Pumpkin Raisin Bars

"I havent tried these yet. This recipe seems to be simple enough. I got this recipe out of a magazine years ago.I think it is a pillsbury recipe."
 
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photo by scancan photo by scancan
photo by scancan
photo by scancan photo by scancan
Ready In:
40mins
Ingredients:
18
Yields:
48 bars
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Set aside nuts and raisins, then combine the rest of the ingredients in a large mixing bowl.
  • Beat at a low speed until mixture is moist, then beat for an additional 2 minutes at medium speed.
  • Stir in nuts and raisins with a spoon.
  • Pour mixture into a greased 15x10x1 baking pan.
  • Bake for 25-30 minutes or until done.
  • Let cool.
  • To make frosting combine all the frosting ingredients into a bowl and mix until well blended and smooth.
  • Frost bars when they have completely cooled.
  • Once bars have been frosted keep refridgerated.

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Reviews

  1. Delicious flavor for spice cake and pumpkin lovers. The cake has good balance between moistness and light texture.
     
  2. Very Good! I replaced half of the oil with applesauce and it came out moist and delicious. Thank you for posting such a versatile and easy recipe.
     
  3. This is a recipe from Sun-Maid raisins that I have been using for years that everyone adores. The one change I made was to decrease the sugar in the batter to 1 3/4 cup and I find that it is still very sweet this way but not cloyingly so after the frosting is put on. On ocassion I have also served this to those who won't eat dairy by using a soy cream cheese and it tastes just like the real thing!
     
  4. Absolutely yummy! I made "a few" changes. I omitted the cloves as I didn't have any cloves; I increased the cinnamon to 1 1/2 tsp. to make up for it. I omitted the nuts and doubled the raisins. I also don't have a 15 x 10 pan, so I baked the bars in a 9 x 13 pan and increased the cooking time to 45 min. I don't like cream cheese icing, so I made a glaze of icing sugar, vanilla, a bit of lemon extract and milk, and spread it over the bars while still hot. Even with all these changes, the bars were moist, spicy and wonderful. Thumbs up for a great, flexible and fabulous recipe!
     
  5. These were the best bars we (DH & I) have ever eaten. It's a keeper. Wish I could give you higher than a 5. followed it to a T. Thanks for the perfect pumpkin raisin bar.
     
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Tweaks

  1. I reduced the sugar by 1 c (half what the recipe calls for) and it was not under-sweetened. Once the frosting was on no one could tell I'd reduced the sugar. I would 5-star the reduced sugar version ??
     
  2. Very Good! I replaced half of the oil with applesauce and it came out moist and delicious. Thank you for posting such a versatile and easy recipe.
     

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