Pumpkin Bars

Three more days until Thanksgiving!

Are you ready for the feasting to begin? I can’t wait! My husband had a Thanksgiving potluck at his work, and he was wondering what he could make or what I would make for him. I told him that I would save him some time from his hectic work schedule and bake something for him to bring maybe something simple like brownies. Then I re-thought my decision to make brownies because I remembered seeing these irresistible pumpkin bars on Pennies on a Platter. (Thanks Nikki!) It reminded me of a similar pumpkin bar recipe from Betty Crocker that I used to make and I knew it would be perfect for my husband’s potluck.

These pumpkin spice bars are perfect for your festive feast and trust me these babies are absolutely delicious. They are very moist and light and I practically licked the buttery and fluffy whipped cream frosting off the spoon. (Less soap to use right? LOL) These tasted more like a pumpkin cake versus pumpkin bars but not dense at all. I practically get weak in the knees for everything pumpkin and these treats certainly had me drooling for more. I have enjoyed so many pumpkin dishes like pumpkin spice lattes, Starbucks pumpkin bread, turkey pumpkin chili, pumpkin scones, pumpkin pie, pumpkin waffles and even the occasion sip of pumpkin ale. These pumpkin bars were a perfect pumpkin treat for all the pumpkin fanatics. Simply scrumptious.

Pumpkin Bars
Adapted from Paula Deen & Seen from Pennies on a Platter
Ingredients: 4 eggs 1 2/3 cups granulated sugar 1/2 cup vegetable oil 4 ounces applesauce 15-ounce can pumpkin 2 cups sifted all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 teaspoon salt 1 teaspoon baking soda 1 cup walnuts


1 8-ounce package cream cheese, room temperature 1/2 cup butter, room temperature 2 cups sifted confectioners’ sugar 1 teaspoon vanilla extract


Preheat the oven to 350 degrees and grease a 9x 13 baking pan. In the bowl of a KA mixer, mix the eggs, sugar, oil and pumpkin until light and fluffy. In a medium bowl, stir together the flour, baking powder, cinnamon, salt and baking soda. Gently pour flour mixture into pumpkin mixture and mix until incorporated and smooth. Add the mixture into the prepared baking dish and spread it out evenly. Bake for 30 minutes. Let cool completely before frosting. Prepare the icing while waiting for the pumpkin bars to cool. In the bowl of the KA mixer, combine the cream cheese and butter and mix until smooth. Add the sugar slowly until you reach the desired consistency. Stir in the vanilla.

Spread cream cheese frosting on cooled pumpkin bars. Cut into bars, you should have 24 bars. (Or whatever amount you want to share with others.)

Review: These pumpkin bars are as delicious as they look. I couldn’t stop taking pictures and licking the cream cheese off my fingers! My husband’s work loved them and they were surprised it did not taste like box mix. Ha! Box cake is pretty good and I don’t mind using the occasional Betty Crocker mix to make a treat. Hands down one of the best desserts that I have baked in awhile. Maybe I will make another batch “just because” and not for a holiday feast. :::swoon:::

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