Pumpkin Bars IV

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Reviews More Reviews

Most Helpful Positive Review

Dec 16, 2006

Very moist and flavorful. I substituted applesauce for the vegetable oil to lessen fat and calories.

—HEIDI-COLORADO

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Most Helpful Critical Review

May 30, 2005

Good recipe. Easy to prepare. Moist. More of a cake than what you typically think of a bar. Next time I would use cool whip instead of serving with ice cream as recommended.

—LITESHOE

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14 Ratings

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Apr 17, 2008

Loved it! Made a few modifications: used fresh pumpkin, cut the sugar in half, and used whole wheat flour. Turned out more like cake than bars, but great flavor and moist!

—MOLLYJO1

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Oct 28, 2003

This is a wonderful recipe to "whip up" at the last minute. They are very moist, but not too crumbly, and taste great served with whip cream! However, they are best the first day after they are made, so I don't recommend making them too far in advance. Also, I added a dash (aprox 1/2 tsp) of Pumpkin Pie Spice to the batter for a little extra kick.

—SWEETNEST

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Nov 13, 2003

To reduce oil, I subbed 3/4c oil & 1/4c water. To reduce sugar, 1 3/4c sugar & 1/4c applesauce. I also didn't add the ginger & reduced the nutmeg to 1/4tsp. I wanted pumpkin bars, not gingerbread-tasting pumpkin. It was very good, but takes longer to bake. I'll try a larger pan next time or maybe I'll skip the water. I added half cup raisins, too. It was a good idea.

—BOOKMARKER

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Nov 06, 2007

I loved this recipe. It was the perfect consistency not to light and not too heavy. I used 2 cups of real pumpkin (not canned) and I think that next time I will put 3 cups in. The pumpkin flavor was not strong enough. It is best eaten the day after. YUMMY!

—Julie

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Jan 05, 2011

Because I added 1 c chocolate chips, I used 3/4 c softened butter, 1-1/2 c sugar, and 1 Tbsp pumpkin pie spice (for the spices). It came out delicious! The texture is soft, but handle-able and nice. I'd love to use a cream cheese frosting, but half my family is anti-frosting anything. This is a definite keeper! (I think I could even reduce the sugar more. Next time I'll use 1-1/4 cup or even just 1 cup. The chocolate chips make it plenty sweet.) GLUTEN FREE version: I used 2/3 c (each) chickpea flour, fine corn flour, and tapioca flour. I also added 2 tsps Xantham gum. (Brown rice flour could be used for the fine corn.)

—FREYAUSA

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Oct 19, 2009

I used several options suggested by reviewers on this recipe, and it turned out great, and much healthier. Sub: applesauce for oil, 1/4c splenda brown sugar blend + 1/4c white sugar vs 2c white sugar, used 1/2 wheat flour vs all white, and added 1/3c dried cranberries. very moist, not too sweet bar. Was a hit, and will be a keeper recipe!

—kimbme

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Nutrition

Calories
101 kcal
5%

Carbohydrates
13.2 g
4%

Cholesterol
18 mg
6%

Fiber
0.5 g
2%

Protein
1.2 g
2%

Sodium
93 mg
4%

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

Nutritional Information

Pumpkin Bars IV

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 101
Calories from Fat: 45

% Daily Value *
Total Fat 5g 8 %
Saturated Fat 0.9g 4 %
Cholesterol 18mg 6 %
Sodium 93mg 4 %
Potassium 31mg < 1 %
Total Carbohydrates 13.2g 4 %
Dietary Fiber 0.5g 2 %
Protein 1.2g 2 %
Sugars 8.7g
Vitamin A 28 %
Vitamin C < 1 %
Calcium 2 %
Iron 5 %
** Thiamin 5 %
Niacin 5 %
Vitamin B6 < 1 %
Magnesium 1 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.