HARVEST PUMPKIN-SPICE BARS

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15 min Prep
1 hr 40 min Total
Pie Iconb
49 Servings

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You'll fall in love with these pumpkin bars! They have a light texture, are full of cinnamon, ginger, raisins and nuts and are topped with cream cheese frosting.


Ingredient List
    Bars
  • Small check mark in a circle icon4 eggs
  • Small check mark in a circle icon2 cups granulated sugar
  • Small check mark in a circle icon1 cup vegetable oil
  • Small check mark in a circle icon1 can (15 oz) pumpkin (not pumpkin pie mix)
  • Small check mark in a circle icon2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon2 teaspoons baking powder
  • Small check mark in a circle icon2 teaspoons ground cinnamon
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1/2 teaspoon ground ginger
  • Small check mark in a circle icon1/4 teaspoon ground cloves
  • Small check mark in a circle icon1 cup raisins, if desired
    Cream Cheese Frosting
  • Small check mark in a circle icon1 package (3 oz) cream cheese, softened
  • Small check mark in a circle icon1/3 cup butter or margarine, softened
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon2 cups powdered sugar
  • Small check mark in a circle icon1/2 cup chopped walnuts, if desired
Preparation
  1. Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
  2. Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
  3. In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.
Tips
  • To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
  • Rise to the occasion! If using self-rising flour, there is no need to add baking powder, baking soda and salt.
  • Add a bit of lemon zing to the cream cheese frosting by substituting lemon juice for the vanilla and adding 1 teaspoon grated lemon peel.