Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! &mdash;Brenda Keller, Andalusia, Alabama

Pumpkin Bars

eggs, room temperature

sugar

canola oil

(15 ounces) pumpkin

all-purpose flour

cinnamon

baking powder

baking soda

salt

ICING:

cream cheese, softened

confectioners' sugar

butter, softened

vanilla extract

2% milk

I don’t know where this recipe originated, but I double checked, it‘s EXACTLY the same one I have been making for forty years! It’s moist, it’s delicious. Some folks have commented that it’s not chewy. No, it’s not. It’s not supposed to be. It’s not exactly a cake either. It cuts into neat bars, my family loves them. I bake it in a 10x15 x 1 pan, it comes out perfectly. The only thing I add is a pinch of cloves. Delicious and reliable.

I msde this minus canola oil, using 1 cup of homemade applesauce. It is moist and delicious beyond belief!

Moist and delicious. Best ever pumpkin bars.

Yummy alternative for people like me who don't like pumpkin pie.Recipe is too sweet though. I halved the sugar for the bars and added more cream cheese to the icing. Plus I did half wholewheat flour which I may do only wholewheat flour next time. Also, I may reduce the amount of oil next time or use butter as they seemed a bit weighed down by oil. Still though super yummy!

I BAKE ALL THE TIME AND THE KIDS ARE ALWAYS ASKING ME FOR SOMETHING. I TRIED THESE AND NOW I HAVE A NEW "MOST REQUESTED" DESERT. THANKS FOR THE WONDERFUL AND EASY TO MAKE DESSERT . SO MOIST.. SIMPLY DELICIOUS !!!

The ingredients are exactly the same as the Pumpkin Rolls I make every year except this seems like a lot less trouble. No jelly roll pan, no rolling into powdered sugared towel, no chance it's going to crack as you roll it up, etc., etc. Definitely gonna give it a try.

Long before the internet, my Mom cut this recipe out of a magazine. That's over 40 years ago. I've been using it forever. Last year, I typed the recipe from Mom's clipping and combined two lines. This morning, I pulled the recipe from my computer and it was wrong. 1 2/3 cup oil and no sugar. I looked on Taste of Home and there it was. One cup oil and 1 2/3 cups sugar. This recipe is WONDERFUL. Just the right amount of sweetness and well worth being available for more than 40 years. BTW, I add raisins to the batter and chopped walnuts sprinkled on the frosting.

Followed recipe as written. Not enough pumpkin flavor. More like cake than bars. Probably won't make again.

I made these to take to visit a sick family member and was pretty disappointed by the lack of flavor in the bars themselves. They definitely need spices other then just cinnamon and I regretted not adding ground cloves, ginger, and nutmeg but I wanted to make the recipe exactly as shown. The frosting was good but was the only flavor you could taste.

My family loves these I have to make them every Thanksgiving

These were probably the best thing I’ve ever made, and I’m a big baker.  I used about 1/3 more cinnamon, 1/3 less oil, and baked about 5 minutes longer...but ovens do vary.  Delish!

These are fabulous ! We love pumpkin, and these were easy and moist!

I used coconut oil instead of canola oil. Super good. Everyone loved them

I made this cake last night as my son has been requesting a pumpkin based dessert.  I'm not a big fan of pumpkin pie, so decided to try this instead.  This turned out fantastic! I followed the recipe exactly. What I like about this cake is that it's not overly sweet. The frosting was easy to make.  I didn't have a whole 8oz pack of cream cheese, only about half left over.  I made the frosting with that. It turned out great. The frosting was a thin layer due to my shortage of cream cheese, but it was just fine.I am not a baker, but this was a very easy recipe to follow. I might add pumpkin seeds or sun flower seeds with raisins to it next time.

This recipe was so easy to make.  The family thought it was great!

Sooooooo delicious and soooo easy!  However,  I used a full 8 oz. block of  cream cheese and a whole stick of butter then adjusted sugar to desired consistency with no need for any milk, just vanilla!  Wonderful recipe!!!  Definitely a keeper!!!

Delicious!  Most of the time I don't add the frosting which allows me to eat more without the added calories.  Also add extra cinnamon and will try the suggestion of using Splenda.

These pumpkin bars are so good! When I made them though I used 2 cups of fresh sugar pie pumpkin from my garden instead of canned pumpkin. I think it tastes so much better with fresh pumpkin and it is also organic and environmentally friendly.

I’m going with for stars ONLY because these turn out more of a pan bread or cake not bars. Amazing flavor in the cake and icing!

The bar itself was nice and moist. It had great flavor. I was disappointed with the frosting. There wasn’t enough fir good coverage of the pan and it didn’t stick to the bar. Next time I will buy a can of frosting. Expected better from Taste of Home.

Made in a cake pan I cut 1/3 cup sugar and split the 1 1/3 cup sugar 50/50 brown and granulated . I also substituted half of the oil with applesauce and added 1/2 teaspoon  of ginger. 1/4 tsp of clove and 1/8 of nutmeg . I made the icing exactly to the recipe. 4 solid stars as a cake but I think it would be 5 as a bar. I will make again.

Very good Recipe!  Everyone loves these bars.  I tweaked it by adding Pumpkin  Pie Spice instead of cinnamon, and have used 8 Oz Cream Cheese in frosting.....yum!

I have a recipe that's very similar to this one AND I always use applesauce in place of oil in ALL my recipes! Also, I use a cookie sheet instead of a cake pan and 325 oven for almost 1 hour. It's always awesome!

Taste great, but turned out to be a cake.  The only thing I can think thata I did wrong was used too small of a pan.

https://videodam.tmbi.com/wp-content/uploads/2018/12/DIYD_3143_091918_H.mp4

Check out this video for how to make Pumpkin Bars

pumpkin bars

Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 2

Cost: $26.80 /serving

Author : Taste of Home

Ingredients

Instructions

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