Pumpkin Bars IV Recipe - Allrecipes.com
Pumpkin Bars IV Recipe
  • READY IN 35 mins

Pumpkin Bars IV

Recipe by  

"Great Bar recipe that is good with ice cream, or sold at a bazaar! Pureed squash can be used in place of the pumpkin."

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Ingredients Edit and Save

Original recipe makes 48 bars Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch half sheet pan.
  2. In a large bowl, using a wooden spoon, mix together the eggs, oil, sugar and pumpkin until well blended. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg; stir into the pumpkin mixture until just blended. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until bars spring back when lightly touched. Cool before cutting into bars.
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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.

 
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.

 
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!

 
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.

 
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.

 
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!

 
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.)

 
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!

 

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Nutrition

  • Calories
  • 101 kcal
  • 5%
  • Carbohydrates
  • 13.2 g
  • 4%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 5 g
  • 8%
  • 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.

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