September 1st to me, means that it’s ok to start posting pumpkin recipes and Halloween recipes! All the major foodie sites out there are already talking about what pumpkin items are coming to stores, so why can’t I? I’m excited to get a hold of some of those and I already found the Ghiradelli Pumpkin Caramel squares. They are so delicious. Even Halo Top and Ben and Jerry’s is getting in on the pumpkin hype with pumpkin ice cream.
This is my grandma’s recipe for pumpkin bars and next time I’m halving the recipe because it makes a whole 18 X 12 in sheet pan full. That makes enough to feed a whole family for any event. Grandma recipes are really great and if you can get a hold of any of your Grandma’s recipes please do. I have her sugar cookie recipe, pumpkin bar recipe, and apple pie bar recipe. I think it’s kind of hilarious to see the use of Crisco in her recipes because now a days you don’t even see Crisco being used in any recipe. Probably because it was super cheap back then? This recipe just has a lot of oil and sugar in it and these pumpkin bars are super moist! I hope you like this recipe because my family does for sure!
Grandma’s Pumpkin Bar Recipe
Ingredients
- 2 cups of sugar
- 1 cup of oil
- 4 large eggs
- 2 tsp of vanilla
- 1 can of pumpkin
- 2 cups of all purpose flour
- 2 tsp baking soda
- 2 tsp of baking powder
- Frosting:
- 8 oz of cream cheese
- 4 cups of powdered sugar
- 1/2 stick of butter
- 1 tsp of vanilla
Instructions
- In a large bowl combine the oil, sugar, eggs, vanilla, and pumpkin. Stir until well combined. The batter will be very wet. Add in the flour, baking soda, and baking powder. Mix until there are no clumps of flour to be seen.
- Pour the batter into a large pan 18 X 12 and spread the batter evenly.
- Bake at 350 for 30 minutes. Do the tooth pick test to see if the cake is done. It should not have any batter on it.
- Let the cake cool.
- In a small bowl make the frosting. Combine the butter and cream cheese and mix with a hand mixer. Gradually add in the powdered sugar and vanilla. Spread the frosting over the cake after it has cooled. Enjoy!
Notes
This recipe makes a lot of bars depending on how many you cut. I got 40 per pan.
9 smart points per bar
Nutrition
- Calories: 203
- Sugar: 12
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 4
- Protein: 4
Jenna says
Yes you can.
Deanna says
Can you separate the batter into separate pans ?
Jenna says
15
Brittany says
What size can of pumpkin does this require?
Jenna says
LOL, yes Jon it was meant to be powdered sugar. I will fix that. Thanks.
Jon M says
in the frosting section, it says 4 cups of flour. do you mean powdered sugar like in the directions?