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Real Recipes From Real Home Cooks ®

super moist and easy pumpkin bars

grama1234 avatar
Recipe by
Mary Reynolds
@grama1234
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.

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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
    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

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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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