Where are my pumpkin spice, fleece-wearing, cool morning lovers?! It’s that time again – the time when it becomes acceptable to consume all things pumpkin and spice and everything nice.
And by consuming all things pumpkin, I am specifically referring to making – and enjoying – these pumpkin dessert 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.
Of course, as a pumpkin lover you might want to sprinkle in some variety when it comes to making canned pumpkin puree recipes. You won’t want to miss this super easy no-bake pumpkin mousse for dessert. And why not make it an all-day thing starting off the morning with these bite-sized mini pumpkin muffins, and for a midday snack? Indulge in pumpkin sugar cookies before your slice of cake? Who says you can’t?!
But it will all come back to this magnificence. These bars have been in my family for as long as I can remember, and are annually requested by friends and family thanks to the moist, light, fluffy, pumpkin-cinnamony perfection. And that’s just the sheet cake part.
They really go over the top when that melt-in-your-mouth cake 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.
Table of Contents
- Ingredient Spotlight
- The Equipment You’ll Need
- How to Make The Best Pumpkin Bars
- Serving Pumpkin Dessert Bars
- Storage Tips
- Can I freeze Pumpkin Bars?
- Other Common Questions
Ingredient Spotlight
Ok, so this easy pumpkin dessert recipe has basic ingredients not so different from what you’d find in a traditional sheet cake. They are essentially sheet cake pumpkin bars, after all!
- The basic baking ingredients you’ll need include all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt.
- It wouldn’t be a pumpkin recipe without ground cinnamon. Make sure to have a fresh jar on hand for the most flavor.
- To give each slice the super moist crumb, you’ll use vegetable oil.
- Eggs are the emulsifiers and give the sheet cake structure.
- And last but not least, canned pumpkin puree! Be sure you’re using 100% pumpkin puree, not pumpkin pie filling. If you’re making one dessert with pumpkin puree this season, let it be this!
Find all the ingredient amounts and full instructions in the recipe card below.
The Equipment You’ll Need
The one piece of equipment you’ll need, that you potentially don’t have, is a jelly roll pan or half-sheet pan.
If you’re not familiar with this term, 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.
There are quite a lot of sheet pans that vary in size yet are called jelly roll 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’ but measures 12×17 inches, which is more similar to the size of a half-sheet pan, 12×18 inches.
Use a rimmed sheet pan that is in the range of 12×17 or 12×18 to ensure the batter cooks properly. If your pan is smaller, like a 9×13 pan, the bars will be too thick and result in overcooked edges and uncooked centers. If using this size, I recommend halving 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
So 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. Here are a few other options:
- Halve the recipe and use a quarter sheet pan or a 9×13 pan.
- Use the full recipe and divide the batter between two quarter sheet pans. This is also great for freezing a batch and enjoying one immediately.
How to Make The Best Pumpkin Bars
Not only will you love the light, fluffy pumpkin cake paired with a rich, indulgent frosting, but you’re also going to love how incredibly easy these pumpkin dessert bars are to make! Using just a stand or hand mixer, the batter is ready in minutes!
First, sift together the dry ingredients in a standard mixing bowl. I have definitely not sifted them together before, but I do recommend at least mixing them together so they have a little air added to them, and to ensure that each dry ingredient is fully incorporated into the wet batter.
Next, it’s time to turn to the bowl of your stand mixer, or a second large mixing bowl if using a hand mixer. Add the wet ingredients (eggs, oil, and pumpkin puree) along with sugar to the bowl.
Beat the wet ingredients together for around 1 minute on medium speed until they’re fully combined and you notice the texture is light and fluffy.
Once they’re combined and you have that gorgeous orange pumpkin color, pour the combined dry ingredients into the mixing bowl. Again, mix on medium to medium-low speed until the dry ingredients are just fully combined. Do not over mix the batter or you’ll have tough bars.
It’s time to bake!
You do not need to grease the sheet pan, but if you’d like, you can line it with parchment paper. This is helpful if you want to remove the bars from the pan. If you’ll be serving them directly from the pan with a spatula, it’s fine to use it bare.
Spread the batter evenly in the sheet pan. I like to use an offset spatula to make sure it’s as even as possible.
Just like a cake, bake until it is set and the edges are just becoming golden brown. When a toothpick is poked into the center of the cake, it should come out clean. You can also use a thermometer to check the internal temperature, which should be around 190°F.
