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    Home » Dessert Recipes

    Grandma's Pumpkin Bar Recipe

    Published: Sep 2, 2017 · Modified: Oct 6, 2022 by Jenna · This post may contain affiliate links · 8 Comments

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    Grandma's Pumpkin Bar Recipe

    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
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    Grandma's Pumpkin Bar Recipe


    • Author: Jenna
    • Yield: 40 1x
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    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
    • ½ stick of butter
    • 1 tsp of vanilla

    Instructions

    1. 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.
    2. Pour the batter into a large pan 18 X 12 and spread the batter evenly.
    3. 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.
    4. Let the cake cool.
    5. 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!
    6. Cut the bars into 40 equal pieces. Serving size: 1 bar. 

    Notes

    myWW points: Blue  9; Green  9;  Purple  9

    Nutrition

    • Serving Size: 1 bar
    • Calories: 203
    • Sugar: 12
    • Fat: 10
    • Saturated Fat: 4
    • Carbohydrates: 24
    • Fiber: 4
    • Protein: 4

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    Reader Interactions

    Comments

    1. Jenna says

      November 04, 2022 at 12:22 pm

      15 oz

    2. Diana says

      November 04, 2022 at 11:34 am

      What size can of pumpkin?

    3. Jenna says

      October 01, 2017 at 8:26 am

      Yes you can.

    4. Deanna says

      September 30, 2017 at 8:22 pm

      Can you separate the batter into separate pans ?

    5. Jenna says

      September 28, 2017 at 3:10 pm

      15

    6. Brittany says

      September 28, 2017 at 10:01 am

      What size can of pumpkin does this require?

    7. Jenna says

      September 08, 2017 at 8:14 am

      LOL, yes Jon it was meant to be powdered sugar. I will fix that. Thanks.

    8. Jon M says

      September 07, 2017 at 8:30 am

      in the frosting section, it says 4 cups of flour. do you mean powdered sugar like in the directions?

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    Hey, I'm Jenna! I'm a graphic designer, photographer, and home cook from From Fargo ND. My air fryer is my favorite kitchen appliance to cook with. I created this blog to share recipe tips and tricks with everyone, enjoy!

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