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Pumpkin Bars IV

Pumpkin Bars IV

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Carol Ann

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 {{adjustedServings}} servings

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Original recipe yields 48 servings

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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:
  • 18 mg
  • 6%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  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

HEIDI-COLORADO
32
12/16/2006

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

MOLLYJO1
27
4/17/2008

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!

SWEETNEST
24
10/28/2003

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, 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.