Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting
  • 40M Total Time

  • 20M Prep Time

  • 12 Ingredients

  • 40 bars Servings


  1. HEAT oven to 350°F. MIX flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg in medium bowl.

  2. BEAT pumpkin, granulated sugar, oil and eggs in mixer bowl on low speed until blended. Gradually ADD flour mixture, beating until batter is smooth. SPREAD in greased 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.

  3. BAKE in 350°F oven until wooden pick inserted in center comes out clean, 20 to 25 minutes. COOL completely in pan on wire rack.

  4. For cream cheese frosting: BEAT 8 oz. cream cheese, 1/2 cup unsalted butter and 1 tsp. vanilla in mixer bowl until smooth. Gradually ADD 3 cups powdered sugar, beating until light and fluffy.

  5. FROST pumpkin bars; GARNISH with pecans. CUT into 40 squares, about 2 x 2 inches each.


  • 4 large EGGS, room temperature
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1 can (15 oz.) pumpkin
  • 2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1 cup cream cheese frosting
  • pecan halves OR coarsely chopped pecans, toasted


  • One Tbsp. pumpkin pie spice can be substituted for the cinnamon, ginger and nutmeg.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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