Recipe by Carol Ann
"Great Bar recipe that is good with ice cream, or sold at a bazaar! Pureed squash can be used in place of the pumpkin."
Watch video tips and tricks
1 (15 ounce) can
Very moist and flavorful. I substituted applesauce for the vegetable oil to lessen fat and calories.
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.
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!
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.
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.
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!
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.)
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Bars IV
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 45
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
These moist, cinnamony pumpkin bars have a rich cream cheese frosting.
This delicious, moist pumpkin spice cake is baked in a sheet pan.
Watch and learn how to make a holiday-favorite Pumpkin Roll Cake.