Recipes and Cooking Frosted Pumpkin Bars 3.7 (6) Add your rating & review These Frosted Pumpkin Bars have all your favorite fall flavors and plenty of cream cheese frosting. Make them in a jelly roll pan so you have an equal cake-to-frosting ratio! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 22, 2016 Print Rate It Share Share Tweet Pin Email Photo: Courtesy Prep Time: 5 mins Cook Time: 1 hrs 5 mins Total Time: 1 hrs 10 mins Servings: 24 Ingredients 2 cup flour 2 teaspoon baking powder 2 teaspoon baking soda 2 teaspoon cinnamon 1 teaspoon pumpkin spice ¼ teaspoon salt 2 cup sugar 1 16 ounce can pure pumpkin (not pumpkin pie filling) 1 cup vegetable oil 4 eggs 1 8 ounce package cream cheese, softened ½ cup butter, softened 1 teaspoon vanilla 4 cup confectioner's sugar 24 candy pumpkins Directions Preheat oven to 350°F. Grease a 10"x15" jelly roll pan. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. In a large bowl, combine sugar, pumpkin, and oil. Mix well. Whisk in eggs. Fold in the flour mixture until uniformly combined. Spread into prepared pan. Bake for 20 to 25 minutes, until a toothpick inserted comes out clean. Cool completely, at least 30 minutes. Using a standing mixer with the paddle attachment, or using an electric hand mixer with a large bowl, combine cream cheese, butter, and vanilla until smooth. Add the powdered sugar in batches until combined. Spread on the cooled cake. Cut into 24 bars (about 2 1/2" x 2 1/2" each) and top each with a candy pumpkin. Rate it Print