Pumpkin Bars w Cream Cheese Icing

Pumpkin Bars W Cream Cheese Icing Recipe

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Linda Stevens


As a young adult I sold Home Interiors & Gifts thru home showings. One of my hostesses made these delicious pumpkin bars and once I tried them, I had to have the recipe.

They have been a popular favorite during the holidays in my house and are also a good choice for family gatherings since it's a large batch.

I keep them in the refrigerator because of the icing, but they also freeze nicely and can be thawed out when company arrives.


★★★★★ 1 vote

10 Min
30 Min


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1 c
canola oil
2 c
1 can(s)
pure pumpkin, canned


2 c
all purpose flour
2 tsp
baking powder
1 tsp
baking soda
1/2 tsp
2 tsp
cinnamon, ground
1/2 tsp
ginger, ground
1/2 tsp
clove, ground
1/2 tsp
nutmeg, ground


1 stick
butter, room temperature
8 oz
cream cheese, low-fat
1 lb
powdered sugar
1 tsp
0 tsp
milk, as needed until frosting is spreadable

How to Make Pumpkin Bars w Cream Cheese Icing


  • 1Once all ingredients are thorougly blended (I use an electric hand mixer) - pour into greased and floured sheetcake pan. Mixture will be thick and won't really pour. You will need to spread it thinly to cover entire pan, but it will puff up and become a cake type bar once baked.
  • 2Bake at 350 degrees for 25-30 minutes or until toothpick inserted in middle comes out clean.
  • 3Let cool completely before frosting. With the same electric hand mixer, blend 1 stick of soft butter, 8 oz brick of softened cream cheese, 1 lb. of powdered sugar and 1 t. vanilla. Use milk to get the desired spreadability of your frosting. I use low fat cheese and milk.

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About Pumpkin Bars w Cream Cheese Icing

Course/Dish: Other Desserts
Other Tag: Quick & Easy
Hashtags: #sweet, #delicious, #spicy

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