Pumpkin Recipes- the Best Frosted Pumpkin Bars EVER!

My mom used to make all kinds of pumpkin recipes. (Hi Mom!)  I actually grew to not like pumpkin.  As soon as September hit, it was pumpkin cookies, pumpkin bread, pumpkin pie, pumpkin, pumpkin, pumpkin.  I think I maybe mentioned this before…. but times have changed and now I’m doing the exact same thing with my kids.  Pumpkin everything.  If they learn to not like pumpkin, I have no doubt that one day they will come back to the fold.   Where was I going with this anyway……so….

the Best Frosted Pumpkin Bars you will ever eat! Hands down my favorite fall treat. www.thirtyhandmadedays.com

Back in the beginning of time (the year 2007) I found this recipe from Mandee for Pumpkin Bars.  It has been my favorite ever since.  And man I feel like a blogging dinosaur.  I’ve been at this for six years? Wow. 

The recipe! Yes, let’s get on with the recipe.  I promise if you like pumpkin (and maybe even if you don’t) these pumpkin bars are for you.  They are hands down the best.  Moist (and I don’t even like that word) but fluffy with cream cheese frosting.  HEAVEN.

Pumpkin Recipes- the Best Frosted Pumpkin Bars EVER!
 
Ingredients
Bars
  • 1 c. vegetable oil
  • 4 eggs
  • 2 c sugar
  • Mix together, then add
  • 2 c flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • (2) 15 oz. cans of pumpkin (NOT pumpkin pie mix)
  • 2 tsp cinnamon
Frosting
  • 8 oz softened cream cheese
  • ½ c butter
  • 2 Tbsp cream or milk
  • 1½ tsp vanilla
  • 4 c powdered sugar
Instructions
Bars
  1. Pour mixture into greased cookie sheet or jellyroll pan. (I actually use a 9x13 pan for thicker bars)
  2. Bake @ 350 for 25-30 minutes for cookie sheet/jelly roll or 40-45 mins for 9x13 pan.
  3. Cool completely. Then frost.
Frosting
  1. Mix until smooth, spread evenly over pumpkin bars.

I made these recently with my youngest (my baking buddy) and he could NOT wait to frost them.  After we frosted them and they melted a bit, I stuck them in the fridge and they firmed right up.  But they were still the right consistency.  If you too cannot wait to eat them and accidentally melt the frosting, stick them in the fridge and fear not.

I dare you to add the ingredients to your shopping list and make this.  Today. You can thank me later.

If you are like my mom, you might like these other pumpkin recipes:
(will be adding more soon!)

Chocolate Chip Pumpkin Cookies


Chocolate Chip Pumpkin Bread


Pumpkin Caramel Rice Crispy Treats

PhotobucketPumpkin Smore Dip

 

Mique
Hi- I'm Mique (as in Mickey). I started 30days as an idea file a few years ago. After three years and hundreds of ideas, I now realize that I'll never check them all off my list. When I'm not creating, I love spending time with family and friends and long drives, especially if they end at the beach.
Mique
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Comments

  1. stephanie says

    Sadly, I made these this weekend and they did not turn out. I even tried making them 2 separate times. Both times they were completely undercooked – almost raw in the middle. I followed directions exactly and even tried cooking them for longer. I think because the recipe uses 2 cans of pumpkin, they just come out way too “mushy” for my taste. They completely fell apart when cutting into them. Frosting came out good though!

  2. MamaMaher13 says

    Just made the cake but made as cupcakes. Delicious!!! Thank you! This will be a staple fall recipe for me and the fam :)

  3. says

    I couldn’t resist eating a pumpkin bar while they were still warm but I didn’t want to melt all the frosting. I cut one bar and frosted it, reserving the rest until the bars were cooled. Of course that made me want to eat another one. They were absolutely delicious!!

  4. says

    I’m hosting “Pumpkin Palooza” this week on my blog and used your recipe (with a link back to your post). These are awesome! The recipe was easy to make and my kids love them. I found you through your beautiful picture on Pinterest and I’m glad I tried the recipe. Thanks!

  5. Kristy says

    Can the vegetable oil be substituted and still get the same result?? We can’t do veg oil due to soy intolerance. I use coconut oil a ton. Do you think that would work and not mess with the flavor and consistency? Thanks!!

  6. julie says

    Made these today. Oh my goodness so yummy. Shared some with family members and kept some for us. Delicious

  7. says

    Surely gonna try these recipes with pumpkins scattering all over the town. Looks really yummy and healthy too. Permission to copy this recipe. :D Thanks

  8. Jenny says

    I checked the linked recipe and it calls for 1 c oil. I didn’t think they could be quite that healthy! :)

  9. says

    I might take you up on that dare! Also, Im a sucker for any recipe that claims to be the best so yup – pinning this one for sure.

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