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Ingredients
| eggs: 4 |
| vegetable oil: 1 cup |
| granulated sugar: 2 cups |
| pumpkin puree: 1 15oz can |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 2 tsp |
| ground ginger: 1/2 tsp |
| ground cloves: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
Pumpkin Bars IV
Credit: AllRecipes
User rating:
"Great Bar recipe that is good with ice cream, or sold at a bazaar! Pureed squash can be used in place of the pumpkin."
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Prep Time
10 min -
Cook Time
25 min -
Servings
48 serving(s)
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Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch half sheet pan.
- In a large bowl, using a wooden spoon, mix together the eggs, oil, sugar and pumpkin until well blended. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg; stir into the pumpkin mixture until just blended. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until bars spring back when lightly touched. Cool before cutting into bars.