Pumpkin Bars

This recipe for pumpkin bars is easy and makes a great Fall treat. Full of flavor and super moist, these can be served as bars or made into muffins. Muffins are easily frozen for future use; just thaw, frost and eat!

The original recipe comes to me from my friend, Mary G. I’ve adapted it slightly to make the base recipe a bit more healthy since the frosting is over-the-top bad for you. But, in my opinion, it’s the only kind of frosting that tastes best with this sweet treat.

I look forward to making and sharing them around Thanksgiving time each year. Grab the recipe and try them today.

Prep + bake time: 40 minutes
Makes one 13×9 pan or approximately 24 regular-sized muffins

Batter Ingredients:

  • 4 eggs, beaten
  • 1/2 cup sugar
  • 2 cups of pumpkin, prepared or home-cooked*
  • 1 cup plain yogurt
  • 1 teaspoon vanilla extract


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts or pecans

*If you’ve baked your own pumpkin, scoop out the pumpkin from the shell and whip it in a food processor until smooth. Add cinnamon and nutmeg to taste before using in this recipe.

Preheat oven to 350 degrees.

Grease and flour a 13 x 9″ cake pan; set aside.

In a small bowl, combine all dry ingredients and set aside.

In a medium bowl, combine eggs and sugar. Beat well.

Add yogurt, pumpkin and vanilla extract. Stir to combine.

Slowly add dry ingredients to the pumpkin mixture. Combine well.

Pour batter into prepared pan. Bake for 20-30 minutes until top is brown and center is set.

Frosting Ingredients:

  • 6 ounces of softened cream cheese
  • 3/4 to 1 cup of softened butter
  • 2 teaspoons milk
  • 2 teaspoons vanilla extract
  • Powdered sugar

If you want, you can use prepared Cream Cheese Frosting – equally delicious!

Mix softened cream cheese, butter, milk and vanilla together.

Add powdered sugar little by little until frosting is of spreading consistency. If it’s too thick, use milk to thin.

Frost cooled pumpkin bars for eating immediately or freeze bars/muffins for up to 1 month. (Thaw completely before frosting.)

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