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Pumpkin Bars III

Rated as 4.56 out of 5 Stars

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

servings 127 cals
Original recipe yields 24 servings (2 dozen)

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.

Nutrition Facts


Per Serving: 127 calories; 5.1 g fat; 20 g carbohydrates; 1.3 g protein; 16 mg cholesterol; 68 mg sodium. Full nutrition

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Reviews

Read all reviews 30
  1. 36 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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/...

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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...

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...

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...

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...