I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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Monday, November 14, 2011

Pumpkin Bars (Julie Freeman)

These pumpkin bars are divine! Moist and delicious. The entire family loves these. Definitely not for weight-loss, though!

2 c flour (10 oz)
1 2/3 c sugar (13 oz)
1 tsp baking soda
2 tsp baking powder
¾ tsp salt (originally ½)
2 tsp cinnamon
3 eggs
½ c oil (3.7 oz)
½ c applesauce
1 16oz can pumpkin (2 cups)
1 tsp vanilla

Combine all dry ingredients. Add wet, stir until mixed well. Pour into un-greased 11x15 pan. (Don’t change pan size. It flops if you do. I used a 9x13 pan and a 6x8 pan.) Bake at 350° for 25-30
min. Watch so it doesn’t get too brown.

6 oz neufchatel (low fat cream cheese)
½ c butter
1 tsp vanilla
12 oz powdered sugar

Cream butter and cream cheese. Add vanilla and sugar. Spread on top of bars once cooled.

1 comment:

  1. Not sure how these compare, but this is the recipe I've used for pumpkin bars the last few years. It has the option of cream cheese frosting or chocolate chips sprinkled on top. We experimented last year with cream cheese frosting, milk chocolate chips, and semi sweet chocolate chips and we decided we liked the semi sweet chips best. The frosting (in this particular recipe) was too rich for out taste and the milk chocolate flavor didn't compliment the flavor of the pumpkin as well. I didn't know Julie had a recipe for these though, so we'll have to give it a try!