The Tailgater's Handbook Recipe for Pumpkin Bars

Pumpkin Bars
2 cups all-purpose flour
1 ½ cups sugar
3 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cloves
4 eggs lightly beaten
1 15 oz. can pumpkin
1 cup vegetable oil

6 oz. low fat cream cheese
1/3 cup softened butter
1 ½ teaspoons vanilla
4 ½ cups powdered sugar

On the day before, preheat the oven to 350 degrees.  Stir together in a large bowl: flour, sugar, baking powder, cinnamon, baking soda, salt and cloves.  Then stir in the eggs, pumpkin and oil.  Mix until well combined and then pour mixture into an ungreased 15”x10” baking pan and spread evenly.  Bake 25-30 minutes until a toothpick, inserted, comes out clean.  Cool the pan on a wire rack.

            To finish the presentation, make the frosting by combining the cream cheese, butter, and vanilla and beat with an electric mixer on medium speed until the mixture is light and fluffy.  Then gradually add in 4 ½ to 5 cups powdered sugar and beat to make the mixture spreadable.  Frost the cooled un-cut bars and then cut them into 36 peices.  Top the bars with candy pumpkins and cover the bars with a lid or foil and refrigerate overnight.

            On game day take the bars to your tailgate in a cooler packed with ice.

Printable Version

Back to Bars


Back to Recipes

Send Us Your Recipe