Pumpkin Bars

Don't wait until Thanksgiving to bake up a batch of these moist, cream-cheese-frosted pumpkin bars.

Pumpkin Bars
24 bars
20 mins
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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 15 ounce can pumpkin
  • 1 2/3 cups sugar
  • 1 cup cooking oil
  • 3/4 cup chopped pecans (optional)
  • 1 recipe Recipe Cream Cheese Frosting (see recipe below)
  • Pecan halves (optional)
Cream Cheese Frosting
  • 1 3 ounce package cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar, sifted

In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil. Add the flour mixture; beat until well combined. Stir in chopped pecans, if desired.
Spread batter in an ungreased 15x10x1-inch baking pan. Bake in a 350 degree F oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost with Cream Cheese Frosting. Top with pecan halves, if desired. Cut into squares. Store in refrigerator. Makes 24 bars.
Cream Cheese Frosting
In a medium bowl beat together cream cheese, butter or margarine, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth.

nutrition information

Per Serving: cal. (kcal) 250, Fat, total (g) 13, chol. (mg) 45, sat. fat (g) 4, carb. (g) 31, fiber (g) 1, pro. (g) 3, vit. A (RE) 443, vit. C (mg) 0.59, sodium (mg) 147, calcium (mg) 30.29, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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