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Halloween Pumpkin Bars Recipe

Halloween Pumpkin Bars Recipe photo by Taste of Home

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My family loves the warm pumpkin fragrance that wafts through our kitchen on cool, fall afternoons when I make these bars. Jack-o'-lantern faces only add to the festive, fall flavor. —Karla Johnson, East Helena, Montana

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Halloween Pumpkin Bars Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 35 Servings

30 20 50

Ingredients

1-1/2 cups pumpkin pie filling
2 cups sugar
1 cup canola oil
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 can (16 ounces) cream cheese frosting
Yellow and red food coloring
70 pieces candy corn
1/2 cup milk chocolate chips

Directions

In a large bowl, beat the pumpkin, sugar, oil, eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Stir in pecans.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Tint frosting orange with yellow and red food coloring. Frost bars; cut into 35 squares. For eyes, place two pieces of candy corn on each bar.
In a microwave, melt chocolate chips; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe dots on candy corn for pupils; decorate faces as desired. Yield: 35 bars.

Originally published as Halloween Pumpkin Bars in Simple & Delicious September/October 2007, p14

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Reviews for Halloween Pumpkin Bars

Halloween Pumpkin Bars

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Reviewed on Nov. 03, 2012 by Kaytan

The recipe was very good. This was the first time I used pumpkin pie mix. I like it. after reading one comment I added 1/2 tsp. of pumpkin pie spices. I also had to use a 18X11 inch pan.

Reviewed on Oct. 11, 2010 by bikrdog

A great tasty treat.

Reviewed on Nov. 08, 2009 by constans

I've had many requests to make this desert over and over again. First, for my daughter's Halloween party, then again for a Holiday party (without the Jack-o-lantern faces).

Reviewed on Oct. 25, 2009 by ktsosa

Delicious!! These were very moist, I made the cake the day before, wrapped it in cling wrap and left it overnight, then frosted it the day of my party. It was an instant hit! Helpful hints: I added about 1/2 tsp of pumpkin pie spice to the batter, since the pumpkin pie filling is only mildly spiced. Also, after frosting the cake, place it in the refrigerator (or freezer) until the frosting is slightly hardened, this will keep the frosting firm around the edges when cutting the bars.

Reviewed on Oct. 23, 2009 by sugarrose100111

This is so good. I made it for harvest, did not make the faces but did frost with cream cheese frosting I already had made in the frig. Everyone loved it.

Reviewed on Oct. 23, 2009 by ab94chiefs

I used a tube of black frosting rather than the melted chocolate to save time. The faces were sooo cute.

Reviewed on Oct. 23, 2009 by ab94chiefs

I used a tube of black frosting rather that the melted chocolate to save time. The faces were sooo cute.

Reviewed on Oct. 22, 2009 by nancye49

My daughter who rarely cooks has made these several times since we got the recipe. As I work I am luckey there are any left. I did not have the smaller pan so used the larger one I did have and it worked really well. I have baked long enough that when I saw how much the recipe made that my small pan would not work the one we did use was not that much bigger. The second time she made them I made a Philly Cream Cheese Frosting instead of the canned and it was wonderful. This is most defently making it my sister's table for Thanskgiving. Nancy

Reviewed on Oct. 15, 2009 by mrsmasterguns

VERY IMPORTANT...USE A LARGER PAN!! I didn't notice the August review in time and this went all over my over. What a mess. I am sure they are delightful and they are fun, but no way does this recipe work in a 15 x 10!!!

Reviewed on Oct. 15, 2009 by murphyr

The recipe I usually make is just like this, only it calls for 2 cups (which is a regular size can) of pumpkin, and in addition, add 2 teaspoons of cinnamon. This makes an excellent bar, that is always gobbled up. I do, indeed use a larger sheet cake pan than this one mentions.

The can of prepared pie filling does not have sugar in it.

Hope this helps.

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