“Great Bar recipe that is good with ice cream, or sold at a bazaar! Pureed squash can be used in place of the pumpkin.” - by Carol Ann
Ingredients
Adjust Servings
Original recipe yields 48 bars
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch half sheet pan.
- 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.
- Bake for 25 to 30 minutes in the preheated oven, until bars spring back when lightly touched. Cool before cutting into bars.
Nutrition
Amount Per Serving (48 total)
- Calories
- 101 cal
- 5%
- Fat
- 5 g
- 8%
- Carbs
- 13.2 g
- 4%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"Very moist and flavorful. I substituted applesauce for the vegetable oil to lessen fat and calories...." See more"
MOLLYJO1
"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! ..." See more"
SWEETNEST
"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 are made..." See more, so I don't recommend making them too far in advance. Also, I added a dash (aprox 1/2 tsp) of Pumpkin Pie Spice to the batter for a little extra kick."
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