Pumpkin Bars
Ingredients
- 4 large 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 whole milk
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Reviews
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Dec 13, 2018
Made these for a reunion and everyone loved them!
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Oct 29, 2018
Made in a cake pan I cut 1/3 cup sugar and split the 1 1/3 cup sugar 50/50 brown and granulated . I also substituted half of the oil with applesauce and added 1/2 teaspoon of ginger. 1/4 tsp of clove and 1/8 of nutmeg . I made the icing exactly to the recipe. 4 solid stars as a cake but I think it would be 5 as a bar. I will make again.
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Oct 23, 2018
SO delicious! I made these last night and brought them to work, they were gone in about an hour.
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Oct 2, 2018
So delicious. Taste as good as they look.
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May 22, 2018
I have made this recipe for the past three years and have made several adjustments. Instead of sugar I have use Truvia cane sugar blend which only requires 1/2 the amount of sugar and has 75% fewer calories than regular sugar. I also used 3 teaspoon of pumpkin pie spice as suggested in other reviews plus an extra sprinkle or two. When I make this in a 11X15 pan I make a recipe and a half so they do not come out thin. Or I use a 9 X13 pan and bake for 30 - 35 minutes. Instead of cream cheese frosting I just use a can of coconut pecan frosting instead.
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Jan 23, 2018
I am giving these 5 stars and havent even made them yet. I make something similar using three jars of baby food carrots in place of pumpkin (and 1/4 cup more oil) and they are to die for! (They are probably a brighter orange than pumpkin bars) I bake them in a sheet cake pan, which makes them more like bars. I also use the whole 8 oz of cream cheese and a whole stick of butter in the icing, sticking to the 2 cups of sugar, which means that they would be slightly less sweet. The frosting just covers them.To the person who asked about a substitute for cannola oil, you can use any kind of oil except for olive. My favorite is safflower oil, but I warn you that it is expensive. I love it in salad dressings and have used it in my carrot bars. It is very light..
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Jan 22, 2018
What can I substitute for the canola oil?
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Dec 3, 2017
These were delicious! I added 1 tsp vanilla to the batter and I used 1 tsp of pumpkin pie spice instead of cinnamon. I did not add dates or nuts. I baked it for about 18 min. Everyone loved them!
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Nov 24, 2017
Made this for the first time last night. Everyone thought it was like pumpkin pie but better. Also. Frosting recipe is a keeper. Will not buy premade anymore. I did split this up into two smaller baking dishes, since I didn't have a big one available. It took 20 mins each, the batter was about an inch high, but rose into a cake. I would suggest that if the recipe is not changed it is called pumpkin cake instead of bars. Fortunately I found that I prefer the cake!
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Nov 23, 2017
Long before the internet, my Mom cut this recipe out of a magazine. That's over 40 years ago. I've been using it forever. Last year, I typed the recipe from Mom's clipping and combined two lines. This morning, I pulled the recipe from my computer and it was wrong. 1 2/3 cup oil and no sugar. I looked on Taste of Home and there it was. One cup oil and 1 2/3 cups sugar. This recipe is WONDERFUL. Just the right amount of sweetness and well worth being available for more than 40 years. BTW, I add raisins to the batter and chopped walnuts sprinkled on the frosting.
My Review