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Pumpkin Bars III

"These pumpkin bars are more like cake bars. Delicious pieces of baked pumpkin cake are topped with a sweet, creamy frosting."
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50 m servings 300 cals
Original recipe yields 24 servings (1 - 9x13 inch pan)


  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan and set aside.
  2. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Remove from oven and allow to cool.
  4. Prepare the frosting by beating together the cream cheese, butter and confectioner's sugar. Evenly spread over cooled bars.

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Read all reviews 34
  1. 39 Ratings

Most helpful positive review

Use a jelly roll pan and bake at same temp/same time for a more "bar" like result. Still very moist and chewy this way. To make this a "finger food", cut into 2x2 squares to serve. I only had...

Most helpful critical review

I was expecting bars and I actually got a cake! It's good, but was disappionted since I was mislead by the "bars" in the title.

Most helpful
Most positive
Least positive

Use a jelly roll pan and bake at same temp/same time for a more "bar" like result. Still very moist and chewy this way. To make this a "finger food", cut into 2x2 squares to serve. I only had...

The most moist cake I have ever baked. Everyone loves it. Frost the cake and then cut in to bars. Too moist and soft to frost after you cut.

This is a good recipe, but like other reviewers suggest, it is a cake, not a bar. The cooking time is incorrect also, it takes much longer than the time stated. I cooked mine for about 55 minute...

This is a great recipe! My family has made this exact recipe for years. Co-workers can't wait for fall just so I will make these bars and bring them to work. I do not like pumpkin pie, put I lov...

I really liked was more like a cake than bars. It was big and fluffy, and even more so with the cream cheese frosting. Everyone at Thanksgiving liked it. I had to increase my oven t...

These were a big hit with my family. Easy to make using common ingredients. My oven cooks on the hot side, so I didnt have to adjust the bake time at all. I also made muffins from this recipe by...

We call this Pumpkin Bread and make it for breakfast. Pumpkin is loaded with Beta Caratene which converts to Vitamin A. So, it is great for the eyes. The kids love it. I altered the recipe t...

I first had these pumkin bars when I stopped in at an amish bakery in Northern Michigan, and my niece and I fell in love with these cookies. When I got home I searched the net for the recipe and...

these are always a hit!