Pumpkin Bar Recipe

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Photo by L.A. Foodie

Pecans, brown sugar and old-fashioned oats make this Pumpkin Bar Recipe a hearty and tasty treat. Great for school lunches or picnics, with tea or coffee, or as a delicious dessert served with ice cream.

Ingredients

1/2 cup margarine, softened
1 cup brown sugar, packed firm
1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 tsp baking powder
1 tsp salt, divided
2 cups pumpkin puree
1 (14 oz.) can Sweetened condensed milk
2 eggs, slightly beaten
2 tsp pumpkin pie spice
1 1/2 tsp vanilla extract
1 cup pecans; coarsely chopped

Instructions

Preheat the oven to 350F degrees.

Beat margarine and brown sugar on low until creamy.

Add in flour, oats, baking powder and ½ tsp salt.

Mix with a wooden spoon until mixture is coarse.

Remove 1/2 cup of the mixture and set aside.

Press the remaining mixture into the bottom of an ungreased jelly roll pan.

Bake for 18 minutes. Remove and set aside to cool, but leave the oven on.

Mix together pumpkin, milk and beaten egg.

Add 1/2 tsp. salt, spice and vanilla and continue to mix until incorporated together.

Spread over the baked crust.

Stir pecans into the reserved coarse mixture, then layer over the pumpkin.

Bake 32 minutes.

Cool completely before cutting.

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 50 minutes

Print Recipe

Pumpkin Bar Recipe

Pecans, brown sugar and old-fashioned oats make this Pumpkin Bar Recipe a hearty and tasty treat. Great for school lunches or picnics, with tea or coffee, or as a delicious dessert served with ice cream.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 12

Ingredients

  • 1/2 cup margarine softened
  • 1 cup brown sugar packed firm
  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 tsp baking powder
  • 1 tsp salt divided
  • 2 cups pumpkin puree
  • 1 14 oz. can Sweetened condensed milk
  • 2 eggs slightly beaten
  • 2 tsp pumpkin pie spice
  • 1 1/2 tsp vanilla extract
  • 1 cup pecans; coarsely chopped

Instructions

  • Preheat the oven to 350F degrees.
  • Beat margarine and brown sugar on low until creamy.
  • Add in flour, oats, baking powder and ½ tsp salt.
  • Mix with a wooden spoon until mixture is coarse.
  • Remove 1/2 cup of the mixture and set aside.
  • Press the remaining mixture into the bottom of an ungreased jelly roll pan.
  • Bake for 18 minutes. Remove and set aside to cool, but leave the oven on.
  • Mix together pumpkin, milk and beaten egg.
  • Add 1/2 tsp. salt, spice and vanilla and continue to mix until incorporated together.
  • Spread over the baked crust.
  • Stir pecans into the reserved coarse mixture, then layer over the pumpkin.
  • Bake 32 minutes.
  • Cool completely before cutting.