SPICED PUMPKIN BARS
These are called bars but I always make it like a cake and slice it into pieces. When I take this to gatherings, especially during the Thanksgiving and Christmas season, I always get rave reviews and always come back home with the tray empty. I found this recipe on MSN about five years ago and the recipe is credited to Better Homes and Gardens. This recipe is also really easy to cut in half to make a family-sized dessert.
Provided by cyaos
Categories Dessert
Time 50m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a medium bowl stir together flour, baking powder, cinnamon, baking soda and salt; set aside.
- In a large mixing bowl beat together eggs, pumpkin, sugar and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans.
- Spread batter into an ungreased 15x10x1 baking pan.
- Bake in 350 F oven for 25-30 minutes or until a wooden toothpick inserted in the centre comes out clean. Cool completely in a pan on a wire rack.
- In a medium mixing bowl beat together the cream cheese, butter and vanilla until fluffy. Gradually add the powdered sugar, beating until smooth.
- Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refridgerator up to 3 days.
Nutrition Facts : Calories 290.1, Fat 16.4, SaturatedFat 5.2, Cholesterol 50.4, Sodium 178.2, Carbohydrate 33.9, Fiber 0.5, Sugar 24.4, Protein 3.1
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Slf Amirkhan
[email protected]These bars are the perfect fall dessert! They're warm, comforting, and full of flavor.
Adil Maqsood
[email protected]I love that these bars can be made in a 9x13 pan. It's the perfect size for a crowd.
Jonathan Ware
[email protected]These bars are a great make-ahead dessert. I made them a day ahead and they were just as good the next day.
Emma wilder
[email protected]I followed the recipe exactly and the bars turned out perfectly. They're so moist and flavorful.
Eyyanna Mae
[email protected]The bars were a bit dry. I think I would add a little more pumpkin puree next time.
Hema Gurung
[email protected]These bars are a bit too sweet for my taste. I would reduce the amount of sugar next time.
Paula RUHL
[email protected]I love the cream cheese frosting on these bars. It's the perfect complement to the pumpkin filling.
kochumon pbabu
[email protected]These bars are a bit time-consuming to make, but they're worth the effort. They're so delicious and perfect for a special occasion.
Milly Ivy
[email protected]I made these bars gluten-free by using gluten-free flour and they turned out great! They were just as moist and flavorful as the regular version.
Decent choice
[email protected]These bars are a great way to use up leftover pumpkin puree. I always have some on hand in the fall and these bars are a delicious way to use it up.
Emmanuella Aryee
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed these bars. They're not too sweet and the spices are just right.
Vihanga Rashmika
[email protected]These bars are the perfect fall treat! They're warm, comforting, and full of flavor.
Shams Imran
[email protected]I made these bars for a bake sale and they were a huge success! Everyone loved them.
wewe wolf
[email protected]These bars were easy to make and turned out great! I will definitely be making them again.
Rayan Hassan
[email protected]The pumpkin flavor is subtle, but it's there. I think these bars would be even better with a little extra pumpkin pie spice.
pp gamee boy
[email protected]I love the warm spices in these bars.
Dashin Watson
[email protected]These pumpkin bars were a hit at my Thanksgiving potluck! They were moist, flavorful, and disappeared quickly.