Pumpkin Spice Bars w/Cream Cheese Frosting

Tis the season for pumpkin! I bought my first jar of the season this past weekend (actually my husband kindly bought it for me), so I decided to make pumpkin spice bars with cream cheese frosting from a Betty Crocker recipe I found. I decided to make a few substitutions. First, I substituted apple sauce for 1 cup of vegetable oil. 1 cup of oil is a lot; it’s definitely much healthier to use apple sauce if possible. Second, I used half whole-wheat flour and half all-purpose flour. This too is healthier and adds a little extra fiber as well. I also used pumpkin pie spice instead of cinnamon, nutmeg, and clover. Pumpkin pie spice has a combination of all three, so if you don’t have it on hand, feel free to use any and/or all of the other spices.

These bars are just the thing to get you in the mood for fall; they’re especially perfect to share at a sporting event, an office event or a dinner party. Enjoy!

Bar Ingredients:

  • 4 eggs
  • 1 1/2 cups sugar
  • 1 cup applesauce
  • 1 can (15 oz) pumpkin
  • 1 cup all-purpose flour
  • 1 cup white, whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 tsp pumpkin pie spice

Frosting Ingredients:

  • 1 package (8 oz.) cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 3 tsp milk
  • 1 tsp vanilla
  • 4 cups powdered sugar


  1. Heat oven to 350° and spray a 15 x 10 x 1″ pan with cooking spray.
  2. In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth.
  3. In a separate bowl, mix flour, baking powder, baking soda, salt, and pumpkin spice and stir into egg mix.
  4. When well combined, spread into baking pan.
  5. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours before frosting.
  6. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth.
  7. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth.
  8. Spread frosting over bars.
  9. Cut into 7 rows by 7 rows. Store covered in refrigerator.


Filed under Baked Goods, Desserts

4 responses to “Pumpkin Spice Bars w/Cream Cheese Frosting

  1. Ohhhhh man. Those look SO good. I have been loving pumpkin lately and topped with cream cheese frosting!?! Yes please!

  2. Mom Kenyon

    Tis the season. These look fabulous. Actually they say there is going to be a shortage of pumpkin so next time you’re at the store make sure you stock up.

  3. I’d love to dig into these during intermission. Thanks, Kara!

  4. Pingback: Cream Puffs In Venice - Hockey. An Event: The Round-Up

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