Pumpkin Bars

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I am obsessed with pumpkin.

It started in my Grandma Molgaard’s kitchen over umpteen batches of pumpkin bread.  Any time I taste the warm, cinnamon-y flavors of pumpkin goodies, it takes me right back there!  And these bars are the best.  They are easy to make, with ingredients you are likely to already have at home, and combine the awesomeness of our pumpkin bread with the cream cheese wonderfulness of our carrot cake.

I whipped up a double batch to be able to share with the office staff and principals at the boys’ school.  I’m sure they get inundated with goodies in December, but I’m hoping that I’m the only one surprising them the Monday before Thanksgiving!  And I spent an hour of calm coloring last night to complete a grateful card for each of them as well!

There are left overs, and they are being eaten as breakfast.  There are four eggs in there!  Don’t judge!

Pumpkin Bars


  • 1 cup Vegetable oil
  • 2 cups Sugar
  • 16oz Can of pumpkin
  • 4 Eggs
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 2 teaspoons Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Ginger
  • 1/4 teaspoon Cloves
  • 2 cups Flour of choice (I used Cup4Cup gluten free flour and added two extra tablespoons)
  • 4oz Cream cheese (I used Kite Hill's dairy free cream cheese)
  • 1 tablespoon Milk of choice (I used almond milk)
  • 6 tablespoons Butter of choice (I used Earth Balance butter sticks)
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla


Step 1
Preheat oven to 350 degrees and spray or grease a 9x13 pan.
Step 2
Mix oil and white sugar and then add 1 egg at a time, beating well after each addition. Add the pumpkin and mix well.
Step 3
Sift together all of the dry ingredients (baking powder through flour) and then add to the wet ingredients. Mix until well combined.
Step 4
Pour into your prepared pan and bake at 350 for 30 minutes or until a toothpick comes out clean from the center. Allow to cool completely.
Step 5
To make the frosting, mix together the butter, cream cheese and vanilla and then slowly add the powdered sugar. Beat until smooth. Add the milk a little at a time until it's spreading consistency. The dairy free cream cheese is softer than typical, so I did not need to use milk when I made my frosting. Once it's smooth, spread on the cake--again, make sure the cake is completely cool.
Step 6
Serves 15.


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