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  • Writer's pictureRobyn

Recipe: Moist Pumpkin Bars with Cream Cheese Frosting

Updated: Dec 24, 2020


If you would like to taste the essence of fall in a neat little 2×2 inch square, I suggest you try these amazing pumpkin bars.

I make a big batch of these every autumn, sometimes even several times a season. They’re perfect for celebrations, parties, and thank-you presents for the pumpkin spice-lovers in your life. The moist yet fluffy texture of the sponge combined with the earthy pumpkin flavor, zingy sweet spices, and rich frosting make for the perfect Halloween-time treat.

The recipe came to me by way of a friend/former coworker Stefanie, who got it from her previous coworker. I adapted it to my own preferences and they have been a hit ever since.



  1. 2 cups all-purpose flour

  2. 2 cups granulated sugar

  3. 2 TSP baking powder

  4. 1 TSP baking soda

  5. 1 TSP cinnamon

  6. 2 TSP pumpkin pie spice

  7. ½ TSP salt

  8. 1 cup vegetable or canola oil

  9. 1 15-oz can of pumpkin

  10. 4 eggs


  1. 1 cup powdered sugar

  2. 1 cup granulated sugar

  3. 1/3 cup butter, room temperate

  4. 1/2 cup whipped cream cheese, room temperature

  5. 1 TB milk

  6. 1 TB vanilla extract


Preheat your oven to 350 degrees Fahrenheit. Grease a one long, rectangular baking pan and one smaller, square baking pan. In large bowl, combine all bar ingredients; beat at low speed until moistened. Then beat 2 minutes at medium speed. Pour evenly into greased pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.

In your mixer, combine all frosting ingredients and beat until fluffy and smooth. (No butter chunks!) Spread over the sponge and cut into small squares. Store in the fridge.


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