Moist, cakey pumpkin bars topped with a pumpkin spiced cream cheese frosting.
Oh rejoice for fall! I love all things fall, do you? The crisp, beautifully colored leaves, the chill in the air that makes you welcome a sweatshirt and some fuzzy socks — ahhhhh…. and pumpkin spice.
Yes, in this house we are “those girls.”
It’s even a standing joke, but we don’t care. We can be those girls a few months out of the year, deal with the stereo type, and comfortably sip our Pumpkin Spice lattes and smile.
When I was flipping through an old cookbook from a church in Lincoln, Nebraska, I found these bars, and KNEW I had to try them. I had to have SOMETHING new and pumpkin on my blog before October hit, right?? I started getting everything together to whip them up, and when I went to grab the box of Bisquick from my pantry I was almost out. I wasn’t going to the store, so I decided to make my own! It turned out super good.
Here is the recipe if you want to try it: How To: Make Homemade Bisquick Baking Mix
These pumpkin spice bars make a big jelly roll pan full, enough to share — IF they last that long.
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Pumpkin Spice Bars
Moist, cakey pumpkin bars topped with a pumpkin spiced cream cheese frosting.
Ingredients
BARS
- 2 cups sugar
- 1/2 cup vegetable oil
- 1 (15 oz) can pumpkin
- 4 eggs, beaten
- 2 cups Bisquick baking mix Or your own HOMEMADE BISQUICK
- 2 teaspoons pumpkin pie spice
- 1/2 cup raisins, optional
FROSTING
- 4 ounces cream cheese, softened
- 1/3 cup butter, softened
- 1 Tablespoon Pumpkin Spice liquid Creamer (or milk)
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
- 3 cups powdered sugar
Instructions
Preheat oven to 350 degrees. Grease a jelly roll pan, set aside. (15 1/2 x 10 1/2 x 1")
In your mixer beat sugar, pumpkin, oil, and eggs, for one minute. Fold in baking mix, pumpkin spice seasoning and raisins.
Spread into prepared pan. Bake for 30 minutes or until toothpick inserted in the center comes out clean. Cool. and Frost.
Prepare frosting by creaming together cream cheese, margarine, creamer and vanilla. Slowly add in powdered sugar, until frosting is desired consistency. Frost bars, chill and then slice.
Store bars in the refrigerator.
Notes
I used Pumpkin Spice liquid Coffee creamer in my frosting. I had it on hand, BUT you could use milk in it's place if you don't want to buy it just for the little bit it calls for. 🙂
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 399Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 64mgSodium: 265mgCarbohydrates: 61gFiber: 1gSugar: 50gProtein: 4g
Nutrition isn't always accurate.
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If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Jennifer says
You know, I’m a sucker for pumpkin spice even when it’s not fall. I’ll eat or drink yummy pumpkin spice bars year round. It’s just a favorite around our house. This was so good!
Dawn says
I’m so ready for these pumpkin spice bars. The flavors have me ready for fall and all the goodness.