Tuesday, September 29, 2015

The BEST Pumpkin Bars Recipe

I've really got a love/hate relationship with baking. It is something that I genuinely enjoy, but unfortunately the end product always turns out soo delicious it is difficult to turn down seconds and thirds. Because of this, I decided to never bake something unless I know I can give away most of it to family or friends the next day.

I had those same good intentions the other day when I made these pumpkin bars, but sadly only a quarter of the pan made it out of the house. The rest, my husband and I devoured within 2 days.

Don't worry, I combated that with some salad eating & lots of cardio the days following. Some days you just have to let yourself indulge a little. It's all about balance ;) lol

This easy Pumpkin Bars with cream cheese frosting recipe turns out perfect every time! My husband & I ate the entire pan in 2 days!

Ingredients & Directions:

Pumpkin bars-

  • 4 eggs
  • 1 2/3 c sugar
  • 1 c canola oil
  • 1 can (15 oz) pumpkin
  • 2 c flour
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  1.  In a bowl, beat eggs, sugar, oil & pumpkin. Combine flour, cinnamon, baking powder, baking soda, & salt and them gradually add to pumpkin mixture.
  2. Lightly coat jelly roll pan with cooking spray and pour mixture in. (I like my KitchenAid Jelly Roll Pan)
  3. Bake at 350* for 25-30 minutes. 
  4. Cool completely before frosting.
Cream Cheese Frosting-
  • 1 pkg (8 oz) cream cheese, softened
  • 1/4 c butter, softened
  • 1 tsp vanilla
  • 1/2 pkg powdered sugar (about half of a 2 pound bag)
  1. Beat ingredients together in small bowl until smooth.
**These are delicious the first day, but the second day they are my absolute favorite! That pumpkin flavor really starts to come out & they become even more moist (especially if you keep them covered)!

Serving Size: 1 pumpkin bar, makes 24
Macros: 15.1 g fat, 42 g carbs, 3.1 g protein 

Other posts you may like:

marscapone chocolate mousse
addicting pumpkin cookie recipe
easy banana bread french toast & caramel syrup


  1. To everyone who had commented on this post. I am sorry I had to disable "commentluv" the app I previously used for comments due to technical complications. I feel bad because I know that there were over 20 comments on here. But to the comments with questions: yes you can use a 9x13 inch pan, but the cooking time may be different and you will probably need two of those pans for all the batter. and the jelly roll pan I use is linked above and is the standard 10x15x1 size. and thanks to everyone who has enjoyed this recipe! I am glad you love it as much as we do!!

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  3. I made your pumpkin bars last night for our church's Thanksgiving lunch today. They all disappeared quickly. Everyone loved them!! I can't wait to make another batch this week for my family's Thanksgiving dinner. Thank you so much for sharing this delicious recipe!

    1. I am so happy everyone loved them! they go really quickly when we make them too!

  4. Do you cool the bars in the fridge overnight or just room temp?

    1. soo since it's a cream cheese frosting i think you are supposed to put them in the fridge, but we never do. we just usually leave them on the counter & cover them with aluminum foil & it's been fine

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