Betty Crocker Pumpkin Spice Bars

Fall, personally my favorite season. It’s the best time to snuggle up by the fireplace with a nice hot cup of coffee or tea with a good book. With the change of color in the leaves I see myself, family, and friends begin to take the crock pot out of summer hibernation as we start to pass around comfort food recipes. I would love to be able to say I am passing along a wonderfully healthy and nutritious recipe but I’m not. This is super fattening but super delicious. I am passing along a recipe that I tried out a few years ago and has now become a fall tradition in my family. I have to give the real credit to Betty Crocker. Betty came up with the recipe (or at least sent it to the publishers with recipe book) but I have found a couple of tips for those that would like to give this dessert treat a whirl!

Pumpkin Spice Bars
Prep Time: 15 min
Bake Time: 30 min (approximately)
Cooling Time: 2 hours
Makes approximately 49 bars depending on how big the slices are.

Betty Cricker Pumpkin Spice Bars

4 Large Eggs
2 Cups Granulated Sugar
1 Cup Vegetable Oil
1 Can (15oz) Pumpkin (Not Pumpkin Pie Mix)
2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
2 Teaspoons Cinnamon
1 Teaspoon Baking Soda
½ Teaspoon Salt
¼ Teaspoon Ground Ginger
¼ Teaspoon Ground Cloves
Cream Cheese Frosting
1 Package (3oz) Cream Cheese (Softened)
1/3 Cup Butter or Margarine (Softened)
1 Teaspoon Vanilla
2 Cups Powdered Sugar
½ Cup Chopped Walnuts (if desired)

  1. Heat Oven to 350 Degrees. Lightly grease bottom and sides of 15x10x1 inch pan with shortening.
  2. In large bowl, beat eggs, granulated sugar, oil, and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger, and cloves. Spread in pan.
  3. Bake 25-30 minutes or until light brown. Cool completely in pan on wire rack, about 2 hours.
  4.  For icing: In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost bars. Sprinkle with walnuts (if desired) Place covered in refrigerator until ready to serve.

My own personal tip I would love to pass along is to make this dessert the night before you plan to serve it. The cream cheese frosting seeps into the cake a bit and gives the cake an extra bit of the cream cheese frosting flavor. I also do not cook the cake part all the way through. I like to leave it slightly uncooked to add to the moisture. Also, sprinkle some pumpkin pie spices on the cream cheese frosting prior to covering and refrigerating for the night.

Last but not least…ENJOY!

Dance academy of Libertyville
About Stephanie 23 Articles
Stephanie is a wife and mother of 2 girls, Molly (02/11) and Lily (01/12). Stephanie grew up in the northwest suburbs and moved to Chicago in Wrigleyville area where she resided for a decade before moving to Lake County and becoming a homeowner. Stephanie is in love with the simple moments with her little family and enjoys blowing off steam from the daily grind (or her daughters extra toddler tantrum days) with running, wine, supportive family,and amazing friends.

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