Pumpkin Bars with Cream Cheese Frosting Recipe - Allrecipes.com
Pumpkin Bars with Cream Cheese Frosting Recipe
  • READY IN hrs

Pumpkin Bars with Cream Cheese Frosting

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
  5. 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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Reviews More Reviews

Nov 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!

 
Oct 04, 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!"

 
Nov 20, 2012

these were very good bars, and they froze well too! A little too much frosting for my taste though.

 
Sep 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!!!

 
Dec 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.

 
Oct 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!

 
Sep 23, 2014

These are delicious just the way they are!

 
Nov 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!

 

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Nutrition

  • Calories
  • 578 kcal
  • 29%
  • Carbohydrates
  • 71.3 g
  • 23%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 454 mg
  • 18%

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

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