Remove from the oven and place the entire sheet pan on a cooling rack, or simply on trivets to cool. Once the cake has completely cooled, it’s time to add the *creme de la creme*…
Top with 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 cream cheese frosting over here at FITK, and this recipe is no exception.
It’s for the frosting lovers, as the result is a thick layer on top of the bars so each bite is filled with *basically* equal amounts of both. If you’re not a huge frosting fan, you might want to halve it!
You’ll use either a stand mixer or a hand mixer again. Similar to buttercream frosting, this cream cheese frosting begins by beating together cream cheese and butter. Powdered sugar is added cup-by-cup, until the desired texture and sweetness is reached.
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!
Be sure to mix together until the frosting is smooth, without lumps. The result is a luxurious frosting. Let the bars cool completely, then spread the frosting across the top. Now, prepare yourself to devour your frosted pumpkin bars.
Serving Pumpkin Dessert Bars
We typically just use a butter knife or a serrated knife to gently cut slices directly from the pan, and use the quintessential Midwestern dessert bar server to get each slice out. Be careful to not scratch your pan.
This way, each person can create the size they’d like. By not cutting the entire pan at once, you’ll also ensure that the edges of each bar will stay moist because there will be no room to dry out.
The serving size of this recipe all depends on how you cut them, but be forewarned, it does make a lot! It can be sliced into 24 large bars (more like cake slices), 36 medium bars, or 48 small bars for serving a larger crowd.
This is the perfect recipe to take to potlucks, treat your coworkers to a fall-themed treat, or enjoy on football Sundays with friends. Or, you know, enjoy yourself with coffee each morning and dessert each night.
Storage Tips
For the first day the bars are made, I store them at room temperature still in the sheet pan, covered with foil. It keeps the bars moist and the frosting soft.
Now, if for some reason they last longer than a day, cover the pan and store them in the fridge. I recommend keeping the cake whole – or uncut – while storing in the fridge so it remains moist. Otherwise, it will dry out faster.
If you have stored the bars in the fridge, I recommend bringing them to room temperature before serving to be sure the cake is as soft and tender as it can be! If your thing is a cold cake though, be my guest!
Can I freeze Pumpkin Bars?
Yes, you can freeze the bars. There are several ways to do so, and the first I recommend is freezing the cake part without frosting. 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.
If you’d like to freeze the frosting, too, do so separately for the best results. 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.
I have heard others have success freezing frosted cookies and cupcakes, similar to this sheet cake, but I haven’t tried it myself. You always could, please be sure to let us know how it turns out if you do!
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.
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!
Get the Recipe Sheet Cake Pumpkin Bars with Cream Cheese Frosting
Ingredients
Pumpkin Bars
- 2 cups (242 g) 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 (334 g) granulated 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 Sheet Cake
- 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 granulated 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.8 ounces cream cheese, 12 Tablespoons unsalted butter, 2 teaspoons vanilla extract, 2 Tablespoons heavy cream
- Add powdered sugar 1 cup at a time, mixing between each addition, until all cups are added and the frosting is smooth. If you prefer a less sweet frosting, only add 1 tablespoon of cream and try 4 cups of powdered sugar.6 cups powdered sugar
- Spread the frosting evenly on cooled pumpkin bars. Cut them directly from the pan as you would sheet cake for best results, using a serrated knife if possible. Remove using a small dessert bar spatula.
- Store the bars covered, at room temperature, for the first day, 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 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. Freeze the frosting separately in its own container for best results. 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, and frost when ready.
This recipe was originally published October 8, 2015; the photos were updated in September 2019, but no changes were made the original recipe.
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!
Molly – I’m so glad everyone liked them! Your substitutions sound yummy, too. Thanks so much for sharing! 🙂
Super easy and very yummy!
Glad you enjoyed them, Jess! Happy fall! 🙂
About how many bars does this recipe make?
Hi Amanda! It makes about 24 bars – I usually cut them in rows of 6 wide and 4 long.
Thank you so much Becca!! Cannot wait to try them. Making them for a family get together tomorrow.
Awesome! I’d love to hear how they turn out. Enjoy! 🙂
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 🙂
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 😉
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..
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/
Thank you, will give it a try first chance! 🙂
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.
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!
