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super moist and easy pumpkin bars

grama1234 avatar
Recipe by
Mary Reynolds
@grama1234
Clarksville, TN

I got this recipe from another Army wife more than 15 years ago. Everyone who has ever had it loves it. It always comes out moist. The icing is thin so I keep in the frig to firm it up and the cake still stays moist. Also good with whole wheat flour. I like using organic ingredients, and real butter as much as possible, but that's your choice. Great for Thanksgiving or anytime. I'd rather have this than pumpkin pie myself.

yield serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For super moist and easy pumpkin bars

  • 2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 2 tsp
    cinnamon
  • 2 c
    sugar
  • 4
    eggs
  • 2 c
    pumpkin or 15oz. can i prefer libby's
  • 1 c
    vegetable oil
  • FROSTING
  • 4 oz
    cream cheese
  • 1 stick
    butter
  • 1 tsp
    milk
  • 2 tsp
    vanilla
  • 2 c
    powdered sugar

How To Make super moist and easy pumpkin bars

  • 1
    Mix dry ingredients in a bowl.
  • 2
    Add slightly beaten eggs, pumpkin and oil. Mix well.
  • 3
    Bake in a greased jellyroll pan (15.5 x 10.5 x1.5) at 350 degrees for 25 minutes.
  • 4
    Frosting: Blend cream cheese with butter, milk, vanilla and powdered sugar. Frost cake when cool. Cut into squares as desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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