Recipe by Susan
"A sweet and simple way to enjoy pumpkin"
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packed brown sugar
Holy moly these are so good! I used margarine instead of shortening and just did 2 tsp of pumpkin pie spice instead of the combination of spices. I lined my dish with foil and sprayed with cooking spray - makes it easy to just lift out of the pan to cool, frost and cut. I made a small batch of Cream Cheese Frosting II from this site for these. These came out pumpkiny, spicy, buttery, and moist! A cross between a bread and a cake. The only thing that is bad about this recipe is that it doesn't make enough! I would double the batter for the 9x13 to get a taller bar. Thanks for the great recipe!
these are good, but the pan size stated is far too big for these bars. So unless you want a bar/cake that is an inch high, use a 9x9 pan.
I creamed the shortening with the sugar, then added the eggs, pumpkin and spices, then added the rest of the dry ingredients. The children loved this, and so did my husband. Anna
I baked this late last night since I forgot I was scheduled to bring morning treats for today's weekly meeting at work. I chose this recipe since I had all of the ingredients on hand it had received positive reviews. Well, here comes one more A+ review! The cake turned out great...moist, spicy and delicious. My co-workers couldn't stop raving about it! The only mods I made were to replace the bread flour with AP flour (worked like a charm) and add a bit more spice to it (without measuring): ginger, cloves, allspice, cinnamon and a hearty dash of vanilla. I frosted it with Cream Cheese Frosting II from this website. A perfectly easy bar/cake to whip up on a whim!
Wow -- these are really good! Used butter, rather than shortening, added walnuts, and just 3/4 cup brown sugar. Sprinkled with powdered sugar and topped with whipped cream. My family loves them. Thank you!
I made these yesterday for my weekly church group. They were a big hit, and I will even say that I loved them, and I'm always my toughest critic. I switched the recipe up and bit - I used all-purpose flour, which worked just fine and I was generous with the spices as I always am when making gingerbread, sweet potato pie or anything similar. Plus, I used more like 1 cup of pumpkin because 2/3 cup just didn't seem like enough. Also, I opted to use butter instead of shortening because I thought that might make it a little more flavorful. Shortening would probably be fine, but the butter worked out great. I iced them with cream cheese frosting. Yum! I will definitely make these again.
SO delicious! yum - the cream cheese frosting makes them. i received so many compliments on these...
Very, very good. I didn't change the recipe at all but I did double it. I still used the 9x13 pan. It turned out to be a delicious, moist cake. I frosted it with Cream Cheese Frosting II from this site because it is less sweet than most frostings. My husband loves this recipe and asked for it again already.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Bars I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 43
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