Pumpkin Bars IV

4.2
(17)
15 Reviews
6 Photos

Great Bar recipe that is good with ice cream, or sold at a bazaar! Pureed squash can be used in place of the pumpkin.

Submitted by JuniorPepper
Updated on August 8, 2022
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Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
48
Yield:
48 bars
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Ingredients

Original recipe (1X) yields 48 servings

  • 4 eggs

  • 1 cup vegetable oil

  • 2 cups white sugar

  • 1 (15 ounce) can pumpkin puree

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 2 teaspoons ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon ground cloves

  • ½ teaspoon ground nutmeg

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch half sheet pan.

  2. In a large bowl, using a wooden spoon, mix together the eggs, oil, sugar and pumpkin until well blended. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg; stir into the pumpkin mixture until just blended. Spread evenly into the prepared pan.

  3. Bake for 25 to 30 minutes in the preheated oven, until bars spring back when lightly touched. Cool before cutting into bars.

21 home cooks made it!

Nutrition Facts (per serving)

101 Calories
5g Fat
13g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 101
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 16mg 5%
Sodium 93mg 4%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 2%
Total Sugars 9g
Protein 1g 2%
Vitamin C 0mg 0%
Calcium 15mg 1%
Iron 1mg 3%
Potassium 31mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.