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Pumpkin Bars

Well, fall is here (at least on the calendar anyway) and my thoughts are turning to some of my fall favorites – like pumpkin. I like anything with pumpkin in it from soup to seeds and something baked with pumpkin, well there are no words. And what about cream cheese frosting? Hello? It is a perfect pairing. Enjoy.

Makes about 2 dozen


4 eggs

2/3 cup sugar

1 cup cooking oil

1 can (16 ou) canned pumpkin

2-cups flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. salt

1 tsp. baking soda

Cream cheese icing


In mixer bowl, beat together eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, baking powder, cinnamon, salt and baking soda. Add this to pumpkin mixture; mix thoroughly. Spread batter in greased 15x10x1 inch (I use a 9x13 pan) baking pan.

Bake at 350 degrees 25-30 minutes (if using 9x13 pan, may need to increase baking time, check after 25 minutes). Cool completely and frost with cream cheese icing.

Cream Cheese Icing


1 package – 3 ounces cream cheese, softened

½ cup butter, softened

1 tsp. vanilla (I sometimes use pure maple syrup)

2 cups powdered sugar


Cream together cream cheese and butter. Stir in vanilla. Gradually add powdered sugar, beating well, until mixture is smooth.


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