Pumpkin Bars IV

Pumpkin Bars IV

12

"Great Bar recipe that is good with ice cream, or sold at a bazaar! Pureed squash can be used in place of the pumpkin."

Ingredients

35 m {{adjustedServings}} servings 101 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch half sheet pan.
  2. In a large bowl, using a wooden spoon, mix together the eggs, oil, sugar and pumpkin until well blended. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg; stir into the pumpkin mixture until just blended. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until bars spring back when lightly touched. Cool before cutting into bars.
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Reviews

12
  1. 14 Ratings

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Very moist and flavorful. I substituted applesauce for the vegetable oil to lessen fat and calories.

Loved it! Made a few modifications: used fresh pumpkin, cut the sugar in half, and used whole wheat flour. Turned out more like cake than bars, but great flavor and moist!

This is a wonderful recipe to "whip up" at the last minute. They are very moist, but not too crumbly, and taste great served with whip cream! However, they are best the first day after they ar...