Halloween Pumpkin Bars
Total TimePrep: 30 min. Bake: 20 min. + cooling
- 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
- 70 pieces candy corn
- 1/2 cup milk chocolate chips
- Preheat oven to 350°. In a large bowl, beat pumpkin, sugar, oil, eggs and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Stir in pecans.
- Pour into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- Tint frosting orange with yellow and red food coloring. Frost bars; cut into 35 squares. For eyes, place two pieces of candy corn on each bar.
- In a microwave, melt chocolate chips; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe dots on candy corn for pupils; decorate faces as desired.
Nutrition Facts1 bar: 243 calories, 12g fat (2g saturated fat), 22mg cholesterol, 151mg sodium, 33g carbohydrate (25g sugars, 1g fiber), 2g protein.
Oct 1, 2013
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!
Nov 3, 2012
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.
Oct 11, 2010
A great tasty treat.
Nov 8, 2009
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).
Oct 25, 2009
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.
Oct 23, 2009
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.
Oct 23, 2009
I used a tube of black frosting rather than the melted chocolate to save time. The faces were sooo cute.
Oct 23, 2009
I used a tube of black frosting rather that the melted chocolate to save time. The faces were sooo cute.
Oct 22, 2009
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
Oct 15, 2009
VERY IMPORTANT...USE A LARGER PAN!! I didn't notice the August review in time and this went all over my over. What a mess. I am sure they are delightful and they are fun, but no way does this recipe work in a 15 x 10!!!
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