Pumpkin Bars with Cream Cheese Frosting have a moist, light, and fluffy pumpkin sheet cake base topped with a rich, decadent cream cheese frosting for an exquisite, heavenly result. They’re the perfect fall dessert – easy to make, and completely irresistible!
Where are my pumpkin spice, flannel, and fleece-wearing, cool morning lovers?! It’s definitely that time again – the time when it becomes acceptable to consume all things pumpkin.
And by consuming all things pumpkin, I am specifically referring to making – and enjoying – these pumpkin bars on repeat. Because you can. And because they’re going to rock your world. And the world of everyone you share them with because they’re THAT GOOD.
They are truly the most magnificent pumpkin bars. They’re moist, light, fluffy, pumpkin-cinnamony perfection. And that’s just the sheet cake part. Then that most delicious base is topped with a thick layer of creamy, indulgent, rich cream cheese frosting.
It’s a match made in glorious fall heaven and one you are going to fall head-over-heels for.
My Mom’s Pumpkin Bar Legacy
They are famously my mother’s – the woman who taught me everything I know in the kitchen and gave me the curiosity and independence to veer off of recipes and follow my instinct (well, that goes for life in general, too).
If you’ve had the pleasure of having my mom make you these perfect pumpkin bars, then you know what I’m talkin’ about. If not, then believe me when I say that people ask for these, beg for these. And now they’re HERE for YOU to try.
The melt-in-your-mouth, heavenly, luscious, perfect bars will soon be your favorite too. While I could continue to write thousands of words about how there are no words to describe them…let’s just get to baking, shall we?
How to Make The Best Pumpkin Bars
I said it. I went there. Between the light, fluffy pumpkin cake and the rich, indulgent frosting, these are the best pumpkin bars around. Taste and texture aside, they’re also super easy to make using a stand or hand mixer. You can’t argue with an easy fall dessert that is guaranteed to impress.
First, sift together the dry ingredients. Have I taken the easy route before and not sifted them together, and instead just thrown them all into the mixing bowl after I combine the wet ingredients? Well, yes I will admit to you that I have. But I do recommend at least mixing them together so they have a little air added to them, and can fully incorporate when added to the rest of the ingredients.
Overall, it really helps make sure the bars are light and fluffy.
So here are the dry ingredients you’ll be mixing together first:
- All-Purpose Flour – please make sure you are sifting, then scooping your flour when measuring, or that you weigh the flour for precise measurements. This helps make sure you have the best bars possible!
- Baking Powder
- Baking Soda
- Cinnamon – my favorite fall spice, it adds the perfect warmth to these bars. Readers have also added pumpkin pie spice, so feel free to do so if you want a little more spice to the bars.
- Salt
Next, beat together the wet ingredients in a large bowl (ideally with an electric mixer). Here are the ingredients that get whisked up together:
- Granulated Sugar
- Vegetable Oil – instead of butter, the cake part of these bars uses oil instead. It results in a super moist crumb that is unlike any other!
- Eggs – try to make sure they’re at room temperature so they incorporate best when combined with the other wet ingredients.
- Pumpkin Puree (not pumpkin pie filling) – make sure it’s pure pumpkin!
What You’ll Need (The Equipment)
You don’t need anything too special for these bars, but you will need a jelly roll pan to bake these bars. This recipe has a lot of batter and makes quite a lot of bars (for sharing with friends!).
What is a jelly roll pan? Well, a jelly roll pan was originally created to make jelly rolls which are thin cakes, topped with jelly, and then rolled into a spiral cake. Similar to these bars, which are essentially a large sheet cake turned into a bar (because why not eat it with your hands and call it a bar?).
A few things to note: There are quite a lot of sheet pans that vary in size yet are called named jelly roll pans or half sheet pans. A true jelly roll pan is actually around 10×15 inches, but as you see, the one I use is also labeled a ‘jelly roll pan‘. Some pans labeled jelly roll pans measure 12×18, which is more of a ‘half-sheet pan’ size, and some are truly 10×15, or anywhere between the two.
