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Fantastic Pumpkin Bars

Fantastic Pumpkin Bars

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Mindy

I developed this recipe to liven up the traditional pumpkin bar. My family says it's the best pumpkin bar they've ever had. This bar is dense and moist.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch baking dish. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice in a bowl.
  2. Beat the eggs in a mixing bowl. Whisk in the white sugar, canola oil, and pumpkin puree until no lumps of pumpkin puree remain. Stir in the carrots and pineapple, then fold in the flour mixture until no lumps of flour remain. Pour into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan before cutting into squares.
  4. While the pumpkin bars are cooling, beat the cream cheese, butter, vanilla extract, and confectioners' sugar together in a bowl until smooth. Frost the cooled bars with the cream cheese frosting.
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Reviews

Chris From Kent, WA
11
11/18/2009

Oh my gosh are these ever delicious. One of the best dessert recipes I've prepared in a long time. All my guests raved. So very very moist and flavorful. This is a real keeper. Only change was I used Fat Free Cream Cheese but no one could even tell.

impala
10
11/5/2009

Absolutely delicious!! Easy to make & very moist. I didn't have a 10 x 15 pan so I used a 9 x 13 and baked it for a few minutes longer until toothpick came out clean. Worked out great. Almost like a carrot cake with pumpkin. Yummy frosting too! Co-wrkers loved it also. Definately recommend!

Tracy
9
11/17/2010

Simply fantastic!! The only change was that I used an 9x13 and baked about 15 minutes longer; otherwise this recipe is perfect as-is. I'll make this again and again.