Posted by & filed under Desserts, Fall, Recipes.

Thanks for stopping by! To get the newest recipes subscribe or join us on facebook. Also check out our recipe box for more yummy recipes.

It’s pumpkin time -one of the best times of year! My ALL time favorite pumpkin dessert is pumpkin bars! However, they must be super moist and fluffy with rich cream cheese frosting. Don’t get me wrong… I love everything pumpkin but these bars just seem to beat them all.

The BEST pumpkin bar recipe

The BEST pumpkin bar recipe


  • 4 eggs
  • 1 2/3 cup sugar
  • 1 cup vegetable oil
  • 1 16 oz can pumpkin
  • 2 cups flour sifted
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 3 oz cream cheese
  • 1/2 cup butter
  • 1 tsp vanilla
  • 2 cups powdered sugar


  1. In a large bowl beat eggs, sugar, oil and pumpkin until fluffy. In a medium sized bowl stir together flour, baking powder, cinnamon, salt, soda, and spices. Add to pumpkin mixture. Spread in greased 15x10 inch pan. Bake at 350 for 25 minutes, or until lightly browned. Cool.
  2. For frosting cream together cream cheese, butter and vanilla. Gradually add powdered sugar. Beat until smooth and creamy. Frost on pumpkin bars.

Sift the flour… this makes the bars extra fluffy!

Mix in the spices…



Sneak a bite… ;)

Come on over and grab yourself a plate! ;)


For more recipes make sure to check out the recipe box.

Also don’t miss these yummy pumpkin recipe for the best pumpkin chocolate chip cookies!

The BEST pumpkin chocolate chip cookies from ... these are super moist and absolutely delicious! #recipes

Jamielyn Nye is the owner and managing editor of I Heart Nap Time. She aspires to reach women, get their creative juices flowing, and to genuinely inspire. Her unique projects have been featured on many popular websites, including: BHG, Martha Stewart, Fox, ABC, People, Parents and more. When she’s not creating . . . Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.

Join in!

40 Responses to “The BEST pumpkin bar recipe”

  1. Stephanie

    These sound awesome- almost bought a mix to make these at Wal Mart earlier today, and thought, “Bet they would be waaaay better homemade, just need to find a recipe.” Thanks for sharing!

  2. Lori

    Great recipe–thank you! Wish you had a “print” option for just the recipe–would be so handy. Other than that, great site. I enjoy your posts.

  3. Megan

    Thank you for this recipe! I was told that I had a really great pumpkin bar recipe years ago. In fact, I am fairly sure is one of the main reasons my husband asked me to marry him! Sadly, between the years, the moves and the kids, the recipe disappeared . I’ve been searching and tweaking and experimenting and then I found your wonderful site and you have a recipe that is very close to my old one! Woo-hoo!!! I now have a very happy hubby and I feel as though I found the Holy Grail! ;-) THANK YOU!!! (the kids aren’t complaining either!)

    Eternally grateful,
    Megan :-)

  4. Jamie

    Is a 16 oz can of pumpkin the same as using two cups? that might be a dumb question but I buy the huge cans and don’t want to use the wrong amount and ruin these!

  5. BitsyBet

    I usually shy away from recipes that use this much oil, but these look really good. Do you think I can substitute a half a cup of applesauce for half of that oil?

  6. BitsyBet

    I usually pass by recipes with this much oil, but these look so good. Do you think I could substitute a half a cup of applesauce for half of the oil?

  7. Tresea

    Theses bars are very good . I made these to take to church, but I grabed the crushed red pepper instead of cinnamon an they were a hit . It has a little bit but were awesome..

  8. Deb

    Hi Jamielyn! Do we have to use a 15×10 inch pan or can we use an 8×11 (if so, should we lessen the amount of ingredients?)


    • Jamielyn

      You could possibly get away with using a 9×13, but I think if you used an 8×11 the texture would change. If you want to use the 8×11, I would probably half the recipe so you can get the same thickness of the pumpkin bars! Hope that helps, they are so yummy! :)

  9. Joi

    I have 2 fresh pumpkins from Halloween but now I’m trying to find all kind of recipe for fresh pumpkin and i found yours, but I’m wondering how can i substitute fresh pumpkin instead of the can pumpkin?

  10. Joi

    I really want to try using my own homemade puree with your recipe, but I just read a post about making pumpkin puree from scratch, its seems like a bit of work…now I think I’ll just stick with the good ole’ canned stuff. Anyway I’m definitely still gonna try your recipe!! I’m sure it gonna be delicious!! Thanks so much for sharing your recipe :)

    • Jamielyn

      I’ve never tried making my own puree, but I have friends that have and it tends to make recipes a little more wet since there is so much moisture in the pumpkin. This is my all time favorite pumpkin recipe, I hope you enjoy it Joi! :)

  11. Angie

    I rarely leave comments but these are so good that I have to! This is my second thanksgiving making these- on request from my in-laws because they remembered them from last year! I saw the other comment about using a 9×13 pan. That’s what I use because I don’t have the larger size. It works great- just bake an extra 10 minutes or so (about 35 minutes total). Thought that might be helpful to others who may wonder. Thanks for a fabulous recipe! (An added bonus is that they are super easy to whip up!)