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My review
Pumpkin Bars with Maple Glaze
Sally Box
"Moist pumpkin bars with raisins and a maple glaze. A fall favorite."
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Ingredients
servings 127Original recipe yields 24 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- 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.
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Reviews
Read all reviews 3239 Ratings
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Most helpful positive review
11/1/2008
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 (abou...
Most helpful critical review
10/29/2000
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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10/29/2000
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/...
11/1/2008
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 (abou...
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 ano...
1/19/2003
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...
7/9/2005
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 lig...
8/31/2009
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 ov...
8/31/2007
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 m...
9/13/2005
made them with my class in school and we all agreed on a 5....added the salt as others had suggested. moist and exceelent!!
11/9/2009
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...