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September 28, 2015

Pumpkin Cake Bars

Quick, easy and sooo delicious recipe for moist Pumpkin Cake Bars - around 15 servings

These easy to make, Pumpkin cake bars are one of my favorite recipes. Not only because it is a quick and easy recipe, but most delicious as well.

Every now and then I would add some chopped nuts into the batter, which gives the cake just that tiny bit of an extra Fall taste.

Together with the spices, the pumpkin cake is truly one of the best desserts for after dinner with the family, or when you have some friends over for a cup of coffee.

Quick, easy and sooo delicious recipe for moist Pumpkin Cake Bars - around 15 servings

The recipe makes a large cake, 20 x 30 centimeters (9 x 13 inches} and depending on your cut you can easily get 15 - 18 servings from one cake.

I used a homemade Browned Butter Frosting this time round {recipe **HERE}, but we usually enjoy the cake bars with a simple cream cheese frosting. I prefer a lighter flavored frosting in order for all the Fall flavors of the cake to come through and the frosting provides just enough sweetness to make it a heavenly sweet treat.

As for the texture of the cake ... super moist ! And it will keep perfectly sealed in a container for a day or two - I never have the chance to see exactly how long it will keep, as these delights disappear very quickly.

Pumpkin Cake Bars

15 Servings {depending on your cut}


2 cups Flour
1 1/2 cups Sugar
2 t Baking Powder
1 t Baking Soda
2 t Ground Cinnamon
1/4 t Ground Cloves
1/2 t Salt
4 Eggs, lightly beaten
1 3/4 cups Pumpkin Puree
1 cup Vegetable Oil

1 1/2 cups Browned Butter Frosting** {or your favorite frosting}
1/3 cup Walnuts, chopped {or Pecan Nuts}


1.) Pre-heat the oven to 180 deg C (350 deg F) - spray a deep 20 x 30cm oven dish with coking oil.
2.) Mix together the Flour, Sugar, Baking Powder, Baking Soda, Cinnamon, Cloves and Salt in a large mixing bowl.
3.) Add the Eggs, Pumpkin and Oil to the Flour mixture - stir until well combined - pour into the prepared oven dish and bake 25 - 30 minutes or until a tester comes out clean - cool completely.
4.) Spread the Frosting over and sprinkle with Nuts.
Slice into bars and serve - leftovers keep well overnight in a sealed container.

Quick, easy and sooo delicious recipe for moist Pumpkin Cake Bars - around 15 servings

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  1. Dear Linda, your cake looks wonderful. Soft and moist...what a delicious fall dessert. xo, Catherine

  2. Mmm, loving this pumpkin cake, pinning & sharing! Thank you for sharing this!

  3. Pumpkin cake is the best! Right up there with chocolate and banana. Thanks for sharing your recipe.

  4. This cake is just screaming fall, all of our favorite flavors! I would definitely go with the Brown Butter Frosting!!

  5. Oh, man .... I am in love!! This sounds so wonderful!

  6. This looks so tasty! Yummy! I love how fluffy it looks.


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