You don’t need to use exactly a 12×17 inch jelly roll pan for this recipe, but you do want to use a pan that is in the range, give or take an inch or so, with raised edges as such. Whether it’s labeled jelly roll pan or half sheet pan, you should be in business.
On the flip side, using a smaller baking pan or dish, like a 9×13 casserole dish, makes the bars too thick and results in overcooked edges and uncooked centers (unless you halve the recipe).
12 x 17 Inch Jelly Roll Pan
A jelly roll pan is a large sheet pan. It has edges to hold in baked goods, like these Pumpkin Bars, and is also great for roasting vegetables!
Other Baking Sheet Options
If you don’t have a jelly roll pan, I highly recommend investing in one. Not only because you’ll be making these bars all the time, but the pan is also so handy to have around for roasting veggies.
Ok, but we’re not here to roast vegetables and you’re saying “but Becca, I don’t have that sized pan and I really need to make these bars ASAP because I can’t wait any longer!”
I hear you, friend.
If you don’t have a baking sheet around the size of a jelly roll pan (or half sheet pan), or you want to make a smaller batch (gasp!.. just kidding…) you can halve the recipe and use a quarter sheet pan or a 9×13 pan.
Now, not to make things more complicated, but you could also use two quarter sheet pans for the full recipe, especially if you want to freeze half (unfrosted) for later.
Have we sorted through all the details regarding the pan size? I sure hope so! As always, if you have any questions please leave a comment!
Back to Baking
Now, spread the batter in your pan, of course, making sure it’s even.
Just like a cake, bake until it is set and the edges are just becoming golden brown. When a toothpick is entered, it should come out clean. You can also use a thermometer to check the internal temperature, which should be around 190F.
Once the cake has completely cooked, we really take it over the top.
Time for Cream Cheese Frosting
This cream cheese frosting takes the cake (ha!). No, but really, it’s indulgent and sweet and rich and oh so dreamy. And (if you couldn’t tell) we’re huge fans of frosting over here at FITK, and this recipe is no exception.
The frosting is thick. As in, it’s a thick layer on top of the pumpkin bar and it’s supposed to be that way!
Easily make the frosting in the bowl of your stand mixer, or use a hand mixer. Similar to buttercream frosting, this cream cheese frosting begins by beating together cream cheese and butter.
Make sure the cream cheese and butter are at room temperature. Take them out of the fridge when you make the bars, and they should be ready by the time the bars are cool!
Once they’re creamed, add vanilla extract and begin adding powdered sugar. I like to add the full 6 cups of powdered sugar to make even more frosting, but you can use as few as 4 or 5 depending on your desired cream cheese tang to sweetness level.
Add each batch of powdered sugar and mix in between, until the frosting is smooth and creamy.
The result is a luxurious frosting. Let the bars cool completely, then spread the frosting across the top. Then get ready to devour your frosted pumpkin bars.
How to Store Pumpkin Bars
If they last long enough to store, that is. For the first day, I store them on the counter, covered with foil. It keeps the bars moist and the frosting soft. They don’t last much longer than a day, so I never need to worry.
However, if they’ll be around any longer, or if you prefer from the start, store them, covered, in the fridge.
I do recommend letting the bars come to room temperature before serving, though, to be sure the bar/cake part is as soft and tender as it can be! If your thing is a cold cake though, be my guest!
I also prefer to store the uncut so the edges of the bars don’t dry out. Plus, then you can cut ‘just one bar’ in whatever size you want. I’m all about helping you live your best life around here.
Can I freeze Pumpkin Bars?
This is a multi-part answer. Yes, you can freeze the bars. The cake part. Freeze away. Be sure you wrap it tightly with plastic wrap and then with foil for a double layer of protection. Once you’re ready to frost and enjoy the bars, let it thaw at room temperature or in the fridge.
I do not recommend freezing the bars with the frosting, however. Cream cheese frosting can be frozen alone because the other ingredients help to stabilize the dairy. Store it in an airtight container to prevent any other food smells from sneaking in, and press plastic wrap flush with the top to prevent any additional freezer burn. Cover with a lid and freeze.
Keep the cream cheese frosting in the freezer for up to 3 months. To thaw, place in the fridge overnight. When you’re ready to use the frosting, you will likely want to give it a little refresh and whip it with a mixer before frosting the bars.
