Rating: 4.51 stars
41 Ratings
  • 5 star values: 26
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

These pumpkin bars are more like cake bars. Delicious pieces of baked pumpkin cake are topped with a sweet, creamy frosting.

Recipe Summary test

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan and set aside.

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  • In a mixing bowl, beat together the eggs, sugar, oil and pumpkin. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Remove from oven and allow to cool.

  • Prepare the frosting by beating together the cream cheese, butter and confectioner's sugar. Evenly spread over cooled bars.

Nutrition Facts

300 calories; protein 2.9g; carbohydrates 38.7g; fat 15.5g; cholesterol 46.4mg; sodium 286.2mg. Full Nutrition
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Reviews (42)

Most helpful positive review

Rating: 4 stars
02/06/2005
Use a jelly roll pan and bake at same temp/same time for a more "bar" like result. Still very moist and chewy this way. To make this a "finger food" cut into 2x2 squares to serve. I only had 2 eggs on hand and it didn't alter the recipe. Read More
(23)

Most helpful critical review

Rating: 3 stars
12/06/2002
I was expecting bars and I actually got a cake! It's good but was disappionted since I was mislead by the "bars" in the title. Read More
(3)
41 Ratings
  • 5 star values: 26
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
02/06/2005
Use a jelly roll pan and bake at same temp/same time for a more "bar" like result. Still very moist and chewy this way. To make this a "finger food" cut into 2x2 squares to serve. I only had 2 eggs on hand and it didn't alter the recipe. Read More
(23)
Rating: 5 stars
12/22/2004
The most moist cake I have ever baked. Everyone loves it. Frost the cake and then cut in to bars. Too moist and soft to frost after you cut. Read More
(15)
Rating: 4 stars
10/14/2006
This is a good recipe but like other reviewers suggest it is a cake not a bar. The cooking time is incorrect also it takes much longer than the time stated. I cooked mine for about 55 minutes and it turned out to be a really light fluffy cake. Also in addition to the 2 tsp cinnamon I added about 1/4 tsp cloves some nutmeg allspice and ginger. The taste was great. Overall we enjoyed it it is tasty just not a bar. Read More
(14)
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Rating: 5 stars
11/06/2003
This is a great recipe! My family has made this exact recipe for years. Co-workers can't wait for fall just so I will make these bars and bring them to work. I do not like pumpkin pie put I love these bars and the frosting! Read More
(12)
Rating: 4 stars
11/06/2003
I really liked this...it was more like a cake than bars. It was big and fluffy and even more so with the cream cheese frosting. Everyone at Thanksgiving liked it. I had to increase my oven temperature by 25 degrees and bake an additional 20 minutes over the original recipe instructions but that didn't bother me. I also liked it because I already had all the ingredients in my pantry. Read More
(11)
Rating: 5 stars
11/20/2002
These were a big hit with my family. Easy to make using common ingredients. My oven cooks on the hot side so I didnt have to adjust the bake time at all. I also made muffins from this recipe by reducing the bake time to 19 minutes. Read More
(8)
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Rating: 5 stars
11/07/2008
We call this Pumpkin Bread and make it for breakfast. Pumpkin is loaded with Beta Caratene which converts to Vitamin A. So it is great for the eyes. The kids love it. I altered the recipe to make it healthier-low cholesterol & low fat. I use 8 egg whites since I am allergic to egg yolks. I substitute apple sauce for the oil use wheat flour instead of white flour and use honey instead of white sugar. I add 1 teaspoon nutmeg 1/4 teaspoon ginger & 1/4 teaspoon cloves. After it is in the pan I sprinkle generously with pumpkin pie spice on the top. I leave off the cream cheese icing because it is sweet enough without it. This makes a great fall breakfast dish. Read More
(7)
Rating: 5 stars
11/06/2003
I first had these pumkin bars when I stopped in at an amish bakery in Northern Michigan and my niece and I fell in love with these cookies. When I got home I searched the net for the recipe and found this one and it was just as sweet we love 'em Read More
(5)
Rating: 5 stars
01/03/2005
This is a great alternative to pumpkin pie a nice way to keep up with the traditonal holiday pumpkin with a whole different flavor. Everyone loved it including myself who doesnt even like pumpkin! Read More
(4)
Rating: 3 stars
12/06/2002
I was expecting bars and I actually got a cake! It's good but was disappionted since I was mislead by the "bars" in the title. Read More
(3)