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Recipe Summary
Ingredients
24
Original recipe yields 24 servings
Directions
Nutrition Facts
Per Serving:
235 calories; protein 3.1g; carbohydrates 27.3g; fat 13.3g; cholesterol 31mg; sodium 400.5mg. Full Nutrition
Most helpful positive review
I made these, and instead of using 2 9x13" pans, I used a cookie sheet with sides. It makes more of a bar shape, and they were great. Read More
Helpful
(232) Most helpful critical review
Pumpkin BARS? They should be called "Pumpkin Cake." I followed this recipe exactly - except I used pumpkin pie spice rather than cinnamon and I chose to bake this in a jellyroll pan (because it said "pumpkin BARS"). Don't do that - if you choose to make this use a regular cake pan. Read More
Helpful
(11) Reviews: Most Helpful
I made these, and instead of using 2 9x13" pans, I used a cookie sheet with sides. It makes more of a bar shape, and they were great. Read More
Helpful
(232) 
Wonderfull! I used 2 cups whole wheat flour instead of white. I only put in 3 eggs and used apple sauce instead of oil. And only used 1 1/2 cups sugar. Turned out great. I also baked it in a cookie sheet with sides. Read More
Helpful
(120) These pumpkin bars are very light and tasty! since I don't eat sugar I used 1/2 tsp. Stevia a rice extract found at Health Food Stores in place of sugar. Also substituted oat flour for white flour and added 1/2 c. raisins. Bars are delicious frosted or un-frosted. I couldn't find my old recipe and was delighted to find this website! Thanks so much for taking the time to submit it!! Adele Williams Read More
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(91) Advertisement
Amazingly simple and delicious! Make sure that you have one after it cools and right after you frost it. Great with the Pumpkin Bar Icing from this site. 10 stars! Read More
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(54) Yummy!! Split this recipe in half and substituted cinnamon applesauce for the oil and added 1/2 tsp of pumpkin pie spice instead of the cinnamon...yum, yum!! Used the Cream Cheese Frosting II from this site to ice. Delicious. Read More
Helpful
(38) 
I LOVED this recipe. I did use a cookie sheet and replaced the cinnamon with pumpkin pie spice. I did not have any cream cheese frosting so I just used a glaze and the kids ate them right up. Read More
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(38) Advertisement
I have been experimenting with different pumpkin recipes and this one is it. I just took it out of the oven and smeared a warm piece with salted butter to test it - then another and another I had three pieces! Perfect treat for a cool autumn day with a nice cup of tea. Read More
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(35) These were very good. Again I did the same thing. I didn't have a jellyroll pan so I used a 9x13 pan and it turned out more cake like but still very good. There is some kind of flavor missing from the actual pumpkin bars I might try again and add some other kind of spices. Read More
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(27) This recipe is great (especially with cream cheese frosting)--though it is more like cake than bars. I made it in a 9 x 13 pan and also in a jelly roll pan. Didn't have walnuts so I used chopped pecans and also dropped some pecans on top of the iced bars which added some nice taste and crunch. I agree with adding more spices--nutmeg cloves ginger etc. The sugar can be reduced some or some brown sugar substituted for a little of the white. I plan to make this again. Read More
Helpful
(27) Pumpkin BARS? They should be called "Pumpkin Cake." I followed this recipe exactly - except I used pumpkin pie spice rather than cinnamon and I chose to bake this in a jellyroll pan (because it said "pumpkin BARS"). Don't do that - if you choose to make this use a regular cake pan. Read More
Helpful
(11) 