Other Common Questions
I haven’t tried it myself, but others have commented that they have used 1:1 gluten-free flour with success. Please leave a comment below and let us know how it goes if you do!
Yes, you can. If you do halve it, I recommend baking it in a quarter sheet pan for the best results and similar thickness of the cake.
If you are more of a cake than a frosting fan, you can halve the frosting recipe. If you prefer it less sweet, reduce the sugar in the frosting and start with a smaller amount of cream before adding more, so it doesn’t become too runny.
It all depends on how you cut them. This recipe makes a lot of the sheet cake base (and frosting!). It can be sliced into 24 large bars, 36 medium bars, or 48 small bars for serving.
More Pumpkin Recipes to Love
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Pumpkin Bars with Cream Cheese Frosting
Equipment
Ingredients
Pumpkin Bars
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon fine salt
- 4 eggs, room temperature
- 1 ⅔ cup sugar
- 1 cup vegetable oil
- 1 15 oz can 100% pumpkin puree, not pie filling!
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- 12 Tablespoons unsalted butter, softened to room temperature
- 2 teaspoons vanilla extract
- 2 Tablespoons heavy cream, half-and-half, or milk
- 6 cups powdered sugar
Instructions
PUMPKIN BARS:
- Pre-heat oven to 350°F. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon fine salt
- In the bowl of a stand mixer, or a large mixing bowl using a hand mixer, beat together eggs, sugar, oil, and pumpkin puree for 1 minute until light and fluffy.4 eggs, 1 ⅔ cup sugar, 1 cup vegetable oil, 1 15 oz can 100% pumpkin puree
- Add the dried ingredients to the pumpkin mixture and mix together until just fully combined.
- Spread batter in an ungreased or parchment-lined jelly roll pan (approx. 12×17 inches). Bake for 20-25 minutes (adjust if your pan is a different size; shorter for a larger half-sheet pan, or less time if it is a 10×15 pan). The edges will begin to turn slightly golden brown and a toothpick should come out clean. The internal temperature should be around 190°F. Cool completely before frosting.
CREAM CHEESE FROSTING:
- Using a stand mixer or hand mixer, cream together room temperature cream cheese and butter on medium speed. Add the vanilla, and cream (or milk) and mix to combine. Add powdered sugar 1 cup at a time, mixing between each addition, until all cups are added and frosting is smooth.8 ounces cream cheese, 12 Tablespoons unsalted butter, 2 teaspoons vanilla extract, 2 Tablespoons heavy cream, 6 cups powdered sugar
- Spread evenly on cooled pumpkin bars. Store at room temperature, covered, for the first day or so, then transfer to the fridge for longer storage.
Notes
- Frosting: If you prefer a less sweet frosting, reduce the amount of powdered sugar to 4 cups, and start with only 1 TBSP of cream/milk.
- Ungreased Pan: The bars generally do not stick to the pans (especially if they’re already nonstick) due to their moist nature from the oil. However, you can lightly grease the pan if needed or line it with parchment paper.
- Freezing: To freeze this recipe, wrap the unfrosted bars in plastic wrap and foil so they are sealed well to prevent freezer burn. You can also freeze the frosting in an airtight container, but do not freeze the frosted bars. To thaw, place the frosting in the fridge overnight; you may want to refresh it in a mixer when ready to use. Thaw the bars at room temperature or in the fridge.
Video
Nutrition
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
This recipe was originally published October 8, 2015; the photos were updated in September 2019, but no changes were made the original recipe.
Molly
Delicious! I made these bars today for my family and everyone loved them! I substituted coconut oil for the vegetable oil because that’s what I had. I figured you wouldn’t mind. I also tossed sone chopped pecans on top after I frosted the bars. It was a win, win situation! Thanks for the great recipe!
Becca
Molly – I’m so glad everyone liked them! Your substitutions sound yummy, too. Thanks so much for sharing! 🙂
Jess
Super easy and very yummy!
Becca
Glad you enjoyed them, Jess! Happy fall! 🙂
Amanda
About how many bars does this recipe make?
