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Pumpkin Bars with Maple Glaze

Pumpkin Bars with Maple Glaze

Name: Pumpkin Bars with Maple Glaze
Yield: 2 dozen
Ingredients: 1 cup all-purpose flour; 1 teaspoon pumpkin pie spice; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ cup vegetable oil; 1 cup white sugar; 2 eggs; 1 cup solid pack pumpkin puree; ¾ cup raisins; ½ cup sifted confectioners' sugar; 1 tablespoon real maple syrup

Rating: 4.51 stars

39 Ratings
32 Reviews
4 Photos

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

By Sally Box

Gallery

Recipe Summary

Servings:

Yield:

2 dozen

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

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Step 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.
Step 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.
Step 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; protein 1.3g 3% DV; carbohydrates 20g 6% DV; fat 5.1g 8% DV; cholesterol 15.5mg 5% DV; sodium 67.6mg 3% DV. Full Nutrition

Reviews (32)

Most helpful positive review

Chambrey

11/02/2008

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 (about double what the recipe calls for) and compensated with an extra 1/4 c of flour and only half the amount of oil. The result: very dense and pumpkiny, very delicious. I also added 1/4 tsp of salt and 1/2 c of walnuts as recommended. Read More

Helpful

(38)

Most helpful critical review

CYNTHIA BRUSH

01/17/2004

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 1/8 to a 1/4 tsp. of salt. Read More

Helpful

(44)

39 Ratings

5 star values: 24
4 star values: 11
3 star values: 4
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

CYNTHIA BRUSH

01/17/2004

Helpful

(44)

Chambrey

11/02/2008

Helpful

(38)

jenriemer

10/17/2006

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 another teaspoon of pumpkin spice next time. Read More

Helpful

(24)

Krysta Leydsman Fecke

12/06/2003

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 still came out moist and flavorful. I reduced the raisins and added chopped pecans to mine. These would be great either frosted or just dusted with powdered sugar. I will definately make them again. Read More

Helpful

(17)

KELSEYANDTYLERSMOMMY

07/09/2005

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 light. I will definitely make these again. Read More

Helpful

(12)

VeggieCarrie

09/02/2009

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 overnight - so my advice is to wait until you're about to serve them to glaze them. I'll definitely make these again they were a big hit! Read More

Helpful

(11)

MommyFromSeattle

08/31/2007

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 maple syrup so I just used powdered sugar and water and lightly drizzled it on top. This cake is very light so cutting them into bars won't work. I just made them into little cake squares. My kids loved them. Good simple recipe for an everyday dessert. I wouldn't make it for company. Read More

Helpful

(7)

PATTY22

09/13/2005

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

Helpful

(6)

KMBLEE

10/20/2009

Great! So happy to find a recipe with much less oil. Actually I didn't even have 1/2 c. oil (I used 1/3 c. and just added a little bit more pumpkin). Just a teensy weensy spongy but covered in cream cheese frosting DELISH! These were thinner than I like so maybe I'd use a 9x9 pan. Didn't use raisins or maple glaze. Read More

Helpful

(5)

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Nutritional Information

Pumpkin Bars with Maple Glaze

Servings Per Recipe: 24
Calories: 127.3

% Daily Value *

protein: 3 %

carbohydrates: 6 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 8 %

saturated fat: 4 %

cholesterol: 5 %

vitamin a iu: 32 %

niacin equivalents: 5 %

vitamin b6: 1 %

vitamin c: 1 %

folate: 3 %

calcium: 2 %

iron: 3 %

magnesium: 2 %

potassium: 2 %

sodium: 3 %

thiamin: 5 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.