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.

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