Becca
Hi Amanda! It makes about 24 bars – I usually cut them in rows of 6 wide and 4 long.
Amanda
Thank you so much Becca!! Cannot wait to try them. Making them for a family get together tomorrow.
Becca
Awesome! I’d love to hear how they turn out. Enjoy! 🙂
Malin
Never made a cake using pumpkin – is it supposed to be raw? Shredded?
Do you have an approx measurement of the baking tray you’re using?
Thanks in advance 🙂
Becca
Hi Malin! You actually want to get a can of pumpkin puree for this recipe. Make sure it’s pure pumpkin and not pumpkin pie filling though.
The pan I use is a jelly roll pan that is 17×12 inches. You could easily use a jelly roll pan that is an inch or so different on either side, it will just effect the thickness of the bar. I like my proportion of frosting to be pretty equal to the pumpkin bar 😉
Malin
Is there any way to make the puree from scratch? I happen to have a lot of pumpkin right now, and I guess to find ready made pumpkin puree here in Norway is pretty difficult..
Becca
Absolutely! It’s as easy and roasting the pumpkin and pureeing it – here’s a great post with step-by-step pictures for making homemade pumpkin puree: http://thepioneerwoman.com/cooking/make-your-own-pumpkin-puree/
Malin
Thank you, will give it a try first chance! 🙂
Deserae
I am super careful about making sure food is still safe to eat after a few days. How long would you say these would last? I understand that a family may be able to go trough a batch in like 2 days, but it would just be me and my husband eating them. 🙂 I just don’t want anyone getting sick.
Becca
Hi Deserae – I’d say about 3 days is generally how long I leave them out at room temperature. You could put them in the fridge if you’re worried, but I think it dries the bars out a bit. I’d be willing to bet you could find someone to help you two eat them before that though 😉 enjoy!
Amy
just a thought —
if you don’t frost the entire bake, you can freeze the unfrosted pumpkin bars well wrapped in plastic, foil, and/or freezer paper. Then just make half the frosting to use on the bars you’ll be able to eat.
I’m trying these for Thanksgiving at our house. Big gathering so no worries about not eating them all.
Thank you for the recipe! They look mouthwatering! 🙂
Becca
Thanks, Amy! I love that idea, what a great solution! Enjoy and Happy Thanksgiving!
January
This was amazing!!!! I made it in a sheet pan that is huge 12 x 18. Think I could double the recipe and still cook in this pan at the same temperature and time? And it still come out the same?
Everyone loved it! I was worried about the icing being too sweet, but it truly is perfect compliment to the pumpkin bar!
Becca Mills
Yay, I’m so glad everyone loved it! I recommend a 12×17 jelly roll pan, so using a 12×18 would result in ever so slightly thinner bars (and maybe a minute or two less cook time). I don’t think doubling it would fit in the pan, but I’m not sure as I haven’t tried it myself. Thanks so much for your review!
Diane
I tried thes and they are very good and so easy to put together. I used a mixer for one batch and hand mixed a second batch and they both turned out great. The frosting is really delish…I did put in 1cup less sugar. Refrigerating after the first day did nothing to the moistness and hardened the icing a bit which I really liked. Thank you so much for the recipe I’ve always wanted
Becca
I’m so glad you enjoyed them, Diane! Love hearing about your results!
Nicole
Thanks for helping me fulfill my girly pumpkin fall addiction! The husband is also grateful, because it means he can eat cake for breakfast and I support it!
Cheers to you and your lovely mother for the recipe!!
Becca
Haha! Thank you, Nicole! I totally support eating cake for breakfast, too! 🙂 Glad you both enjoyed!
Camil
I’m excited to make these for this holiday season but I’m just wondering why is 1 cup of oil needed? I’ve never seen a recipe that calls for so much.
Becca
Hi Camil – it keeps the bars moist; since they’re spread out fairly thin in the jelly roll pan, it definitely keeps them from drying out. Hope you enjoy!
maria
Hi I was wondering if the cinnamon had a strong flavor in the pumpkin bars? A family member doesn’t liek it and I wanted to know if this recipe could be made without the cinnamon?
