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Nutritional Info
  • Servings Per Recipe: 50
  • Amount Per Serving
  • Calories: 161.2
  • Total Fat: 9.0 g
  • Cholesterol: 29.2 mg
  • Sodium: 93.5 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.6 g

View full nutritional breakdown of Pumpkin Bars with Cream Cheese Frosting calories by ingredient
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Pumpkin Bars with Cream Cheese Frosting

Submitted by: CORKLEY

Introduction

The pefect Fall Dessert The pefect Fall Dessert
Number of Servings: 50

Ingredients

    4 eggs
    1 cup oil
    1 15 oz can of pumpkin

    2 cups of flour
    2 cups sugar
    2 tsp baking POWDER
    1 tsp baking SODA
    ½ tsp salt
    2 tsp cinnamon
    ½ tsp nutmeg (or a little less)
    1 cloves (optional)


    Cream Cheese Frosting

    1 8 oz package cream cheese
    ½ cup of butter
    Cream together

    Add 2 cups powder sugar.
    2 tsp vanilla

Directions

For Bars:
-Mix eggs, oil and pumpkin together and set aside.
-Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
-Fold dry ingredients into wet ingredients.
-Pour mixture into a large jelly roll pan.
-Bake at 350 degrees for 25-35 minutes.

Frosting
-Blend softened cream cheese (my mom always recommends letting it sit out over night) and butter together.
-Add vanilla
-Add Powdered sugar

***The frosting recipe is flexible. You can add more cream cheese and/or sugar to get the consistency you want. Also if it is too thick add just a splash of milk.

After cake has cooled, frost and slice into bars.

Makes about 50 square inch bars. Great for Halloween, Thanksgiving and Christmas!

***You can also use this recipe to actually make a jelly roll cake, but the bars are MUCH easier.

Number of Servings: 50

Recipe submitted by SparkPeople user CORKLEY.






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Member Ratings For This Recipe

  • Very good! Don't have a jelly roll pan, so, I baked it as a cake in a 9x13. Took about an extra 10 minutes to bake. I also added raisins to it, YUM! Never made frosting before, but, next time, will either buy the frosting or use a dollop of cool whip on top! - 10/15/11

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