Pumpkin Bars III Recipe - Allrecipes.com
Pumpkin Bars III Recipe

Pumpkin Bars III

Recipe by  

"Moist pumpkin bars with raisins and a maple glaze. A fall favorite."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. 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.
  3. 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.
  4. 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 More Reviews

Most Helpful Positive Review
Nov 01, 2008

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.

 
Most Helpful Critical Review
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.

 
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.

 
Dec 06, 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.

 
Sep 02, 2009

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!

 
Jul 09, 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.

 
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.

 
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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Nutrition

  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 68 mg
  • 3%

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

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