Pumpkin bars are a treat you can serve throughout the holiday season. From Halloween to the Super Bowl, these quick fix treats are always a delight. Adults love them, kids ask for them, and guests will want the recipe.
Originally from my own Grandmother's kitchen, this version is lightly spicy and has low carb options. Switch out Splenda for sugar, coconut or almond flour for white flour and you're good to go, low carb wise.
Grandma Hill's Pumpkin Bars
4 eggs
2 cups sugar or Splenda
1 cup vegetable oil
1 14 ounce can pumpkin
2 cups flour or almond or coconut flour
1 teaspoon soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
3/4 cup chopped pecans (optional)
Mix all ingredients together with a mixer. Pour into a greased and floured jelly roll pan. Bake at 350 degrees for 25 minutes. Cool and spread with Grandma’s Cream
Cheese Frosting.
Grandma’s Cream Cheese Frosting
3 ounces cream cheese
3/4 stick margarine or butter
2 cups powdered sugar or Splenda
1 teaspoon vanilla extract
1 tablespoon milk
Beat all ingredients together with a mixer. Spread on cooled bars.
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