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
   (83)
RATING DISTRIBUTION
5 Star
 (69)
4 Star
 (10)
3 Star
 (2)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 30, 2014

I used coconut oil instead of canola oil. Super good. Everyone loved them

MY REVIEW
Reviewed Sep. 30, 2014

These are simple to make and tasty. A family favorite.

MY REVIEW
Reviewed Sep. 29, 2014

Very good. For those of you that want to substitute apple sauce for some of the oil, remember to use only unsweetened applesauce as sweetened applesauce will add more sugar and make the bars too moist.

MY REVIEW
Reviewed Sep. 14, 2014

The ingredients are exactly the same as the Pumpkin Rolls I make every year except this seems like a lot less trouble. No jelly roll pan, no rolling into powdered sugared towel, no chance it's going to crack as you roll it up, etc., etc. Definitely gonna give it a try.

MY REVIEW
Reviewed May. 28, 2014

This recipe looks exactly like the one on foodnetwork.com for Paula Deen's Pumpkin Bars. http://www.foodnetwork.com/recipes/paula-deen/pumpkin-bars-recipe.html

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