Pumpkin Bars With Cream Cheese Frosting Recipe!

Every fall we make these delicious fall pumpkin bars. It’s a simple dessert that fits the season, and tastes great. I have brought these to our common meal after church several times and we normally don’t have any left to bring home. 🙂

Pumpkin Bars with Cream Cheese Frosting for a yummy fall treat!

Pumpkin Bars Recipe

2 Cups flour (you can use all white, or a blend of pastry and white)

1 ½ cups sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

¼ teaspoon salt

¼ teaspoon ground cloves (optional, I normally leave it out)

4 beaten eggs

1 16 ounce can pumpkin (Aldi has the best price on canned pumpkin!)

1 cup oil

In a large mixing bowl stir together all the dry ingredients (flour, baking powder, soda, spices and salt). Add in the pumpkin and other wet ingredients. I just keep things simple and dump it all in together and mix it up. 🙂

Bake in a preheated 350 degree oven for 25-30 minutes, until a toothpick comes out clean in the middle. Let it cool for 2 hours and then ice with cream cheese frosting. Depending on how you cut, they can make up to 48 bars.

Cream Cheese Frosting Recipe

6 ounces softened cream cheese

½ cup butter

2 teaspoons vanilla

4 – 4 3/4 cups powdered sugar

Mix the cream cheese and butter together, add the vanilla and mix. Add 2 cups of the powdered sugar (I just dump some in!) and mix together, Add the extra 2 cups or more as needed.

I hope your family enjoys them!

Pumpkin Bars with Cream Cheese Frosting for a yummy fall treat!

Comments

  1. These look so yummy! I’m a fan of anything pumpkin and the frosting is the perfect extra touch 🙂

  2. I love pumpkin cake especially with the cream cheese icing. When we have lots of pumpkins in the garden, my husband & I spend a day making and freezing pumpkin puree. He cuts them raw pumpkins in half, removes the seeds and “innards” and bakes them on a baking sheet. He usually helps with scooping the cooked pumpkin out of the shells too. I process it in a blender, using a bit of water if necessary, and pour into zip-type freezer bags. The process is a bit messy, but the supply of pumpkin in the freezer makes it easy to make mid-winter pumpkin cake and pies.

  3. Yum! They look delicious!

  4. Peggy Parker says:

    What size pan do you use? I apologize if I missed it in your recipe.

  5. There is an awards banquet next week for homeschool sports and we all need to bring a dessert or snack. I was going to bring a pumpkin roll but I think I will try this instead! Much quicker and easier and all the same great tastes, just in a different form! Thanks for sharing it!

  6. Thank you for this recipe! I am going to make it for our church’s common meal as well in a week or two. It looks just lovely!

    Diana

  7. I made this for my father, my husband and our four kids today. Thank you so much!

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