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Pumpkin Bars Recipe
Pumpkin Bars Recipe photo by Taste of Home

Pumpkin Bars Recipe

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4.5 86
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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
   (107)
RATING DISTRIBUTION
5 Star
 (87)
4 Star
 (12)
3 Star
 (4)
2 Star
 (3)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Sep. 2, 2015

"I made this cake last night as my son has been requesting a pumpkin based dessert. I'm not a big fan of pumpkin pie, so decided to try this instead. This turned out fantastic! I followed the recipe exactly. What I like about this cake is that it's not overly sweet. The frosting was easy to make. I didn't have a whole 8oz pack of cream cheese, only about half left over. I made the frosting with that. It turned out great. The frosting was a thin layer due to my shortage of cream cheese, but it was just fine.

I am not a baker, but this was a very easy recipe to follow. I might add pumpkin seeds or sun flower seeds with raisins to it next time."

MY REVIEW
Reviewed Jul. 23, 2015

"Amazing!!! Very moist. I used Cool Whip Cream Cheese Frosting, but sadly they have discontinued it."

MY REVIEW
Reviewed Mar. 23, 2015

"I have made these for years. They are so simple and always moist and delicious! I Follow the recipe exactly and they always get rave reviews and want the recipe! If your in a hurry a can of cream cheese frosting works well also!"

MY REVIEW
Reviewed Mar. 8, 2015

"We made these with our own home grown pumpkin - in March. In place of the cup of oil we used 1/3 cup canola oil and 2/3 cup applesauce. Came out great. Probably could have used the whole 8 ounces of cream cheese - a little more frosting would be good. But a very nice recipe overall. Cream cheese frosting is always a hit!"

MY REVIEW
Reviewed Jan. 10, 2015

"These are fabulous ! We love pumpkin, and these were easy and moist!"

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