Pumpkin Bars
Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! —Brenda Keller, Andalusia, Alabama
Ingredients
- 4 large eggs, room temperature
- 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 whole milk
Reviews
If I was just reviewing the bars without the frosting, I would give this 5 stars. They are so good. I baked mine in a 15 x 10 pan per the recipe, and had to make extra frosting, as there was not enough to cover the top (even with a very thing layer). 6 oz. of cream cheese is a strange amount. I used the whole 8 oz. brick, and added the proportion of powdered sugar and milk needed to finish topping the bars. I wonder if there's a typo in the recipe? Should it be 6 oz. of cream cheese, or should it have been 16 oz? Would have been plenty of frosting (maybe too much) for a 9x13 using 6 oz, but not enough for the 15x10.
Easy and always a crowd-pleaser!
These bars were the so delicious! They were super easy to make and so quick because the measurements were easy. I made it exactly as the recipe called for and they came out light and fluffy; not exactly like cake but “cakey”. All of my kids raced and raced about them??
Can you make this with applesauce instead of oil?
I have been making this for over 30 years.
Made these for a reunion and everyone loved them!
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.
SO delicious! I made these last night and brought them to work, they were gone in about an hour.
So delicious. Taste as good as they look.
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.