Pumpkin Bars

Mouth-watering Pumpkin bars

September 22, 2017

Fall weather is here. I’m more of a Spring and Summer girl, I do not enjoy being cold. I’m always a little sad when Fall comes because Winter is not far behind. My husband likes to say that I am cold-blooded because I am always so cold.

We do some fun things in the Fall we are excited about. Every year we go to a fun pumpkin patch where they have lots of things for the kids to do. There is a corn maze, several large slides, a jump house, a corn cannon, a corn box (like a sandbox, but with corn kernels), they have farm animals, sometimes they have food trucks, and the best part is going on the hayride. The tractor takes us out to a large field and we get to pick out the perfect pumpkin and cut it off the vine. 

After school on Halloween, we go to my husband’s work and go trick or treating to each office. The kids end up with their bucket half full when we leave, we really don’t need to do any other trick or treating at that point. But at night we go trick or treating with friends. Our neighborhood is so much fun for Halloween people give out hot dogs, hot chocolate, cinnamon rolls, onion rings, french fries, homemade root beer, and caramel apples.

Some of my favorite Fall treats are pumpkin bars, caramel apples, pumpkin pie, and homemade root beer. These Pumpkin bars are so moist and the cream cheese frosting is thick and so fabulous. I have been making these bars for years. I only have five people in my family, so it takes us a few days to eat these. When we have these in our house kids remind me every day that they haven’t had their pumpkin bar for the day. Even my most picky kid loves these bars. 

Pumpkin Bars

Pumpkin Bar Ingredients

2 cups canned pumpkin

1 cup oil

4 eggs

1 2/3 cup sugar

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons cinnamon

2 cups flour

Frosting Ingredients

1/2 cup (one stick) butter, softened

8 oz cream cheese, softened

7 cups powdered sugar

2 1/2 teaspoons vanilla


Preheat oven to 350 degrees. In a mixing bowl, combine pumpkin, oil, and eggs together. Slowly add the sugar, baking powder and soda, salt, and cinnamon. Once well combined add the flour. Pour into a large greased cookie sheet. Bake for 25-30 minutes or until a toothpick, inserted into the center, comes out clean. Let bars cool completely and then frost. 

Beat cream cheese with an electric mixer until smooth. Add butter and vanilla. Then slowly add powdered sugar, frosting will be thick. Don’t make it too thick or its hard to spread. Use a flat rubber spatula to frost, the frosting sticks less to this than most other kitchen tools. 

*I put the frosting in the middle of the bars and use a rubber spatula to spread the frosting. Start at the middle and spread the frosting to the edge of the pan wipe the spatula on the edge of the pan as you move the frosting across the pan. These bars are very moist, try not to lift up the spatula while spreading the frosting. If you lift the spatula up the cake will come with it. The bars are very moist and it can easily become a mess. 

Recipe from: grandmas desserts

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