Halloween Pumpkin Bars
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
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
- 1/2 cup milk chocolate chips
- Candy corn and additional milk chocolate chips
Reviews
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!
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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.
A great tasty treat.
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).
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.
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.
I used a tube of black frosting rather than the melted chocolate to save time. The faces were sooo cute.
I used a tube of black frosting rather that the melted chocolate to save time. The faces were sooo cute.
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