Easy Pumpkin Bars

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These easy pumpkin bars are moist, delicious, and topped with a cream cheese frosting.

This easy pumpkin bars recipe comes from my mom. And you know what they say about mom’s… they always know best. So you have to know that these are going to be yummy!

As I mentioned in one of my posts earlier this week Mike and I celebrated our birthday last week. At Mike’s workplace when you celebrate your birthday, you bring in a treat for everyone. Mike had totally forgotten about his treat until I asked him what he wanted to bring in. He wasn’t sure what he wanted, until I mentioned these easy pumpkin bars.

You see these easy pumpkin bars are one of Mike’s favorite. And with it being pumpkin season it really was a no-brainer.

The great thing about these easy pumpkin bars is that they make a nice big jelly roll pan. Plenty for everyone if you are serving your family or in this case a bunch of hungry co-workers. And if you have leftovers you can always throw them in the freezer for another time.

My sister-in-law mentioned that she serves pumpkin bars instead of pumpkin pie at her Thanksgiving meal. So if you don’t enjoy rolling out those pie crusts this would be a great alternative.

Oh, when Mike came home that evening the easy pumpkin bars were gone. Yep, he brought home an empty jelly roll pan. He also had to tell me about the compliments that he had received as his co-workers ate the bars.

Love pumpkin? You need to try these pumpkin bars. 

Easy Pumpkin Bars

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Course: Dessert

Cuisine: American

Author: Dawn Yucuis

Ingredients

• 1 15 ounces can pumpkin
• 2 cups sugar
• 4 eggs
• 1 cup salad oil
• 2 cups flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• Frosting
• 3 ounces cream cheese
• 1/4 cup butter
• 1 tablespoon milk
• 1 teaspoon vanilla
• 2 1/2 cup powdered sugar

Instructions

• Preheat oven to 350 degrees F. Grease a 10 by 15-inch jelly roll pan.
• In a large bowl mix together the pumpkin, sugar, eggs, and salad oil with an electric mixer.
• Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
• Add the sifted dry ingredients to the pumpkin mixture and mix until well combined.
• Spread the batter in the prepared jelly roll pan. Bake in the preheated oven for 25 to 30 minutes or until the center is set.
• Remove from oven and cool completely
• While bars are cooling make the frosting.
• With an electric mix beat the cream cheese until fluffy. Add the butter and beat until well combined. Mix in the milk and the vanilla. Add the powdered sugar and beat until creamy.
• Spread over cooled bars.

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