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Pumpkin Bars

Make classic pumpkin bars with the help of Bisquick® mix, then smother them with buttery cream cheese frosting.

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( 151 Ratings)

151 Ratings

5 Stars 72%

4 Stars 17%

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1 Stars

Member Reviews ( 78 )

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Prep Time 15 min
Total Time 2 hr 45 min
Servings 48

Ingredients

Bars

2: cups Original Bisquick® mix

2: cups granulated sugar

1/2: cup vegetable oil

2: teaspoons ground cinnamon

1: teaspoon baking soda

4: eggs, beaten

1: can (15 oz) pumpkin (not pumpkin pie mix)

1/2: cup raisins

Cream Cheese Frosting

1: package (3 oz) cream cheese, softened

1/3: cup butter or margarine, softened

1: tablespoon milk

1: teaspoon vanilla

2: cups powdered sugar

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Directions

1 Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.
2 In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Pour into pan.
3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
4 In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed until smooth. Spread over bars. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

Two teaspoons of pumpkin pie spice can be used instead of the ground cinnamon in this recipe.

Top each bar with a piece of Halloween candy. Or lightly press small leaf-shaped cookie cutter into center of cut bar. Use cotton swab to dust ground cinnamon inside cutter, creating leaf design.

Use a 1-pound container of Betty Crocker® Rich & Creamy cream cheese frosting.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar

Calories: 130
Calories from Fat: 50),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 110mg; 110%;
Total Carbohydrate: 19g; 19%
(Dietary Fiber 0g 0% Sugars 15g 15% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 78 Reviews View All

Posted 11/22/2012 8:48:16 AM REPORT ABUSE mthtchrsrbttr said:

Rating:

I made this recipe just as it was stated. It was fantastic! My husband LOVED the frosting. I did not have a 15 by 10 by 1 pan so I used a slightly smaller one and also got 6 cupcakes from the batch. The frosting was the perfect amount with only the 3 ounces of cream cheese. I will definitely be making these again.

This reply was: Helpful Inspiring

Posted 11/16/2012 7:22:14 AM REPORT ABUSE stm488 said:

Rating:

I make this recipe with chopped walnuts instead of raisins and for the frosting I use almond flavoring instead of vanilla and it is a big hit in my house.

This reply was: Helpful Inspiring

Posted 11/12/2012 3:40:43 PM REPORT ABUSE fannyfit said:

Rating:

Excellent, just made for a family gathering and everyone love them. Made some changes; used 9 X 13 pan, used 13 oz pumpkin and 2 oz unsweetened applesauce, added chopped nuts to batter, baked additional 5 min. For frosting use Philly white chocolate cream cheese and dusted with nuts. Will absolutely make these again.

This reply was: Helpful Inspiring