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! 🙂
Thanks, Amy! I love that idea, what a great solution! Enjoy and Happy Thanksgiving!
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!
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!
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
I’m so glad you enjoyed them, Diane! Love hearing about your results!
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!!
Haha! Thank you, Nicole! I totally support eating cake for breakfast, too! 🙂 Glad you both enjoyed!
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.
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!
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?
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!
I’m thinking of adding walnuts & raisins – do you think that will affect baking time?
Hi Jodie – I don’t think it should affect the baking time. Sounds yummy! 🙂
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
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!
No worries at all! Great recipe and I definitely will be making it again – thank you so much !
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.
Will they be to thick if I use a 9×13? And about how long to bake do you think?
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!
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!
They are so addicting! So happy to hear 🙂
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!!
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! 🙂
Turned out amazing! Took half the pan to work and they were gobbled up! Thank you for this awesome recipe!
Yay! So happy to hear!
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!
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!
Hello ,
I don’t have a jelly roll pan. Could I use a 9×13 pan?
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!
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!
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!
Thanks, Patty! I’d have to say I agree with your husband 😉 I’m so glad your family loves them!
Hi! Did you use pumpkin spice or cinnamon as the dusting on top in the photos?
Hi Jenny! I used cinnamon on the top in the photos. Others have also used pecans on top as a fun addition! 🙂
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.
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!
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!
So happy to hear they were a hit, Rachel! Happy fall! 🙂
Going to a outdoor potluck this weekend. Should be in the lower 80s. Do you think they will get too melty? Thanks!
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.
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.
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.
Do you use salted or unsalted butter for this recipe?
I always use unsalted butter. Enjoy!
Thank you!
I’m excited to make these. Just printed the recipe!!
Awesome! 🙂 Enjoy!
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!
So happy to hear, Jennifer! Thanks for commenting!!
Thank you for sharing this recipe! Made then tonight and they came out most delicious!
So glad to hear, Kelsey! 🙂
In the video you only used 2 cups of powdered sugar but your recipe calls for 6??
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!
So so delicious & easy! My daughter said it’s the best pumpkin cake she’s ever eaten! Thank you for posting this timeless treat!
Whoo! I couldn’t agree more – thanks for sharing!
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.
Lovely! Thanks for sharing! <3
Would you use unsalted or salted butter?
I always use unsalted butter when baking! 🙂
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!
Happy to hear you love them too! Happy Thanksgiving!! 🙂
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.
So glad you enjoyed it, Mimi! Thanks for commenting!
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.
I’m glad everyone found them delicious! I blame the icing on my sweet tooth 😉
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!!
Thanks, Claire! Drool-worthy for sure 😉
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.
Love the idea of a layer cake!
I have made this in the fall for church and work events and it’s always a hit! I love this so much!!!
So happy you love it, Gloria! <3
Soooo good!
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!
Haha! That is super crazy… my mom got it from a friend back in the 80s, maybe it was the same BHG one!
This recipe was super easy and amazingly delicious! Thanks for sharing.
I’m so glad you enjoyed! Thanks for taking the time to comment!
Yum!!! Very moist and lucky if they lasted a day.
They disappear fast around here, too! Glad you enjoyed! 🙂
These were so easy and a totally HIT with my office. Highly recommend.
Yay! Glad to hear everyone loved them! 🙂
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!
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!
Makes a lot but oh so good and light and delicious!
They do make a lot – great for sharing (or not!) 🙂 — thanks so much for commenting, Kelly, I’m glad you enjoy them!
Such a hit, this was wonderful.
I’m so glad to hear!! Thanks, Chelsea!
Where did you get the forks !? So pretty
Thanks! They’re my favorite! I think I got them at Goodwill or another type of thift store.
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 !
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!
Meant to post 5 stars sorry! The last one was a error
My new favorite recipe. Easy to follow and SO GOOD!
Yay! So glad to hear. Thanks, Emily!!
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!
Thanks, David! I’m so glad the pan explanations were helpful!
Would I be able to substitute olive oil for the vegetable oil?
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!
I’ve been making these for years for every Fall gathering and they are always a hit!
I’m so glad to hear! Thank you so much for your review!
Hi! How much sugar do you use? one 2/3 cup, or 1 and 2/3 cups?
Hi Ashley! It’s 1 and 2/3 cup sugar (334g). Enjoy!
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.
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!