Fantastic Pumpkin Bars Recipe -
Fantastic Pumpkin Bars Recipe
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Fantastic Pumpkin Bars

Recipe by  

"I developed this recipe to liven up the traditional pumpkin bar. My family says it's the best pumpkin bar they've ever had. This bar is dense and moist."

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Ingredients Edit and Save

Original recipe makes 2 dozen bars Change Servings
  • PREP

    35 mins
  • COOK

    25 mins

    2 hrs


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch baking dish. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice in a bowl.
  2. Beat the eggs in a mixing bowl. Whisk in the white sugar, canola oil, and pumpkin puree until no lumps of pumpkin puree remain. Stir in the carrots and pineapple, then fold in the flour mixture until no lumps of flour remain. Pour into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan before cutting into squares.
  4. While the pumpkin bars are cooling, beat the cream cheese, butter, vanilla extract, and confectioners' sugar together in a bowl until smooth. Frost the cooled bars with the cream cheese frosting.
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2009

Oh my gosh are these ever delicious. One of the best dessert recipes I've prepared in a long time. All my guests raved. So very very moist and flavorful. This is a real keeper. Only change was I used Fat Free Cream Cheese but no one could even tell.

Most Helpful Critical Review
Apr 18, 2011

This is a good, moist recipe. I used this recipe and made muffins instead - the baking time was the same. Without the icing, these are quite tasteless, though - mild carrot taste, mild pumpkin taste, and you can barely taste the pineapple but you can see them in there! Maybe because there are so many good ingredients - they cancel each other out??


22 Ratings

Nov 05, 2009

Absolutely delicious!! Easy to make & very moist. I didn't have a 10 x 15 pan so I used a 9 x 13 and baked it for a few minutes longer until toothpick came out clean. Worked out great. Almost like a carrot cake with pumpkin. Yummy frosting too! Co-wrkers loved it also. Definately recommend!

Nov 17, 2010

Simply fantastic!! The only change was that I used an 9x13 and baked about 15 minutes longer; otherwise this recipe is perfect as-is. I'll make this again and again.

Feb 17, 2010

I absolutely love these pumpkin bars. They are extremely moist and by far the best that I have ever made. I followed the recipe to a T.

Nov 05, 2011

Awesome recipe! Have made this twice now and eveyone loves it. I also ended up using a 9x13 inch pan because that was the largest I had on hand. Comes out just like carrot cake. YUM!!

Nov 04, 2010

I took this to a Halloween Party and it got raves! Very moist and cake like. Don't skip the frosting, it really added the perfect touch to this great fall dessert. Next time I will probably halve the amount of shredded carrots, when you cut the cake, the carrots just string out everywhere which was not so visually appealing.

Oct 16, 2011

Bars taste fantastic! Very quick and easy recipe! I used a little over a 1/2 cup of oil and the bars still turned out very moist. Will be making them again!


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  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 39.2 g
  • 13%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 279 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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