Eggnog Pumpkin Bars

As we enter the holiday season there is always a need for desserts that will make enough to serve a crowd. This recipe for Eggnog Pumpkin Bars is perfect for family gatherings, office parties and to have on hand to serve to visitors. The recipe’s only drawback is it isn’t cheap to make and it is far from low fat or low calorie. But the holidays are a special time and serving something memorable to family and friends is part of the fun of the season.

The recipe is from a lady I worked with years ago. She brought a couple pans of these bars to work during the holidays. We all made sure we got a copy of the recipe from her after tasting these. She only had empty pans to take home.

This recipe will make 2 15×10 inch pans of frosted pumpkin bars. The brandy or rum can be left out. Expect your house to smell wonderful while these bake.

Eggnog Pumpkin Bars


  • 1 29 oz. can of pumpkin (not pie mix)
  • 8 eggs, beaten
  • 2 cups of eggnog
  • 4 cups of all-purpose flour
  • 3 cups of white sugar
  • 5 teaspoons of baking powder
  • 2 teaspoons of baking powder
  • 2 teaspoon of baking soda
  • 1 teaspoon of salt
  • 6 teaspoons of cinnamon
  • 1 teaspoon of cardamom
  • 1 teaspoon of allspice
  • 1 teaspoon cloves
  • 1 teaspoon of nutmeg
  • ½ teaspoon of nutmeg
  • 1 teaspoon of vanilla

Buttercream Frosting

  • 3 cups of butter, room temperature
  • 1 8 oz. package of cream cheese, room temperature
  • 1 teaspoon of vanilla
  • 1 tablespoon of brandy (can use rum or leave it out)
  • 3 cups of powdered sugar


Pre-heat the oven to 350 degrees F. Grease 2 15x10x1 inch pans (can use sheet cake pans).

Combine the flour and other dry ingredients in a large mixing bowl. In another large mixing bowl beat together the eggs, eggnog, pumpkin and vanilla. Use a wire whisk or electric mixer. Stir the egg mixture into the dry ingredients. Beat with whisk or mixer. Divide the mixture between the 2 pans. Smooth the tops.

Bake the cake part for 20 to 25 minutes or until it tests done. Remove from the oven and allow the cakes to cool completely before frosting.

Make the frosting by creaming the soft butter and cream cheese together along with the brandy and the vanilla in a large mixing bowl. While beating with an electric mixer add 1 cup of powdered sugar at a time. Spread the frosting on the cooled cakes. Cut the frosted cake into bars about 1 inch wide.


I really can’t think of a thing I’d add to this recipe.

Margarine can be used in place of the butter.

The recipe could be cut down.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Baking, Cakes, Desserts, Food, Frostings, Recipes, Vegetables and tagged , , , , , , , . Bookmark the permalink.

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