Nothing screams autumn quite like the shades of the changing leaves…Oh! and a magnificent pumpkin bar.

I have made a few batches of these in my life, but never found the recipes quite right. After adding the right amount of my favorite fall spices, I have made the perfect pumpkin bars people. Just the right amount of spice and sweet. You will dive into autumnal heaven and never want to get out.

Warning: This makes a huge batch, so be ready to share with loved ones {or keep them for yourself, I won’t judge you}







4 eggs

1 2/3 cup sugar

1 cup vegetable oil

15 oz. can pumpkin puree

2 cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 tsp. (heaping) cinnamon

1 tsp. nutmeg

Pinch of allspice



8 oz. cream cheese, room temperature

½ cup unsalted butter, room temperature

1 tsp. vanilla

2-4 Tb. milk, divided

2 lb. bag powdered sugar


Preheat oven to 350˚.


In large mixing bowl, with electric mixer at medium speed, beat eggs, sugar, oil and pumpkin until smooth and well blended.


Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice into medium bowl.


Slowly add dry ingredients into pumpkin mixture at low speed until flour is blended in. Then, turn to medium speed and blend well.


Spread batter in ungreased jelly roll pan. (mine is about 11×17) Bake for 25-30 minutes, until edges are slightly brown and toothpick comes out clean.


Cool fully.


In large mixing bowl, combine cream cheese, butter, vanilla and 2 Tb. milk until smooth. Add powdered sugar 1 cup at a time until smooth. If it is dry, add 1 Tb. of milk at a time. Spread on fully cooled bars.