Becca
Hi Maria! The cinnamon flavor isn’t overwhelming or too strong in the bars. I’m not sure I’d take it out completely, because it does add a lot of flavor and warmth to the bars, so maybe start with 1 teaspoon if you think 2 will be too much. Let me know how they turn out!
Jodie
I’m thinking of adding walnuts & raisins – do you think that will affect baking time?
Becca
Hi Jodie – I don’t think it should affect the baking time. Sounds yummy! 🙂
Jodie
Thank you so much for responding to my question. However I I tried it earlier today before I heard from you and I pre-cooked my raisins so they wouldn’t be so chewy but I did just bake it for 25 minutes and it was perfect. Wonderful recipe and I will make it again
Becca
I’m so glad it worked out! Sorry I wasn’t able to respond to you sooner, I’m glad you tried it anyway! 🙂 Thanks again!
Jodie
No worries at all! Great recipe and I definitely will be making it again – thank you so much !
Marnie
I made this today and they turned out amazing. However, I just felt like there was soooo much frosting to pumpkin bar ratio. I only used about 2/3 of the frosting I made.
Kimberly lynn
Will they be to thick if I use a 9×13? And about how long to bake do you think?
Becca
The tricky part with a 9×13 is getting the middle to cook through without drying out the edges. I’d recommend halving the recipe if you want to use a 9×13, and peeking through the oven door around 12-15 minutes to check on them (and adjusting time accordingly from there). Hope this helps!
Gloria
Hey Becca! Made these last night. My son is not a super big fan of pumpkin but he about ate the whole pan! Took some to work and it was a hit there also! I had forgotten how yummy there until I bit into it!
Becca
They are so addicting! So happy to hear 🙂
Michelle
Im worried about not greasing the pan! Do these come out pretty easy? Mine are in the oven now, so to late now. ha! Cant wait to give them a try!!
Becca
Hi Michelle – yep, mine come out super easy in the jelly roll pan I use. That’s how my mom and grandma have always done it so I haven’t ever tried greasing it. I’d love to hear how they turned out! Enjoy! 🙂
Michelle
Turned out amazing! Took half the pan to work and they were gobbled up! Thank you for this awesome recipe!
Becca
Yay! So happy to hear!
Patricia Walls
So excited to serve these tomorrow at our coffee and treat time after our church service. They look amazing! Just wondered what kind of knife do you use to cut them so they dont crumble or stick to the knife? Thank you!
Becca
Hi Patricia! I usually just use a sharp, straight knife – like a paring knife. Butter knives can work as well; I just wouldn’t use a serrated knife. Enjoy!
Jessica
Hello ,
I don’t have a jelly roll pan. Could I use a 9×13 pan?
Becca
Hi Jessica – my mom tried this a long time ago and had a hard time getting the bars to cook through (without burning the edges). I’d suggest trying to make it with half the recipe. I promised co-workers I’d make them these bars soon, so I’ll try half the recipe in a 9×13 this weekend and get back to you!
Becca
Jessica – I halved the recipe for the 9×13 pan and they totally turned out! I ended up using a glass pan (not sure where my other one went…) and I did have to reduce the cooking time by a few minutes. I took the bars out of the oven after about 18 minutes, again, when the toothpick came out clean. Hope that helps!
Patty Jendrzejek
Family is raving about this recipe – my husband says these are the best pumpkin bars he has EVER had. I did cut down on the sugar for the frosting, and we agreed, for our preference, we liked it that way. I’ll be making these again every year!
Becca
Thanks, Patty! I’d have to say I agree with your husband 😉 I’m so glad your family loves them!
Jenny
Hi! Did you use pumpkin spice or cinnamon as the dusting on top in the photos?
Becca
Hi Jenny! I used cinnamon on the top in the photos. Others have also used pecans on top as a fun addition! 🙂
Sharon
Can these delicious looking bars be made with gluten free flour? If so, what GF flour or blend and would any other adjustments be needed Thanks.
Becca
I haven’t ever made them using gluten free flour, but I know Bob’s Red Mill has a great 1:1 baking flour. I’ve used it in other baked goods and it works out wonderfully! Let me know if you try it out, I’d love to hear how it goes!
