Pumpkin Bars

We had these at a church activity once when I was a teenager, and I loved them so much that I kept bothering my leader for the recipe until I got it. Haha. Even if you’re not a pumpkin fan, these spiced cake bars are so delicious, especially with their cream cheese frosting. They make a lot of bars, and they’re always very popular.

I haven’t tried making these gluten free yet, but I’ll try out cup for cup flour and let you know how it goes.

Pumpkin Bars

  • Servings: 40 small bars
  • Difficulty: medium
  • Print

Spiced cake with delicious cream cheese frosting.



  • 4 Eggs
  • 1 c. Oil
  • 2 c. Sugar
  • 1 lb. can of Pumpkin
  • 2 c. Flour
  • 2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • ½ tsp. Salt
  • 2 tsp. Cinnamon
  • ½ tsp. Ginger
  • ½ tsp. Ground Cloves
  • ½ tsp. Nutmeg

Cream Cheese Frosting

  • 3 oz. Cream Cheese, softened
  • 1 Tbsp. Milk
  • 1 tsp. Vanilla
  • 1 3/4 c. Powdered Sugar
  • 6 Tbsp. Butter, softened


For cake, beat eggs and mix together well with oil and sugar. Add pumpkin to mixture and mix. Add flour and spices. Slowly mix together well. Pour into greased 11×17 jelly roll pan (big cookie sheet). Bake at 375° for 20 minutes. Cool.

For cream cheese frosting, mix all ingredients until smooth, then spread over cooled pumpkin squares.


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