Recipe by Sally Box
"Moist pumpkin bars with raisins and a maple glaze. A fall favorite."
Watch video tips and tricks
pumpkin pie spice
solid pack pumpkin puree
sifted confectioners' sugar
real maple syrup
I thoroughly enjoyed this recipe. The reviews commented that it was more airy than your standard bar and had light pumpkin flavor; I like a lot of pumpkin so I used a whole can of pumpkin (about double what the recipe calls for) and compensated with an extra 1/4 c of flour and only half the amount of oil. The result: very dense and pumpkiny, very delicious. I also added 1/4 tsp of salt and 1/2 c of walnuts as recommended.
Happily gobbled up at a Halloween
NOTE: The recipe doesn't list salt as an
ingredient and uses oil instead of
"salted" butter. I think the flavor is
enhanced with an 1/8 to a 1/4 tsp. of
These bars were very moist and very good. I used half wheat flour and half applesauce and canola oil in place of the vegi. oil. It worked out fine and makes it a bit healthier. I will use another teaspoon of pumpkin spice next time.
As a low-carb dieter, I am always looking for recipes I can adapt to suit my diet, and this one worked perfectly! The relatively small amounts of flour and sugar were easily adaptable and these still came out moist and flavorful. I reduced the raisins and added chopped pecans to mine. These would be great either frosted or just dusted with powdered sugar. I will definately make them again.
An excellent, easy recipe for pumpkin bars! I omitted the raisins just because I prefer them without, but I also did find out that the glaze tends to sink right into the bars if left covered overnight - so my advice is to wait until you're about to serve them to glaze them. I'll definitely make these again, they were a big hit!
I made this recipe but made them as muffins and they are so good. my kids thought they were great. I left out the raisins on half of the muffins. they are moist and the pumpkin flavor is light. I will definitely make these again.
Good and moist, but I wouldn't call this a bar. It's a light, spongy pumpkin cake. I tend to think of bars as more dense. I made the recipe as is and mine was done by 30 min. I didn't have maple syrup, so I just used powdered sugar and water and lightly drizzled it on top. This cake is very light, so cutting them into bars won't work. I just made them into little cake squares. My kids loved them. Good simple recipe for an everyday dessert. I wouldn't make it for company.
made them with my class in school and we all agreed on a 5....added the salt as others had suggested. moist and exceelent!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Bars III
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 46
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
These moist, cinnamony pumpkin bars have a rich cream cheese frosting.
See how to make spicy, frosted pumpkin cookies.
See how to make super-easy, soft, and gooey marshmallow bars.