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Pumpkin Bars with Cinnamon Cream Cheese Icing

October 9, 2013


It is that time of year that pumpkin food items appear everywhere.  I decided to try a new pumpkin bar recipe, as I usually just stick with my go to Pumpkin Gooey Cake.  These were a hit and even my anti-pumpkin husband liked them.  I really think adding cinnamon to the cream cheese icing is what makes these extra special.

Pumpkin Bars
(best if made a day in advance)


  • 4 eggs
  • 2 cups sugar
  • 1 cup oil
  • 1 15 oz can pumpkin
  • 2 cups flour
  • 2 t baking soda
  • 1 t salt
  • 1 t cinnamon
  • 1/4 to 1/2 t nutmeg


  • Preheat oven to 325 degrees
  • In large bowl, beat eggs and add sugar.
  • Mix in oil and pumpkin.
  • Add remaining ingredients and mix to combine.
  • Pour into greased jelly roll pan.  Bake for 20 to 25 minutes.
  • Allow to cool and then frost.

Cinnamon Cream Cheese Frosting


  • 1 stick butter, room temperature
  • 1 8oz package cream cheese, room temperature
  • 2 cups powdered sugar
  • 2 t vanilla extract
  • 1 to 2 t cinnamon


  • Cream together butter and cream cheese.
  • Mix in remaining ingredients (start with 1 t cinnamon and add more to your liking).  Beat on high for a few minutes to make it light and fluffy.
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