Pumpkin Bars I Recipe - Allrecipes.com
Pumpkin Bars I Recipe

Pumpkin Bars I

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"A sweet and simple way to enjoy pumpkin"

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Ingredients Edit and Save

Original recipe makes 1 9x13 inch pan Change Servings
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Directions

  1. Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl combine shortening, brown sugar, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, vanilla pumpkin and eggs. Mix until smooth. Spread evenly in pan and bake for 25 minutes. Frost with cream cheese frosting when cooled.
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Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2008

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!

 
Most Helpful Critical Review
Nov 19, 2011

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.

 
Nov 10, 2003

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

 
Sep 24, 2009

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!

 
Oct 26, 2011

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!

 
Oct 23, 2009

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.

 
Nov 14, 2002

SO delicious! yum - the cream cheese frosting makes them. i received so many compliments on these...

 
Dec 22, 2009

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.

 

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Nutrition

  • Calories
  • 102 kcal
  • 5%
  • Carbohydrates
  • 13.7 g
  • 4%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 45 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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