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.
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!
ReplyDeleteI 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!
DeleteI hope you don't feel too bad about your pumpkin. Using it for compost is not a total waste. :)