{"id":22416,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pumpkin-bars\/"},"modified":"2025-03-12T14:51:52","modified_gmt":"2025-03-12T19:51:52","slug":"pumpkin-bars","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-bars\/","title":{"rendered":"Pumpkin Bars"},"content":{"rendered":"<p>Fall baking doesn&#8217;t get much better (or easier) than these delicious cakelike pumpkin bars. The star of these bars is <a href=\"https:\/\/www.tasteofhome.com\/article\/the-surprising-reason-why-you-should-cook-with-canned-pumpkin\/\" data-name=\"www.tasteofhome.com\/article\/the-surprising-reason-why-you-should-cook-with-canned-pumpkin\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">canned pumpkin<\/a>, which we prefer over fresh pumpkin for most recipes. It is consistently smooth and makes these bars incredibly moist, tender and a festive shade of orange. For a little extra decadence, we top the pumpkin bars with a smooth, slightly tangy cream cheese icing, making these the perfect crowd-pleasing treats for the cool, crisp months.<\/p>\n<p>As one of our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/totally-fall-recipes-with-canned-pumpkin\/\" data-name=\"www.tasteofhome.com\/collection\/totally-fall-recipes-with-canned-pumpkin\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">canned pumpkin recipes<\/a>, this pumpkin bars with cream cheese icing recipe is a keeper for when you have leftover pumpkin from the holidays, or any time you want to go into full pumpkin spice mode!<\/p>\n<h2>Ingredients for Pumpkin Bars<\/h2>\n<ul>\n<li><strong>Eggs:<\/strong> Eggs help bind ingredients, create structure, and add richness and moisture.<\/li>\n<li><strong>Sugar:<\/strong> Granulated sugar helps create the soft, tender texture.<\/li>\n<li><strong>Canola oil:<\/strong> Using oil instead of melted butter ensures that these pumpkin bars stay moist long after baking. Feel free to use vegetable oil if that&#8217;s what you have.<\/li>\n<li><strong>Canned pumpkin:<\/strong> Besides its festive orange hue and subtle earthy flavor, the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-canned-pumpkin\/\" data-name=\"www.tasteofhome.com\/collection\/best-canned-pumpkin\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best canned pumpkin<\/a> is key to getting the consistent texture of this sponge cake. Make sure to use canned pumpkin puree, not canned pumpkin pie filling, which has several other added ingredients.<\/li>\n<li><strong>Flour:<\/strong> All-purpose flour adds structure to the pumpkin bars. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Measure your flour accurately<\/a> for the best results.<\/li>\n<li><strong>Ground cinnamon:<\/strong> Cinnamon and pumpkin are a classic flavor blend; most <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-cinnamon\/\" data-name=\"www.tasteofhome.com\/article\/types-of-cinnamon\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of cinnamon<\/a> work in this recipe.<\/li>\n<li><strong>Baking powder and baking soda:<\/strong> A combination of baking powder and baking soda gives the batter some lift as it rises in the oven.<\/li>\n<li><strong>Salt:<\/strong> A touch of salt is added to the batter to help create a balanced flavor profile.<\/li>\n<li><strong>Cream cheese:<\/strong> We combine cream cheese and unsalted butter to make a smooth, creamy and slightly tangy icing for these pumpkin bars. Remember to bring these dairy ingredients to room temperature before combining for an ultra-smooth icing.<\/li>\n<li><strong>Confectioners&#8217; sugar:<\/strong> Confectioners&#8217; sugar adds just the right sweetness while lending structure to the cream cheese icing.<\/li>\n<li><strong>Vanilla extract:<\/strong> Although this recipe calls for a small amount, using the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-name=\"www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best vanilla extract<\/a> ensures optimal flavor.<\/li>\n<li><strong>Milk:<\/strong> Adding just 1 to 2 tablespoons milk helps thin out the cream cheese icing so it&#8217;s easily spreadable. We opt for 2% milk, but any milk you have on hand will work fine.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Combine the pumpkin mixture<\/h3>\n<p>Preheat the oven to 350\u00b0F. In a large bowl, beat the eggs, sugar, oil and pumpkin until well blended.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> You can mix this batter by hand, use a stand mixer fitted with the paddle attachment or use an electric hand mixer. Baker&#8217;s choice!