A tasty and straightforward way to enjoy pumpkin
| Servings: | 24 |
| Yield: | 1 9×13 inch pan |
Ingredients
- ½ cup shortening
- 1 cup packed brown sugar
- 1 cup bread flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ⅔ cup pumpkin puree
- 2 eggs, beaten
Instructions
- Butter one 9×13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine shortening, brown sugar, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, vanilla pumpkin and eggs. Mix until smooth. Spread evenly in pan and bake for 25 minutes. Frost with cream cheese frosting when cooled.
Nutrition Facts
| Calories | 99 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 45 mg |
| Sugars | 9 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
The only change I made was to use pumpkin pie spice in the total amount of spices instead of cinnamon, nutmeg and ginger. I frosted them with the Basic Cream Cheese Frosting. They were easy to make, moist and flavorful.
Very good but was not enough batter for a 9x 13 pan. I used an 8×11.5 pan.
It tasted very good but it’s a sheet cake not a bar. You could easily double it and just call it cake. It definitely needs the cream cheese frosting.
These bars are SO good! Followed the recipe except I used AP flour because I was out of bread flour. It didn’t matter because the result was super tasty. Was moist and flavorful. Thanks for the recipe!
I put this together just as the recipe says except I doubled the pumpkin for moistness since 2/3 cup didn’t seem like much. It came out perfect. It’s more like a cake than a bar, but I like that it wasn’t super sweet. A cream cheese frosting drizzle would be perfect. I dusted confectioners sugar over mine and it was pretty and added that subtle sweetness that makes these a great go-along with coffee. I’ll be making these again.
Also I wanted to add to my review that I didn’t Frost mine bc I feel like that wasn’t necessary. They taste amazing alone
i did make one change. i used dairy cream butter and made it into bread instead of cookie bars. it only made one small loaf. so i expect to double the recipe next time for a full loaf. then after cutting it up hot from the oven i slathered more butter. omg, it’s gone.
Added a little more sugar 🙂
These were awesome! I ended up doubling the recipe so it was more like a dense cake when it was done. The only thing I changed was that I added some extra spice with pumpkin pie spice because that is what I had on hand (but we like a little extra in general). I frosted this with the Brown Sugar Cream Cheese Icing on here. Very good!
excellent
SO delicious! I am not a fan of pumpkin anything but my husband is so I more or less made it for him. When I tasted it I couldn’t believe how great this is and ended up eating more than half the pan! I kept everything exactly as written and will definitely be making more. GREAT recipe, thanks!
Most and tasty but a little too sweet.
Perfect! Double the cake recipe as suggested for a great 9×13 cake. Also, instead of 2/3 cup pumpkin puree add one whole 12 oz can per batch, it’s amazing.
These were good, but they didn’t knock my socks off. Everyone liked them, yet they’re not disappearing very quickly. I frosted them with the Cream Cheese Frosting II. I probably won’t make them again, just because the response from family wasn’t that enthusiastic.
My son begs for these every day! I am wheat free so I used rice/soy/tapioca flour mix. I also added a little more pumpkin to make it extra moist. Awesome plain or with cream cheese frosting.
My son begs for these every day! I am wheat free so I used rice/soy/tapioca flour mix. I also added a little more pumpkin to make it extra moist. Awesome plain or with cream cheese frosting.
Very good for this time of the year! These are excellent. Very Very moist and cake like. Sooo good with cream cheese frosting. I dble batch and put in a 9×13 pan and an 8×8 pan so I can some to daughters.
these are good, but the pan size stated is far too big for these bars. So unless you want a bar/cake that is an inch high, use a 9×9 pan.
My favorite thing about this recipe is that these are true pumpkin bars, and are not cake-like at all. They are moist and have just the right amount of spice. I just used all-purpose flour and that worked just fine. I frosted these with my own cream cheese frosting with a little added cinnamon and they were a perfect fall treat.
These turned out good, but were more of a cake than a bar. The only change I made was to use butter in place of shortening because I didn’t have that on hand. I topped it with a cream cheese frosting with a dash of pumpkin pie spice added.
The gluten free version of these that I made using garbanzo bean flour came out great. I used butter for the shortening and cut the amount of brown sugar in half. The cream cheese frosting I topped them with was plenty sweet so using less sugar in the bars created a good balance. Like others, I also creamed the butter and sugar first before adding the eggs and then the pumpkin, and I stirred the dry ingredients together before adding them to the creamed mixture. I appreciate recipes like this one that can be successfully modified. Thanks!