Rating: 4.5 stars
24 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

One of these moist cakelike bars plus one tall glass of apple cider equals one satisfying snack -- especially on crisp autumn afternoons.

Source: Better Homes and Gardens

Gallery

Credit: Karla Conrad

Recipe Summary

prep:
15 mins
bake:
25 mins
total:
40 mins
Yield:
24 bars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.

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  • In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans. Spread batter into an ungreased 15x10x1-inch baking pan.

  • Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.

  • In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days.

Nutrition Facts

250 calories; fat 13g; cholesterol 45mg; saturated fat 4g; carbohydrates 31g; insoluble fiber 1g; protein 3g; sodium 147mg.
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