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 & just keeping my macros on point the days following. Some days you just have to let yourself indulge a little. It's all about balance ;) lol

But really, it's gotten to the point where I severely limit how often I will make these delicious, surprisingly easy pumpkin bars for fear of eating them all myself.

I originally shared this recipe in 2015? Years later and it's still my go-to dessert for big Fall family gatherings (when others are around to eat this too and it's not just me). It's been fun to see that it's now a lot of other people's go-to as well!

I would say I make this recipe at least twice every Fall/Winter and I typically interchange it with some raspberry sweet rolls which are also freaking delish. It's a family tradition that I really enjoy =) Most of our family traditions are centered around food actually lol Anyway, I hope you love this recipe as much as we do! Now, that we're entering Fall I think it's about time I make this again too! Although, this recipe can be made year round too. It used to be that canned pumpkin was hard to find during the "off-season" but not anymore! So sometimes it's a nice change to make something pumpkin-y like these pumpkin bars in March, even though it seems a little strange 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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  8. How many cups of powder sugar is this equivalent too?

  9. 2lbs is roughly 32 oz. So half of that is 16 oz. and 8 oz. in a cup, so use 2 cups of powdered sugar.

  10. Can I substitute the canola oil for another?

  11. Hi everyone! I just did this recipe with 9 x 13 pan and got great results! I baked for 25 minutes total at 350 degrees and it did the job perfectly! I wanted bars that were a bit thicker so this was perfect. Thanks for the amazing recipe it will definitely get a lot of use in my house!

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