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.
Also, the winner of the Velveeta coupons are:
Katie who said… I love Velveeta because it makes everything yummy!
Colleen who said… I love making the dip that you posted. It is a favorite of my family. I love Velveeta Cheese because of the way it melts.
Kim who said…Velveeta makes the best grilled cheese!!!Yum!!!!
Winners – email your mailing address to laura@realmomkitchen.com and put Velveeta in the subject line. Congratulations !
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)
Mix together eggs, oil, sugar, vanilla, and pumpkin. 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.
Cream Cheese Frosting
(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 podered sugar and vanilla.
[...] pumpkin pie. Here is a list of other great desserts you could use if you want to break tradition. Pumpkin Bars – still gettin pumpkin Caramelized Apple Waffle Pastries – a twist on the apple pie [...]
Made these today for my son's birthday treats…they turned out very well. Even my very picky son said that they were great. Thanks for the recipe.
Those bars look so good! Great way to enjoy some pumpkin.
Yum~ this looks like the perfect thing to use my leftover pumpkin!
Thanks.
Yum! I've saved this to make. Thanks!
I'm obsessed with everything pumpkin this past week. Adding this to my (ever-expanding) list of pumpkin recipes to try.
These look so moist and delicious! Better than carrot cake in my eyes!
Oooo! YuM! Cream Cheese frosting makes my world go round…and my butt for that matter! Well worth it! These look FANTASTIc!!!
These look and sound wonderful. Do you think the would come out ok if I made them into cupcakes? My family loves cupcakes.
These look delicious! I have a similar recipe that I top with the cream cheese frosting.
Laura we both have pumpkin on the brain. I made a pumpkiin sheet cake. I cant wait to try this recipe. What a time saver with half choclate chips and the other half cream cheese. I am going to make these for thansgiving.
Yay.. I just bought a can of pumpkin this weekend… pics came out great.
YUM! These look delish!
This looks wonderful! I found your blog through tasty kitchen (can't wait to try the enchilada soup!). I have leftover pumpkin in the refrigerator right now, and just needed a recipe – thanks!
These look fantastic! My kids love pumpkin cookies with cream cheese frosting, but this would be a lot faster to make and easier to store.
These sound and look heavenly! I am crazy about pumpkin; will have to make these very soon