Updated September 2026.
A perfect fall dessert, delicious pumpkin bars with cream cheese frosting.
“These pumpkin bars are AMAZING! This is the second year I’ve made them and they are delicious. I used a larger pan (9 X 13) and they were the perfect size. Thank you for this recipe!”
Madison, September 2019
There are not a lot of things in life that define Fall more for me than Pumpkin Bars. Actually, they’re a hit with my family anytime of the year.
I love this recipe for so many reasons. First of all there’s pumpkin involved, and second, it’s topped with rich cream cheese frosting. Combined, they’re the perfect way to treat yourself or please a crowd of party goers.
These pumpkin bars are a delicious cross between a quick bread and a tender cake, loaded with pumpkin and warm spice, and finished with a tangy cream cheese frosting.
Cut them into any size you like, depending on how many you are feeding. I also like to slice them into bite size bars, so they are perfect for any upcoming holiday function, potluck or nighttime snacking. Just sayin’.
What Size Pan Do You Need for Pumpkin Bars?
Use a 9×13 inch pan for 24 classic pumpkin bars, or a 9×9 inch pan for 16 thick, cake style squares like the ones in these photos. This recipe was originally written for a 9×9 pan, and it still works beautifully that way. The same batter and frosting go into either pan. In the 9×13 the batter spreads thinner and bakes in 25 to 30 minutes. In the 9×9 the same amount of batter stands about half again as tall, so it takes longer, 35 to 45 minutes, for the heat to reach the center. A smaller pan only bakes faster when you also make less batter. Either way, line the pan with parchment and leave a little overhang, so you can lift the cooled slab out before frosting and cut clean pieces on a board.
★★★★★ 5 Star Review
“These were INCREDIBLE. So moist and delicious.”
Jamie, December 2022
How Do You Mix Pumpkin Bar Batter So the Bars Stay Tender?
Beat the eggs and sugar first, then the oil, vanilla and pumpkin, and add the flour mixture last, mixing only until no dry flour remains. Beating the sugar with the eggs dissolves it and gives the bars a light, even crumb. Once the flour goes in, every extra turn of the mixer builds gluten, and that is what turns a soft bar dense and heavy. The batter is thick, like a quick bread, and it should look that way.
READER TIP: Cindy, who has baked for more than 45 years, combines the eggs, oil and sugar and beats them until light, adds the pumpkin and vanilla, then sifts in all of the dry ingredients. She used a 13×9 glass pan.
Pumpkin Bars with Cream Cheese Frosting
Ingredients
Pumpkin Bars
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 15 oz pumpkin puree 1 can, not pumpkin pie filling
Cream Cheese Frosting
- 8 oz cream cheese softened
- 6 tbsp butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 to 2 tsp milk only if needed
Instructions
- Preheat the oven to 350°F. Line a 9x13 inch pan (for classic bars) or a 9x9 inch pan (for thick squares) with parchment paper, leaving a little overhang on two sides, and spray it lightly with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Set aside.
- In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat the eggs and sugar on medium speed for 1 to 2 minutes, until pale and slightly thickened. Beat in the oil, vanilla and pumpkin until smooth.
- Add the flour mixture to the pumpkin mixture and mix on low speed, or stir by hand with a spatula, just until no dry flour remains. The batter will be thick. Stop mixing as soon as it comes together.
- Spread the batter evenly in the pan. Bake until the center springs back when lightly pressed and a toothpick in the middle comes out clean: 25 to 30 minutes in a 9x13 inch pan, or 35 to 45 minutes in a 9x9 inch pan.
- Cool the bars completely in the pan on a wire rack, about 1 hour. Warm bars will melt the frosting.
- For the frosting, beat the cream cheese and butter with an electric mixer until smooth. Add the powdered sugar and mix on low speed until combined, then beat in the vanilla. Add milk a teaspoon at a time only if the frosting is too stiff to spread.
- Lift the cooled slab out of the pan with the parchment and set it on a cutting board. Spread the frosting over the top and cut into 24 bars (9x13) or 16 squares (9x9). Store covered in the refrigerator.
