Pumpkin Bars Recipe

4.5 115 136
Pumpkin Bars Recipe
Pumpkin Bars Recipe photo by Taste of Home
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Pumpkin Bars Recipe

Read Reviews
4.5 115 136
Publisher Photo
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
Featured In: 25 Best Fall Desserts
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 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
  • 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

Directions

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. Yield: 2 dozen.
Originally published as Pumpkin Bars with Cream Cheese Frosting in Country October/November 1993, p51

Nutritional Facts

1 bar: 260 calories, 13g fat (3g saturated fat), 45mg cholesterol, 226mg sodium, 34g carbohydrate (24g sugars, 1g fiber), 3g protein.

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  • 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
  • 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
  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 15x10x1-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 with Cream Cheese Frosting in Country October/November 1993, p51

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Reviews forPumpkin Bars

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MY REVIEW
tishathomas User ID: 1256141 282546
Reviewed 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.
."

MY REVIEW
4bkackkatz User ID: 7313686 282499
Reviewed Jan. 22, 2018

"What can I substitute for the canola oil?"

MY REVIEW
Sunshinebakerpa User ID: 7360500 278625
Reviewed 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!"

MY REVIEW
Amber User ID: 9334023 278259
Reviewed 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!"

MY REVIEW
Bobbie User ID: 9333784 278230
Reviewed 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."

MY REVIEW
Kathy User ID: 9333038 278179
Reviewed Nov. 23, 2017

"My family loves these I have to make them every Thanksgiving"

MY REVIEW
H User ID: 9331050 278086
Reviewed Nov. 21, 2017

"Yummy alternative for people like me who don't like pumpkin pie.

Recipe is too sweet though. I halved the sugar for the bars and added more cream cheese to the icing. Plus I did half wholewheat flour which I may do only wholewheat flour next time. Also, I may reduce the amount of oil next time or use butter as they seemed a bit weighed down by oil. Still though super yummy!"

MY REVIEW
kandhcruisers User ID: 6848753 277427
Reviewed Nov. 7, 2017

"easy, great go-to dessert. I add raisins and my family loves it."

MY REVIEW
palmela User ID: 9252210 273195
Reviewed Sep. 18, 2017

"This bar was wonderful and the whole family loved it. I added dark raisins and just a touch of pumpkin spice."

MY REVIEW
mjlouk User ID: 1712085 255613
Reviewed Sep. 9, 2017

"These were a huge hit in my house. Really good!"

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