Mom’s Best Pumpkin Bars

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4 from 1 review

These easy pumpkin bars were one of my mom’s “go to” recipes for church potlucks and other fall gatherings. The bar is rich and moist, and the frosting adds just the right touch of sweetness.


Units Scale
  • 4 eggs
  • 12/3 cups sugar
  • 1 cup butter, softened
  • 2 cups pumpkin puree (1 16-ounce can)
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Cream cheese frosting:

  • 1 3ounce package of cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 2 cups confectioners sugar


In a large mixing bowl (or stand mixer), combine eggs, sugar, butter and pumpkin until light and fluffy.

Stir together flour, baking powder, cinnamon, salt and baking soda. Add to pumpkin mixture, blending thoroughly.

Spread batter in ungreased, 15 x 10 inch baking pan. Bake at 350°F for 25 to 30 minutes. Remove from oven and cool.

To make cream cheese frosting, cream together cream cheese and butter. Stir in vanilla. Gradually add confectioners sugar, beating until mixture is smooth. Frost cooled bars.


Sugar inhibits spoilage, so it’s okay to make them a day ahead and not store them in the refrigerator overnight. Refrigerate or freeze for longer storage.

Although mom used to cut them in bigger pieces (24 squares), I usually cut them smaller now (6×9, 54 pieces), since many folks are cutting back on sweets.