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

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.

  • 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.

Nutrition Facts

279 calories; protein 2.6g 5% DV; carbohydrates 34.1g 11% DV; fat 15.2g 23% DV; cholesterol 45.1mg 15% DV; sodium 282.5mg 11% DV. Full Nutrition

Reviews (1152)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/31/2005
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 pumpkin pie mix (I use Libby's). I then add an additional teaspoon of pumpkin pie seasoning to the flour mix, in addition to the cinnamon. I've got my baking time down to 27 minutes in my oven, which is just the point where the toothpick comes out clean for the first time. Then for the frosting, I add 8oz cream cheese, and double the rest of the frosting ingredients. PERFECT! Read More
(1226)

Most helpful critical review

Rating: 3 stars
11/01/2010
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 pumpkin pie spice it may add more of a kick to the recipe. The cream cheese frosting gives it more flavor and was a great recipe. Read More
(19)
1482 Ratings
  • 5 star values: 1190
  • 4 star values: 218
  • 3 star values: 46
  • 2 star values: 16
  • 1 star values: 12
Rating: 4 stars
10/31/2005
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 pumpkin pie mix (I use Libby's). I then add an additional teaspoon of pumpkin pie seasoning to the flour mix, in addition to the cinnamon. I've got my baking time down to 27 minutes in my oven, which is just the point where the toothpick comes out clean for the first time. Then for the frosting, I add 8oz cream cheese, and double the rest of the frosting ingredients. PERFECT! Read More
(1226)
Rating: 5 stars
10/13/2006
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 into the oven. Simply awesome. I can see white chocolate chips, butterscotch, etc... let the sky be the limit. OH, AND, I cut sugar down to 3/4 cup and oil down to 2/3 cup and we didn't miss it a bit... why add calories/fat when you don't really need it? ENJOY THIS EASY AND YUMMY FALL RECIPE! Read More
(433)
Rating: 5 stars
10/01/2006
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 tsp. of nutmeg. I thought they turned out great!! VERY moist, and exactly like I wanted. For the frosting, I used 8 oz of cream cheese and 3 cups of powdered sugar, which made about ½ cup more than I needed. A GREAT recipe! Read More
(373)
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Rating: 5 stars
10/24/2003
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 always perfect. although, i have forgotten to do that before and poured it all in a 9X13 and it just has to bake longer and is more cake-like. this is easy and so yummy!! make sure you try this one -- this is the one sure-thing i always want to bring to parties because everyone loves them! Read More
(218)
Rating: 5 stars
12/19/2015
I'm the one who posted this recipe, and I've gotten a lot of amusement from reading the reviews. The dollops of frosting are just from the picture, the instructions say to spread it for the people who think the little dollops aren't enough. And the ones who think it's not cake enough, duh! It says it's very moist. And for those who claim I 'stole' the recipe from Paula Dean, check the dates. This was posted over 15 years ago, long before Paula Dean was ever heard of on TV. This recipe has been in my family since the early 70's, for all I know Paula got it here! Read More
(204)
Rating: 5 stars
09/22/2008
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. Added about 1 1/2 teaspoon more of cinnamon, also added a little cloves, ginger, and allspice. The frosting was the BEST, I did 6 oz of cream cheese instead of just 3 oz. The extra spice really makes this recipe! Update, added full can of large pumpkin, one less egg, plus 1 teaspoon pumpkin pie spice. They were gone instantly! Read More
(201)
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Rating: 5 stars
11/13/2005
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 very moist) result. 29 oz can of pumpkin with 2 tsp cinnamon 1 tsp ginger and 1/2 tsp ground cloves gave it more flavor. I only had whipped brown sugar/cinnamon flavored cream cheese to work with so I used that with a small amount of milk butter and powdered sugar for the icing. Read More
(137)
Rating: 5 stars
10/25/2003
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 flavorful! Thanks! Read More
(85)
Rating: 5 stars
12/28/2010
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 cups sugar 29 oz. can pumpkin half the baking powder and soda and 2 tsp. pumpkin pie spice (instead of cinnamon) The texture was very similar to a brownie and they were moist. I'll be making this over and over again from now on. Read More
(81)
Rating: 3 stars
11/01/2010
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 pumpkin pie spice it may add more of a kick to the recipe. The cream cheese frosting gives it more flavor and was a great recipe. Read More
(19)