This Pumpkin Bars with Cream Cheese Frosting recipe is straight out of my Mom’s recipe box. I have fond memories of the smell of this warm spicy cake filling our little house. And even better memories of the cream cheese frosting slathered all over the top! Now these are one of my kids favorites too!
Every fall my hubby begs me to make a pumpkin roll. This has been a particularly busy fall for me. That’s why my number of posts have dropped lately. I’m planning on getting my life organized again and be back to posting more frequently soon! 🙂 Anyway, I don’t have time this year to make a complicated dessert like a pumpkin roll. I decided to make Pumpkin Bars instead and see if they would satisfy him.
Ten minutes of hands on time, a little cooling time and a little frosting time and my pumpkin bars were ready for the big test. The verdict? The hubby says he likes the pumpkin roll better because the frosting to cake ratio is higher. Well, that’s what he said. But then he proceeded to eat a few rows, yes rows, of pumpkin bars straight out of the pan. The next morning, before breakfast, he started in on the pumpkin bars all over again. I think he polished off at least another row before I had a chance to get the bacon and eggs made! I gently reminded him that he didn’t like those pumpkin bars. Not enough frosting, I told him. Aha! He admitted the pumpkin bars are in fact just as good as a pumpkin roll! I knew there had to be a reason he couldn’t put his fork down.
Since Thanksgiving is right around the corner I better let you know how grateful I am that my hubby has a physically active job. If he didn’t he would weigh a half a ton! I mean really, most people can’t eat pumpkin bars by the row, not the piece, and not blow up. I guess all that cow chasing pays off! What a blessing!
Seriously, if you are looking for a quick recipe that tastes like everything the fall should taste like, this one is for you. It’s yummy, fast, warm spicy and slathered in cream cheese frosting. What could be better? I will tell you, it makes a jelly roll sized pan! That’s what’s better! You are going to need it to if your hubby doesn’t like pumpkin bars as well as pumpkin rolls like mine! Haha!
- 4 egggs
- 2 c. sugar
- 1 c. oil
- 2 c. pumpkin puree
- 1 tsp. vanilla
- 1 tsp. soda
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. ginger
- ½ tsp. salt
- 2 c. flour
- 1 8 oz. cream cheese, room temperature
- ¼ c. butter, room temperature
- 4 c. powdered sugar
- 1 tsp. vanilla
- dash salt
- milk as needed to thin frosting
- Preheat oven to 325 degrees.
- Spray jelly roll pan with non stick baking spray.
- Beat eggs, sugar and oil. Add pumpkin puree and vanilla. Beat.
- Mix dry ingredients together in a separate bowl. Add to wet ingredients and beat until incorporated.
- Pour into prepared jelly roll pan.
- Bake for 25 minutes.
- Beat cream cheese and butter until smooth.
- Add powdered sugar, vanilla and salt. Beat until incorporated.
- Add milk as needed to thin frosting to desired consistency.
- Cool cake then frost.