Pumpkin Bars Recipe!

pumpkin-bars-1

‘Tis the season for jack-o’-lanterns, pumpkin pie, and the crunch of fall leaves beneath our feet.  This month’s recipe is especially appropriate in the fall and winter, but will likely be enjoyed by you and yours year-round.

I recently baked this recipe so I could photograph the bars for this post, and I took most of the Pumpkin Bars in to work the next day.  I put them out in the morning, and they were gone in the blink of an eye!  I got rave reviews, too.  Thank you emails came flooding in, as did requests for the recipe.  My co-workers said how tasty and moist the bars were, and two people who don’t usually eat pumpkin-based baked goods raved about them too.  The power to convert non-eaters isn’t something to be taken lightly, so they must be good!

I found this recipe on foodnetwork.com, and am happy to share it with you.  It’s pretty quick and easy to make, and though the bars are good with the icing, hubby and I like them just as well without icing – which saves time, money, and makes the recipe a bit healthier.

pumpkin-bars-2

Pumpkin Bars

Serves: 48 small bars or 24 larger bars

Bars:

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:

8-ounce package cream cheese, softened
½ cup butter or margarine, softened
2 cups sifted confectioner’s sugar
1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil, and pumpkin until light and fluffy.  Stir together the flour, baking powder, cinnamon, salt, and baking soda.  Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.  Spread the batter into a greased 13×10-inch baking pan.  Bake for 30 minutes.  Let cool completely before frosting.  Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.  Add the confectioner’s sugar and mix at low speed until combined.  Stir in the vanilla and mix again.  Spread on cooled pumpkin bars.

I hope you enjoy this recipe as much as we do.  Happy baking!

Warm regards,
Melody

p.s. If any of you have tips on making this recipe a bit healthier – maybe by swapping out some of the oil for applesauce – please post a comment with your suggested ratios or tips.  Thanks!

Related Posts Plugin for WordPress, Blogger...
This entry was posted in baking, life in general, recipes and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post. Both comments and trackbacks are currently closed.

6 Comments

  1. Posted October 28, 2010 at 9:44 am by Berenice | Permalink

    OMG these are AMAZING!!! Thank you so much for finally posting the recipe. Since you brought these to the office I had been anxiously waiting for you to post the recipe since I couldn’t wait to make these myself. They were a huge hit at home. I had never been crazy about anything with pumpkin in it but I must say these are just delicious. Even my daughter loved them. She has asked if I can make her some to share with her friends at school. My mom has also asked me to make her some to share with her friends. Thank you so much Mel. Now I’m hooked : )

  2. Posted October 28, 2010 at 4:56 pm by Melody | Permalink

    Berenice,
    Thank you, and you’re welcome! It brings me great joy to share baking-related goodness, and I’m glad you agree that this recipe qualifies. 😮
    Melody

  3. Posted November 13, 2010 at 5:14 pm by Ariella | Permalink

    If you swap the vanilla extract for orange extract in the frosting, it’s magical. We make these every year for Thanksgiving and Christmas. I don’t like pumpkin either, except for these bars. 🙂 Not any healthier, but a nice substitution.

  4. Posted November 13, 2010 at 5:33 pm by Melody | Permalink

    Ariella,
    Thank you for the tip! I’ll definitely give it a try, and appreciate you sharing and commenting.
    Melody

  5. Posted October 11, 2011 at 10:39 am by Evette Rice | Permalink

    Melody, In case the e-mail does not get to you…I need your address so I can send you a gift card for art journal supplies.
    Thank you for the Pumpkin Bar recipe.
    Thanks

  6. Posted October 11, 2011 at 2:43 pm by Melody | Permalink

    Evette,
    Thank you for your interest in donating to my art journaling program! I emailed you my mailing address, as requested. I’m glad you like the pumpkin bars recipe!
    Melody