For as long as I can remember, this church cookbook recipe has been a family favorite during the fall months.
In fact, we like them so much that these delicately flavored sweet-but-not-too-rich bars have been a welcome addition to our Thanksgiving (and Christmas) dessert table on more than one occasion!
They capture some of my favorite tastes and smells of the season.
Since these pumpkin bars are easy to make and the recipe makes a huge pan, they are perfect for serving to company or bringing to a harvest party.
They also freeze beautifully (and thaw extremely quickly!), staying incredibly moist without getting soggy.
I have made these several times in the past month, and have gotten rave reviews and recipe requests everywhere I’ve taken them!
- 2 cups sugar
- 4 eggs
- 2 cups pumpkin (15-ounce can)
- 1 cup oil
- 2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice (I use ½ teaspoon each ginger and cloves and ¼ teaspoon nutmeg instead)
- 1 teaspoon vanilla
- 1 cup chopped nuts, optional (we never used)
- 4 Tablespoons softened butter
- 8 ounces cream cheese
- 1 ½ teaspoons vanilla
- 3 cups powdered sugar
- 1 Tablespoon or less milk, if needed
Preheat oven to 350 degrees.
Mix together first four ingredients with an electric mixer until well blended. Add next 5 ingredients and mix well. Stir in nuts (optional).
Pour into greased pan and bake 20-25 minutes or until done.
Beat frosting ingredients together and spread over cooled cake.
Makes one 11×16 pan (jelly roll pan)
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.