Rachel
Absolutely amazing and super moist!!! I added a sprinkle of nutmeg and cut out 3 T oil and 2 T of sugar. It was perfection! I made my own frosting though with 1 pkg Neufchâtel cheese, 1 stick butter, 1 tsp vanilla, 2-3 cups powdered sugar and 1 tsp cinnamon. They were a huge hit with our friends!
Becca
So happy to hear they were a hit, Rachel! Happy fall! 🙂
Amy
Going to a outdoor potluck this weekend. Should be in the lower 80s. Do you think they will get too melty? Thanks!
Becca
Hmm…good question! I’d try to keep them cool in the fridge as long as you can – and then in the shade. Depending on how humid it is where you are, there’s probably a range of how melty the frosting will get.
Vani
I only end up using 1/3 of the frosting, can I freeze the rest or how do I cut the frosting ingredients? The recipe makes way too much frosting.
Becca
I haven’t personally frozen frosting before, but I’ve read that cream cheese frosting freezes well and just needs to be re-whipped after defrosting. Otherwise, you can easily cut the frosting ingredients in half when you make it.
Danielle
Do you use salted or unsalted butter for this recipe?
Becca
I always use unsalted butter. Enjoy!
Danielle
Thank you!
Tara
I’m excited to make these. Just printed the recipe!!
Becca
Awesome! 🙂 Enjoy!
Jennifer
These were so fantastic!! I made it for Thanksgiving dessert tonight and it was a huge huge hit! One modification I made was I only used 2.5 cups of powered sugar in the cream cheese frosting instead of the suggested 6 cups. Thank you, I will be making this again and again!
Becca
So happy to hear, Jennifer! Thanks for commenting!!
Kelsey
Thank you for sharing this recipe! Made then tonight and they came out most delicious!
Becca
So glad to hear, Kelsey! 🙂
Julie
In the video you only used 2 cups of powdered sugar but your recipe calls for 6??
Becca
Hi Julie – you’re right, I didn’t show adding all 6 cups in the video for the sake of time. If I update the video I’ll be sure to make this more clear. The full recipe is as written in the recipe card (with 6 cups). Hope this helps!
Alicia
So so delicious & easy! My daughter said it’s the best pumpkin cake she’s ever eaten! Thank you for posting this timeless treat!
Becca
Whoo! I couldn’t agree more – thanks for sharing!
Jennifer
Terrific dessert! I cut the powdered sugar almost in 1/2, cut out about 1/3 of the regular sugar, and split the oil with unsweetened apple sauce. All the flavor and a little healthier.
Becca
Lovely! Thanks for sharing! <3
Karen
Would you use unsalted or salted butter?
Becca
I always use unsalted butter when baking! 🙂
Brooke
I just made these pumpkin bars and they are rich and absolutely delicious! The light fluffy pumpkin bars compliment the cream cheese frosting so well! I can’t wait to serve these for Thanksgiving dessert tomorrow!
Becca
Happy to hear you love them too! Happy Thanksgiving!! 🙂
Mimi
Made these for a welcome home luncheon. Just finished frosting the pumpkin bars, but of course had to try one. The “cake” by itself is so light and yummy, the frosting takes it to another level. This is so much easier and faster to make than pumpkin bread or my pumpkin pie with ginger snap crust. Thank you for sharing. Your recipe is definitely a keeper.
Becca
So glad you enjoyed it, Mimi! Thanks for commenting!
Arimed
Made this last night. DELICIOUS!!!! I shared some with our neighbors, they liked the bars too. Great for potluck desserts.
My husband thought the icing was to sweet. The next time I make this recipe, I will use less icing or not frost at all. The bars are good on their own. Will also try adding nuts and rasins.
Becca
I’m glad everyone found them delicious! I blame the icing on my sweet tooth 😉
Claire Cary
Oh my goodness I cannot handle how beautiful this is!! That cream cheese frosting is making me drool. Time to get in the kitchen and make pumpkin everything!!
