Pumpkin Bars with Cream Cheese Icing

My mom makes this really amazing pumpkin cake.  It’s thick, moist, and rich, and it gets rave reviews everywhere.  I generally dislike icing, too, but this cream cheese variety is yummy.  It’s the only type of icing I want more of.

But, like all tasty things, cake isn’t exactly good for you (though this one is full of vitamin-rich pumpkin), so I set out to see if I could make it a bit healthier without losing that ‘wow’ factor.  It was either that or buy bigger pants.  

I think it worked.  The recipe swapping, not the pants-buying.

The changes are super small, but they help, and the cake is still rich, moist, and full of happy pumpkin flavor.

If you’re looking for a great dessert that just screams “fall is here!” you should definitely try this one.

Here’s how to make your own Pumpkin Bars with Cream Cheese Icing:

My Big Helper refused to go to bed until she had helped with the icing.  🙂
Pumpkin Bars with Cream Cheese Icing


  • 1 c. sugar
  • 2 c. white-wheat flour
  • 4 eggs
  • 2 t. cinnamon
  • 1/2 c. oil
  • 2 t. baking soda
  • 2 c. pureed pumpkin
  • 1/2 t. salt
  • Icing Ingredients:
  • 1/2 stick softened butter
  • 3 c. 10X sugar
  • 8 oz. softened cream cheese
  • 2 t. vanilla
  • 1 c. chopped walnuts (optional)


  1. Combine all ingredients in a large bowl, first the dry, then the wet.
  2. Stir until well mixed.
  3. Pour into a 15″ x 10″ jelly roll pan.
  4. Bake at 350 degrees for 20 – 30 minutes or until a toothpick comes out clean.
  5. Blend all ingredients with a mixer.
  6. Spread on the cooled cake.
  7. Top with chopped nuts.
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I might have to make another one of these soon.  I love this cake!  What’s your favorite fall dessert?

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