Notes
Nutrition
How Do You Know When Pumpkin Bars Are Done?
Pumpkin bars are done when the center springs back when you press it lightly and a toothpick in the middle comes out clean, usually at 25 to 30 minutes in a 9×13 inch pan or 35 to 45 minutes in a 9×9. Test the very center, since the edges set first. If the toothpick comes out wet, give the pan 5 more minutes and test again. In the deeper 9×9, start testing at 35 minutes, and if the edges brown before the center sets, lay a sheet of foil loosely over the top for the last few minutes. Let the bars cool completely, about an hour, before frosting, or the frosting will melt and slide.
Do Pumpkin Bars Need to Be Refrigerated?
Yes, once they are frosted, keep pumpkin bars covered in the refrigerator, where they stay fresh for up to 3 days. Cream cheese frosting should not sit out for long. Unfrosted bars freeze well: wrap the cooled slab tightly and freeze it for up to 3 months, then thaw it in the refrigerator and frost before serving. That makes this an easy dessert to bake a day or two ahead of Thanksgiving. If you are feeding a big crowd, my Pumpkin Pie Cake is another make ahead pumpkin dessert worth a look.
Can You Make Pumpkin Bars Gluten Free, Lighter, or as Mini Bites?
Yes, readers have made all three: with a gluten free flour blend, with applesauce in place of part of the oil, and as bite size muffins. The batter is forgiving because the pumpkin keeps it moist. If you swap in pumpkin pie spice, 1 1/2 teaspoons replaces the cinnamon, ginger and cloves.
READER TIP: Deb made these the regular way first, then again with gluten free flour for her husband, and said they were amazing.
READER TIP: Sara used unsweetened applesauce for most of the oil and said the bars came out dense, moist and perfectly spiced.
READER TIP: Ann baked the batter in a mini muffin pan for 12 minutes and got bite size pumpkin treats.
For a bar with a creamy layer baked right in, try my Pumpkin Pie Cheesecake Bars next.
A Note on This Recipe: The recipe works the same way it always has. In September 2026 we rewrote the card after years of reader questions. It now gives both pans side by side, a 9×13 for classic bars and the original 9×9 for thick squares, each with its own bake time and yield. The step that brings the wet and dry ingredients together is spelled out, the sugar is beaten with the eggs, the frosting is doubled so it covers either pan generously, and servings, times and storage are listed. Thank you to Susan, Kathryn, Liesl, Kim, Madison and everyone who wrote in over the years.
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Save this one to your fall baking board so it is ready when the holiday menu comes together.
Hi. I have a question on instructions 2, 3, and 4. Do I combine the sugar with the dry or wet ingredients? Step 3 also says to combine sugar with the eggs, oil, etc. Also, do I mix the wet ingredients together first, Before adding in the dry ingredients? Or do I place the wet ingredients inside the “well” of the dry ingredients and then mix?
The instructions are not very clear…
What is a jelly roll pan .
A jelly roll pan is similar to a baking sheet or cookie sheet, but it has sides that are usually 1 inch (2.54 cm) deep.
I also am unclear about when you are combining the wet and dry ingredients…do we put the wet in the dry well?
Dear Amanda,when your wet ingredients become light and fluffy,pour in a well of dry ingredients. Stir gently, just until combined.
The directions for mixing the wet and dry ingredients are unclear. I have always mixed the dry into the wet a little at a time. . I doubled this recipe, it turned out great. Moist and tasty. Even better with the icing.
Your recipe calls for a 9 x 9 jelly roll pan. The only jelly roll pan I’ve got is much larger like 10 x 15. I didn’t know jelly roll pans came in a 9 x 9 size. Wouldn’t a 9 x 9 pan make very thick bars? Can you please clarify if it is a 9 x 9 pan or a traditional jelly roll pan? Approximately how many bars does one recipe make if they were cut into approximately 2″ x 2″ squares? Thanks.
Oh my gosh!!!! Okay I feel horrible! there was a “jelly roll pan” typo in the recipe. Thanks to all for pointing it out!
