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Pumpkin Bars with Cream Cheese Frosting

October 20, 2011

I discovered this recipe a few years ago, and I’ve been making these pumpkin bars ever since. They are great for taking to a friends’ house or potluck dinner to share. Be prepared, everyone will be asking you for the recipe. Frosting is optional, but highly recommended. Please make your own frosting–it is so much better than frosting from a can–it will make a huge difference! These bars will stay fresh in your refrigerator for at least a week.

Recipe from Better Homes & Gardens New Cook Book


2 cups flour

1½ cups sugar

2 tsp baking powder

2 tsp cinnamon

1 tsp baking soda

pinch of salt

¼ tsp cloves

4 eggs, beaten

1 can, 15 oz, pumpkin

1 cup vegetable oil


¼ cup butter, room temperature

4 oz cream cheese, room temperature

2 cups powdered sugar

1 tsp vanilla

Preheat oven to 350. In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, salt and cloves. Add in the eggs, pumpkin and oil. Pour batter into an ungreased 15×10 baking pan. Bake for 25-30 minutes, or until inserted toothpick comes out clean. Cool the bars completely on a wire rack before adding the frosting.

To make the frosting:

Cream the butter and cream cheese together. Gradually add the powdered sugar and vanilla. Add a drop or two of water if the frosting needs thinned out.

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