Rating: 4.8 stars
140 Ratings
  • 5 star values: 119
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

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

Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.

    Advertisement
  • 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.

Tips

Use our guide to the best hand mixers to upgrade your old hand mixer and make cooking your favorite recipes easy.

Nutrition Facts

578 calories; protein 4.7g; carbohydrates 71.3g; fat 31.7g; cholesterol 92.4mg; sodium 454.2mg. Full Nutrition
Advertisement

Reviews (108)

Most helpful positive review

Rating: 5 stars
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 just like a regular cake. It was the most amazing thing I've ever baked. It was moist, perfectly sweetened, not too pumpkin-y. It lasted 24 hours. The kids loved it, my husband loved it, my Mom was visiting and sneaked out in the middle of the night to eat the last piece. I followed the directions exactly (except for the pan size) and made the frosting that goes along with it and I promise you will NOT be disappointed with this recipe. I am using jelly roll pans today just to see if it's any different (and will update my post accordingly). But made in a 9x13 baking dish, it was divine. Read More
(57)

Most helpful critical review

Rating: 3 stars
04/17/2017
This is a cake not bars and there is way to much frosting. This batter would make excellent pumpkin cupcakes. Read More
(1)
140 Ratings
  • 5 star values: 119
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
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 just like a regular cake. It was the most amazing thing I've ever baked. It was moist, perfectly sweetened, not too pumpkin-y. It lasted 24 hours. The kids loved it, my husband loved it, my Mom was visiting and sneaked out in the middle of the night to eat the last piece. I followed the directions exactly (except for the pan size) and made the frosting that goes along with it and I promise you will NOT be disappointed with this recipe. I am using jelly roll pans today just to see if it's any different (and will update my post accordingly). But made in a 9x13 baking dish, it was divine. Read More
(57)
Rating: 5 stars
10/05/2013
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 delicious!" Read More
(38)
Rating: 5 stars
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 the flavors in the bars-an awesome dessert. I have made it 3 times in the past two weeks-everyone who tries it absolutely loves it! Read More
(31)
Advertisement
Rating: 4 stars
11/20/2012
these were very good bars and they froze well too! A little too much frosting for my taste though. Read More
(18)
Rating: 4 stars
09/13/2014
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 by half due to the apple sauce substitute. It was a little more dense but less sweet but still nonetheless yummy!!! Read More
(18)
Rating: 5 stars
12/17/2014
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. I will be making these again and again and again :) Read More
(17)
Advertisement
Rating: 5 stars
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 minutes to cook but what we ended up with was a perfect pumpkin cake! Read More
(11)
Rating: 4 stars
12/22/2017
My family really liked these bars! I listened to other reviewers and decreased the confectioners sugar to 2 cups. I thought the icing tasted like sweetened, whipped butter (I couldn't taste the cream cheese at all) so I tossed 1/3 of the icing in the trash, added another block of cream cheese and 1/2 c. conf. sugar. After that, it was fantastic! So for the icing to be "cream cheesier", I would recommend the following for the icing: 1/2 c. butter, softened 2 8 oz. blocks cream cheese 2 tsp. vanilla 2 to 2 1/2 cups confectioners sugar Getting hungry just talking about these bars... I think I'll go have another one! Read More
(7)
Rating: 5 stars
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! Read More
(5)
Rating: 3 stars
04/17/2017
This is a cake not bars and there is way to much frosting. This batter would make excellent pumpkin cupcakes. Read More
(1)