Becca
Thanks, Claire! Drool-worthy for sure 😉
Ellie
I made this and divided batter into two 8 inch round cake pans to make a layer cake. Also added a little extra pumpkin pie spice and reduced the granulated sugar by 1/3 cup. Baked for an extra 4-5 min and they came out perfectly moist. Also reduced the powdered sugar in the frosting and we loved it. Will make again.
Becca
Love the idea of a layer cake!
Gloria Medina
I have made this in the fall for church and work events and it’s always a hit! I love this so much!!!
Becca
So happy you love it, Gloria! <3
Jennifer
Soooo good!
Val
Hey! This is so random, but I have the EXACT same recipe from my mom, right down to the 1 2/3 cup sugar, it’s identical. My mom made these all growing up. She said she got the recipe from a Better Homes and Gardens magazine. It’s seriously the best recipe!
Becca
Haha! That is super crazy… my mom got it from a friend back in the 80s, maybe it was the same BHG one!
Angela Kuehner
This recipe was super easy and amazingly delicious! Thanks for sharing.
Becca
I’m so glad you enjoyed! Thanks for taking the time to comment!
Susan
Yum!!! Very moist and lucky if they lasted a day.
Becca
They disappear fast around here, too! Glad you enjoyed! 🙂
Christina
These were so easy and a totally HIT with my office. Highly recommend.
Becca
Yay! Glad to hear everyone loved them! 🙂
Hesper Fry
These were amazing! I have to eat gluten-free since I have Celiac’s Disease. So I substituted King Arthur’s Measure For Measure gluten-free flour in the recipe. My husband and kids said they were phenomenal!
Becca
So glad to hear they were just as delicious with the gluten-free flour! Thanks for commenting – that definitely helps others wondering about the flour, too!
Kelly
Makes a lot but oh so good and light and delicious!
Becca
They do make a lot – great for sharing (or not!) 🙂 — thanks so much for commenting, Kelly, I’m glad you enjoy them!
Chelsea
Such a hit, this was wonderful.
Becca
I’m so glad to hear!! Thanks, Chelsea!
Lindy
Where did you get the forks !? So pretty
Becca
Thanks! They’re my favorite! I think I got them at Goodwill or another type of thift store.
Yvonne Johnson
Recipe was amazing ! Family loved it and it was half gone within the hour … I did add a tsp of pumpkin pie spice to dry goods and frosting .. we love the fall flavors .. thanks for a great seasonal recipe !
Becca Mills
I’m so glad everyone loved it – it doesn’t last long in my house either haha! Love the pumpkin pie spice addition, too! Thanks, Yvonne!
Yvonne Johnson
Meant to post 5 stars sorry! The last one was a error
Emily
My new favorite recipe. Easy to follow and SO GOOD!
Becca Mills
Yay! So glad to hear. Thanks, Emily!!
David
These were awesome. Thank you for the explanations on the pan size a jelly roll pan is to vague size wise for us weekend cooks. We need the details and possible substitutions on frosting. my family has traditionally used canned evaporated milk in frosting give a richness without the fat. Thanks for the specifics!
Becca Mills
Thanks, David! I’m so glad the pan explanations were helpful!
Suzanne
Would I be able to substitute olive oil for the vegetable oil?
Becca Mills
Hi Suzanne – I haven’t tried it myself so I can’t say for certain. Another reader commented that she used coconut oil with success, so I’d imagine so but again I haven’t tested it myself. Let me know if you give it a try!
SClark
I’ve been making these for years for every Fall gathering and they are always a hit!
Becca Mills
I’m so glad to hear! Thank you so much for your review!
Ashley
Hi! How much sugar do you use? one 2/3 cup, or 1 and 2/3 cups?
Becca Mills
Hi Ashley! It’s 1 and 2/3 cup sugar (334g). Enjoy!
Monica
I have to say I think my husband married me for these bars! I brought them to a family dinner when I first met his family and they have asked me to bring them back every year since. His dad especially loves them and always raves about them- I can’t blame him though- this recipe is THE BEST I’ve tried yet.
Becca Mills
Haha! What a compliment! I’m so happy to hear the whole family loves them. Thank you so much for taking the time to leave such a thoughtful comment, Monica – day made! Happy holidays!