Mama G's Pumpkin Chocolate Chip Bars with Cream Cheese Frosting Pumpkin Bars:

A Gardiner family Autumn tradition!


Pumpkin Bars

  • 2 cups sugar
  • 1 16 oz can of pumpkin
  • 2 cups Bisquick *who would have thought?
  • 1/2 cup oil
  • 4 eggs
  • 2 tsp cinnamon
  • 1 -12 oz package Ghirardelli mini chocolate chips

Cream Cheese Frosting:

  • 8 oz Philadelphia Cream Cheese *Don't rip yourself off by buying a cheaper generic brand cream cheese! They clump!!
  • 1/2 cup butter
  • 4 cups powdered sugar
  • 1 Tbsp milk *or a little more if needed
  • 1 tsp vanilla


  1. Preheat oven to 350 degrees. Combine sugar, pumpkin, Bisquick, oil, eggs and cinnamon in mixing bowl. Mix until combined and add chocolate chips. Pour into greased Jelly Roll or Half-Sheet Pan. Bake for 20-25 minutes. (Don't over bake- you want the cake to "spring back" when you touch it!)
  2. In the meantime, prepare the cream cheese frosting. Cream the cream cheese and butter using a mixer or hand beaters until smooth. Add two cups of powdered sugar, milk and vanilla. Add remaining powdered sugar, scraping the sides of the bowl as you mix. (Try and refrain from eating the bowl of frosting while the pumpkin bars are baking!!!)
  3. Remove from oven and let cool (unless you are like Mandi and like them warm and the frosting "gooey"). Cut into bars and serve immediately. If you have any leftover bars, store them in the refrigerator. Ours only last about a day!