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My review
Pumpkin Bars with Cream Cheese Frosting
10
WeibellMommy
"Perfect holiday treat for you and your family to enjoy! Keep refrigerated; they taste MUCH better this way!"
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Ingredients
1 h 45 m servings 578Original recipe yields 16 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
- Use our guide to the best hand mixers to upgrade your old hand mixer and make cooking your favorite recipes easy.
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Reviews
Read all reviews 107130 Ratings
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Most helpful positive review
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
12/15/2016
I made these exactly as stated. I used a jelly roll pan. Honestly, they taste good, BUT, it would have been much simpler to just make a pumpkin cake and frost it. The texture and taste is just l...
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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...
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 ...
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...
11/20/2012
these were very good bars, and they froze well too! A little too much frosting for my taste though.
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...
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. ...
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 ...
10/23/2014
I made these in the morning and took them to a potluck and was disappointed with the flavor. Brought home the leftovers and put them in the fridge and the next day they were delicious. Added a...