My mom found this recipe when I was a tween. It was a go-to recipe when we needed something for a 4-h meeting snack. These bars are so moist and delicious. The flavors are so balanced and inviting. I will eat a whole pan by myself if I don't have anyone to help me eat it.
Pumpkin Bars
2 c. Sugar1 c. Vegetable Oil
4 Eggs
2 c. Pumpkin Puree
2 c. Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Cinnamon
1/2 tsp. Ginger
1/2 tsp. Nutmeg
1/4 tsp. Cloves
Grease 11"×15" jellyroll pan.
Mix all ingredients together until smooth.
Spread in pan and bake at 350° F. for 25-30 minutes. Frost when cool.
Frosting:
8oz. Cream Cheese, softened6 TBS. Butter, softened
1 tsp. Vanilla Flavor
3 c. Powdered sugar
Cream together butter and cream cheese until smooth. Add the vanilla and powder sugar and mix thoroughly.
2 comments:
These were wonderful pumpkin bars! My family really liked them. The blend of spices was perfect. I did sprinkle some crumbled Heath bar pieces on top of the cream cheese frosting. Yum!
I also enjoyed the previous posts on roasting pumpkin seeds and pumpkin taste testing. I found it interesting that the flavor varies so much among the different pumpkin varieties. I've only ever tried the regular orange skinned pumpkins. Right now, we have a leftover fall pumpkin composting in one of our garden beds. After reading your post, I realized that I should have saved its flesh to make all kinds of pumpkin treats.
-Alyssa
Thank you for letting me know that you tried the Pumpkin Bars and liked them!
I hope you don't feel too bad about your pumpkin. Using it for compost is not a total waste. :)
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