I have no idea how It happened. I read it 3 times before posting, so I don’t know how that got left out! I’m sure it was midnight. I’m so sorry!
I used a jelly roll pan and they came out amazing!!!
I have been making this exact recipe for over 30 years…have substituted apples and more
Can this recipe be doubled? If so, would a 9×13 pan be too small? What would you suggest using?
Hi, not sure if you got an answer or not to your sugar question. Mix the sugar in with the dry, then mix the wet ingredients and then fold all together. I just put my eggs, oil, etc. in my mixing bowl, mix a little, then add the small dry ingredients, mix a little and then add the flour and sugar. That way I only use one bowl. Just make sure you put all the ingredients in that it calls for and mix it all up. It is pretty hard to screw up most bars and cakes.
I too have the same questions. It seems people post recipes on this site without ever reading them. There is a step left completely out of this recipe. It does not say what to do with the dry ingredients after making the “well.” Also, the sugar is put in both the dry and wet ingredients! I also have a problem with people who say “flour” without ever saying “plain” or “self rising.” I know you add baking soda and salt to “plain” but lots of people don’t know the difference. I’m making the bars now, they are in the oven. I just hope they turn out OK, they look good in the photo.
You seem a bit rude, these are free recopes posted by people, typos and errors happen. If you don’t like it look for another or send this nice blogger a check and maybe she’ll send you a perfect copy bound and typed. I like the recipe, I appreciate it because I’m always looking for new pumpkin stuff! Thank you!
Thanks Emily!
I agree with Emily..no need to be rude. Just made these bars. They were wonderful! Thanks for the recipe
Agree… Sarah is trying to share a recipe that is so yummy out of the goodness of her heart. Cut her some slack. To make her feel horrible is just not right. Sarah I sure appreciate your generous efforts. Smiles ✨?✨
I think some times people who’ve never baked or maybe are just learning/starting would not understand some of the directions. They don’t have prior knowledge of baking so they may tend to ask a lot of questions. There are tons of flour and pans out there. Maybe we should remember that some times.
If people are going to post recipes, they should be correct and exact. And if there are questions about it, it’s not being rude, it’s trying to figure out how to make a delicious product. This recipe is missing a step and does, admittedly, have errors.
Wow !!!! Do people not know how to bake. Using common sense, I’m sure if your a baker you could figure it out. No need to be bashing the nice person who posted this recipe.
I agree Mary. We are all human and mistakes do happen. I Believe commonsense comes into play here and I’m glad that Sarah posted this recipe .I am going to try them ????
Just made them and just use common sense and then if u bake at all it’s not hard to follow … only thing I questioned was size of pan but hey next time if I don’t like how thick they r will use 9x 13 instead of 9×9 ????thanks for recipe
I will use a 9by 13 pan
I have the same question.
hi id love to make this but i dont really understand it.they look so good can you explain to me please ty/
If I were to make this, I would mix the wet ingredients before adding them to the dry ingredients so that they are combined well. I would also add the sugar to the wet ingredients since you probably don’t want the sugar to be grainy. Good luck!
Great recipe my daughter loves it.
What can I use if I don’t have a stand mixer?
A stand mixer just makes it “hands-free” mixing. If you have an electric hand mixer, that will work just fine. Hope this answers your question.
Did you realize that you have vanilla listed as an ingredient for the pumpkin bars and as an ingredient for the frosting, however, you don’t have it listed in the instructions for the bars? I completely left it out of the bars. Thankfully I had my husband taste the batter (before realizing had left the vanilla out) so I know it tastes okay.
Can’t wait to try this
My jelly roll pan is bigger than 9×9 what should I do??
Hi
Are the 9×9 dimensions correct? Usually a jelly roll pan is 13×9 or larger??
9×9 is a square pan….appreciate the feedback and the amazing recipes!
Look forward to trying this.
Do you have to use parchment paper? Can you grease and flour instead? Sounds like an AWESOME RECIPE. can’t wait to try it
Hi Debbie,
Parchment paper makes it easy to remove bars and other baked goods from baking sheets and almost eliminates cleanup, but you can use nonstick cooking spray as a great alternative, or grease and flour if you prefer.