<\/p>\n<h3>Step 2: Combine and add the flour mixture<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1999541\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Pumpkin-Bars_TOHcom24_3143_P2_MD_05_09_2b.jpg?fit=700%2C1024\" alt=\"Pumpkin Bars Tohcom24 3143 P2 Md 05 09 2b\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a separate bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Gradually add the flour mixture to the pumpkin mixture, and mix well.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> To avoid overmixing the batter (which could lead to dense or tough pumpkin bars), add the flour mixture to the pumpkin mixture in two or three separate additions, gently mixing after each addition until the ingredients are combined.<\/p>\n<h3>Step 3: Bake the bars<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1999542\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Pumpkin-Bars_TOHcom24_3143_P2_MD_05_09_3b.jpg?fit=700%2C1024\" alt=\"Pumpkin Bars Tohcom24 3143 P2 Md 05 09 3b\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Pour the batter into an ungreased 15x10x1-inch baking pan. Bake for 25 to 30 minutes or until set. Cool completely.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If you have a 13&#215;9-inch pan handy, feel free to use it. The bars will be a bit thicker but equally delicious!<\/p>\n<h3>Step 4: Make the cream cheese icing<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1999543\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Pumpkin-Bars_TOHcom24_3143_P2_MD_05_09_4b.jpg?fit=700%2C1024\" alt=\"Pumpkin Bars Tohcom24 3143 P2 Md 05 09 4b\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Beat the softened cream cheese, butter, confectioner&#8217;s sugar and vanilla in a small bowl until combined and creamy. Add enough milk to achieve spreading consistency.<\/p>\n<h3>Step 5: Spread the icing<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1999544\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Pumpkin-Bars_TOHcom24_3143_P2_MD_05_09_5b.jpg?fit=700%2C1024\" alt=\"Pumpkin Bars Tohcom24 3143 P2 Md 05 09 5b\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Spread the cream cheese icing over the cooled bars. Store in the refrigerator.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1996265\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Pumpkin-Bars_FT23_3143_ST_0921_2.jpg?fit=700%2C1024\" alt=\"Pumpkin Bars Ft23 3143 St 0921 2\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">SARAH TRAMONTE FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Pumpkin Bar Variations<\/h2>\n<ul>\n<li><strong>Add more spices:<\/strong> Pumpkin and warm spices go hand-in-hand with fall baking, so why not add more? Instead of ground cinnamon, add 2 teaspoons store-bought or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-pumpkin-pie-spice\/#jump-to-recipe\" data-name=\"www.tasteofhome.com\/recipes\/homemade-pumpkin-pie-spice\/#jump-to-recipe\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade pumpkin pie spice<\/a> (a combination of\u00a0<a href=\"https:\/\/www.tasteofhome.com\/collection\/fall-spices\/\" data-name=\"www.tasteofhome.com\/collection\/fall-spices\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">fall spices<\/a>) to the batter.<\/li>\n<li><strong>Give some oomph to the icing: <\/strong>Zhuzh the cream cheese icing a bit by adding 1\/2 to 1 teaspoon ground cinnamon and\/or 1 tablespoon pure maple syrup.<\/li>\n<li><strong>Get nutty:<\/strong> Top the frosted bars with a sprinkling of toasted chopped pecans or walnuts.<\/li>\n<\/ul>\n<h2>How to Store Pumpkin Bars<\/h2>\n<p>Frosted pumpkin bars can be stored in an airtight container in the refrigerator for up to four days.<\/p>\n<h2>Can you make pumpkin bars ahead of time?<\/h2>\n<p>Yes! Unfrosted pumpkin bars can be stored in the fridge, either in an airtight container or covered tightly, for one to two days before frosting and enjoying.<\/p>\n<h2>Can you freeze pumpkin bars?<\/h2>\n<p>Yes, you can store pumpkin bars in the freezer for up to three months, but hold off on the cream cheese icing until after they&#8217;ve thawed and you&#8217;re ready to enjoy them. To freeze, allow the pumpkin bars to cool completely. Wrap them in a layer of storage wrap and then foil, ensuring none of the cake is exposed. Thaw the bars in the refrigerator overnight, then ice them as directed.<\/p>\n<h2>Pumpkin Bar Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1996266\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Pumpkin-Bars_FT23_3143_ST_0921_3.jpg?fit=700%2C1024\" alt=\"Pumpkin Bars Ft23 3143 St 0921 3\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Can you use pumpkin pie filling instead of canned pumpkin for this pumpkin bars recipe?