These super-moist pumpkin bars topped with a thick layer of frosting are the perfect fall dessert.
Growing up, my mom had a friend who would make frosted pumpkin bars every fall. Over the years, I’ve tried a variety of recipes to attempt to replicate this delicious childhood treat.
This autumn, we’ve got a pumpkin recipe mash-up going on. We experimented and blended two recipes together. The results were fan-freaking-tastic. My husband swore that the bars actually tasted better with each day in the fridge. I quietly enjoy a bar each morning after the kids headed off to school.
These frosted pumpkin bars are perfect with a cup of hot coffee on a cold fall day.
Here’s the printable recipe…
- Getting Started:
- 1 c vegetable oil
- 4 eggs
- 1 2/3 c sugar
- 2 c flour
- 1 tsp baking soda
- 2 tsp baking powder
- (2) 15 oz. cans of pumpkin (NOT pumpkin pie mix)
- 2 tsp cinnamon
- Frosting – 8 oz softened cream cheese
- 1/2 c butter
- 2 Tbsp cream or milk
- 1 1/2 tsp vanilla
- 4 c powdered sugar
- Pre-heat the oven to 350 degrees.
- Mix together the oil, eggs, and sugar. Then add the baking soda, baking powder, salt, pumpkin and cinnamon.
- Pour mixture into greased 9×13 pan.
- Bake at 350 for about 40-45 minutes. Enjoy the lovely aroma!
- Wait until completely cool, then frost.
- Frosting Instructions: Mix until smooth and spread over bars.
- Decorating: Add a touch of cinnamon, pecans, or even candy corn to give the recipe more pizazz.
My recipe mash-up inspiration:
I started my search for a new frosted pumpkin bar recipe on AllRecipes.com. It is an amazing resource; ratings help you find family-approved recipes quickly.
Paul’s Pumpkin Bar Recipe
What I loved about it?
This was one of the top-rated frosted pumpkin bars recipes on the site. Plus, it had less sugar than most of the other recipes I found!
Jenn’s Pumpkin Bar Recipe
Source: Mandeegrant.com *I found this recipe via Pinterest and the blog 30 Days of Handmade.
What I love about it?
It used TWICE as much canned pumpkin as most recipes. I was looking for something moist. Bingo!
- One of my daughters didn’t like the thickness of the bars. If you are looking for a thinner bar, check out the two recipes above for a thinner cookie sheet baking option.
- We ate a few “sample bars” right after the pumpkin bars were frosted and they were yummy. However, they were even more delicious after being refrigerated. This is perfect dessert recipe for a family gathering, a potluck, or even Thanksgiving. I highly recommend you chill the bars before serving!
Looking for additional inspiration?
Follow my Creative Family Kitchen Pinterest board for ongoing recipe ideas!
If you’re looking for unique ways to celebrate autumn with your family, be sure to check out our Fall Fun Pinterest board for recipes and activities.