Hope that helps !
Instructions state 9×9″ jelly roll pan. My jelly roll pans are much larger. Please clarify. Thanks. Sharon
Hi, I’m also wondering about the pan size…..9×9 or jelly roll pan?? My 9×9 is a deep pan and my jelly roll is thin by 10 x 13. which is better to use????
I am still confused – do I use a 9 x 9 pan or a jelly roll pan? The response is not clear. I am really anxious to make this recipe and want to do it right the first time.
Hi Susan,
I’m sorry, I should write it more clearly.
Recipe calls for baking in an 9×9 square pan, jelly roll pan is a TYPO !
Please don’t be anxious, I’m sure that your Pumpkin Bars will turn out great.
If I double the recipe and use a 10 X 15 pan do you think it will turn out well
Since I’m Type 2 Diabetic, I have to ask, do you have a carb count per serving because these look yummy!
The photo is tempting me to try this recipe immediately. Reading through the recipe instructions, however, you should probably edit them for clarity on step 3, because you don’t say to add the wet ingredients to the dry ones. I know what you mean, and realize that you want us to put the wet ingredients into the well that we made with our dry ingredients and stir to combine. Also, the double numbers before each listed step is a little funky. Thanks for this recipe. I’ll give it a try!
Do I use self rising flour or all purpose flour?
Hi Marilyn,you can use all purpose flour.
Any time a recipe has baking soda, baking powder and salt added in the recipe, it is all-purpose flour. Self-rising flour already has those ingredients added.
Does this double well for fitting into a large jelly roll / large cookie sheet?
A quicker way to make cream cheese frosting.
Just beat 8 oz cream cheese with one jar of marshmallow fluff. Super creamy and not so sweet.
I made the Pumpkin Bars tonight and will use your cream and marshmallow fluff recipe. I’ve had a jar of fluff that I wanted to use. It sounds yummy.
Thank you so much for posting this quick frosting!!
can these be made without the cream cheese frosting? I am diabetic and try to stay away from sugary frostings if at all possible. these sound so delicious. I love pumpkin anything 🙂
Not the author but I do a lot of low carb and sugar free baking. I’m sure you don’t have to frost them or you could get sugar free frosting from the grocery store, but the bars will just be pumpkin cake without the frosting so it could be dry. However there is a cup of sugar in the bars themselves too. You could probably replace it with splenda or some other sweetener that won’t impact your blood sugar.
I’m still a little confused. Do we use a 9×9 pan or a jelly roll pan? The recipe sounds amazing11
She said 9 x 9 in her response earlier. She made a mistake and stated jelly roll by accident in her original typing of her recipe. So 9 x 9 it is.
I just baked these.
First, my wet ingredients never got “fluffy”. I did use fresh pumpkin instead of canned.
Second, I just gently combined the dry ingredients into the wet in the mixer bowl, just until combined.
Third, in my 9×9 pan, it took more like 45 minutes to bake and it rose like a cake. I think a 9×13 cake pan, not a 9×13 jelly roll, would have given me a true bar. Looks and smells delish! Going to frost it and devour it!
I will make these again using a 9×13 cake pan, for sure!
Can you add the step where you add the wet to the dry ingredients so I can print this out!! I’m actually trying it today and wanted to print it if they turn out good thank you!!!!
pumpkin bars w/cc frosting….can i use loaf pan?
Hi,Pat.Yes,you can use loaf pan.
Hi there, I have all the ingredients assembled to make a couple of batches.
I”m wondering though if you have tried converting this into a muffin recipe?
The best muffin I have ever had was a Pumpkin Raisin (golden) that was the Tuesday special at the coffee bar I used to go to 30 years ago! What I wouldn’t do for that recipe! I have tried everything to no avail. Help! The muffin top was superbly crunchy then super moist inside & served piping hot. I then smothered it in butter. Totally decadent. Breakfast of champions.
Hi and Thanks so much for this yummy recipe. I saw this on fb and shared so I could find it. I did see a comment on the post I shared though that said if using self rising flour to not use baking soda and powder. Is there any truth to this rumor? :-))
Aren’t you glad I didn’t ask about the jelly roll pan????
