Print

Prize-Winning Pumpkin Bars

The best Pumpkin Bars, moist and delicious with a cream cheese frosting.  A blue ribbon winner at the Minnesota State Fair, years ago.
Course Dessert Bars
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24 Bars
Calories 330kcal
Author Kelly ~ the hungry bluebird

Ingredients

  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 15-oz can pumpkin
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 2 cups all purpose, unbleached flour
  • 6 ounces cream cheese, room temp
  • 6 tablespoons unsalted butter, room temp
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar, sifted (original recipe calls for 4 cups, too much for me)

Instructions

  • Preheat oven to 350º.  Grease and flour a 12 x 18 jelly roll pan (baking sheet with a rim).
  • In a mixer, combine sugar and oil and mix well.  Add the eggs, one at a time, and beat well.  Next, beat in the pumpkin.
  • Combine the baking powder, baking soda, salt, spices and flour in a bowl with a whisk.  Gradually add the dry ingredients to the mixer, blending well after each addition, until all is mixed well and and batter is smooth.
  • Spread batter evenly into prepared pan.  Drop pan on the counter a few times to release air bubbles.  Bake for 25 to 30 minutes, until evenly golden, but not dry.  Let cool for at least 1½ hours.
  • Make frosting by beating together cream cheese, butter, milk and vanilla until smooth.  Gradually beat in the powdered sugar.  Spread the frosting over the completely cooled bars.
  • Chill or freeze before cutting into bars of desired size.  Keep refrigerated.

Notes

Adapted from the Minneapolis Star Tribune, August, 1996.  Lori Beach's Prize-winning Pumpkin Bars.