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Pumpkin Bars III
SUBMITTED BY:
Sally Box
PHOTO BY:
MommyFromSeattle
"Moist pumpkin bars with raisins and a maple glaze. A fall favorite."
RECIPE RATING:
Read Reviews
(11)
Review/Rate This Recipe
Original recipe yield 2 dozen
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup vegetable oil
1 cup white sugar
2 eggs
1 cup solid pack pumpkin puree
3/4 cup raisins
1/2 cup sifted confectioners' sugar
1 tablespoon real maple syrup
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, stir together the flour, pumpkin pie spice, baking powder, and baking soda; set aside. In a large bowl beat the eggs, oil and sugar together until smooth. Stir in the pumpkin, then the dry ingredients. Finally, stir in the raisins.
Pour the mixture into the prepared baking pan and spread evenly. Bake for 30 to 40 minutes in the preheated oven. Allow bars to cool before adding the glaze.
To make the glaze, stir together the confectioners' sugar with the maple syrup. If glaze is too thick to drizzle from a spoon, just add a little water. Drizzle over the cooled pumpkin bars before cutting. Individual bars can be decorated with a candy corn or candy pumpkin.
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REVIEWS
Reviewed on Jan. 17, 2004 by CYNTHIA BRUSH
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CYNTHIA BRUSH
Jan. 17, 2004
Happily gobbled up at a Halloween pot-luck party. 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 salt.
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14 users found this review helpful
Happily gobbled up at a Halloween pot-luck party. NOTE: The recipe doesn't list salt as an...
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Reviewed on Dec. 6, 2003 by
KRYSTA LYN
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KRYSTA LYN
Dec. 6, 2003
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.
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6 users found this review helpful
As a low-carb dieter, I am always looking for recipes I can adapt to suit my diet, and this...
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Reviewed on Oct. 17, 2006 by jenriemer
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jenriemer
Oct. 17, 2006
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.
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5 users found this review helpful
These bars were very moist and very good. I used half wheat flour and half applesauce and...
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Reviewed on Aug. 31, 2007 by
MommyFromSeattle
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MommyFromSeattle
Aug. 31, 2007
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.
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4 users found this review helpful
Good and moist, but I wouldn't call this a bar. It's a light, spongy pumpkin cake. I tend to...
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Reviewed on Sep. 13, 2005 by PATTY22
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PATTY22
Sep. 13, 2005
made them with my class in school and we all agreed on a 5....added the salt as others had suggested. moist and exceelent!!
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3 users found this review helpful
made them with my class in school and we all agreed on a 5....added the salt as others had...
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Reviewed on Sep. 25, 2006 by
PAMMY18
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PAMMY18
Sep. 25, 2006
This was a wonderful recipe! I took it to work today and everyone gobbled it up. I used pecans instead of raisins and egg substitute instead of the eggs. Turned out terrific. Thank you so much for sharing this recipe. I look forward to making it again and again on chilly nights!
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2 users found this review helpful
This was a wonderful recipe! I took it to work today and everyone gobbled it up. I used pecans...
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Reviewed on Jul. 9, 2005 by KELSEYANDTYLERSMOMMY
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KELSEYANDTYLERSMOMMY
Jul. 9, 2005
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.
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2 users found this review helpful
I made this recipe but made them as muffins and they are so good. my kids thought they were...
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Reviewed on Nov. 24, 2007 by
momofmany
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momofmany
Nov. 24, 2007
These were very tasty. The kids really liked um! Definately making these again!
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1 user found this review helpful
These were very tasty. The kids really liked um! Definately making these again!
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Reviewed on Oct. 9, 2008 by Baker 4 Boys
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Baker 4 Boys
Oct. 9, 2008
These are GREAT!!! I made a pan and before they were cooled my husband was eating them, so I had to make another pan. The second I added 1/2 t. salt and 1 cup chopped walnuts. They were almost all gone before bedtime!! Thanks for this GREAT recipe. My husband and 3 boys thank you!!
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0 users found this review helpful
These are GREAT!!! I made a pan and before they were cooled my husband was eating them, so I...
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Reviewed on Nov. 26, 2007 by leahf23
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leahf23
Nov. 26, 2007
Sprinkled brown sugar and cinnamon on top before baking. Very good!
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0 users found this review helpful
Sprinkled brown sugar and cinnamon on top before baking. Very good!
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