Easy Pumpkin Bars with Cream Cheese Frosting

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I am excited to share this recipe with you! This one is a special one from my mom! She has made these for years around the holidays.  It is one of our family’s favorite food traditions because they are absolutely amazing!

They are also very simple to make! The topping is a cream cheese frosting, which just adds to an awesome dessert already.

These are great for parties, get togethers, the holiday meals, anything! They are also great any time of year, but we certainly enjoy them during this time of year too!

Like I mentioned, my mom provided the picture and recipe of this tasty dessert.  You can just print one, quickly make and enjoy!

So now here’s a printable recipe to make it easy for you to make your own and have the recipe right there with you! You can also consider keeping a copy of this recipe in your Christmas Binder for future use!

Please note: if you are reading this recipe in our email newsletter or your RSS feed and you do not see the recipe, click HERE to be taken to it!

Pumpkin Bars with Cream Cheese Frosting
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 24
A delicious and easy dessert that is perfect all-year round, but especially for the holidays!
  • 4 eggs
  • 2 cups sugar
  • 1 cup oil
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. cinnamon
  • 2 cups flour
  • 1 small can of pumpkin filling
For the icing mix the following:
  • 4 oz. cream cheese (softened)
  • 1 cube butter or margarine (softened)
  • 1 tsp. vanilla
  • Dash of salt
  • Add enough powdered sugar to make spreadable (about 16 oz.)
  1. Mix all ingredients well.
  2. Pour into an ungreased large jelly-roll type pan or even a cake pan.
  3. Bake 25-30 minutes at 350 degrees until knife comes out clean.
  4. Sprinkle with nuts if desired
The original recipe with pictures can be found at thethriftycouple.com.

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  1. says

    Hi Ann – I can see that now! How strange…. there must have been some glitch to prevent the numbers from coming through. I will go and fix it! Thanks for the head’s up!

  2. Melissa says

    What would you say is the best size cake pan to use for this volume? Also, what does a cube of butter or margarine amount to? Thank you!

  3. Debi says

    Your recipe states pumpkin filling, which may lead to someone buying pumpkin pie filling, but actually you need canned pumpkin for this recipe. They won’t turn out if someone uses pie filling. You might want to change this in the recipe.

  4. josie costen says

    what is a cube of butter (1 stick!!!)
    what is a small can of pumpkin – 16ozs? These sound delicious and can’t wait to try them.

    • says

      Hi Josie – yes, a cube is 1 stick (8 TBSP or 1/4 lb.) The little cans we have around here in our stores are 15 oz. This is probably universal. Thanks for asking for clarification!

  5. Janet says

    I have also made these for years. Yummy!!

    A few years ago, I made some changes in the fats added…….. which did not compromise taste:
    ~ instead of a cup of oil, use 1/4 c. oil + 3/4 c. milk.
    ~ instead of 2 c. flour, use 1 c. flour + 1 c. whole wheat flour
    ~ 1 tsp. each of baking soda, baking powder, salt

    My frosting is not a thick layer, but tastes great:
    ~6 oz. cream cheese
    ~2 T. butter
    (both the cream cheese and butter, softened to room temp)
    ~ 3 c. powdered sugar, 1 tsp. vanilla.


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