Family Favorites - Pumpkin Bars



  My daughter and grandson came over today and moved most of my 400 and some cookbooks and sorted them out for me. I made these pumpkin bars as a bribe and thank you.
  It makes such a large recipe that neither of us makes them very often. They are the best pumpkin bars I make, and the recipe I go to, but you really need to share them or have a large crowd over.
  They are from a 1980 paperback cookbook Pillsbury Harvest Time. These recipe books were always available at the checkout lines in the grocery stores.
  These bars taste like pumpkin pie, hope some of you will give them a try. 
Pumpkin Bars     
Bars
2 cups All Purpose Flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon soda 
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1/2 teaspoon salt
1 cup oil
15 ounce can pumpkin
4 eggs
Frosting
2 cups powdered sugar
1/3 cup butter softened
1 Tablespoon milk
1 teaspoon vanilla
  Heat oven to 350°F. Grease 15x19 inch pan. In large bowl, blend all bar ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour into prepared pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
  Cool on wire rack. When cool, with wire whisk or electric mixer, beat frosting ingredients until well mixed. Add more milk if too stiff or use your favorite cream cheese frosting. Frost bars, sprinkle with nuts if desired.

8 comments:

  1. I can't fit a 15x19 inch pan in my oven! LOL I have only an apartment size range because my kitchen is small. I'll have to divide the batter into smaller pans . My kids and grandkids will be here next weekend so I'll make them next week. I don't think I'll have to worry about any left-overs. Have you ever tried them with a cream cheese frosting?

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  2. I have used a cream cheese frosting, we like them either way.

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  3. Sorry about that, I will change the directions so they are right. Thanks for catching it.

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  4. Lois, if you are changing pan sizes, the time will vary with how thick they are. If you put more batter in the pan, it might take longer. I would start checking with the shortest time, and then check every 5 minutes so they are not overbaked.

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    1. Thank you for your reply and tips for baking. Can't wait to sink my teeth into these.

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  5. I just wanted to let you know these were a big hit over the weekend. Everyone loved them and wanted the recipe. Thank you so much for sharing these.

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  6. How nice to hear. I am always so glad when someone lets us know that a recipe worked well for them.

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