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Halloween Pumpkin Bars Recipe
Halloween Pumpkin Bars Recipe photo by Taste of Home
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Halloween Pumpkin Bars Recipe

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4.5 25 14
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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
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:35 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 35 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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


Reviews for Halloween Pumpkin Bars

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (5)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
CStargardt08 User ID: 7212745 97461
Reviewed Oct. 1, 2013

"I made this for my book club meeting yesterday and it was a hit!! I did use the whole can of pumpkin and add 1/2 tsp. pumpkin pie spice as other reviews had suggested and it made a huge batch - plenty to share and still have leftovers. Very moist!"

MY REVIEW
Kaytan User ID: 6290901 154006
Reviewed Nov. 3, 2012

"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."

MY REVIEW
bikrdog User ID: 5505044 96724
Reviewed Oct. 11, 2010

"A great tasty treat."

MY REVIEW
constans User ID: 4326494 168449
Reviewed Nov. 8, 2009

"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)."

MY REVIEW
ktsosa User ID: 4135993 166699
Reviewed Oct. 25, 2009

"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."

MY REVIEW
sugarrose100111 User ID: 1135157 154005
Reviewed Oct. 23, 2009

"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."

MY REVIEW
ab94chiefs User ID: 1027495 171784
Reviewed Oct. 23, 2009

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

MY REVIEW
ab94chiefs User ID: 1027495 99155
Reviewed Oct. 23, 2009

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

MY REVIEW
nancye49 User ID: 4289123 153508
Reviewed Oct. 22, 2009

"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"

MY REVIEW
mrsmasterguns User ID: 2959828 166698
Reviewed Oct. 15, 2009

"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!!!"

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