Pumpkin Bars
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Pumpkin Bars
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Simple and delicious Pumpkin Bars that are soft, fluffy and topped with the best cream cheese frosting. They're the perfect treat for a party, holiday gathering or just to enjoy at home with a big glass of milk or hot cup of coffee. We love making these bars all fall and winter long!
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Ingredients
- 2 cups all-purpose flour
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 15 ounces pumpkin puree
- 3 large eggs
- 2/3 cup vegetable oil
- 1 cup sugar
- 1/2 cup light brown sugar
- 1/3 cup evaporated milk
- 1 1/2 teaspoons vanilla extract or vanilla paste
- 1/2 recipe for cream cheese frosting
Instructions
- Preheat oven to 350˚F. Lightly grease multi-cavity mini loaf pan (or 9”x 13” baking dish).
- Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk together.
- In another mixing bowl combine remaining ingredients and whisk together until fully mixed.
- Whisk flour mixture into pumpkin mixture.
- Pour 1/3 cup of the batter evenly into each cavity of the prepared loaf pan and bake for 20 to 25 minutes or until a toothpick comes out clean when inserted into the center of the bars (testing a couple of the bars in the center of the loaf pan is best).
- Slightly cool bars, about 15 to 20 minutes, before transferring them to a cooling rack to completely cool.
- Frost tops of each bar with cream cheese frosting, finish with a sprinkle of ground cinnamon and serve.
Notes
- **The Nutritional Information Provided Refers to the Pumpkin Bars Alone (1 bar = 1 serving) and Doesn't Include the Cream Cheese Frosting**
- Make Ahead
- Our pumpkin bars can be made (unfrosted), up to 3 days ahead of time, stored in an airtight container and left on the counter (in a cool and dry place). They can also be made (unfrosted), up to 5 days ahead of time, stored in an airtight container and refrigerated. When ready to eat, frost bars up to 12 hours ahead of time.
- The frosting can be made up to 5 days ahead of time and stored in an airtight container in the refrigerator. When ready to use, allow frosting to sit at room temperature for 1 hour. Then beat again using a stand mixer or hand mixer, as needed, until light and fluffy.
- Freezing
- Our pumpkin bars can be stored (unfrosted) in an airtight container, in the freezer for up to 3 months. When ready to eat, transfer bars to the refrigerator to thaw overnight. Once thawed frost and serve.
- We don't recommend freezing the bars with the frosting or freezing the frosting to avoid texture issues once thawed.
Nutrition Information
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Calories
214kcal
(11%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
29mg
(10%)
Sodium
191mg
(8%)
Potassium
100mg
(3%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
3729IU
(75%)
Vitamin C
1mg
(1%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 191mg | 8% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 3729IU | 75% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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