Pumpkin Bars IV

Pumpkin Bars IV

13

"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

35 m servings 101 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 93 mg
  • 4%

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 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.

Reviews

13
  1. 15 Ratings

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Most helpful positive review

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

Most helpful critical review

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.

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

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 ar...

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 gingerb...

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 fla...

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 n...

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 ...

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.

very easy to make & i put the batter into 2 small square pyrex, this way you can share ! i also made a cream cheese frosting. This is a keeper recipe. My 3yr old daughter loves it & asked for i...