Recipe by Tina Rogers
"Yummy Autumn pumpkin spice bars made from scratch. Frost with prepared cream cheese frosting, or make your own!"
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1 (15 ounce) can
1 (16 ounce) container
cream cheese frosting
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.
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!
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.
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.
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Tina's Pumpkin Spice Bars
Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories from Fat: 140
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