Raisin Pumpkin Bars
Total TimePrep: 20 min. Bake: 25 min. + cooling
I have been using this recipe for many years. It was originally published by Sun-Maid Raisins - the only difference is Sun-Maid uses 1/2 tsp Cloves (instead of 1/8) and 1/2 cup pecans (instead of 1/3). I have made it numerous times without the raisins.
Made these just this week with 1 healthy change an they are delicious! I used 1 cup unsweetened applesauce for the oil. I have had much success with this in other recipes also. I used all raisins no nuts.These are very moist an well spiced. I did not have a 15x10 pan so I used my 9x13 an baked just a few more minutes. Couldn't find the 3oz. cream cheese, so I used a regular size pack. Excellent!
These bars turned out very moist. I used 1/2 cup canola oil and 1/2 cup applesauce and fresh cooked pumpkin instead of the can. Delicious !
moist and flavourful.my guests ate it all up
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I lost this recipe and am so glad I found it again!! Theses are the best pumpkin bars I've ever had. I subsitute dried cranberries for the raisins.
hi i tried this recipe just the other day, everyone that tasted it just loved it and wanted the recipe, after everyone left, i got myself a tall glass of milk and finshed off the rest. there were 6 left. i'm making more today.
Awesome! Easy to make. I love pumpkin desserts and substituted Cinnamon chips and white chocolate chips for the walnuts & raisins