Pumpkin Bars

Pumpkin Bars

Recipe by Barbara Bach


Prep time


Cooking time



I have always used canned pumpkin. However, I just tried this recipe with 2 cups of roasted butter nut squash and it tastes just as good. (see sides on how to roast the squash)


  • 2 Cups of Flour (I added an extra 1/2 Cup since the pumpkin/squash was frozen and was more watery, use a paper towel to blot all the moisture from it as much as possible)

  • 1 1/2 Cups of Sugar

  • 4 Large Eggs

  • 1 Cup of Vegetable Oil

  • 1 – 15 oz Can of Pumpkin (or you can substitute with 2 Cups of roasted pumpkin or butternut squash)

  • 2 tsps. Vanilla

  • 2 Teaspoons Cinnamon

  • 2 Teaspoons Baking Powder

  • 1 Teaspoon Soda

  • 1/2 Teaspoon Salt


  • Mix sugar and oil then beat in eggs until fluffy; add vanilla
  • Blend in can of pumpkin (or 2 cups of roasted pumpkin/or squash)
  • Add 1 cup of flour, along with other dry ingredients and mix
  • Add the other cup of flour and blend well
  • Spray a jelly roll pan with Extra Virgin Olive Oil. Spread batter evenly then bake @ 350 degrees for 30 + minutes or until a tooth pick comes out clean
  • Allow to cool before frosting or freeze, covering tightly with foil, until ready to serve and then frost.
    4 oz Cream Cheese (softened)
    1 Stick of Butter (softened)
    2 Teaspoons Vanilla
    1/8 Cup of hot milk
    3 Cups of C & H Powdered Sugar
    I use my paddle with my KitchenAid and cream first 2 ingredients then blend in vanilla. Gradually add powdered sugar and hot milk and mix until smooth and frosting comes to a peak!
  • Below is a photo of the bars using roasted butter nut squash.


  • Adapted from Church of the Open Bible/Iowa Falls, Iowa Cookbook; 1974

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