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
- FROSTING:
- 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.
- FROSTING:
- 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.
Jeanne Towns says
October 17, 2014 at 7:18 pmI made these using King Arthur’s Gluten Free flour (I weighed my flour 140g = 1 cup of flour) and they turned out BEAUTIFULLY! SO delicious!
Amy Engberson says
October 29, 2014 at 9:21 pmSo many people are on a gluten free diet. It’s nice to know they turn out using gluten free flour. Thanks Jeanne!
Mell says
November 20, 2017 at 5:32 pmDid you still use 2 cups? I have never used the Gluten Free flour but want to give it a try as my nieces are Gluten Free due to Celiac.
Maria | Real Life Dinner says
October 20, 2014 at 9:07 pmOh boy, I Just LOVE pumpkin bars, I am right there with your husband….I eat them in rows. These look awesome!
Amy Engberson says
October 29, 2014 at 9:20 pmI can thank my husband for eating all of them. It makes less working out for me! Thanks for stopping by Maria!
Jennifer says
October 26, 2014 at 3:56 amCan you please tell me what size pan a jelly roll pan is thank you for sharing this recipe looks so yummy
Amy Engberson says
October 29, 2014 at 9:45 pmSorry Jennifer! I can see how “jelly roll” pan could be confusing. I used a half sheet size. Mine is 12″ x 17″. Hopefully that helps!
Marcie Hallstrom says
October 18, 2017 at 5:24 pmMade your pumpkin cookies last year so when i needed a pumpkin bar recipe, guess whos I picked?! Can’t wait to try these, i’m sure they are just a delicious as the cookies!! Thanks!
Amy Engberson says
October 18, 2017 at 7:46 pmAwe thanks Marcie! No doubt this is the time to squeeze in as much pumpkin as possible! Glad you are enjoying the recipes!
Deborah says
November 22, 2017 at 10:40 amDo these have to be refrigerated after making understandably cream cheese frosting is on top so I would think so but if I hold off the frosting right before I serve can I keep the bars at room temperature ? Thanks!
Amy Engberson says
November 22, 2017 at 9:05 pmHi Deborah! Yes I do store them in the refrigerator once they have frosting on them! Happy baking!
Carole says
November 22, 2017 at 3:17 pmNo flour!
Amy Engberson says
November 22, 2017 at 9:02 pmYes it does have flour! The last ingredient in the list for the cake is 2 cups of flour! Happy baking!
Justine says
November 22, 2017 at 11:45 pmMade these last month for co workers and friends, everyone loved them! About to make two more tomorrow for my husbands and my families thanksgiving! Thanks so much!
Amy Engberson says
November 27, 2017 at 11:25 amYay! Glad they were everything you wanted! We love these pumpkin bars too!
Michele says
January 1, 2018 at 1:16 pmCan I use melted butter than Oil?
Amy Engberson says
January 3, 2018 at 12:33 pmI’ve never tried it in this recipe. Typically when I substitute melted butter for oil I add and additional 20% of butter over the amount of oil called for to make up for the difference in the fat content. Let me know how it goes!