Pumpkin Bars III Recipe

Name: Pumpkin Bars III
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1 2/3 cups white sugar; 1 cup vegetable oil; 1 (15 ounce) can pumpkin puree; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 6 ounces cream cheese; 6 tablespoons butter, softened; 3 cups confectioners' sugar

Servings: persons

4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
6 ounces cream cheese
6 tablespoons butter, softened
3 cups confectioners' sugar

1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease and flour one 9x13 inch pan and set aside.
3
In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
4
Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly.
5
Spread into prepared pan.
6
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
7
Remove from oven and allow to cool.
8
Prepare the frosting by beating together the cream cheese, butter and confectioner's sugar.
9
Evenly spread over cooled bars.

2099

kcal

Calories

102

Fat

285

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 eggs, 1 2/3 cups white sugar, 1 cup vegetable oil, 1 (15 ounce) can pumpkin puree, and more.

Yes, Pumpkin Bars III falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Bars III

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions