Pumpkin Bars

Homemade Bars 3

Happy Labor Day!

I came close to posting a simple “Howdy doody I hope you’re having a great Labor Day!” but then I decided the day off might lend you an opportunity to bake. If that is the case than, girlfriend, you NEED this recipe.

Truth is I can hardly take it. Fall is SO close. My sons tell me I can’t light the pumpkin candle yet. They are still trying to eek out a few more summer activities. They’ve got seven days and than I’m lighting my candle regardless.

In the meantime, I decided to make these pumpkin bars. They didn’t object to that. So much so, half the pan is already gone! My recommendation? Make the bars…say welcome to fall and than hide at least a portion of the booty so you can enjoy them as well (not that I would ever do that.)

Click here for a printable pdf of this incredibly easy Pumpkin Bar recipe!

Your DoAhead Friend,

Cindy

Pumpkin Bars
Print Recipe
This recipe makes a cookie-sheet worth of bars so it's great for large gatherings. The tablespoon of cinnamon makes them the perfect warm and tasty fall treat!
Servings Prep Time
20 people 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
20 people 15 Minutes
Cook Time
30 Minutes
Pumpkin Bars
Print Recipe
This recipe makes a cookie-sheet worth of bars so it's great for large gatherings. The tablespoon of cinnamon makes them the perfect warm and tasty fall treat!
Servings Prep Time
20 people 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
20 people 15 Minutes
Cook Time
30 Minutes
Ingredients
Bars
Icing
Servings: people
Instructions
  1. Mix all bar ingredients. Bake in a lightly greased cookie sheet at 350 degrees for 30 minutes. Remove from oven once toothpick inserted in the center comes out clean. As an aside, I apologize for "Corny" (my fall candy-corn guy). He keeps photo-bombing the pics. I'd tell him to take a hike but deep down he's pretty sweet.
  2. While it cools mix icing ingredients. Frost bars. Allow frosting to "set" prior to cutting.
Recipe Notes

These bars could be frozen (unfrosted), thawed and than frosted. The downside would be the amount of freezer space they take (a full-sized cookie sheet).

Since they are quick to mix up a better DoAhead would be to have the frosting prepped in advance. Powdered Sugar frosting freezes remarkably well. Simply unthaw, whip with a mixer and than frost the bars!

This recipe will serve two bars for 20 people if you cut them 2" by 2". Technically, a cookie sheet will yield 42 bars but as far as I'm concerned the chef is entitled to at least two. 🙂

(Thank you to my sweet Mother's friend, Darlene Lueken, for sharing this recipe with our family years ago!)

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