Carolyn’s Pumpkin Bars

(from cokerlj’s recipe box)

These are out of this world!! A Halloween and Thanksgiving favorite!

Source: Carolyn Coker Carder

Categories: Bar Cookie, Cakes, Cookies, Halloween, Thanksgiving


  • 4 eggs
  • 1 cup oil
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 2 cups canned unseasoned pumpkin (fresh is best)
  • 1 teaspoon baking powder
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup pecans and/or raisins (combination is great), chopped
  • -
  • 4 ounces cream cheese
  • 3/4 pound powdered sugar
  • 1 teaspoon milk or more as needed
  • 6 tablespoons margarine
  • 1 teaspoon vanilla


  1. TIP: If you are using fresh pumpkin, first clean and cook pumpkin. Cut pie pumpkin in half, remove seeds, peel. Boil in water until very tender when pricked with fork. Drain off liquid, mash with potato masher. (Yes, you can use the canned, unseasoned pumpkin…but the fresh is so much better.)

  2. Combine all ingredients. Again I like a combination of the pecans and raisins.

  3. Bake in a greased and floured jellyroll pan for 20 to 25 minutes at 350 degrees.

  4. FROSTING: Whip all ingredients for frosting together, adding enough milk for spreading consistency. Spread on warm bars. Cool and slice.

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