After combining the wet and dry together it seems a little dry. Any suggestions?
As I’m getting older I try to do my cooking as easy & simply as possible. I totally understand making from scratch, but if I can cut corners to make it quicker & easier, that’s what I like. So, is there a way I can use a cake mix to make these instead of totally from scratch & if so, what should eliminate and keep?
One can of pumpkin, 1/2 cup water, spice cake mix. It’s a weight watchers recipe with no fat or cholesterol ( unless you frost it). I do this in muffin pans usually
Tried these and they are wonderful!, I changed out half of the oil for applesauce. If you like pumpkins bars these are tasty and very easy!
I thank you for this recipe. I just want to know if I follow the recipe and just add the dry ingredients to the wet in the stand mixer will it ruin it or do I have to make the well in a bowl and put the wet ingredients in the well and hand mix??
Hi Jodie,when your wet ingredients become light and fluffy,pour in a well of dry ingredients. Stir gently, just until combined.
Have you or anyone else tried these as cupcakes?
Just made this using a 9×9 and it’s definitely more like a cake. Took mine about 45 minutes to be done. Next time I’ll try using a bigger pan or maybe even a bundt cake pan. Looking forward to trying it, it smells delicious! Just have to wait for it to cool so I can ice it.
I think this pumpkin bar recipe needs to be rewritten with better instructions. Also this should be made with a 15x10x1 jelly roll pan.
These look awesome! I’m going to make them, but vegan. Thanks for sharing!
Hi, thanks for the yummy recipes. Pinned this one! 🙂
I just made these. Followed the directions exactly. Turned out great! Who cares if the size is larger pieces!!! And if you understand how to cook use some common sense! Great recipe!!!!
These are wonderful! I’m giving 1/2 my pan away & my husband said “looks like you’ll need to make more then!”. Thanks for the recipe!
Thank u for the recipe. pumpkin is one of my favorites. I can’t wait to make this. With Fall in the air this will ne perfect.
Hi Sarah(: I was just looking over your awesome pumkin bar recipe & i just have to say how patient, helpful & obviously kind person you are to go out of your way to do all the grunt work of figuring out recipes to share with people like me & some people very much Not like me as well! But thank u for the wonderful recipes youve worked hard on & im sorry u have to deal w the ignorant people tht go along with having a blog & sharing ur talents. I much appericate ur work & wanted you to know tht!(: Thank u 4 the great recipe!
Making this today….Looks great! What DID NOT look great, all of the RUDE comments to this! You don’t like it, you can’t figure it out, decided that the only way to fix it was to be rude? Go somewhere else or buy a cookbook. KEYBOARD BULLIES
Absolutely delicious. I doubled the quantities to make 2 and used 11 x 7 inch pans as that was the only size I had and it worked out great. No cans of pumpkin puree to be found in many places in the UK but homemade worked well.
Thanks Sarah
These are great and I had no problems following the recipe. I used pumpkin pie spice to taste and vanilla creamer for the milk in the frosting with a little vanilla. Prolly the best pumpkin bars I’ve made-I always just pick a pan that will work-no need to get all bent out of shape about measurements. I baked them a little less then stated but pulled them out once the center had set. Nice thick batter-def go for this one:)
These look delicious! I love pumpkin all year long!
Thank you for this recipe! I made it this weekend, and it was DELICIOUS! I used a 9×13 dish and doubled the frosting, which I recommend. I also used pumpkin pie spice in place of the ginger and cloves. Will definitely make again!
Pumpkin is one of my favorites. I love it so much. I will it tonight. Thanks for sharing this recipe.
Oh so yummy. Just made today. So good just as pictured
Made it today and it is yummy. Not heavy. Family likes it. Will make it again.
I just threw this together and it is now baking in the oven so we shall see how it turns out! I’m starving and was craving pumpkin so I found this and decided to bake it for breakfast for myself with some coffee. I only had half a can of pumpkin leftover from a seperate recipe so u just halved this one and put it into a loaf pan. Hopefully it turns out well.
