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09-21-2012, 06:40 PM
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#1
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Executive Chef
Site Moderator
Join Date: Nov 2009
Location: North Carolina
Posts: 4,127
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Peter Pumpkin Bars
This recipe is from my mom's church cookbook, they were submitted by my grandmother's neighbor. The name of the recipe was "Peter Pumkin Bars" so that's how we always referred to them. My mom made these every year in the fall. This is the original recipe only calling for cinnamon as the spice, but feel free to spice them up a bit if that's your thing! Like any baked good with spices, these will taste best the next day, when the flavors have a chance to meld. I topped with walnuts because that's how my mom always did it and for me this is a must! Hope you enjoy!
Pumpkin Bars
From Bakingbetter.com
1 can (15 oz.) pumpkin, not pumpkin pie mix!
¾ cup vegetable oil
1 2/3 cups light brown sugar, lightly packed
4 eggs
1 ½ cups all purpose flour
1 ½ cups rolled oats or quick oats (not instant)
1 tablespoon cinnamon*
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 350 degrees. Prepare a 9x13 cake pan by spraying with no-stick cooking spray.
In a bowl, mix together pumpkin, vegetable oil, brown sugar, and eggs, stir to mix well.
In a sifter or whisked together in a bowl, combine the flour, cinnamon (or spice mix), baking powder, baking soda, and salt.
Add the flour mixture all at once to the pumpkin mixture and stir just to combine, a few small lumps are OK. Stir in oats and stir to combine. Pour into prepared pan and bake for 25-30 minutes or until it tests done. Let cool completely.
*for a spicier bar, use 1 teaspoon cinnamon and 2 teaspoons of pumpkin pie spice. You and also make your own spice blend (cloves, ginger, nutmeg etc…) to equal roughly 1 tablespoon.
Cream cheese icing
4 oz. (½ a bar) room temperature cream cheese
1 teaspoon vanilla extract
¼ cup (½ a stick) room temperature butter
2 cups powdered confectioners sugar
Combine all ingredients in a bowl and beat with an electric mixer until smooth, spread over cooled bars.
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09-21-2012, 06:42 PM
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#2
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Certified Cake Maniac
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,311
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Looks great, Bakechef! I think I will try these.
__________________
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
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09-21-2012, 06:47 PM
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#3
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Master Chef
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,576
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I need to give these a try!
I have not seen a recipe for pumpkin bars that contained oatmeal, sounds good.
I think a streusel topping might work on these for a brunch treat.
I am so happy that the eating/baking season has begun!   
Thanks for sharing!
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09-21-2012, 06:52 PM
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#4
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Executive Chef
Site Moderator
Join Date: Nov 2009
Location: North Carolina
Posts: 4,127
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You're welcome!
For me the oatmeal makes them special. They are just a childhood comfort food.
I bet struesel with lots of cinnamon and brown sugar would be great! The batter is thick enough to support a struesel without it sinking.
I put most of them in the freezer so I wouldn't keep eating them. Well that plan isn't working so well, they only take 10 seconds to thaw in the microwave...
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09-21-2012, 06:55 PM
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#5
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Master Chef
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,576
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Quote:
Originally Posted by bakechef
I put most of them in the freezer so I wouldn't keep eating them. Well that plan isn't working so well, they only take 10 seconds to thaw in the microwave...
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I understand, believe me I understand! 
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09-21-2012, 07:27 PM
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#6
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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Quote:
Originally Posted by Aunt Bea
I understand, believe me I understand! |
Ditto!  Time to turn the oven on! 
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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09-21-2012, 07:43 PM
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#7
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,228
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Gotta get SO to make these soon! Thanks
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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09-21-2012, 08:01 PM
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#8
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Chef Extraordinaire
Join Date: Sep 2004
Location: california
Posts: 21,371
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Grandson , loves pumpkin so will be making these for him and the rest for a treat. Thanks for sharing.
kades
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna 
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09-21-2012, 08:07 PM
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#9
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,599
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Thanks, BakeChef, copied and I have most of the ingredients.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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09-22-2012, 05:37 AM
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#10
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Head Chef
Join Date: Sep 2004
Location: The Finger Lakes of NY
Posts: 2,031
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These look and sound great. Thank you
__________________
One day your life will flash before your eyes. Make sure it's worth watching
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09-22-2012, 08:13 AM
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#11
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 11,942
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Thank you for the recipe BakeChef
__________________
There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
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09-22-2012, 12:56 PM
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#12
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Executive Chef
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
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Pumpkin bars sound wonderful. Something about when the weather gets cooler, I crave things made with pumpkin. Must be a childhood thing! Thanks.
