Pumpkin Bars

Pumpkin Bars might be just the hor d'oeuvre you are searching for. For 54 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 327 calories, 4g of protein, and 10g of fat. This recipe serves 20. Plenty of people made this recipe, and 285 would say it hit the spot. From preparation to the plate, this recipe takes roughly 40 minutes. It is brought to you by Laurens Latest. A mixture of ground cinnamon, baking soda, milk, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is rather bad. Try Pumpkin Magic Brownie Bars with Pumpkin Magic Frosting, Pumpkin Bars, and Pumpkin Bars for similar recipes.

Servings: 20

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Instructions Preheat oven to 350 degrees. Spray a lightly colored half sheet pan with nonstick cooking spray and set aside. In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, pumpkin, yogurt, baking soda, cinnamon, nutmeg, salt and vanilla until mostly smooth. A few small lumps of brown sugar is fine. Pour in flour and stir until just combined. Pour into prepared baking sheet and smooth the top as best as you can. Bake 15-20 minutes or until toothpick comes out clean after being inserted. After cake has come out of the oven, make the glaze/icing: melt butter in a small saucepan over medium heat. As it continues to cook, it should start to foam, smell nutty and you should see little brown specks appear. Remove from heat. Whisk in milk, powdered sugar, vanilla, cinnamon, nutmeg and nuts if desired. Pour hot icing over warm cake and spread to smooth the top. Let cake come to room temperature or cool at least 30 minutes before cutting and serving. I mean, you can totally eat this hot, but I prefer it lukewarm or at room temp.

 

Step by step:

1. Preheat oven to 350 degrees. Spray a lightly colored half sheet pan with nonstick cooking spray and set aside.

2. In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, pumpkin, yogurt, baking soda, cinnamon, nutmeg, salt and vanilla until mostly smooth. A few small lumps of brown sugar is fine.

3. Pour in flour and stir until just combined.

4. Pour into prepared baking sheet and smooth the top as best as you can.

5. Bake 15-20 minutes or until toothpick comes out clean after being inserted.

6. After cake has come out of the oven, make the glaze/icing: melt butter in a small saucepan over medium heat. As it continues to cook, it should start to foam, smell nutty and you should see little brown specks appear.

7. Remove from heat.

8. Whisk in milk, powdered sugar, vanilla, cinnamon, nutmeg and nuts if desired.

9. Pour hot icing over warm cake and spread to smooth the top.

10. Let cake come to room temperature or cool at least 30 minutes before cutting and serving. I mean, you can totally eat this hot, but I prefer it lukewarm or at room temp.

Nutrition Information:

covered percent of daily need

 

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