Real Recipes From Real Home Cooks ®

super moist and easy pumpkin bars

Recipe by
Mary Reynolds
Clarksville, TN

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.

yield serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For super moist and easy pumpkin bars

  • 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.