Pumpkin Bars with Cream Cheese Frosting Recipe

Pumpkin Bars with Cream Cheese Frosting

Recipe by: WeibellMommy

"Perfect holiday treat for you and your family to enjoy! Keep refrigerated; they taste MUCH better this way!"

Directions

Prep
20 m
Cook
25 m
Ready In
1 h 45 m

Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.
Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.

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Footnotes

Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 578 calories; 31.7 g fat; 71.3 g carbohydrates; 4.7 g protein; 92 mg cholesterol; 454 mg sodium. Full nutrition

By Tiffany J.

How can I make my cakes moist?

By Patricia Guerra

Why do my cakes fall?

By Tim Claxton

My cakes do not rise evenly – they are tall in the middle, and slope down to the sides. What am I doing wrong?

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Reviews

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86 Ratings

Most helpful positive review

Jamie Anderson

12/24/2013

First time I made this, I used a 9x13 baking dish because I didn't have a jelly roll pan at the time. I ended up needing to bake it for 36 minutes since it was a deeper dish and it turned out ju...

Most helpful critical review

M_Ellery

4/17/2017

This is a cake, not bars, and there is way to much frosting. This batter would make excellent pumpkin cupcakes.

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Jamie Anderson

12/24/2013

First time I made this, I used a 9x13 baking dish because I didn't have a jelly roll pan at the time. I ended up needing to bake it for 36 minutes since it was a deeper dish and it turned out ju...

Lisa Altmiller

10/4/2013

My first faceless recipe for October. You know you're baking something good when while its in the oven baking, you get a UPS package and the driver tells you "wow, whatever you're baking smells ...

Cindy Shepard

11/15/2012

This is one of the best desserts that I have ever made using pumpkin. The bars were moist, flavorful and kept well for several days (they didn't last very long!).The icing perfectly complemented...

f8s1drfl

11/20/2012

these were very good bars, and they froze well too! A little too much frosting for my taste though.

Tania Ly

9/13/2014

This was my first time making these Bars but I made some adjustments to make it a healthier option. I cut out the vegetable oil and substitute it for a cup of apple sauce and decreased the sugar...

Yoly

11/26/2014

These bars are absolutely delicious!! I used only 3 eggs (that's all I had) and added 1 tsp of pumpkin spice and 1 cup chopped walnuts. On the frosting I cut back to 2 cups of powdered sugar. ...

squeegee

10/31/2013

Very good!! Everyone loved it!! I used half of the amount of powdered sugar for the frosting and mixed 2 tsp of nutmeg and cinnamon into it. We used an 8x12 metal pan so it took about 40 ...

shons

9/23/2014

These are delicious just the way they are!

shonniet

11/10/2013

Fabulouse! MY family could not get enough of these! I added choc chips on the top of half the bars while cooking and it was a Big Hit!

Pumpkin Bars with Cream Cheese Frosting

Ingredients

Directions