Pumpkin Bars III

  • Recipe By
  • Published Aug 25th
  • Servings24
  • Calories127
Moist pumpkin bars with raisins and a maple glaze. A fall favorite.

Pumpkin Bars III Ingredients

The following are the ingredients needed to make delicious Pumpkin Bars III for 24 servings:

  • 1 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup vegetable oil
  • 1 cup white sugar
  • 2 eggs
  • 1 cup solid pack pumpkin puree
  • 3/4 cup raisins
  • 1/2 cup sifted confectioners' sugar
  • 1 tablespoon real maple syrup

Pumpkin Bars III Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook Pumpkin Bars III easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. 2 In a medium bowl, stir together the flour, pumpkin pie spice, baking powder, and baking soda; set aside. In a large bowl beat the eggs, oil and sugar together until smooth. Stir in the pumpkin, then the dry ingredients. Finally, stir in the raisins.
  3. 3 Pour the mixture into the prepared baking pan and spread evenly. Bake for 30 to 40 minutes in the preheated oven. Allow bars to cool before adding the glaze.
  4. 4 To make the glaze, stir together the confectioners' sugar with the maple syrup. If glaze is too thick to drizzle from a spoon, just add a little water. Drizzle over the cooled pumpkin bars before cutting. Individual bars can be decorated with a candy corn or candy pumpkin.

Nutrition Facts

Per Serving: 127 calories; 5.1 grams of fat; 20 grams of carbohydrates; 1.3 gram of protein; 16 milligrams of cholesterol; 68 milligrams of sodium.

  1. Nov 9th 2009

    Great recipe! I enjoyed eating this one. And my friends loved it too. The only thing i changed is that i used 2 cups of pumpkin puree instead of one and a pinch of salt. Excellent! Thanks f ...

  2. Aug 31st 2009

    An excellent, easy recipe for pumpkin bars! I omitted the raisins just because I prefer them without, but I also did find out that the glaze tends to sink right into the bars if left covere ...

  3. Nov 1st 2008

    I thoroughly enjoyed this recipe. The reviews commented that it was more airy than your standard bar and had light pumpkin flavor; I like a lot of pumpkin so I used a whole can of pumpkin ( ...

  4. Aug 31st 2007

    Good and moist, but I wouldn't call this a bar. It's a light, spongy pumpkin cake. I tend to think of bars as more dense. I made the recipe as is and mine was done by 30 min. I didn't ha ...

  5. Oct 17th 2006

    These bars were very moist and very good. I used half wheat flour and half applesauce and canola oil in place of the vegi. oil. It worked out fine and makes it a bit healthier. I will use ...

  6. Sep 13th 2005

    made them with my class in school and we all agreed on a 5....added the salt as others had suggested. moist and exceelent!!

  7. Jul 9th 2005

    I made this recipe but made them as muffins and they are so good. my kids thought they were great. I left out the raisins on half of the muffins. they are moist and the pumpkin flavor is ...

  8. Jan 19th 2003

    As a low-carb dieter, I am always looking for recipes I can adapt to suit my diet, and this one worked perfectly! The relatively small amounts of flour and sugar were easily adaptable and t ...

  9. Oct 29th 2000

    Happily gobbled up at a Halloween pot-luck party. NOTE: The recipe doesn't list salt as an ingredient and uses oil instead of "salted" butter. I think the flavor is enhanced with a ...