Pumpkin Bars I

Pumpkin Bars I

30

"A sweet and simple way to enjoy pumpkin"
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Ingredients

servings 102 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 45 mg
  • 2%

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. Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl combine shortening, brown sugar, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, vanilla pumpkin and eggs. Mix until smooth. Spread evenly in pan and bake for 25 minutes. Frost with cream cheese frosting when cooled.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

30
  1. 36 Ratings

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Most helpful positive review

Holy moly these are so good! I used margarine instead of shortening and just did 2 tsp of pumpkin pie spice instead of the combination of spices. I lined my dish with foil and sprayed with coo...

Most helpful critical review

these are good, but the pan size stated is far too big for these bars. So unless you want a bar/cake that is an inch high, use a 9x9 pan.

Holy moly these are so good! I used margarine instead of shortening and just did 2 tsp of pumpkin pie spice instead of the combination of spices. I lined my dish with foil and sprayed with coo...

I creamed the shortening with the sugar, then added the eggs, pumpkin and spices, then added the rest of the dry ingredients. The children loved this, and so did my husband. Anna

I baked this late last night since I forgot I was scheduled to bring morning treats for today's weekly meeting at work. I chose this recipe since I had all of the ingredients on hand it had rece...

Wow -- these are really good! Used butter, rather than shortening, added walnuts, and just 3/4 cup brown sugar. Sprinkled with powdered sugar and topped with whipped cream. My family loves them....

I made these yesterday for my weekly church group. They were a big hit, and I will even say that I loved them, and I'm always my toughest critic. I switched the recipe up and bit - I used all-...

SO delicious! yum - the cream cheese frosting makes them. i received so many compliments on these...

Very, very good. I didn't change the recipe at all but I did double it. I still used the 9x13 pan. It turned out to be a delicious, moist cake. I frosted it with Cream Cheese Frosting II fro...

These bars are light textured, moist and lightly spiced with great pumpkin flavor. They were also very popular. I like that this is a one bowl recipe which makes for very easy cleanup, although ...

This is DELICIOUS! Tastes like carrot cake (and dense too) w-out the carrots. I used all-purpose flour too since I did not have bread flour; worked fine! I also made home-made cream cheese: crea...