Recipe by seashells63
Moist and delicious--with or without the frosting! It brings out all the flavours of an old-fashioned pumpkin pie; but so moist it melts in your mouth. These bars were a big hit at Thanksgiving parties.
Top Review by Yankiwi
Friends were going to drop over last night and I wanted to make something quick. I had a pumpkin to use (I don't think canned pumpkin is available in New Zealand) and wanted a pumpkin chocolate chip bar so I chose this Harvest Pumpkin-Spice Bar recipe. <br/>I cooked 8 oz of small chunks of pumpkin in the microwave for six minutes, let it cool while I mixed everything else up then mashed it and added it to the egg and sugar mixture.<br/>I made half the recipe because I wanted to bake the bars in my bench top oven.<br/>The recipe might have been a little too wet due to the cooked pumpkin (and not knowing how much I'd end up with, I started out with more pumpkin) but it was delicious. I was hoping for more of a cookie bar and this turned out to be a cake but everyone liked it, even one of our friends who is finicky.
- 4 eggs
- 473.18 ml granulated sugar
- 236.59 ml vegetable oil
- 425.24 g can pumpkin (not pumpkin pie mix!)
- 473.18 ml Gold Medal all-purpose flour
- 9.85 ml baking powder
- 9.85 ml ground cinnamon
- 4.92 ml baking soda
- 2.46 ml salt
- 2.46 ml ground ginger
- 1.23 ml ground cloves
- 236.59 ml chocolate chips, if desired
Cream Cheese Frosting
- 85.04 g package cream cheese, softened
- 78.07 ml butter or 78.07 ml margarine, softened
- 4.92 ml vanilla
- 473.18 ml powdered sugar
- 118.29 ml chopped walnuts, if desired
Directions See How It's Made
- Heat oven to 350°F
- Lightly grease bottom and sides of 15x10x1 inch pan (glass is best) with shortening.
- In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth.
- Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves.
- Stir in chocolate chips, spread in pan.
- Bake 25 to 30 minutes or until light brown.
- Cool completely in pan on cooling rack, about 2 hours.
- In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth.
- Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
- Spread frosting over bars.
- Sprinkle with walnuts.
- For bars, cut into 7 rows by 7 rows.
- Store in refrigerator.
- Tastes better the day after!