Moist Pumpkin Bars for a Crowd

Moist Pumpkin Bars For A Crowd

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Gail Welch


I got this recipe in 1988 when my daughter, Amanda, was in kindergarten. Her teacher made it for the class for a Fall Feast at Thanksgiving. She knew how good they were and had recipes printed out to send home with the room mothers and students. These bars are so easy to make and really moist.


★★★★★ 3 votes

10 Min
30 Min


  • 2 c
  • 1/2 c
    cooking oil
  • 1 can(s)
    pumpkin, 16 oz
  • 4 large
    eggs, beaten
  • 2 c
    bisquick, sifted
  • 2 tsp
  • 1 tsp
    apple or pumpkin pie spice (optional)

  • 1 pkg
    cream cheese, 3 oz
  • 1 box
    powdered sugar
  • 1/4 c
    oleo, softened
  • 2-4 Tbsp
    milk (if needed)
  • 1 tsp

How to Make Moist Pumpkin Bars for a Crowd


  1. Beat sugar, oil, pumpkin and eggs for 1 minute.
  2. Stir in Bisquick mix, cinnamon and pie spice. Mix well.
  3. Bake in 17x12-inch cookie sheet or jelly roll pan that is lightly oiled and floured for 25-30 minutes at 350F.
  4. ICING: Mix ingredients together and spread on cake. Only use enough milk (if any) to make a good spreading consistency.

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