Yummy Autumn pumpkin spice bars made from scratch. Frost with prepared cream cheese frosting, or make your own!

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
1 hr
total:
2 hrs
Servings:
25
Yield:
1 - 10x15 inch jelly roll pan
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Ingredients

25
Original recipe yields 25 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 the bottom and sides of a 10x15 inch jelly roll pan

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  • In a large bowl, combine eggs, sugar, oil and pumpkin; beat until smooth. Stir in the flour, baking powder, baking soda, cinnamon, ginger, salt and cloves.

  • Spread batter into prepared pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool completely.

  • Frost with cream cheese frosting and sprinkle top with nuts. Cut in to 2 inch by 1 1/2 inch bars. Store in refrigerator.

Nutrition Facts

291 calories; protein 2.7g; carbohydrates 36.4g; fat 15.6g; cholesterol 29.8mg; sodium 181.3mg. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/19/2002
I made this in a 9x13 pan and cooked for 38 minutes - came out great. Topped with commerical cream cheese frosting. More like a spice cake, than "bars." But really very good. I'd make it again. Read More
(17)
50 Ratings
  • 5 star values: 39
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/18/2002
I made this in a 9x13 pan and cooked for 38 minutes - came out great. Topped with commerical cream cheese frosting. More like a spice cake, than "bars." But really very good. I'd make it again. Read More
(17)
Rating: 5 stars
10/08/2006
My friend made this cake for a baby shower and it disappeared in no time flat. She made a simple cream cheese frosing from 1 stick butter/1 package cream cheese 1 tbsp vanilla and 2 cups powdered sugar and the cake melted in your mouth. Yummy! Read More
(14)
Rating: 5 stars
10/23/2004
Wonderful! I agree that it is more of a cake than a bar but thats alright with me. I used the Cream Cheese Frosting II from this site and reseved a little and dyed a little green and a little orange and decorated a little pumpkin on each piece. Very cute for Halloween or Fall treats. Read More
(9)
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Rating: 4 stars
11/06/2007
Very tasty and moist. If you don't have all three spices you can substitute them for McCormick's Pumpkin Pie Spice. I would definitely make these again. Read More
(7)
Rating: 4 stars
08/29/2002
My family loves these things. My husband tells people they are bad just so that he can eat them all. I have to stop him sometimes. Read More
(7)
Rating: 5 stars
11/27/2009
I can't say enough good things about this pumpkin spice cake. It is very moist tender and not too sweet. The spices are just right. The only change I made was to bake this in a 9 x 13 inch pan because I didn't have the specified size. I had to bake it an extra ten minutes. It turned out perfect. I made homemade cream cheese frosting and topped with toasted pecans. Everyone at Thanksgiving loved this and took pieces home with them so it must have been good. Thanks for a new go-to Thanksgiving recipe! Read More
(6)
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Rating: 5 stars
11/17/2017
11-16-2017 ~Are you craving a dessert NOW or need one, fast, for an occasion? Got a couple of minutes? Make these bars. Though I’ve made a number of variations of this recipe probably a hundred times, I still couldn’t believe how easy and quick it was to mix these up. I prepared the recipe as directed, only adding a teaspoon of vanilla cuz it can’t hurt, right? I also topped it with a delicious homemade cream cheese frosting, Cream Cheese Frosting II, recipe also on this site. To emphasize how good and satisfying these are, let me say this: Hubs is not fond of either cream cheese or anything pumpkin, yet not only did he try these, his remark of “yum!” spoke volumes. As this type recipe always is with a cup of oil, they are very moist, and I found this particular recipe to have just the right amount of “spiciness.” There was a nail-biting moment when it looked as though the bars just might overflow the 15x10” pan, but it apparently knew just the right time to stop, and all was good. Hubs took these to the office today and this big pan (whoa, it was heavy!) was devoured quickly. A bonus was that they were attractive to the eye and easy to cut and serve cleanly. I wouldn’t hesitate to make these again, particularly for an occasion where a darn good dessert is needed in a hurry. Note: be sure and check these a good few minutes before the directed baking time. Mine were done at 27 minutes. Read More
(6)
Rating: 5 stars
10/21/2009
I loved this! So moist with a nice balance of the spices. Instead of bars I made this as a bundt cake; just bake for an hour and ten minutes. Cream cheese frosting is awesome on this too. Completely devoured by my coworkers and then at my sister's birthday party. Definately a keeper. Read More
(5)
Rating: 5 stars
11/02/2009
I made this for a party and everyone really enjoyed them. Used applesauce instead of oil to save some calories. Yum! Read More
(4)
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