Pumpkin Bars

"This recipe was made famous throughout the South in the 1980's by White Lily Flour."
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Ready In:
36 bars




  • Preheat oven to 350°F.
  • Combine flour, baking powder, soda, salt and cinnamon into bowl; set aside.
  • Mix eggs, pumpkin, sugar and oil in large bowl, beating well to blend.
  • Add flour mixture to pumpkin mixture, beating well to combine.
  • Stir in walnuts.
  • Turn mixture onto ungreased 15x10-inch jelly- roll pan and bake for 15-30 minutes, until springy to touch.
  • Cool in pan on wire rack.
  • Leave plain or, if you like, spread with cream cheese frosting (see recipe #55530).
  • Cut into bars.

Questions & Replies

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  1. These are excellent!!! I made them without the nuts, at my husband's request and the omission didn't hurt them one bit. They are so moist and chewy--and they freeze very well. Thanks Bev. I'll definitely make them again.
  2. Yummy, Delicious made them just like the recipe said and frosted them with your Cream Cheese Frosting. Everyone loved them. The recipe is a Keeper.
  3. This is one of my husband's favorite desserts, especially with the cream cheese frosting. He even requested them in lieu of a cake for his birthday last year! A true classic.
  4. These were awsome...took them to a church function and received rave reviews. Frosted them with your cream cheese frosting....wow. Actually my husband and I give them 10 stars....thanks Bev.
  5. I halved this recipe and used an 8 inch square pan. The bars are delicious - nicely spicy and pumpkin-y !!I added pecans to mine - and frosted them with a maple glaze. Everyone loves them - I will definitely make them again soon.


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