__________________
 No matter where I serve my guests, it seems they like my kitchen best!
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09-25-2012, 07:19 AM
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#13
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Head Chef
Join Date: Nov 2009
Location: SW Florida
Posts: 2,008
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My neighbor surprised me yesterday with some home-made vegetable soup, which was delicious. I'm thinking these pumpkin bars will be the perfect thank-you for them, a lovely couple of retirees from Michigan. Thanks for the recipe.
__________________
No matter how simple it seems, it's complicated.
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09-25-2012, 07:23 AM
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#14
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 11,942
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Thank you again. 4 thumbs up from everyone!! We took the advise and added lots of extra spice to the cake (cinnamon, cloves, nutmeg and pumpkin pie spice) and some spice to the frosting also.
__________________
There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
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09-25-2012, 08:48 AM
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#15
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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Quote:
Originally Posted by tinlizzie
My neighbor surprised me yesterday with some home-made vegetable soup, which was delicious. I'm thinking these pumpkin bars will be the perfect thank-you for them, a lovely couple of retirees from Michigan. Thanks for the recipe.
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What a lovely gesture.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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09-25-2012, 06:16 PM
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#16
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Executive Chef
Site Moderator
Join Date: Nov 2009
Location: North Carolina
Posts: 4,127
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I bet they love them! I am glad that others have enjoyed this recipe!
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09-27-2012, 06:35 AM
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#17
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Head Chef
Join Date: Nov 2009
Location: SW Florida
Posts: 2,008
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Yes, my neighbors did love them, and no wonder. Those are really, really good. Not overwhelmingly sweet, and some walnuts sprinkled on top added that welcome crunch. Nice recipe!
__________________
No matter how simple it seems, it's complicated.
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09-27-2012, 07:48 AM
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#18
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Master Chef
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
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That looks flippen fabulous!!! Can't bake so I best get someone to bake it for me on my birthday lol!
__________________
Odette 
"I used to jog but the ice cubes kept falling out of my glass."
"I hear voices and they don't like you  "
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09-27-2012, 08:40 AM
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#19
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 11,942
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They are so moist that I want to eat it with a fork. YUM
__________________
There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
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10-05-2012, 06:33 PM
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#20
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 13,114
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They look amazing, thanks for the recipe 
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
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Peter Pumpkin Bars
bakechef
This recipe is from my mom's church cookbook, they were submitted by my grandmother's neighbor. The name of the recipe was "Peter Pumkin Bars" so that's how we always referred to them. My mom made these every year in the fall. This is the original recipe only calling for cinnamon as the spice, but feel free to spice them up a bit if that's your thing! Like any baked good with spices, these will taste best the next day, when the flavors have a chance to meld. I topped with walnuts because that's how my mom always did it and for me this is a must! Hope you enjoy!
[IMG]https://bakingbetter.com/g1/var/resizes/Baking-Better/Pumpkin-bars/SG1L0309.JPG?m=1348181718[/IMG]
Pumpkin Bars
From Bakingbetter.com
1 can (15 oz.) pumpkin, not pumpkin pie mix!
¾ cup vegetable oil
1 2/3 cups light brown sugar, lightly packed
4 eggs
1 ½ cups all purpose flour
1 ½ cups rolled oats or quick oats (not instant)
1 tablespoon cinnamon*
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 350 degrees. Prepare a 9x13 cake pan by spraying with no-stick cooking spray.
In a bowl, mix together pumpkin, vegetable oil, brown sugar, and eggs, stir to mix well.
In a sifter or whisked together in a bowl, combine the flour, cinnamon (or spice mix), baking powder, baking soda, and salt.
Add the flour mixture all at once to the pumpkin mixture and stir just to combine, a few small lumps are OK. Stir in oats and stir to combine. Pour into prepared pan and bake for 25-30 minutes or until it tests done. Let cool completely.
*for a spicier bar, use 1 teaspoon cinnamon and 2 teaspoons of pumpkin pie spice. You and also make your own spice blend (cloves, ginger, nutmeg etc…) to equal roughly 1 tablespoon.
Cream cheese icing
4 oz. (½ a bar) room temperature cream cheese
1 teaspoon vanilla extract
¼ cup (½ a stick) room temperature butter
2 cups powdered confectioners sugar
Combine all ingredients in a bowl and beat with an electric mixer until smooth, spread over cooled bars.
3 stars
1 reviews
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