Recipe by WeibellMommy
"Perfect holiday treat for you and your family to enjoy! Keep refrigerated; they taste MUCH better this way!"
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1 (15 ounce) can
1 (8 ounce) package
cream cheese, softened
ground cinnamon, for dusting
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!
It tasted ok but was a strange texture, sort of like a pumpkin soufflé. Half the icing would have worked.
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!"
these were very good bars, and they froze well too! A little too much frosting for my taste though.
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!!!
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.
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!
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 :)
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Bars with Cream Cheese Frosting
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 285
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