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Paul's Pumpkin Bars

Rated as 4.71 out of 5 Stars

"These are very moist, and so far I haven't found anyone who doesn't love them!"
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Ingredients

45 m servings 279 cals
Original recipe yields 24 servings (2 dozen)

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
  3. Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
  4. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 279 calories; 15.2 g fat; 34.1 g carbohydrates; 2.6 g protein; 45 mg cholesterol; 282 mg sodium. Full nutrition

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Reviews

Read all reviews 1029
  1. 1320 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

These are a bit "cakey" for me - here is how I modified them to be PERFECT - and people at work obsess over them! I put in only 3 eggs, then instead of 15 oz of pumpkin, I put in a 30 oz can of...

Most helpful critical review

I used 3/4 of a 29 oz. can and these bars still came out more cake like. I think next time I will try to add the whole can. They were not very flavorful like I am use to. I think by adding the p...

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These are a bit "cakey" for me - here is how I modified them to be PERFECT - and people at work obsess over them! I put in only 3 eggs, then instead of 15 oz of pumpkin, I put in a 30 oz can of...

Ready for a wow-factor twist on this? I used previous suggestions to make this more of a bar-cookie consistency and added a bag of semi-sweet chocolate morsels at the last minute before popping...

After reading the other reviews, I decided to try for a more bar-like result for today's picnic. I cut out one egg and ½'ed the baking powder and baking soda. I also added ½ tsp. of cloves and ½...

I have made these atleast 5 times now and I can't get enough of them! I don't have a jelly roll pan so i divide the batter between a 9x13 and an 8x8 pan to get the right thickness and they are ...

HEAVENLY!! These yummy bars make a great end to any meal. I always seem to make changes to recipes, here is what I did different. Added 1/2 brown, 1/2 white sugar. 1/2 applesauce, 1/2 oil. A...

After reading some of the reviews, I used a 9x13 glass dish, and I changed the recipe by decreasing the eggs to 3, and I used a little less of the b.powder and b.soda to get a more dense (and ve...

Thie recipe was great! I used unsweetened Applesauce in place of the oil, and egg beaters in place of the eggs. I also added 1/4t nutmeg and 1/4 t ginger- it really was wonderful- moist and flav...

Soooo yummy! Next time I think I will make a little extra frosting. I used a sugar pumpkin, cooked it and pureed it. 1 3/4 c. cooked pumpkin = 15oz. can. Thanks for a great recipe.

This was so good! Everyone at our family gathering loved them. I made the following changes, per the suggestion of other reviewers because I wanted more of a brownie texture: 3 eggs, 1 1/2 cu...