Boys Who Can Cook

Pumpkin Bars

24 servings


20 minutes

active time

45 minutes

total time


1 (15 ounce) can pumpkin puree

1 ⅔ cups white sugar

1 cup vegetable oil

4 large eggs

2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

½ cup butter, softened

1 (3 ounce) package cream cheese, softened

1 teaspoon vanilla extract

2 cups sifted confectioners' sugar


Gather cake ingredients and frosting ingredients.

Preheat the oven to 350 degrees F (175 degrees C).

Make cake: Beat pumpkin, sugar, oil, and eggs with an electric mixer in a medium bowl until well combined.

Sift together flour, cinnamon, baking powder, baking soda, and salt in a separate bowl.

Stir into pumpkin mixture until thoroughly combined.

Spread batter evenly into an ungreased 10x15-inch jelly roll pan.

Bake in the preheated oven until cake bounces back when gently pressed, 25 to 30 minutes. Remove from the oven and let cool.

While the cake is cooling, make frosting: Beat together butter and cream cheese until smooth; stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth.

Spread frosting evenly on top of cooled cake. Cut into 24 squares.



Serving Size



279 kcal

Total Fat

15 g

Saturated Fat

5 g

Unsaturated Fat

0 g

Trans Fat



45 mg


283 mg

Total Carbohydrate

34 g

Dietary Fiber

1 g

Total Sugars

25 g


3 g

24 servings


20 minutes

active time

45 minutes

total time
Start Cooking