These cakelike cinnamon-pumpkin bars go from tasty to tantalizing when smothered in cream cheese frosting.

Difficulty Rating: Easy

Nutritional Highlights: Pumpkin is one of the richest sources of Vitamin A and antioxidants beneficial for improved joint and eye health.

Recipe Created By:
Recipe From: Illinois Farm Bureau Partners


  • 1 cup oil
  • 1 cup sugar
  • 4 eggs
  • 2 cups pumpkin
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 cups flour

Cream Cheese Frosting:

  • 8 ounces cream cheese
  • 2 cups powdered sugar
  • 2 teaspoons milk
  • 1 teaspoon vanilla
  • 6 tablespoons butter


  1. For bars, mix the oil, sugar, eggs, pumpkin, cinnamon, baking soda, baking powder and flour together.

  2. Grease and flour a jelly roll pan.

  3. Bake at 350 degrees for 20 to 25 minutes. Cool.

  4. For frosting, combine ingredients and mix well. Spread over cooled bars.

Recipe From: Farm Flavor -

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  1. Pumped for Pumpkin Recipes | Illinois Partners | Food, Farm, Garden, Travel and More says:

    […] Pumpkin Bread Pumpkin Chocolate Chip Muffins Pumpkin Pancakes Nancy’s Best Ever Pumpkin Bars With Cream Cheese Frosting Print […]

  2. Jessy @ Farm Flavor says:

    Posted to Sugar & Spice at Seven Thirty Three:

  3. Marie says:

    I love cream cheese frosting! These pumpkin bars sound great and would be a nice change from the carrot cake that I usually make. Please feel free to link up at the Let’s pour tea link up!

  4. Jamie says:

    What if you didn’t have a jelly roll pan

  5. Staci says:

    Halved the recipe, used coconut oil, added walnuts, and made as cupcakes for Thanksgiving & a Half – they were fantastic!