<\/h3>\n<p>Pumpkin pie filling cannot be substituted for canned pumpkin puree. The filling contains additional ingredients, including sweeteners and spices that we&#8217;ve already accounted for elsewhere in the recipe. Can&#8217;t find canned pumpkin puree at the grocery store? Here are three easy <a href=\"https:\/\/www.tasteofhome.com\/article\/canned-pumpkin-puree-substitutions\/\" data-name=\"www.tasteofhome.com\/article\/canned-pumpkin-puree-substitutions\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">canned pumpkin substitutions<\/a> to use in a pinch.<\/p>\n<h3>How can you know when the pumpkin bars are done baking?<\/h3>\n<p>You&#8217;ll know the bars are ready to come out of the oven when the batter is risen and set. A toothpick inserted in the center should come out clean or the top of the bars should spring back when gently pressed with your fingertip.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Pumpkin bars with cream cheese icing are a delicious (and surprisingly easy) festive fall treat. Flavorful, moist and oh, so simple, you&#8217;ll be making these on repeat!<\/p>\n","protected":false},"author":7061,"featured_media":1943191,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305488,304328,304288,305487,304338,304390,306194,303966,304435,304408,304368,303887,306848,304268,307759,324623,304388,304150,303883,304468,307614],"categories-v2":[308500,310461,309438,310802,308988,308984,308481,259620,310796,308992,308761,312060,308495,308837,308813,308745,308478,309603,259483,310724,309177,308752,309434,308476,308875,310591],"coauthors":[343264],"recommended_recipes":[{"post_title":"Pumpkin Cupcakes","post_link":"\/recipes\/pumpkin-spice-cupcakes-with-cream-cheese-frosting\/","post_image":"\/wp-content\/uploads\/2024\/11\/Pumpkin-Cupcakes_EXPS_TOHD24_42386_LeticiaAlmeida_05.jpg"},{"post_title":"Pumpkin Cheesecake 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Dessert","post_link":"\/recipes\/great-pumpkin-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/Great-Pumpkin-Dessert_EXPS_FT23_10881_JR_0908_3.jpg"},{"post_title":"Pumpkin Pie Bars","post_link":"\/recipes\/pumpkin-pie-bars\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps23536_SD132779D06_11_2b_WEB.jpg"},{"post_title":"Pumpkin Delight Magic Bars","post_link":"\/recipes\/pumpkin-delight-magic-bars\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps178881_SD153323C06_05_4b.jpg"},{"post_title":"Frosted Pumpkin Cranberry Bars","post_link":"\/recipes\/frosted-pumpkin-cranberry-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Frosted-Pumpkin-Cranberry-Bars_EXPS_PCBBZ19_19066_E04_11_3b.jpg"},{"post_title":"Easy Chocolate Chip Pumpkin Bars","post_link":"\/recipes\/easy-chocolate-chip-pumpkin-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Easy-Chocolate-Chip-Pumpkin-Bars_EXPS_FT23_161506_EC_0906_8.jpg"},{"post_title":"Pumpkin Dessert Bars","post_link":"\/recipes\/pumpkin-dessert-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Dessert-Bars_EXPS_PCBZ19_34304_B04_26_7b.jpg"},{"post_title":"Pumpkin Campfire Bars","post_link":"\/recipes\/pumpkin-campfire-bars\/","post_image":"\/wp-content\/uploads\/2024\/07\/Pumpkin-Campfire-Bars_EXPS_RC22_258496_DR_08_02_9b.jpg"},{"post_title":"Pumpkin Dessert","post_link":"\/recipes\/pumpkin-dessert\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Dessert_EXPS_HPBZ16_25984_B05_25_1b.jpg"},{"post_title":"Gluten-Free Pumpkin Bars","post_link":"\/recipes\/gluten-free-pumpkin-bars\/","post_image":"\/wp-content\/uploads\/2023\/04\/Gluten-Free-Pumpkin-Chip-Bars_EXPS_FT23_236546_EC_0921_11.jpg"},{"post_title":"Pumpkin Pudding Desserts","post_link":"\/recipes\/pumpkin-pudding-desserts\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Pudding-Desserts_exps71215_RM2232456C07_18_6b_RMS.jpg"},{"post_title":"Pumpkin Milk Shakes","post_link":"\/recipes\/pumpkin-milk-shakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Milk-Shakes_EXPS_PCBBZ18_162448_C04_27_2b.jpg"},{"post_title":"Pumpkin Pie Martinis","post_link":"\/recipes\/pumpkin-pie-martinis\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Pie-Martinis_exps45457_HC2847498B02_07_4bC_RMS.jpg"}],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pumpkin-Bars_EXPS_FT23_3143_ST_0921_2.jpg","long_pin_file":false,"override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-bars\/","name":"Pumpkin Bars","datePublished":"2018-01-01","dateModified":"2024-09-30","prepTime":"PT20M","cookTime":"PT25M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Pumpkin-Bars_EXPS_FT23_3143_ST_0921_2.