Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting

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WeibellMommy 5

"Perfect holiday treat for you and your family to enjoy! Keep refrigerated; they taste MUCH better this way!"
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1 h 45 m servings 578 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 578 kcal
  • 29%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 71.3g
  • 23%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 454 mg
  • 18%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 41 Ratings

Most helpful positive review

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 ...

Most helpful critical review

It tasted ok but was a strange texture, sort of like a pumpkin soufflé. Half the icing would have worked.

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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 ...

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...

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

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 ju...

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...

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 ...

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. ...

These are delicious just the way they are!

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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