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Pumpkin Spice Bars

 Pumpkin Spice Bars
Most of the year, my family runs a pretty garden-variety vegetables stand. Come October, however, it becomes a popular Halloween haunt, where I showcase our pick-of-the-patch pumpkins. This recipe calls for canned pumpkin, but I like to use my home-grown produce instead.—Sheila Compton, Summerside, Prince Edward Island
30 ServingsPrep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 4 eggs
  • 2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup vegetable oil
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup dried cranberries
  • 1 can (16 ounces) or 2 cups cream cheese frosting

Directions

  • In a bowl, beat eggs, sugar, pumpkin and oil until blended. Combine
  • the flour, baking powder, cinnamon, baking soda, salt, ginger and
  • cloves; add to pumpkin mixture just until combined. Stir in
  • cranberries.
  • Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at
  • 350° for 25-30 minutes or until a toothpick inserted near the
  • center comes out clean. Cool completely on a wire rack. Frost with
  • cream cheese frosting. Yield: 2-1/2 dozen.

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Pumpkin Spice Bars (continued)

Nutritional Facts: 1 serving (1 each) equals 232 calories, 11 g fat (2 g saturated fat), 28 mg cholesterol, 148 mg sodium, 33 g carbohydrate, 1 g fiber, 2 g protein.