You'll fall in love with these pumpkin bars! They have a light texture, are full of cinnamon, ginger, raisins and nuts and are topped with cream cheese frosting.

Harvest Pumpkin-Spice Bars

4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin (not pumpkin pie mix)
2 cups Gold Medal ® all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins
Rich Cream Cheese Frosting (See Below)
1/2 cup chopped walnuts
  1. Heat oven to 350ºF. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.
  2. Beat eggs, sugar, oil and pumpkin in large bowl until smooth.
  3. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread batter in pan.
  4. Bake 25 to 30 minutes or until light brown. Cool completely, about 1 hour.
  5. Frost with Rich Cream Cheese Frosting. Sprinkle with walnuts.
  6. For 49 bars, cut into 7 rows by 7 rows. Refrigerate any remaining bars.

Makes 49 servings.

Rich Cream Cheese Frosting:

1 (3 ounce) package cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups powdered sugar
  1. Mix cream cheese, butter and vanilla in medium bowl.
  2. Gradually beat in powdered sugar until smooth.

Variation:
Add a bit of lemon zing to the cream cheese frosting by substituting lemon juice for the vanilla and adding 1 teaspoon grated lemon peel.

Purchasing Tip:
To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

Nutritional Information: 1 Serving, Calories 160 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 95 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 2 g% Daily Value: Vitamin A 30 %; Vitamin C 0%; Calcium 2 %; Iron 2 %, Exchanges: 1 Starch; 1/2 Fruit; 1 Fat.

Recipe and photograph provided courtesy of General Mills, Inc.

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