with cream cheese icing, delicious.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 24 |
| Yield: | 24 bars |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 teaspoons ground cinnamon
- 2 cups canned pumpkin
- 1 cup vegetable oil
- 4 eggs
- 2 cups white sugar
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F. Grease two 9 x 13-inch pans.
- Combine the flour, baking powder, baking soda, salt, and cinnamon and set aside. In a separate bowl, mix the pumpkin, vegetable oil, eggs, and sugar. Add the flour mixture and stir just until combined. Mix in the walnuts.
- Spread the batter into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on wire rack and frost bars with Cream Cheese Frosting.
Nutrition Facts
| Calories | 235 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 401 mg |
| Sugars | 18 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Moist and delicious! The only changes I made were to substitute pumpkin pie spice for cinnamon, I used a 15-oz. can of pumpkin puree (which is a little less than 2 cups) and I cut the salt in half. I baked it in a 10×14-inch pan and frosted with cream cheese frosting. This recipe makes a lot and can easily be scaled down to half, unless you need a lot of dessert. I had to put some in the freezer.
Very good recipe. Added 2 tsp pumpkin pie spice, used raisins instead of nuts and half the white sugar substituted with brown. Melted butter gives a better flavor than oil in any recipe like this.
I like the pumpkin bars it is good to make
Everyone loved it.
Truly delicious!
Yummmmmm¡!!!!!!!!!
Loved it and will make it again.
Only change I made was butter in place of oil. Cooked up great and went over great at church pot luck.
Nice and simple treat.
amaizing consistency and taste. will make it again
These were some of the best pumpkin bars I’ve made in a long time! At first, I was kind of nervous when I saw the batter, but then it baked, and they tasted wonderful, especially with cream cheese frosting! =)
The pumpkin bars were excellent BUT they turned out to b like pumpkin cakes cause they were si thick just like cake is I’m looking for thinner pumpkin bar recipe so if u could help me out that would b great ALSO but the flavor was very good
Great, but not a lot of flavor in my opinion.
This came out really good almost gone also used the cream cheese recipe on here. Will definitely make these again
I make pumpkin bars every year. My family and friends absolutely LOVES them. For those who are wanting the bars to be less cake like, try useing only 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder and 1 teaspoon. I add the spices … 1 1/2 teaspoons Ground Cinnamon, 1/2 teaspoon Ground Cloves, 1/2 teaspoon Ground Ginger, 1/2 teaspoon Nutmeg and 1/2 teaspoon Ground Pumpkin Spice. For my icing I use 8 ounces of Cream Cheese ( because I really like to taste of the flavor of the Cream Cheese) and 1 1/2 to 2 Pounds of Powdered Sugar to get the right consistency. It depends on the humidity in the air. I bake mine in an extra large cookie that has sides. I hope these suggestions are helpful.
I made this 5 times already following the recipe to the Tee, (sometimes I slow down on the oil) it never stops to impress me. This is going to be my 6th time and I KNOW for a fact it will be delicious and amazing. So sweet, so moist, the worst part about it is the wait!
Made this according to the recipe except did not have all the different spices. Used cinnamon, pumpkin pie spice, and allspice. Very easy ; my 8 year old twins made it. Everyone devoured the bars. Moist, no frosting needed!
Great recipe. I added 1 tsp. vanilla and a few choc. chips on top. Delicious!
I’ve made 5 (15×18 in) cookie sheets every year for xmas , for 6 years, everyone loves them when I give them as gifts.
Loved this recipe! I ended up putting it in a 13×18 pan, because that’s all I had, but they turned out PERFECT! I didn’t substitute anything and just used the store bought cream cheese frosting and already they are halfway gone. I would recommend this recipe to anyone.
Made these for a party at club and everyone likes them. I did put a 1/4 tsp. cloves in. Was moist and freezes well.