Tina's Pumpkin Spice Bars

Tina's Pumpkin Spice Bars

25 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    2 h
Tina Rogers
Recipe by  Tina Rogers

“Yummy Autumn pumpkin spice bars made from scratch. Frost with prepared cream cheese frosting, or make your own!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 10x15 inch jelly roll pan

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 10x15 inch jelly roll pan
  2. In a large bowl, combine eggs, sugar, oil and pumpkin; beat until smooth. Stir in the flour, baking powder, baking soda, cinnamon, ginger, salt and cloves.
  3. Spread batter into prepared pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool completely.
  4. Frost with cream cheese frosting and sprinkle top with nuts. Cut in to 2 inch by 1 1/2 inch bars. Store in refrigerator.

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Reviews (25)

Rate This Recipe
LAPARENT
13

LAPARENT

My friend made this cake for a baby shower and it disappeared in no time flat. She made a simple cream cheese frosing from 1 stick butter/1 package cream cheese, 1 tbsp vanilla and 2 cups powdered sugar, and the cake melted in your mouth. Yummy!

dkennedy
12

dkennedy

I made this in a 9x13 pan and cooked for 38 minutes - came out great. Topped with commerical cream cheese frosting. More like a spice cake, than "bars." But really very good. I'd make it again.

SHACKL
8

SHACKL

Wonderful! I agree that it is more of a cake than a bar, but thats alright with me. I used the Cream Cheese Frosting II from this site, and reseved a little and dyed a little green and a little orange and decorated a little pumpkin on each piece. Very cute for Halloween or Fall treats.

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Nutrition

Amount Per Serving (25 total)

  • Calories
  • 291 cal
  • 15%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 36.4 g
  • 12%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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