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Halloween Pumpkin Bars Recipe

Halloween Pumpkin Bars Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling YIELD:35 servings


  • 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


  • 1. 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.
  • 2. Pour into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  • 3. 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.
  • 4. 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. Yield: 35 bars.

Reviews for Halloween Pumpkin Bars

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CStargardt08 User ID: 7212745 97461
Reviewed 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!"

Kaytan User ID: 6290901 154006
Reviewed 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."

bikrdog User ID: 5505044 96724
Reviewed Oct. 11, 2010

"A great tasty treat."

constans User ID: 4326494 168449
Reviewed 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)."

ktsosa User ID: 4135993 166699
Reviewed 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."

sugarrose100111 User ID: 1135157 154005
Reviewed 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."

ab94chiefs User ID: 1027495 171784
Reviewed Oct. 23, 2009

"I used a tube of black frosting rather than the melted chocolate to save time. The faces were sooo cute."

ab94chiefs User ID: 1027495 99155
Reviewed Oct. 23, 2009

"I used a tube of black frosting rather that the melted chocolate to save time. The faces were sooo cute."

nancye49 User ID: 4289123 153508
Reviewed 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"

mrsmasterguns User ID: 2959828 166698
Reviewed 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!!!"

murphyr User ID: 772698 99154
Reviewed Oct. 15, 2009

"The recipe I usually make is just like this, only it calls for 2 cups (which is a regular size can) of pumpkin, and in addition, add 2 teaspoons of cinnamon. This makes an excellent bar, that is always gobbled up. I do, indeed use a larger sheet cake pan than this one mentions.

The can of prepared pie filling does not have sugar in it.
Hope this helps."

ambersmom User ID: 668067 168358
Reviewed Oct. 14, 2009


Thanks for your reply.  I will do as you say. 

ambersmom User ID: 668067 107066
Reviewed Oct. 14, 2009

"I would like to make these but if I use the Libby Pumpkin pie filling will the recipe still need 2 cups of sugar?  We are going to Colorado to visit our Grandgirls this weekend and would like to take these along. 

Nancy in Nebraska"

julie1425 User ID: 3839792 167336
Reviewed Oct. 12, 2009

"I would make again in a LARGER PAN!! I followed recipe to a T and it totally overflowed in my oven!! I used my 10x15x1 inch jelly roll pan as per instructions and disaster struck!! I actaully tried it again, to make sure "I" didnt screw up my measurements on ingredients or the pan husband watched and double checked for me even!! It overflowed again ( this time I put foil down in the oven just in case ) I was sooo craving these and they DID smell wonderful :) I am going to use my 11x17x1 inch sheet pan next time!"

elisa User ID: 1925350 155846
Reviewed Sep. 26, 2009

"CPIZZI & SusanCG -- Pumpkin pie filling is sold in a can just like regular pumpkin but it does have the spices already mixed in it. TOH got it right..."

cpizzi User ID: 1019454 155845
Reviewed Sep. 24, 2009

"Good question Susan CG as there seems to be no cinnamon, nutmeg, anything that normally is in a pumpkin bar - TOH - YOU DROPPED THE BALL ON THIS ONE!!!!"

SusanCG User ID: 3297068 169326
Reviewed Sep. 9, 2009

"does this recipe call for solid pack pumpkin or the pumpkin pie mix?"

g8rlady999 User ID: 3492418 70901
Reviewed Aug. 22, 2009

"also, they are full of fiber, and kids adore them!"

g8rlady999 User ID: 3492418 97455
Reviewed Aug. 22, 2009

"i make these every year but i do a few things differently: i add the whole can of pumpkin (15 oz, Libby's)and no nuts. plus, i keep them in the refrigerator (the best!)everyone is obsessed with them, they are so moist and delicious!"

GLOVRO User ID: 1023696 79830
Reviewed Oct. 30, 2008

"Pumpkin pie filling has the spices added. I really am not sure about the sugar, but I believe it is just spices. Any pumpkin pie recipe will give you the spices to use. Libby's is the BEST, I think"

cinzbinz User ID: 3323054 79810
Reviewed Oct. 23, 2008

"Is the pumpkin pie filling just canned pumpkin (like Libby's) or Pumpkin pie Mix that is canned pumpkin with some spices and sugar already added?"

Mizz_Cheesecake_Delite User ID: 3495493 96723
Reviewed Oct. 21, 2008

"its looks very good and hopin 2 mak one day"

slimy User ID: 3072722 131665
Reviewed Oct. 3, 2008

"Do you have a carb count on these muffins please."

Handicooked User ID: 44521 167321
Reviewed Oct. 2, 2008

"If you use the mini chocolate chips, there's no reason to pipe the nose or mouth. Use one for the nose and a line of 5 or so for the mouth."

sharonfarnsworth User ID: 2994370 107061
Reviewed Oct. 2, 2008

"A super, quick dessert to take to school, church, or work. Nothing to take home butv the pan."

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