Monday, November 2, 2009

Pumpkin Bars

Now that it's fall, break open the cans of pumpkin and pull out those yummy spices! This pumpkin bar recipe always gets rave reviews - I brought it to a ladies thing last week as well as our church fellowship lunch yesterday and I had hardly any to bring home to Scot! The key to this recipe is the pan size - don't try and use a 9x13, it just won't come out right. Also, the cream cheese frosting that goes on this is fantastic!

Pumpkin Bars
  • 4 eggs
  • 2 cups sugar
  • 1 cup oil (you can sub half the oil for some applesauce)
  • 1 15oz can pumpkin
  • 2 cup flour
  • 2 t baking soda
  • 1 t cinnamon
  • 1/2 t salt

--Beat eggs, sugar, oil, and pumpkin.
--Add everything else.
--Spread into an ungreased 10x15 pan
--Bake 30-35 minutes

  • 8 ox cream cheese - soft
  • 1/2 cup butter - soft
  • 2 t vanilla
  • 4/5 cups powdered sugar

--Cream the butter, cream cheese, and vanilla together.
--Add the powdered sugar
--Spread on completely cooled cake

You may have some extra frosting, so get out the graham crackers or make sure to bake cup-cakes or something else!


  1. Sarah, do you know how to convert "fresh" pumpkin to canned pumpkin? I just made some yesterday, but I'm not sure if it's a direct substitution or not. Do you know?

  2. This really has an entire cup of oil in it?! Wow! It sounds delcious, though.