Pumpkin Bars have been a favorite treat for a long time. I love these delicious cake-type bars with luscious cream cheese frosting. They are moist, rich, decadent, and scrumptious! They are not like a traditional brownie or blondie-type bar. Pumpkin Bars are really more like a sheet cake with icing on them than a classical bar-type cookie, but that’s the name I’ve always had for these amazing treats.
The recipe bakes on a 10×15″ jelly roll pan, then you frost them with the cream cheese frosting. I usually either freeze them or refrigerate them for several hours before cutting as they are hard to cut cleanly. Even still, these are some of the most delicious goodies you will ever taste.
Back in the early 1980s we went to a Christmas Open House at our pastor’s home and one of the ladies we knew brought these lovely treats to share. Oh, goodness, these were so good that I immediately grabbed another! I was enthralled with Pumpkin Bars from the very first bite and I made sure I got the recipe so I could make them myself later.
Every time I’ve ever made this recipe our company have raved over them–and rightly so, they are just that good. Pumpkin Bars aren’t really all that difficult to make either. Truly, the hardest part is cutting them afterwards. I recommend you bake them a day in advance and leave them in the refrigerator for about 10-12 hours or the freezer for 5-6 hours before cutting. I think I had mine in the freezer this time about 3 or 4 hours and still it was hard to cut them evenly because the texture is so soft. But if the most difficult part of a recipe is cutting them, I can live with that!
These bars are so outrageously delicious that they’re worth the inconvenience of freezing a little before eating. Now if you’re only serving them to your family and they don’t care so much about pretty……well, by all means dig into them whenever!
If you’re on the lookout for a fabulous pumpkin recipe for fall or holiday baking than Pumpkin Bars is one you should consider. I warn you in advance these bars are addictive. Stopping at one is an incredible force of the will! I assure you that you and your family will absolutely devour these amazing Pumpkin Bars if you make up a batch. You may have to hide some away in the freezer to ensure you actually get one, or two! 🙂 And if you make them for company you may find them gone rather quickly, so hurry up and grab one before they’re all gone!
Pumpkin Bars are a very scrumptious dessert.
Enjoy these delectable treats while pumpkin is readily available–or do what I do and stock up on pumpkin during the holidays so I have plenty of it throughout the year!
Pumpkin Bars are moist, rich and decadent. We love this spectacular dessert. It’s a great treat to take to holiday or Christmas parties.
Here’s what I did.
Measure canola oil and place in glass mixing bowl. Add pumpkin–not pumpkin pie mix, eggs and sugar.
Add cinnamon, salt, baking powder and baking soda and UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.
Stir with a wooden spoon to combine. Don’t overmix the dough.
Spray a 10×15″ jelly roll pan with cooking spray. Then line it with parchment paper and spray the parchment paper with cooking spray also. Pour pumpkin filling into the pan.
Bake at 350 for 15-20 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool COMPLETELY!
While Pumpkin Bars are baking, prepare Cream Cheese Topping: Soften cream cheese and butter in a mixing bowl.
Add vanilla, milk and powdered sugar.
Blend with an electric mixer until smooth.
Spread icing over top of bars and refrigerate several hours or overnight OR: place in freezer for several hours to make cutting easier.
Pull the parchment paper out of the pan and placed it on a cutting board to cut the Pumpkin Bars.
Pumpkin Bars are so yummy. These will get gobbled up at your end-of-year parties in no time! Be prepared: it’s really hard to stop at just one!
I cut these bars rather large for what I was making them for, but generally speaking, I cut these into 48 bars (rather than 36)
These delicious bars are great for fall baking. They’re terrific with pumpkin candies on top! 🙂
Here’s the recipe.
(Recipe from Diane Newhouse, when we attended First Baptist Church Indian Rocks, Largo, FL)
- 1 cup canola oil
- 4 eggs
- 2 cups [url href=”http://www.goldmedalflour.com/” target=”_blank” title=”gold medal unbleached flour”]Gold Medal[/url] UNBLEACHED all-purpose flour
- 2 cups sugar
- 2 tsp. cinnamon
- 16-oz. can [url href=”http://www.libbys.com/our-products” target=”_blank” title=”libby’s pumpkin”]Libby’s[/url] pumpkin
- 1 tsp. baking soda
- 2 tsp. baking powder
- ½ tsp. salt[br]
- [b]CREAM CHEESE TOPPING:[/b][br]
- 8-oz. pkg. cream cheese, softened
- ½ stick unsalted butter
- 1 tsp. vanilla
- 1 tbsp. milk
- 2 cups powdered sugar
- Blend together, spread on greased and floured cookie sheet with edge and bake 15-20 minutes at 350°.[br]
- Mix together, spread on cooled pumpkin bars.
We love these luscious Pumpkin Bars and believe your family will too once you taste a mouthful!
It is helpful to keep the Pumpkin Bars refrigerated so the Cream Cheese Topping stays firm and doesn’t soften.
These will keep a week or so in the refrigerator (if they last THAT long!) These are great tailgating treats! They will be scooped up in no time!
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