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Pumpkin bars with cream cheese icing are a delicious (and surprisingly easy) festive fall treat. Flavorful, moist and oh, so simple, you'll be making these on repeat!","recipeIngredient":["4 large eggs, room temperature","1-2\/3 cups sugar","1 cup canola oil","1 can (15 ounces) pumpkin","2 cups all-purpose flour","2 teaspoons ground cinnamon","2 teaspoons baking powder","1 teaspoon baking soda","1 teaspoon salt","ICING:","6 ounces cream cheese, softened","2 cups confectioners' sugar","1\/4 cup butter, softened","1 teaspoon vanilla extract","1 to 2 tablespoons 2% milk"],"recipeInstructions":[{"@type":"HowToStep","name":"Combine the pumpkin mixture","text":"Preheat the oven to 350\u00b0F. In a large bowl, beat the eggs, sugar, oil and pumpkin until well blended. Editor's Tip: You can mix this batter by hand, use a stand mixer fitted with the paddle attachment or use an electric hand mixer. Baker's choice!"},{"@type":"HowToStep","name":"Combine and add the flour mixture","text":"In a separate bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Gradually add the flour mixture to the pumpkin mixture, and mix well. Editor's Tip: To avoid overmixing the batter (which could lead to dense or tough pumpkin bars), add the flour mixture to the pumpkin mixture in two or three separate additions, gently mixing after each addition until the ingredients are combined.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Pumpkin-Bars_TOHcom24_3143_P2_MD_05_09_2b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the bars","text":"Pour the batter into an ungreased 15x10x1-inch baking pan. Bake for 25 to 30 minutes or until set. Cool completely. Editor's Tip: If you have a 13x9-inch pan handy, feel free to use it. The bars will be a bit thicker but equally delicious!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Pumpkin-Bars_TOHcom24_3143_P2_MD_05_09_3b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the cream cheese icing","text":"Beat the softened cream cheese, butter, confectioner's sugar and vanilla in a small bowl until combined and creamy. Add enough milk to achieve spreading consistency.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Pumpkin-Bars_TOHcom24_3143_P2_MD_05_09_4b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Spread the icing","text":"Spread the cream cheese icing over the cooled bars. Store in the refrigerator.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Pumpkin-Bars_TOHcom24_3143_P2_MD_05_09_5b.jpg?fit=700,1024"}],"recipeYield":"2 dozen","author":[{"@type":"Person","name":"Molly Bolton"}],"nutrition":{"@type":"NutritionInformation","calories":" 275 calories","fatContent":"15g fat (4g saturated fat)","cholesterolContent":"43mg cholesterol","sodiumContent":"242mg sodium","carbohydrateContent":"34g carbohydrate (25g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6513157,"reviewCount":152,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Pumpkin Bars","description":"Check out this video for how to make Pumpkin Bars","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/ahzYOU8y\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/ahzYOU8y-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Scott8953"},"reviewBody":"Excellent recipe!  Need to convert all my recipes to gluten free due to allergy.  This worked wonderfully for that!  Used GF flour, 1 tsp. Xanthan gum, and 1\/4 cup sour cream (added for the fat to help GF flour work more efficiently).  Otherwise, no changes!  Great texture, taste, and appeal!  Thanks for posting this recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PageRD"},"reviewBody":"<p>These are delicious. They are light and fluffy, so definitely more like cake. However, I loved the light blend of flavors and the simple and creamy frosting. They were easy to whip up, and when I took them to work, my colleagues ate them right up. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeFlask"},"reviewBody":"I have been making these for about 40 years!! So easy,moist,now my Daughter makes them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Susan1415"},"reviewBody":"This recipe is great!  I did substitute applesauce for the oil. And I added some miniature chocolate chips to my second batch.  My sister that doesn\u2019t cook at all made them and they turned out wonderful.  Everyone loves them!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary633"},"reviewBody":"<p>I made these today. \u00a0They were like a moist cake, not what I would consider bars. Flavor was very balanced. Not strong pumpkin and not strong cinnamon. Definitely chill before serving to firm up the bake. I will probably use a different cream cheese frosting recipe with less sugar. First pumpkin of the season and these were a gentle start. I've never made a Taste Recipes recipe that wasn't good.\u00a0<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Donna0540"},"reviewBody":"I made these for Thanksgiving a few years ago with great success! I used melted, unsalted butter in lieu of the oil in the cake. This recipe is perfect if you know how to follow simple instructions and use the right size pan. The frosting was just right and the cake was light, moist and fluffy. It was a huge hit! Thanks T.O.H!