups cream cheese frosting

Nutritional Facts

1 each: 232 calories, 11g fat (2g saturated fat), 28mg cholesterol, 148mg sodium, 33g carbohydrate (24g sugars, 1g fiber), 2g protein.


  1. In a bowl, beat eggs, sugar, pumpkin and oil until blended. Combine the flour, baking powder, cinnamon, baking soda, salt, ginger and cloves; add to pumpkin mixture just until combined. Stir in cranberries.
  2. 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 completely on a wire rack. Frost with cream cheese frosting. Yield: 2-1/2 dozen.
Originally published as Pumpkin Spice Bars in Country Woman September/October 2001, p15

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Carc User ID: 4348330 204484
Reviewed Jan. 23, 2012

"We have this every Christmas Eve on our cookie plate."

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