"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Harvest Pumpkin Bars Recipe

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This recipe for Harvest Pumpkin Bars, by , is from Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alene Ragland
Added: Sunday, August 28, 2005


1-2/3 Cups Sugar
3/4 Cup Vegetable Oil
4 Eggs
1 Can (15 Ounces) Solid-Pack Pumpkin
1-1/2 Cups All-Purpose Flour
1/2 Cup Soy Flour or Additional All-Purpose Flour
2 Tsp. Baking Powder
1 Tsp. Baking Soda
1 Tsp. Ground Cinnamon
1/2 Tsp. Salt
Cream Cheese Frosting:
1 Package (3 Ounces) Cream Cheese, Softened
2 Tbsp. Butter, Softened
1 Tsp. Vanilla Extract
2-1/2 Cups Confectioners' Sugar
1/2 Cup Chopped Pecans or Walnuts, Optional

In a large mixing bowl, combine the sugar, oil and eggs. Beat in pumpkin until blended. Combine the dry ingredients; gradually add to pumpkin mixture. Pour into a greased 15"x10"x1" baking pan. Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small mixing bowl, beat cream cheese and butter; add vanilla. Gradually beat in confectioners' sugar.

Frost cooled bars; sprinkle with nuts if desired. Store in the refrigerator.

Number Of Servings:
Number Of Servings:
2-1/2 to 3 Dozen




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