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pumpkin bars w cream cheese icing

(1 rating)
Recipe by
Linda Stevens
Longview, TX

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 rating)
yield 50 serving(s)
prep time 10 Min
cook time 30 Min

Ingredients For pumpkin bars w cream cheese icing

  • 1 c
    canola oil
  • 2 c
  • 1 can
    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

  • 1
    Once 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.
  • 2
    Bake at 350 degrees for 25-30 minutes or until toothpick inserted in middle comes out clean.
  • 3
    Let 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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