Alayne’s Pumpkin Bars

Tuesday, 11 Nov 2008


My friend Alayne brought these over the other night for dinner and I have not been able to stop eating them since. These pumpkin bars are actually very cake-like.  They are so good — moist, spicy and pumpkiny — and the cream cheese frosting is unbelievable, too.  Alayne refuses to take credit for the recipe because she got it from another friend, but since she baked it and brought it over, I’m attaching her name to it.  If made in a sheet cake pan, this recipe is fluffy enough to call cake, with a texture similar to carrot cake.  This would be a perfect recipe for a Thanksgiving crowd.  Thanks, Alayne, for passing along a great recipe!

Pumpkin Bars

4 eggs
2 cups sugar
1 cup oil
1 can pumpkin (15 oz.)
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 cups flour

Beat eggs.  Add sugar, oil and pumpkin, and mix.  Mix in dry ingredients.  Pour into jellyroll pan.  Bake at 350 degrees about 35 minutes.

Cream Cheese Frosting

4 oz cream cheese softened
6 Tbsp. butter softened
1 tsp. vanilla
1 Tbsp. cream (or milk)
2 cups powdered sugar

Beat cream cheese and butter.  Add rest of ingredients, mix.  Spread on cooled bars.

Reader's Comments

  1. I was looking for something to make for my son’s fall party, this is a great recipe thanks.

  2. Yeah, I think I’m going to take it to our family Thanksgiving. It’s one of those things you seriously can’t stop eating. Thanks for stopping by!

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