These pumpkin bars are AMAZING! This is the second year I’ve made them and they are delicious. I used a larger pan (9 X 13) and they were the perfect size. Thank you for this recipe!
I would add I/2 to 1 cup of mini chocolate chips in it!
I made these yesterday, doubled the recipe and baked them in a 9x13x2 cake pan and they are wonderful! My husband has asked me to make a batch for him to take on his upcoming hunting trip to South Dakota.
Sarah! I Threw this recipe together for an impromptu family get-together yesterday; it was absolutely delicious! I have a tendency to test recipes before sharing them on Facebook, especially for the boys in the family, whom I taught to cook, as youngsters, as their mothers aren’t keen on cooking, particularly baking. They’re grown up and living on their own now and I love when I test and share recipes and find they’ve made them for their friends. Thank you!
I just made these and used a mini muffin pan baked for 12 minutes. Very good bite sized treats!
I wanted to use my mini muffin pan, thanks for posting the time to bake . I love pumpkin & cream cheese icing.
I just made this and did it in a 9 by 11 pan, baked it 25 mins and it came out Amazing. More like a bar……. Serving it for a party tomorrow!!
I don’t use canned pumpkin, I always put my own up. Is there an amount of regular pumpkin I can use in place of canned pumpkin?
Hi Janetta, a 15 ounce can holds about 1 3/4 cups, so use that much of your own puree. Homemade puree is often wetter than canned, so let it drain in a strainer for a little while first, or the bars can take longer to bake.
Just made these they are good! I love the frosting. Although, the bread itself is a bit bland but the frosting makes up for it. The instructions can be a bit confusing . I figured it out with no problems. But for a person who causally bakes it can be confusing.
I’m going to make it this weekend.
Thank You Sarah ????
Can these be made with gluten free flour?
Do you use pure canned pumpkin or the pumpkin puree?
I made this today I added chopped walnuts. I used my 9×9 square corningware lined with parchment paper and sprayed with cooking spray. 35-40 minutes cooking time was perfect.
Is the sugar powdered or table sugar. I found similar recipes listing powdered sugar. Thx!
Hi Cindy, it’s regular granulated sugar in the bars. Powdered sugar only goes into the frosting. I made that clearer in the ingredient list.
I just made these and let me tell you these are delicious. Also easy to make .I have a feeling there won’t be much left for tomorrow .
Great recipe…thank you! I’m amazed at why some people are so confused..I’ve baked for 45+ years..most of it is common sense or maybe just baking experience? I combined my eggs,oil,and sugar and beat till light..then added pumpkin, and vanilla then sifted in all of my dry ingredients used a 13×9 glass pan because I wanted more of a bar..I’m sure your way works out great too..but this was just a way I always mixed up my pumpkin bars..everyone has their own way..I thought this might help someone and be easier???? it also has less oil than most recipes..not quite as oily tasting which I like….
I agree…some of these questions are amazing…if one is a baker it is common sense and adjustment per choice. Idk…mine turned out fine..doubled the recipe and used a standard cake pan!
This came out ABSOLUTELY delicious! Thanks for the beautiful vivid picture of the dessert for sharing the recipe!
This recipe is sooooo good! I read the comments to fill in the gaps. Because I used a smaller pan it was more like a dense cake…..just wow, family loved it! Doing it like that,, I’d say this is a combination pumpkin loaf/bar/cake/pie result. I also doubled the icing recipe, because “Yum”. Was even better after being in fridge overnight, combined with a good cup of coffee!
I added 1 tsp pumpkin pie seasoning to the dry ingredients, also baked it in a 9×13 pan for about 25 min.
Loved the pumpkins bars ! We made them today
Hi – Can this recipe be made ahead and frozen?
Yes, Melissa! Bake and cool the bars, wrap the unfrosted slab tightly and freeze it for up to 3 months. Thaw it overnight in the fridge and frost it the day you serve it. I added this to the recipe notes too.
Love love this recipe!!! It is moist, firm and absolutely delicious!! Instead of theb”different” spices, I used my Pympkib Pie Spuce!!! It was a good substitute. I will gladly make this again!
