Tina's Pumpkin Spice Bars Recipe - Allrecipes.com
Tina's Pumpkin Spice Bars Recipe
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Tina's Pumpkin Spice Bars

Recipe by  

"Yummy Autumn pumpkin spice bars made from scratch. Frost with prepared cream cheese frosting, or make your own!"

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Ingredients Edit and Save

Original recipe makes 1 - 10x15 inch jelly roll pan Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    2 hrs


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 10x15 inch jelly roll pan
  2. In a large bowl, combine eggs, sugar, oil and pumpkin; beat until smooth. Stir in the flour, baking powder, baking soda, cinnamon, ginger, salt and cloves.
  3. Spread batter into prepared pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool completely.
  4. Frost with cream cheese frosting and sprinkle top with nuts. Cut in to 2 inch by 1 1/2 inch bars. Store in refrigerator.
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Reviews More Reviews

Nov 18, 2002

I made this in a 9x13 pan and cooked for 38 minutes - came out great. Topped with commerical cream cheese frosting. More like a spice cake, than "bars." But really very good. I'd make it again.

Oct 08, 2006

My friend made this cake for a baby shower and it disappeared in no time flat. She made a simple cream cheese frosing from 1 stick butter/1 package cream cheese, 1 tbsp vanilla and 2 cups powdered sugar, and the cake melted in your mouth. Yummy!


38 Ratings

Oct 23, 2004

Wonderful! I agree that it is more of a cake than a bar, but thats alright with me. I used the Cream Cheese Frosting II from this site, and reseved a little and dyed a little green and a little orange and decorated a little pumpkin on each piece. Very cute for Halloween or Fall treats.

Nov 06, 2007

Very tasty and moist. If you don't have all three spices, you can substitute them for McCormick's Pumpkin Pie Spice. I would definitely make these again.

Aug 29, 2002

My family loves these things. My husband tells people they are bad just so that he can eat them all. I have to stop him sometimes.

Nov 27, 2009

I can't say enough good things about this pumpkin spice cake. It is very moist, tender and not too sweet. The spices are just right. The only change I made was to bake this in a 9 x 13 inch pan because I didn't have the specified size. I had to bake it an extra ten minutes. It turned out perfect. I made homemade cream cheese frosting and topped with toasted pecans. Everyone at Thanksgiving loved this and took pieces home with them so it must have been good. Thanks for a new go-to Thanksgiving recipe!

Oct 21, 2009

I loved this! So moist with a nice balance of the spices. Instead of bars, I made this as a bundt cake; just bake for an hour and ten minutes. Cream cheese frosting is awesome on this too. Completely devoured by my coworkers and then at my sister's birthday party. Definately a keeper.

Nov 24, 2010

This is a fantastic recipe- we're not pumpkin pie eaters, so my family asked me to make this for Thanksgiving this year. I only used 1/2 cup oil and subbed 1/2 cup applesauce for the rest. The cake was so moist and flavorful! I followed another reviewer's advice for the cream cheese frosting: 1 stick butter, 1 (8 oz) block cream cheese, 1 Tbsp vanilla, 2 cups confectioner's sugar. So smooth and creamy, the perfect topper to this cake! Enjoy!


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  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 181 mg
  • 7%

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

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