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

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Recipe Summary

Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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

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
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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
(38)

Most helpful critical review

Rating: 3 stars
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
(44)
39 Ratings
  • 5 star values: 24
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
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
(44)
Rating: 4 stars
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
(38)
Rating: 5 stars
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
(24)
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Rating: 4 stars
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
(17)
Rating: 5 stars
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
(12)
Rating: 4 stars
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
(11)
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Rating: 3 stars
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
(7)
Rating: 5 stars
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
(6)
Rating: 5 stars
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
(5)
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