I made some of these yesterday. I posted the recipe before, but they're so good I thought I'd bump it up again ('tis the season! ). These also freeze beautifully.

Killer Pumpkin Bars

Note: These are cakey and moist in texture rather than firmer, denser, chewy or with a crust and topping like other bar-type desserts. If you don't own the larger pan, it's worth getting one just for these. You can very easily cut the recipe in half and use a 9 x 13 x 1 rimmed sheet pan.

2 cups sugar
1 cup butter (2 sticks), room temp.
2 cups canned pumpkin (one 15-oz. can)
4 eggs, room temp.
2 cups flour
2 tsp. baking soda
1 tsp. each cinnamon, nutmeg, allspice, ginger, ground cloves
1/2 tsp. salt

Preheat oven to 350. Lightly grease a 15 x 10 1/2 x 1 pan.

Sift flour, baking soda, spices, and salt together; set aside.

Cream butter and sugar until smooth. Add pumpkin and eggs; beat until smooth. Add dry ingredients and mix until well combined. Spread mixture into pan.

Bake for about 25 minutes or until toothpick comes out clean and/or it springs back when lightly touched. Cool completely and frost.

Icing (can be increased, if desired):
3 oz. cream cheese, room temp.
1 stick butter, room temp.
1 tsp. vanilla
2 cups powdered sugar

Beat together until smooth.

this recipe looks soooo good, I can't wait to try it..... and that will be soon. Annie

Champagne, You are so right about the Pumpkin Bars being the best. I got so many complements on them I have to make another batch. It's really so nice of you to take the time to inspire us with a tried and true recipe. So far your hitting home runs. Between you and Leni and Maynard I've picked up more then a few family favorites. Happy Halloweening.

Thanks so much, Irish! My mom made them for years when we were kids, and they've been a huge favorite ever since. I'm making some for our Halloween party next weekend...Happy Haloweening to you, too!

I'm in great company with Leni and Maynard, so thanks for that, too!

Champagne, is the texture of the bars supposed to be like a cake? I was thinking of something more like a chewy cookie. The only eggs I had in the house were the extra large which I know will result in a more cake like texture. They were delicious but I was a little surprised at the texture.

Leni, yes...they're actually like a moist cake. I'll add that to the recipe since someone else asked me the same question recently. I'm sure the term "bars" comes from their appearance after baking in the 10 1/2 x 15 pan. I guess using a 9x13 pan would simply make this a pumpkin spice cake. I much prefer baking these in the larger pan.

Are you a cheesecake fan? If so, you should try those Pumpkin Cheesecake Crumble Squares I posted. They're like eating pumpkin cheesecake on kind of an oatmeal cookie crust...rich but good! I like that you can cut them into fairly small pieces.

That won't stop hubby from eating more than he should!

I hear you!

bumping this up...these are wonderful!!!

Yum! Thank you! The only recipe I have for pumpkin bars involves using a cake mix, and I can't do that anymore. I am getting pretty successful at substituting other flours ... I'm looking forward to trying this one, too.

Tanya, they're really good; I'm making some tomorrow. A couple of my friends have told me they make them without the icing...they're very moist and still good that way. However, I vote for the icing. I highly recommend baking them in the jelly roll pan (15 x 10 1/2 x 1) instead of a 9 x 13 x 2 pan also mentioned in the recipe. The jelly roll pan makes quite a few but they're a nicer size. Plus, they freeze so well.

Of course, we have to frost them! More calories, that way! I love cream cheese frosting!

Unfortunately, I love cream cheese frosting, too!

Made these this morning ... they are great! I see what you mean about using the bigger pan. I don't have a jelly roll pan, so I just used a 12" x 18" x 1" cookie sheet. Completely filled the thing to the perfect depth. They would have overwhelmed a 9" x 13" pan.

I'm not sure I'm even going to get to frost much, they're disappearing fast!

Thanks, again.

Tanya, I'm so glad you tried them. The pan size you used is a half-sheet. I've never used one that large for these...how long was your baking time?

Make some frosting!