Pumpkin Bars with Cream Cheese Icing

My friend Tracie mentioned pumpkin bars the other day, and I just HAD TO HAVE ONE. Unfortunately, Tracie lives in Florida, so hers were out of the question. Here’s the next best thing! These addictively delicious, unbelievably moist bars will leave you (and your lucky guests) begging for more. WATCH OUT though. They may be low in sodium, but these are NOT diet food. Recipe adapted from the Abington Memorial Hospital June Fete Fare Cookbook.
Yields 24 bars.

SODIUM CONTENT: 25 mg per bar


4 eggs
1 2/3 c. sugar
1 c. vegetable oil
1 16-oz. can pumpkin puree
2 c. all-purpose flour
4 t. Ener-G sodium-free baking soda (sold online at healthyheartmarket.com)
2 t. Featherweight sodium-free baking powder (sold at Whole Foods Markets and online at healthyheartmarket.com)
2 t. ground cinnamon

3 oz. cream cheese
1/2 c. (1 stick) unsalted butter
2 c. powdered sugar
1 t. pure vanilla extract


Preheat oven to 350 degrees. Grease and flour a 9- x 13-inch baking pan and set aside.

Measure all of the batter ingredients into a large mixing bowl and stir well to combine. Pour batter into the prepared pan. Place pan on middle rack in oven and bake 35-40 minutes, until tester inserted into center comes clean. Remove pan from oven and place on wire rack to cool.

Measure all icing ingredients into a mixing bowl and beat until smooth. Once cake has cooled, spread icing evenly over top. Cut into 24 bars and serve immediately.

Print Friendly and PDF

This entry was posted in Dessert. Bookmark the permalink.

4 Responses to Pumpkin Bars with Cream Cheese Icing

  1. Tracie says:

    Hey, Christy, cool, I didn’t realize you’d done this, although I remember you saying you might. I’ll have to try this recipe, it looks yummy. I’m supposed to keep my sodium down too, so I may be checking back here a lot. As for the original recipe, I was going to tell you how this compares, but unfortunately I can’t find it, as this is something my mum-in-law always makes, and I never have!

  2. Christy says:

    Hey Trace! YES – you inspired me, what can I say? Hahah! These pumpkin bars are DELICIOUS – I really hope you enjoy them. JUST A REMINDER THOUGH, if you are using conventional (read, regular Arm & Hammer type) baking soda, CUT THE AMOUNT REQUIRED BY THE RECIPE IN HALF. This goes for any recipe on this site calling for baking soda. DO NOT FORGET!! The Ener-G sodium-free baking soda I use is weaker than standard baking soda, so I have to use twice as much to achieve the same chemical effect. IMPORTANT NOTE!

  3. Kathy says:

    Always searching for very low sodium dishes and desserts. Love this website!! Just try trying these pumpkin bars …how well do they keep? It says serve immediately. Can you store in fridge for a few days?

    • Christy says:

      Hey Kathy! Awesome! So glad you found the site! Yes, you can definitely make ahead and store, just be careful to keep covered well – they are super moist and you don’t want them to harden up. If you need to store longer before serving, you may want to experiment with freezing them and then defrosting. May work better than just sticking in the fridge. Good luck to you! Wishing you all the very best, Christy

Leave a Reply

Your email address will not be published. Required fields are marked *