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By Shobelyn Dayrit
An easy pumpkin bar recipe you can make. It's moist and a perfect treat for a cold autumn day paired with your morning coffee.



  • 2 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin spice please see note below
  • ¾ teaspoon salt


  • 1 1/2 cups white sugar
  • 1 cup canola oil
  • 3 eggs
  • 29 oz pumpkin puree


  • 1 pack 3 oz low fat cream cheese
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 2 cups confectioner's sugar
  • 1 8 ounce package cream cheese, softened
  • 1 cup butter softened
  • 2 teaspoons vanilla extract
  • 4 cups confectioners' sugar
  • 1 pinch ground cinnamon for dusting


  • Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
  • Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.
  • Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
  • Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.


This recipe was adapted with revisions from All Recipes.
Pumpkin Spice Ingredients:
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves