Irresistible and Easy Pumpkin Bars

View All Images Add a Photo

ponchomeghan

Prep Time

0
min.

Total Time

40
min.

Servings

What You Need

Showing deals in Winnetka, IL 60093

Show Deals

Change Zip

Cake:
1 2/3 cups granulated sugar
2 cups all-purpose flour
2 tsp. ground cinnamon
A pinch of ground cloves
1 tsp. salt
1 tsp. baking soda
1 can (16 oz.) pumpkin pie filling
1 cup oil
4 medium eggs
Icing:
1/2 cup softened margarine
4 cups granulated sugar
1 1/2 tsp. vanilla extract
2 packages (3 oz. each) softened cream cheese
Garden Fresh Market — $2.88 thru 08/22
*plus milk (see instructions)

Select All

Add To Shopping List

Make It

Tap or click steps to mark as complete

Preheat oven to 350 degrees F.
For CAKE:
1. Grease a 10" x 15" pan.
2. Combine all dry ingredients in a medium bowl and set aside.
3. In a large bowl, mix pumpkin filling and oil, then beat in eggs one at a time.
4. Stir in dry ingredients with the pumpkin, oil and eggs in the large bowl.
5. Pour into pan and bake for 25-30 minutes.
6. Let cool on wire rack for at least 30 minutes before frosting.
For ICING:
1. In a medium bowl: mix margarine, sugar, and vanilla together until smooth. Then add cream cheese.
2. Put a tiny amount of milk into icing to help spread onto cake easier.
3. Cut into bars and enjoy!

Add to Recipe Box

View Recipe Card

Notes

I originally made these pumpkin bars in cooking class, junior high, some five years ago. My family and I have enjoyed them so much that I make them every year for Thanksgiving and Christmas as tradition, and through-out the year for a treat. Although I have lost the original recipe from my cooking class, I have compared other recipes for these pumpkin bars and came up with this one. I hope you enjoy them as much I do.

Ratings & Reviews

Flag As Inappropriate