Pumpkin Cake Bars With Cream Cheese Frosting!

Moist and sooo amazing! I added 1/2 tsp of nutmeg and 1/2 tsp of clove to spice it up a bit. It was definitely a hit with my family. Plus it was super easy to make. This is a keeper.

Alright! Fabulous! I gotta say though, I changed a lot in this recipe to make it healthier and you can't even tell!!! Amazing, here is what I did:
Only 1 1/2 cups sugar
I used 1/2 cup whole wheat flour and 1/4 quinoa flour instead of 3/4 cup of white flour
only 1/2 tsp salt
I used 1/2 cup applesauce instead of 1/2 the oil and for the remainder of the oil, I used 1/4 cup olive oil, 1/4 cup vegetable oil

I also used 2 cups of fresh pumpkin

For frosting, I used 2 1/2 cups powder sugar, 1 stick butter (8 tbsp) and 4 oz cream cheese

Also put a couple dashes nutmeg in batter and sprinkled a little cinnamon and nutmeg on top of the frosting!

Even with all my revisions, it's still PLENTY sweet, but without making you sick! Absolutely wonderful! Next time I may eliminate the oil altogether and only use applesauce (healthier)

Thanks for a fabulous recipe!!!

This is one of those recipes that you can already tell before you bake it how mind-blowing it is... and i didnt even expect it! All I added was the 1 t. of Pumpkin Pie all-spice which summed up my ginger, nutmeg, etc. combo I was looking for... other than that.. the flavor is amazing... I will probably make the cream cheese frosting the way another person sugg. with the confect. sugar, vanilla, butter, and cream cheese... on a side note: my husband left an empty box of little debbie brownies that I purposely for myself (pregnancy cravings ;) ... and now, these are all for me. He can watch me enjoy them- hope he enjoyed the brownies! :)

Simply awesome! My family ADORED this cake and it was gone in a flash. It was super moist and flavorful with just the right amount of spice and sweetness. The frosting was also excellent, I used 1/3 less fat cream cheese and it was still incredibly tasty. I wouldn't call these "bars" per se, they rise pretty high, so its more of a pumpkin cake to me, but no matter what you call it, its delicious and a new family favorite! Thank you for posting!

An excellent recipe! I made 24 cupcakes to take to a school function. I did substitute 1/2 cup unsweetened apple sauce for half of the oil as others suggested, decreased the sugar by 1/3 cup, and added a 1/2 tsp. each of ground nutmeg and ground cloves. I baked them for 30 minutes. For the cream cheese icing, I used an 8 oz. brick of cream cheese and a stick of butter (8 TBSP.), 1 tsp. vanilla and about 3 1/2 cups of powdered sugar. I put the icing in a gallon zip top food storage bag and snipped of one corner to pipe on the icing. Everyone at the party loved them!