I loved how the recipe was easy! Rule of thumb for all the questions below….always mix your liquid ingredients and then add your dry ingredients into the same bowl. She did forget to explain the well part but really no need for that….
I always do exactly like the recipe and critique it to my liking later. I would not put cloves and ginger in this recipe because it kills the pumpkin flavor. Otherwise add the whole can (29oz) of pumpkin…
You can do without the vanilla on the frosting.
The recipe calls for vanilla is that correct I have never put vanilla in my pumpkin bars. Thank you
Yes, Joanne. One teaspoon of vanilla goes into the batter with the oil and pumpkin, and another teaspoon goes into the frosting. It rounds out the spices nicely, but the bars still work if you leave it out.
Can this recipe me made into cupcakes? How long would you cook them?
Julia, yes! One reader baked the batter in a mini muffin pan for 12 minutes. For regular cupcakes, fill the liners about two thirds full and start checking at 18 minutes with a toothpick. Let me know how they turn out.
I made this cake this morning it is so delicious
Do you store these at room temperature or in the refrigerator?
Hi Judy, keep them covered in the refrigerator. Cream cheese frosting shouldn’t sit out for long, and the bars stay soft for about 3 days in the fridge. Enjoy them!
Looks like this recipe has been out there for a number of years, but I just recently found it. Today, I gave it a try. Found the recipe to be easy to follow, used a 9×9 pan, and they turned out great. My only question is, do they need to be refrigerated?
So glad they turned out great in your 9×9, Barb! Yes, once they’re frosted, keep them covered in the fridge. They’re good for about 3 days, if they last that long.
I can’t wait to make the pumpkin bars!!! Look so yummy!
Love the recipe. Can’t wait to try a few others you posted.
We made these today! So delicious and fluffy! Perfect frosting I might add! The only issue is that I don’t see a nutritional count? Do we know how many calories and/or carbs something like this has per serving?
Very good
So good!
This turned out AMAZING! I followed the recipe as printed and used a 9X9 glass pan. I wouldn’t hesitate to use a 9X13 though. I would drop the oven temp and shorten the baking time a bit. But that frosting…oh my!
Hi I just gotta say this is by far the best recipe I’ve ever seen. My husband is gluten free and it’s hard to find recipes that come out well. I first made this the regular way. But tried it yesterday with gf flour and it was amazing. Thanks
Hello can I leave the batter in the fridge overnight?
Hi Brynn, I’d bake it the same day. The baking powder and baking soda start working as soon as they get wet, so batter that sits overnight bakes up flatter. You can bake the bars a day ahead instead and frost them before serving.
Made these for the first time on Thanksgiving and they turned out great! I didn’t have parchment paper so I just greased a 9×9 pan and the came out perfect right at 30 minutes. As someone whose not a huge pumpkin fan, these still tasted amazing. The cake was moist and the pumpkin flavor was not overpowering. Highly recommend this dessert for the holidays.
These turned out great! I used unsweetened applesauce for most of the oil, and for the frosting used 8 oz cream cheese + 4 tbsp butter so the flavor was very cream cheese forward, which is what I wanted. A 9×9 inch baking pan made the perfect thickness of bar. They were dense and moist, and the spices were right on. Will definitely make again. Thank you for the great recipe!
These were INCREDIBLE. So moist and delicious. I sprinkled some brown sugar on top which gave it a nice crunch, and I used maple syrup instead of vanilla since I was out. Thank you so much for this!
Took this to our Bible study group and it was a huge success!! Everyone raved about it. I put it in a 7×11 pan.. sprinkled heath bar bits on the top. A real keeper in this house!!!
This is a very good recipe. Maybe just updating to list the dry ingredients first then the wet ingredients because it is a bit confusing if they aren’t in order. And to also add the instruction to add the wet ingredients to the dry and mix gently. Not a criticism. The recipe is a winner.
Kim, thank you for putting it so kindly. You were right on both counts. The card now lists the dry ingredients first and has its own step for adding the flour mixture to the pumpkin mixture. I hope you make them again this fall.