Pumpkin Bars

It is the season I most enjoy in Wisconsin. The cool weather, the smell of the air, and the beautiful fall colors. It is probably one of the reasons I want to stay in Wisconsin, and with that said, it is also one of my favorite cooking seasons. Fall brings out comfort and warmth in most of my cooking, whether it be soups or stews, but it also brings out the wonderful ingredient of pumpkin.

I have stated this before, but my wife has been craving pumpkin pies, and I know this is a seasonal craving. But my kids have also been craving pumpkin, and I am just fine with that, because after all, this is really their first season of actually really liking pumpkin. Because they all loved the pies so much, I decided that I would make some pumpkin bread, cut into bars of various sizes, and smother it with a ever so delicious cream cheese frosting. Let me just pause for a second, and tell you not too try the frosting before putting it on the pumpkin bread, because it is so good, you might not ever get it onto the bread.

Pumpkin Bars Recipe

Lets get started on these delicious bars that are great for the entire family.


  • 4 large eggs, set to almost room temperature
  • 2 cups of granulated sugar
  • 1 cup vegetable oil
  • 15 oz can of pumpkin
  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg

Fort the frosting:

  • 3 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • pinch of ground ginger
  • pinch of cinnamon
  • pinch of ground cloves
  • pinch of ground nutmeg

Begin by preheating your oven to 350 degrees. Get a large bowl out, and to it, combine the eggs, oil, sugar, and pumpkin. Using a fork, mix very well until everything is incorporated. To a sifter, add the remaining ingredients to a sifter, and do just that, sift it into the mixed pumpkin mixture. Mix well.

To a lightly buttered and floured jelly roll pan, pour in the mixture. Place in the preheated oven for approximately 30 minutes, or until the break is fully cooked. I like to insert a knife down the middle and make sure it comes out clean. Once you have achieved that, and I say that because all ovens are not the same so cook times may vary, then remove the cake and let it cool.

This is the time to make the frosting. To a mixing bowl, add the cream cheese, butter, vanilla extract, and the powdered sugar. Mix really well until all of the ingredients are combined. Ok, you must give it a taste. Now hurry and spread it over the top of the bread. Mix the spices, and sprinkle on to the top of the frosting.

Cut into bars and enjoy. I’m telling you the entire family loved these bars, and my kids would ask for a piece after every meal. The cream cheese frosting and the pumpkin was a really great combination, that reminded me once again how much I love fall.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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