I know pumpkin is supposed to be a fall treat, but these Pumpkin Spice bars are a treat we love year round in my house. My mom started making these when I was in college for Thanksgiving, and it has become my daughter Kylie’s favorite dessert. Plus we have learned, it’s the best black Friday breakfast to enjoy as well. (I have included links to some great products that I have bought on my own to make my journey easier. You can buy them too through my online sales links.)
I mean how can you go wrong?? I love the fall season the weather gets cooler, kids start school, and the holidays are approaching!! Plus you really can’t beat that it also has a homemade frosting and it pairs perfectly with candied pumpkins and candy corn.
Pumpkin Spice Bar Ingredients:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 tsp. salt
- 4 eggs
- 1 15 oz. can pumpkin
- 1 2/3 cups granulated sugar
- 1 cup veg oil
- 3/4 cup chopped pecans (optional)
Argo Baking Powder – 12 ozKirkland Signature Ground Saigon Cinnamon, 10.7 Ounce
Libby’s, 100% Pure Pumpkin, 15oz Can (Pack of 6)
Cream Cheese Frosting Ingredients:
- 1 11 oz. cream cheese, softened (blocks are 8 oz… I just use 1 1/2)
- 1/4 cup softened butter
- 1 tsp. vanilla
- 2 cups sifted powdered sugar
- Pecan halves (optional for decoration on top)
- Candied Pumpkins
McCormick Baker’s Imitation Vanilla Extract, 8 fl oz
Brach’s Pumpkin Spice Candy Corn MadeJelly Belly Jelly Beans, Gourmet Candy Corn, 1 Pound
Pumpkin Spice Bar Directions:
*I throw everything in my Kitchen Aid mixer starting with the liquids and let it mix. If you don’t have a kitchen aid mixer you have no idea what you are missing!! This how my mom sent the directions in case you don’t want to just toss and go 🙂
In a medium bowl stir together flour, baking powder, cinnamon, baking soda and salt then set aside
In a large mixing bowl beat together eggs. pumpkin, sugar and oil with an electric mixer on medium speed.
Add the flour mixture; beat until well combined. *If desired, stir in chopped pecans.
Spread batter into an ungreased 15x10x1 inch baking pan.
Bake in 350 degree oven for 25-30 minutes or until toothpick comes out clean. Cool completely in pan.
Cream Cheese Frosting Directions:
In medium mixing bowl beat together cream cheese, butter and vanilla until fluffy.
Gradually add powdered sugar, beating until smooth.
Frost pumpkin bars when cooled. If desired, top with pecan halves or pumpkin candies my kids loved them!
Cut into squares. Store, covered in the fridge for up to 3 days. Makes 24 bars.
Pumpkin Spice Bars
Ingredients
Pumpkin Spice Bar Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 tsp. salt
- 4 eggs
- 1 15 oz. can pumpkin
- 1 2/3 cups granulated sugar
- 1 cup veg oil
- 3/4 cup chopped pecans optional
Frosting ingredients
- 1 11 oz. cream cheese softened (blocks are 8 oz... I just use 1 1/2)
- 1/4 cup softened butter
- 1 tsp. vanilla
- 2 cups sifted powdered sugar
- Pecan halves optional for decoration on top
- Candied Pumpkins or Candy Corn
Instructions
-
*I throw everything in my kitchen aid mix starting with the liquids and let it mix. This how my mom sent the directions 🙂
-
1. In a medium bowl stir together flour, baking powder, cinnamon, baking soda and salt then set aside
-
2. In a large mixing bowl beat together eggs. pumpkin, sugar and oil with an electric mixer on medium speed.
-
3. Add the flour mixture; beat until well combined. *If desired, stir in chopped pecans.
-
4. Spread batter into an ungreased 15x10x1 inch baking pan.
-
5. Bake in 350 degree oven for 25-30 minutes or until toothpick comes out clean. Cool completely in pan.
-
Cream Cheese Frosting
-
1. In medium mixing bowl beat together cream cheese, butter and vanilla until fluffy.
-
2. Gradually add powdered sugar, beating until smooth.
-
3. Frost pumpkin bars when cooled. If desired, top with pecan halves or pumpkin candies my kids loved them!
-
Cut into squares. Store, covered in fridge for up to 3 days. Makes 24 bars.
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Emily @ The Benson Street says
Yum. This look so tempting. Love the little pumpkin on top too.
Janet Vinyard says
Hi Jenny, Thanks for sharing this recipe – sounds yummy! Wish it were cooler weather! Blessings, Janet
Mother of 3 says
This sounds so yummy! I love pumpkin spice everything and a cake with cream cheese frosting is definitely something I need to try. Pinned.
Chloe Crabtree says
These are making me dream of Fall and wishing I could turn the calendar ahead to October! I am pinning this one to hang onto! YUM!
Julie says
These look so yummy! We eat pumpkin things all year round, not just fall. We love it so much. 😉
Edye says
Fall is going to be here soon, and this recipe will be perfect a great way to ring in the season. Thanks for sharing 🙂
Beverly says
Pinning this for the fall.
Melanie says
This is what makes fall so yummy!
Heidi says
These sound delish and make me think of Fall!
Linda says
Such a delicious cake. It’s never too early to plan for Fall recipes. Love the addition of cream cheese frosting and candy pumpkins.
Stephanie says
Pumpkin everything is my motto! Yum!
Kim says
How yummy! I can’t wait for fall! Yummed! Have a great week!
Kim
Ashleigh says
Always great to see you miss!
Donna says
I onl have a 13x9pan,should the recipe be altered any
Corinne says
Love pumpkin bars…cannot wait to try your recipe.
Mary Frances says
I always like to print out the recipe but for some reason, a good part of it is blank and it just so happens to be the instructions, this has happened so many times That I am just going to have to forget trying to print out your wonderful recipes,is this happening with only me?
Jenny says
Are you printing off the bottom of the post? I just printed mine and don’t have a big white space on it.