pumpkin bars

We planted our first garden this year. In it we have about 10 pumpkins, I have never cooked with fresh pumpkin before. My sister in law Heather said to just cut it up, clean it out and bake it until it gets nice and soft.

Here is an amazing pumpkin bar recipe.

2 cups sugar

1 cup oil

4 eggs

blend these together. Then add:

2 cups flour

2 tsps baking soda

pinch  of salt

1 TBS cinnamon

1/2 teas nutmeg

2 cups or 1 small can of pureed pumpkin.

Mix well and pour into a greased cookie pan with an edge. Bake at 350 for about 20-23 minutes. Let cool then frost with cream cheese frosting.

8oz  cream cheese, room temperature

2 tsp vanilla

1 cup powdered sugar

whip well, and spread over the cooled bars.

As you can see I had 2 before typing this up, they are that good!** Edit: My sister in law Stephanie found this link about making your own pumpkin puree. It looks really strait forward.

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5 thoughts on “pumpkin bars

  1. Fresh pumpkin is the best! You can freeze the cooked pumpkin to use in recipes later in the year. Good for you to grow such a wonderful garden!

    • Thanks kathy I was wondering if it could be frozen. Now i have more of an interest in using fresh. It just seems such a waste if you could not freeze it. Do you know how long you can freeze it for.

  2. Fresh pumpkin really is wonderful. I baked such a big pumpkin one year that I had enough pumpkin puree to last a couple of years. If you don’t carve your jack-o-lantern too early, you can use it.

  3. I know Ender is still too little for baby food, but Ben LOVED pureed pumpkin when he was a baby. I would make it in my food processor and freeze it into ice cubes. Yum!

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