Pumpkin Bars Recipe
Pumpkin Bars Recipe photo by Taste of Home

Pumpkin Bars Recipe

Publisher Photo
What could be more appropriate for a Halloween treat than Pumpkin Bars? Actually, they're a hit with my family anytime of the year. —Brenda Keller, Andalusia, Alabama
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 24 servings

Ingredients

  • 4 eggs
  • 1-2/3 cups sugar
  • 1 cup canola oil
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ICING:
  • 6 ounces cream cheese, softened
  • 2 cups confectioners' sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk

Nutritional Facts

1 serving (1 each) equals 260 calories, 13 g fat (3 g saturated fat), 45 mg cholesterol, 226 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely.
  2. For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread over bars. Store in the refrigerator. Yield: 2 dozen.
Originally published as Pumpkin Bars in Country October/November 1993, p51

Nutritional Facts

1 serving (1 each) equals 260 calories, 13 g fat (3 g saturated fat), 45 mg cholesterol, 226 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Pumpkin Bars

AVERAGE RATING
   (96)
RATING DISTRIBUTION
5 Star
 (77)
4 Star
 (12)
3 Star
 (3)
2 Star
 (3)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Oct. 17, 2014

"Anyone who says this is dry or greasy, I'm sorry but you must not have followed the recipe. I have made this several times and it is a huge hit. Delicious and moist. My only change is that I use the whole 8oz. brick of cream cheese in the frosting. Love this, will make this every year."

MY REVIEW
Reviewed Oct. 17, 2014

"These are really good. I added a shake of cloves in it too."

MY REVIEW
Reviewed Oct. 16, 2014

"My grandson says. "tasty, yummy, and very delicious!""

MY REVIEW
Reviewed Oct. 16, 2014

"Not impressed. Not very moist or flavorful."

MY REVIEW
Reviewed Oct. 14, 2014

"I have used this recipe for years and never make pumpkin pie any more. Everyone likes this much better. I use a large can of pumpkin and twice the cinnamon. It makes the bars more moist. They are even better the day after they are made as the flavor is even richer."

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