Super Moist and Easy Pumpkin Bars

Mary Reynolds

By
@grama1234

I got this recipe from another Army wife more than 15 years ago. Everyone who has ever had it loves it. It always comes out moist. The icing is thin so I keep in the frig to firm it up and the cake still stays moist. Also good with whole wheat flour. I like using organic ingredients, and real butter as much as possible, but that's your choice. Great for Thanksgiving or anytime. I'd rather have this than pumpkin pie myself.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Varies on size of bars. At least 20 bars.
Prep:
20 Min
Cook:
25 Min
Method:
Bake

Ingredients

2 c
all purpose flour
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
2 tsp
cinnamon
2 c
sugar
4
eggs
2 c
pumpkin or 15oz. can i prefer libby's
1 c
vegetable oil

FROSTING

4 oz
cream cheese
1 stick
butter
1 tsp
milk
2 tsp
vanilla
2 c
powdered sugar

Step-By-Step

1Mix dry ingredients in a bowl.

2Add slightly beaten eggs, pumpkin and oil. Mix well.

3Bake in a greased jellyroll pan (15.5 x 10.5 x1.5) at 350 degrees for 25 minutes.

4Frosting: Blend cream cheese with butter, milk, vanilla and powdered sugar. Frost cake when cool. Cut into squares as desired.

About this Recipe

Course/Dish: Cakes, Sweet Breads
Main Ingredient: Flour
Regional Style: American