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"suefalk763"},"reviewBody":"A crowd pleaser! Moist and delicious. I'm a sucker for Pumpkin SPICE, so I added 1\/2 tsp ground ginger, 1\/4 tsp ground clove. Great with or without nuts. But I couldn't resist folding in 1 cup toasted pecans.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pattyfrog"},"reviewBody":"Killer recipe! Right amount of everything! Made to raise money for our American Legion on their spaghetti night. Not a crumb left!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBeer"},"reviewBody":"I love these bars I make them every fall at the request of my kids and cousins. My Mom always made these for me and my sister when we were growing up and well into our adulthood.  A true staple of the season.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jellybug"},"reviewBody":"These bars are what pumpkin bars should be!! delicious and moist. I chilled them several hours before serving them. I plan on making them again for the upcoming holidays.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sgronholz"},"reviewBody":"These bars are a family favorite and I've been making them for years! I like to add raisins or chocolate chips.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBeer"},"reviewBody":"I've been making this for years. Perfect recipe and family favorite. The only thing I am doing different is substituting 2 cups of fresh roasted pureed pumpkin. Out of this world!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanWeights"},"reviewBody":"This is a great recipe, bulletproof for swaps and adds.  Not to be \"that guy\" but I swapped half the flour for almond flour and used splenda instead of sugar (use half the amount of splenda that the recipe calls for or you'll be sorry...).  Then I added walnuts and cranberries and a scoop of PB2.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mireya509"},"reviewBody":"<p>So good! More of a cake than bars. I used a 9x13 pan and cooked for 30 minutes. Also used 1 cup of powdered sugar for the frosting instead of 2<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dcscake_OH"},"reviewBody":"Made to take to work, everyone loved them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lisa5781"},"reviewBody":"<p>Perfect. If you use a 15\u201dpan as directed they will be bars. If you use a 13\u201d they will be more like cake. I add extra cinnamon on top before baking. And I added pumpkin pie spice (a good dash) with the cinnamon in wet mixture<\/p><p><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-09-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Pamela585"},"reviewBody":"<p>Love them. I also added chopped toasted pecans and more pumpkin spices such as ginger, nutmeg, cardamon and cloves or just pumpkin spice.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-01-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary808"},"reviewBody":"<p>I wasn't crazy about these.  I didn't care for the texture and I think they needed more pumpkin and I would add pumpkin spice instead of cinnamon.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tkuehl"},"reviewBody":"<p>A go-to fall recipe that is sure to please.  I have been making a version of this recipe for 40 years and it never gets old. Moist, panty ready ingredients, and a wonderful flavor profile with the cream cheese frosting.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueFish"},"reviewBody":"As someone said previously, this is more like a cake than a bar. Good vessel for the cream cheese icing. I don\u2019t get a pumpkin taste at all and I\u2019m not surprised because the only spice called for was cinnamon.  It is kind of bland. I won\u2019t make this again. I even used a little bit bigger of a pan after reading the comment about how they were more cake like hoping if they were thinner they\u2019d be more like bars.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kramerstacey15"},"reviewBody":"The whole family loves these.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Pumpkin Bars","description":"Check out this video for how to make Pumpkin Bars","url":"https:\/\/cdn.jwplayer.com\/videos\/ahzYOU8y-Uot7Fvi8.mp4","duration":"1m19s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/2h5sh77ke7hm5fh2g218w3vm10tvi852.jpg","advertising":"","jw_id":"ahzYOU8y","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/ahzYOU8y-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/ahzYOU8y\/poster.jpg?width=720","jw_publish_date":"2018-12-29T00:00:00"},"rms_legacy_id":"3143","romance_copy_dek":"Pumpkin bars with cream cheese icing are a delicious (and surprisingly easy) festive fall treat. 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