Pumpkin Bars III

Pumpkin Bars III

29

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

servings 127 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

29
  1. 35 Ratings

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Most helpful positive review

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 (abou...

Most helpful critical review

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/...

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/...

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 (abou...

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 ano...

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...

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 lig...

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 ov...

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 m...

made them with my class in school and we all agreed on a 5....added the salt as others had suggested. moist and exceelent!!

Great recipe! I enjoyed eating this one. And my friends loved it too. The only thing i changed is that i used 2 cups of pumpkin puree instead of one and a pinch of salt. Excellent! Thanks for s...