Pumpkin Bars with Cream Cheese Frosting

This is a great bar that goes quickly at autumn bake sales. Try adding 1⁄4 cup of chopped candied ginger to the frosting for a sweet and spicy flavor.

Serves: 40Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy

Serves: 40


  • 2 cups all-purpose flour
  • 4 tsp. baking powder
  • 1⁄2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. ground ginger
  • 1⁄2 cup plus 1⁄3 cup softened butter, divided
  • 1 cup brown sugar, packed
  • 1⁄4 cup granulated sugar
  • 4 large eggs
  • 1 lb. mashed pumpkin
  • 8 oz. cream cheese, softened
  • 3 tsp. vanilla extract
  • 4 cups confectioners’ sugar


  • Butter 15-by-10-inch jelly roll pan; set aside. Preheat oven to 350°F.
  • Sift flour, baking powder, salt, cinnamon, nutmeg, and ginger; set aside. Cream together 1⁄2 cup butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each. Blend in pumpkin. Stir flour mixture into creamed mixture; blend well. Spread mixture evenly into pan.
  • Bake 30 to 35 minutes, or until top springs back when lightly touched. Cool completely.
  • Make frosting: Mix cream cheese and 1⁄3 cup butter until well blended. Beat in the vanilla. Slowly beat in confectioners’ sugar until proper consistency is reached.
  • Remove bars from pan and frost.