Total TimePrep: 20 min. Bake: 25 min. + cooling
- 4 large 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 whole 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 15x10x1-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.
Nutrition Facts1 bar: 260 calories, 13g fat (3g saturated fat), 45mg cholesterol, 226mg sodium, 34g carbohydrate (24g sugars, 1g fiber), 3g protein.
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Oct 29, 2018
Made in a cake pan I cut 1/3 cup sugar and split the 1 1/3 cup sugar 50/50 brown and granulated . I also substituted half of the oil with applesauce and added 1/2 teaspoon of ginger. 1/4 tsp of clove and 1/8 of nutmeg . I made the icing exactly to the recipe. 4 solid stars as a cake but I think it would be 5 as a bar. I will make again.
Oct 23, 2018
SO delicious! I made these last night and brought them to work, they were gone in about an hour.
Oct 2, 2018
So delicious. Taste as good as they look.
May 22, 2018
I have made this recipe for the past three years and have made several adjustments. Instead of sugar I have use Truvia cane sugar blend which only requires 1/2 the amount of sugar and has 75% fewer calories than regular sugar. I also used 3 teaspoon of pumpkin pie spice as suggested in other reviews plus an extra sprinkle or two. When I make this in a 11X15 pan I make a recipe and a half so they do not come out thin. Or I use a 9 X13 pan and bake for 30 - 35 minutes. Instead of cream cheese frosting I just use a can of coconut pecan frosting instead.
Jan 23, 2018
I am giving these 5 stars and havent even made them yet. I make something similar using three jars of baby food carrots in place of pumpkin (and 1/4 cup more oil) and they are to die for! (They are probably a brighter orange than pumpkin bars) I bake them in a sheet cake pan, which makes them more like bars. I also use the whole 8 oz of cream cheese and a whole stick of butter in the icing, sticking to the 2 cups of sugar, which means that they would be slightly less sweet. The frosting just covers them.To the person who asked about a substitute for cannola oil, you can use any kind of oil except for olive. My favorite is safflower oil, but I warn you that it is expensive. I love it in salad dressings and have used it in my carrot bars. It is very light..
Jan 22, 2018
What can I substitute for the canola oil?
Dec 3, 2017
These were delicious! I added 1 tsp vanilla to the batter and I used 1 tsp of pumpkin pie spice instead of cinnamon. I did not add dates or nuts. I baked it for about 18 min. Everyone loved them!
Nov 24, 2017
Made this for the first time last night. Everyone thought it was like pumpkin pie but better. Also. Frosting recipe is a keeper. Will not buy premade anymore. I did split this up into two smaller baking dishes, since I didn't have a big one available. It took 20 mins each, the batter was about an inch high, but rose into a cake. I would suggest that if the recipe is not changed it is called pumpkin cake instead of bars. Fortunately I found that I prefer the cake!
Nov 23, 2017
Long before the internet, my Mom cut this recipe out of a magazine. That's over 40 years ago. I've been using it forever. Last year, I typed the recipe from Mom's clipping and combined two lines. This morning, I pulled the recipe from my computer and it was wrong. 1 2/3 cup oil and no sugar. I looked on Taste of Home and there it was. One cup oil and 1 2/3 cups sugar. This recipe is WONDERFUL. Just the right amount of sweetness and well worth being available for more than 40 years. BTW, I add raisins to the batter and chopped walnuts sprinkled on the frosting.
Nov 23, 2017
My family loves these I have to make them every Thanksgiving