Pumpkin Week – Pumpkin Bars

Mmmm…. FROSTING! I love frosting. Especially Cream Cheese Frosting. And cream cheese frosting goes great on a sweet and spicy cake like this one! This recipe makes enough to share, or enough to put some in the freezer and enjoy throughout the fall. That is, assuming that your husband doesn’t find your secret stash and raid it… Not that that ever happens. However, if it were to happen, I would highly suggest feighning ignorance of aforementioned secret stash, and instead be frustrated that they were eaten claiming they were for some kind of “upcoming event.” Be very vague about the fictitious event.
Just a suggestion. Let me know if it works for you. : )

Pumpkin Bars:
Cream Together:
2 Cups Canned Pumpkin
4 eggs
1 cup oil

2 cups flour
2 tsp baking powder
1 1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/4 tsp Nutmeg
1/4 tsp cloves

Pour into greased 15x11x1″ pan
Bake at 350 for 30 minutes

Allow to cool then frost with Frosting.

1 8oz package Cream Cheese (softened)
1 cube margarine (1/2 cup – softened)
1 box (1 lb) powdered sugar
Cream well, then spread on cooled bars

Slice into finger-sized bars, refrigerate until it is time to enjoy them.



  1. Now, that’s a great frosting recipe to attach to holiday presents of pumpkin bread in a jar! Thanks for sharing… The question becomes, should I also include the makings of the frosting? Could be a messy present in a warm room… Come visit when you can…

  2. This recipe looks yummy! I love CC frosting. I might have to try this as soon as it cools down here.

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