Super Moist and Easy Pumpkin Bars

Mary Reynolds


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.


☆☆☆☆☆ 0 votes

Varies on size of bars. At least 20 bars.
20 Min
25 Min


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

  • 4 oz
    cream cheese
  • 1 stick
  • 1 tsp
  • 2 tsp
  • 2 c
    powdered sugar

How to Make Super Moist and Easy Pumpkin Bars


  1. Mix dry ingredients in a bowl.
  2. Add slightly beaten eggs, pumpkin and oil. Mix well.
  3. Bake in a greased jellyroll pan (15.5 x 10.5 x1.5) at 350 degrees for 25 minutes.
  4. Frosting: Blend cream cheese with butter, milk, vanilla and powdered sugar. Frost cake when cool. Cut into squares as desired.

Printable Recipe Card

About Super Moist and Easy Pumpkin Bars

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

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