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My review
Pumpkin Bars IV
Carol Ann
"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 calsOriginal recipe yields 48 servings (48 bars)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch half sheet pan.
- 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.
- Bake for 25 to 30 minutes in the preheated oven, until bars spring back when lightly touched. Cool before cutting into bars.
Nutrition Facts
Per Serving: 101 calories; 5 g fat; 13.2 g carbohydrates; 1.2 g protein; 16 mg cholesterol; 93 mg sodium. Full nutrition
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Reviews
Read all reviews 1517 Ratings
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Most helpful positive review
12/16/2006
Very moist and flavorful. I substituted applesauce for the vegetable oil to lessen fat and calories.
Most helpful critical review
5/30/2005
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.
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12/16/2006
Very moist and flavorful. I substituted applesauce for the vegetable oil to lessen fat and calories.
4/17/2008
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!
11/21/2001
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...
11/13/2003
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...
11/6/2007
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...
1/4/2011
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...
10/18/2009
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 ...
2/18/2009
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...