Pumpkin Bars with Cream Cheese Frosting Recipe

First time I made this, I used a 9x13 baking dish because I didn't have a jelly roll pan at the time. I ended up needing to bake it for 36 minutes since it was a deeper dish and it turned out just like a regular cake. It was the most amazing thing I've ever baked. It was moist, perfectly sweetened, not too pumpkin-y. It lasted 24 hours. The kids loved it, my husband loved it, my Mom was visiting and sneaked out in the middle of the night to eat the last piece. I followed the directions exactly (except for the pan size) and made the frosting that goes along with it and I promise you will NOT be disappointed with this recipe. I am using jelly roll pans today just to see if it's any different (and will update my post accordingly). But made in a 9x13 baking dish, it was divine.

Turned out amazing! I didn’t follow the recipe exactly and here are my modifications: Added about 30% more cinnamon than called for in the cake. Added a small bit of nutmeg and even smaller bit of clove. Highly recommend adding the additional spice. In my opinion they still turned out in the mild side as far as spice is concerned, but had good depth. I divided and baked in two buttered glass 9x13 Pyrex baking dishes. For this I baked for the recommended 25 min exactly and they were perfect. Baked both at same time. I also used homemade pumpkin pure. I roasted the night before and purée same day as baking. I used a scale to weigh out the correct amount in ounces. Hope this helps!

This is fantastic with minor tweaks. Use melted butter instead of oil and add a truckload more spices. I used about a tablespoon of cinnamon, half a teaspoon each of ground cloves and nutmeg, and a heaping teaspoon of pumpkin pie spice. Tastes even better after refrigerating overnight, so it's perfect to make a day ahead of your event. OH! Use a half sheet pan (18x13in) for best results!

Delicious and so easy. I added chopped walnuts to the batter and then on top with the cinnamon. I also cut the sugar in the frosting to two cups as other reviewers said. I found it a little thick, so I added some milk to it. Worked perfectly. I used a baking sheet with a lip. Makes a lot. Highly recommend.

Recently, I've gotten into pumpkin things and wanted to try making something to get into the Autumn spirit. Usually when I make things for the first time they don't come out great, but this came out amazing. I made it in a 9 x 12in cake pan (stone); it was ready after 30-35 minutes - it was more like cake - but sooooo moist. For the frosting, I'll use 2 cups less of the confectioners sugar because it was too sweet. I added some walnuts, cranberries, and raisins on top which was a good idea, because the frosting was 1 1/2 inches thick. UPDATE 11/23/17: Made this again for Thanksgiving, and the cake came out really good again. I followed the recipe except with the frosting, where I used 2 cups of confectioners sugar instead of 4 cups. This way it had a richer cream cheese flavor, but it was less thick (which didn't bother me). It would be a yummy frosting for cinnamon buns ;)

As others noted this is a cake recipe, not bars. Made it in a 9 x 13 pan, and added 1 tsp ginger and 1/4 tsp ground cloves to dry ingredients. Bake 35-37 mins. Cut frosting recipe in half and it's still more than enough to generously cover the whole pan. Don't bother with the cinnamon "dusting".

So moist and yummy! My hubby is diabetic so I reduced the white sugar to 3/4c plus a 1 cup equivalent of Truvia. Also thanks to other reviewers comments, I added about 1 tsp of vanilla to the batter and reduced the quantity of cream cheese, butter, and powdered sugar (for the frosting). The original recipe makes way too much frosting. I would suggest halving the ingredients if you don't want a bunch of frosting left over. Lastly, I added 1/2c chopped walnuts to the batter just before pouring into the pan. Thanks!

Holy FFFF these are incredible. I halved the recipe and whipped the egg whites before adding the other wet ingredients. Also added ginger and other spices and used brown sugar but it’s the moistness of the bar (cake) that is so impressive. Pecans are a must. Leave them on top of the cake so they get toasty!

Not a lot of effort and pretty good. I was just trying to use up some ingredients like canned pumpkin, pumpkin spice, eggs, and added a cup of chopped pecans. I used canned frosting. Put some unfrosted pieces in my freezer I baked in 9x13 casserole dish lined with parchment. Baked 36 minutes. Update: frozen pieces were great

Absolutely loved these bars!! I followed the recipe and then added 11/2 teaspoons of nutmeg to the cake batter. From reading some of the comments from other reviewers I decided to reduce the amount of icing sugar for the frosting to 3 cups instead of 4 and found that it still had a wonderful flavour. There was more than enough frosting for more pumpkin bars. Definitely going to make these bars again!!

Love it! Even my husband who does not like pumpkin desserts or spice cake things love these! I also made it in a 9x13 and ended up baking it for 35 minutes. I substituted applesauce for the oil (which makes it healthy, right?) and added some vanilla into the batter. They turned out super moist and the cream cheese frosting really makes these bars great!

Soft moist and a nice sponge to it. I used olive oil since I don’t buy vegetable oil. This cake bar will be a keeper in our house. Yum

So tasty, SO GOOD 😱

Make this dessert! Everyone at Thanksgiving raved about it! Even better with my morning coffee the next day!! lol! So EASY and delicious! Just fancied it up with pumpkin spice! I used softened butter no oil in batter. Yum! I upped the cinnamon by a lot on the frosting and it added that extra delight!! 10 out of 10!

Put it for 35 mins and it still was very runny

Yummy, even better with home grown pie pumpkin that was roasted and puréed. I did cut the butter back in the frosting. to one stick.

I’d call this cake, not bars. I did use the sheet pan, but still came out like cake. I used 2 teaspoons of pumpkin spice blend rather than the cinnamon. The flavor was excellent. I will make this again.

I get soooo many raves on this dessert!

Haven't had these since my mom passed she was the one who made them every year so this year I wanted to try it! The whole family loved them... Making a second batch now!

This is a fabulous recipe. Huge hit at my house. I did use a jelly roll pan but had to bake it closer to 35 minutes. It will be often used at my house!