Total Time
Prep 10 mins
Cook 35 mins

Great for trick-or-treaters....or served to adults with a steaming cup of hot cider.


  1. Preheat oven to 350*.
  2. In mixer, beat eggs until frothy.
  3. Add sugar and continue beating 2 minutes.
  4. Blend in oil and the canned pumpkin.
  5. Sift dry ingredients together (over the raisins) and fold dry mixture into the egg mixture.
  6. Do not over-mix.
  7. Pour into a greased and floured 13 x 9" pan.
  8. Bake for 35 to 40 minutes or until done throughout.
  9. Cool on rack, then cut into 24 squares.
  10. For variety, top each square with a toasted walnut half.
Most Helpful

These were so easy and delicious. I had a can of pumpkin that I wanted to get used up, so decided to make these as part of the 'Cookiethon'. I did add the raisins after all the other ingredients were mixed (folded them in). I took them to my parents', so there were only four of us, but they wanted to keep some of what were left when we got ready to leave. Dad is not usually one to comment one way or the other about whether or not he likes something, but he made it a point to mention how great these were! Now that's saying something! Thank you for sharing a great recipe Ambassadress!

Cindy Lynn December 19, 2002

for this recipe made with egg beaters, splenda, applesauce, whole wheat flour, and no raisins, 1/15th is only one weight watchers point! amazing!! thanks so much. a real guilt-free taste of fall.

chungry1 October 09, 2008

I was looking for a pumpkin cake dessert that didn't start with a boxed cake mix, and this one fit my needs perfectly. I did make a few changes to make it healthier: reduced sugar to 1 1/2 cups, only used 1/2 cup oil and added 1/2 cup applesauce, subbed 1 tsp cinn, 1/3 tsp each cloves, ginger and nutmeg instead of pumpkin pie spice, added 1/4 cup powdered milk (for added calcium) and subbed 1 cup walnuts for raisons. It turned out very good, but I think that I would prefer less of the pumpkin pie spice flavor. Next time I would try it with just the cinnamon. UPDATE: I just made this again and loved the resent...but it was more like a pumpkin blondie than bread. I cut the recipe in half, used half applesauce instead of oil and just cinnamon instead of pumpkin pie spice. LOVED it!

Karen67 January 03, 2016

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