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Halloween Pumpkin Bars

 Halloween Pumpkin Bars
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
35 ServingsPrep: 30 min. Bake: 20 min. + cooling


  • 1-1/2 cups pumpkin pie filling
  • 2 cups sugar
  • 1 cup canola oil
  • 4 eggs
  • 1 teaspoon McCormick® Pure 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


  • Preheat oven to 350°. In a large bowl, beat pumpkin, sugar, oil,
  • eggs and vanilla. Combine flour, baking powder, baking soda and
  • salt; gradually add to pumpkin mixture and mix well. Stir in pecans.
  • Pour into a greased 15x10x1-in. baking pan. Bake 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;

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Halloween Pumpkin Bars (continued)

Directions (continued)

  • 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.