• Cooking Time: 25 to 35 minutes
  • Servings:
  • Preparation Time:


  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 cups all purpose flour
  • 15 oz. can of pumpkin
  • 1 cup oil
  • 4 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 dashes allspice
  • **Maple cinnamon cream cheese icing


  • Bring eggs to room temperature.
  • Preheat oven to 350 degrees
  • spray a 15 1/2 x 10 1/2 jelly roll pan
  • Onto wax paper, measure out 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt and 2 dashes allspice. I usually sift these all together to make sure I don't get a lump of baking soda etc. in my bars, but it is optional.
  • In large mixing bowl, mix together the two sugars, 15 oz of pumpkin, 1 cup oil, and the 4 room temperature eggs.
  • Add the dry ingredients a little at a time to the wet until they are blended together.
  • Pour onto the greased jelly roll pan, or a cookie sheet with sides.
  • Bake in a preheated 350 degree for 25 to 35 minutes.
  • Cool and frost with cream cheese icing and then cut into bars before removing from the pan.
  • **To regular cream cheese icing I added 3 teaspoons pure maple syrup and 1 teaspoon cinnamon.


One of my husband co-workers asked if his wife could make pumpkin bars, so of course I just had to comply. They were a hit and they said to tell me that I can bake for them anytime.

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