Frosted Pumpkin Spice Bars

Total Time
Prep 20 mins
Cook 25 mins

These are the tastiest pumpkin bars I have ever had. I make mine with the gingersnap crust and the whole family loves them, even the daughter that swears she doesn't like pumpkin. Yummy!

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. In a small bowl, mix crumbs, butter and 1/4 sugar until well combined.
  3. Spread mixture into 15x11-inch pan.
  4. Using a measuring cup with a flat bottom, smooth mixture to form and even crust.
  5. Bake crust until fragrant, about 6 minutes, let cool completely.
  6. In a medium bowl, combine flour, cinnamon, baking powder, baking soda and salt.
  7. In a separate bowl, beat eggs, remaining sugar, pumpkin puree and oil; stir in flour mixture.
  8. Using a rubber spatula, spread pumpkin mixture evenly over the cooled crust in pan.
  9. Bake until filling pulls away from the pan, 25-30 min; let cool completely in pan.
  10. Frost the top of the cooled bars with cream cheese frosting.
  11. Cut into bars and serve.
Most Helpful

Well, put me in the same catagory as your daughter, because ... I "supposedly" don't like pumpkin either (I won't even LOOK at a pumpkin pie). But we had pumpkins left over from Halloween, so we cut them up, roasted them & made HOMEMADE pumpkin puree that I used in this recipe -- even after being frozen for a few months!) I didn't have any ginger snaps, so I used graham crakers. Plus, I forgot to let the crust cool before I put in the pumpkin batter & had to let it cook about 5 minutes longer than the directions (it looked WAY TOO "jiggly" for me, but I've never fixed a pumpkin pie ... maybe that's how it is SUPPOSED to look??)& just used a packaged vanilla Jiffy frosting to cover it. So, I did make a FEW changes ... but the RESULTS WERE AMAZING!!! I didn't even let it completely cool before I HAD to cut into it! I am using every bit of self-restraint that I have to keep from gobbling up the entire thing right now ... before my dd gets home from school & has a chance to tasted it!! LOL

Puffykins :) January 14, 2003

These pumpkin bars are AWESOME!!! So moist and quick and easy! I used gingersnaps which gave it a wonderful spicy bite to it. Definite keeper!! Thanks dayla ; )

RecipeNut December 08, 2002

A little dissappointed in this recipe b/c I thought it would be "bars" rather than cake with a bottom crust. They were pretty good, but not exactly what I was after.

Stephie Biggs November 02, 2003