The Best Pumpkin Bars

Hello PUMPKIN BARS! This post has been in the making for a few weeks now. I first tried this recipe for a baby blessing we were heading to. The parents to be asked us to bring something sweet to share and since it IS fall baking season I decided to stick with a classic flavor. The only problem is they disappeared so quickly that I didn’t have a chance to take photos!

With such rave reviews I decided that I better give these another go. If you are looking to get that delicious fall smell throughout your home try baking these right before you have guests over. The pumpkin scent is intoxicating and enough to make me eat an entire tray before they are covered in the silky cream cheese frosting.


The Best Pumpkin Bars


  • For the cake:
  • 4 eggs
  • 1-2/3 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1 (15 oz) can pumpkin
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • For the Frosting:
  • 8 oz package cream cheese
  • 1/2 cup butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 350 degrees. Line a 12x16 pan (a cookie sheet with lifted edges) with parchment and set aside.
  2. Whisk together the eggs, sugar, oil, and pumpkin in the bowl of an electric mixer. Add the flour, baking powder, cinnamon, nutmeg, cloves, salt, and baking soda until combined. Pour into your prepared pan and bake 20 minutes or until a toothpick comes out clean. Cool completely.
  3. While your bars cool, cream together the cream cheese and butter until fluffy. Slowly add the powdered sugar and vanilla and mix until your desired consistency is reached. Spread over your cooled bars.
  4. Cut into squares and serve.
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Recipe adapted from Paula Deen.


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