Pumpkin Bars are a must every year since I got this recipe from a fellow church member. They’re called bars, but are more like a cake in texture. It makes a whole jelly roll pan, so it’s enough to feed a crowd.
I always do half of the pan with chocolate chips on top and the other half with cream cheese frosting in order to please all members of my family. Both our good, but I favor the side with cream cheese frosting. The frosting recipe below is the recipe I specifically use on the pumpkin bars.
- 6 eggs
- 1 1/2 cup oil (I use canola)
- 3 cups sugar
- 1 1/2 tsp vanilla
- 1 large can (29 oz) pumpkin
- 3 1/4 cup flour
- 1 1/2 tsp baking soda
- 1 Tbsp cinnamon
- 1 1/2 tsp salt
- (chocolate chips or cream cheese frosting or both in my case)
- Preheat oven to 350 degrees.
- In a large bowl, mix together eggs, oil, sugar, vanilla, and pumpkin.
- Then fold in dry ingredients and pour into jelly roll pan (13 x 18 pan) . (At this point I sprinkle half the pan with 1 cup of chocolate chips)
- Bake at 350 for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Do not over bake. Frost with cream cheese frosting if not using chocolate chips.
- (I use this recipe to frost half the cake. You could use it to frost the whole thing, but I like a good layer. So if you frost the whole pan, I would recommend doubling this recipe)
- 1 (8 oz) package of cream cheese (I use light)
- 8 Tablespoons butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla
- Blend together cream cheese and butter until smooth. Beat in powdered sugar and vanilla until smooth and blended.