Pumpkin Bars — Autumn’s Most Addicting Dessert

Pumpkin Bar FeaturePumpkin has become synonymous with fall, and since the flavor has exploded as a trend (thanks, Starbucks, with your pumpkin spice latte) it’s everywhere, so much so it’s becoming “cool” to not like pumpkin spice anything.

Well, too bad! I’m a proud pumpkin lover and today I’m sharing one of my favorite recipes that involves the goodness of the best taste of the season. My mom has been making this delectable dessert for years and I often request it when I visit. But I guess it’s time to put on my big girl pants and bake it myself.

This recipe is a bit more involved than the other three I’ve posted. I like simple recipes — the less ingredients the better, because that means I have less of a chance to screw it up, it’s easier on my wallet, and then I don’t have tons of ingredients just aging in my cupboard. However, just because there are more ingredients doesn’t mean it’s difficult. I found this to be pretty easy for my less experienced self.

Pumpkin Bar2These bars taste like heaven. They’re sweet, have a dense texture like cake, and they melt in your mouth like fluffy, moist pumpkin clouds. Ok, regaining control.

Pumpkin Bar3I’m pretty sure this dessert is one of the best I’ve ever put into my mouth. Get me started on one luscious square and I have to stop myself before I eat the entire pan. Be prepared, these babies are dangerous!

Here’s the recipe for these delicious pumpkin bars. I should note, this calls for an optional 3/4 cup of chopped pecans and pecan halves for decoration, but if you read my recipe for banana bread, you already know I stay away from nuts in my food. I added a sprinkle of ground cinnamon on top instead.


  • 2 cups all-purpose baking flour
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 4 eggs
  • 1 can (15 oz.) pumpkin
  • 1 and 2/3 cups sugar
  • 1 cup cooking oil


  1. Stir together flour, baking powder, cinnamon, baking soda and salt in a medium bowl and set it aside
  2. Beat together eggs, pumpkin, sugar and oil in a large bowl
  3. Add the dry ingredients and beat until well mixed
  4. Pour batter into an un-greased 15 x 10 x 1 inch baking pan and bake at 350 degrees for 25-30 minutes, or use the toothpick test. Cool.
  5. Top with cream cheese frosting, cut into squares and serve
  6. Keep leftovers refrigerated – if you have any leftovers

Cream Cheese Frosting

  1. Beat together 3 oz. of softened cream cheese, 1/4 cup of softened butter or margarine, and 1 tsp. of vanilla in a medium bowl until fluffy.
  2. Gradually add 2 cups of sifted powdered sugar and beat until smooth.

Pumpkin Bar4Let me know if you make these yourself and what you think! I’m telling you, you’ll be bugged for this recipe by your friends and family. Don’t say I didn’t warn you.


Looking for more recipe ideas? I’ve added a Good Eats tab in the menu bar above. There you will find links to the other food items I’ve posted, and I’ll be adding to it as I present more tasty offerings in the future!

About Karin

Journalist, singer, reader, movie fanatic, photography buff, GVSU alum, wanna-be-Brit, Crohn's fighter, Coca-Cola addict, animal lover, not a kid person, hater of winter, Michigander
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2 Responses to Pumpkin Bars — Autumn’s Most Addicting Dessert

  1. This looks so yum! Thanks for sharing! 🙂

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