It’s that time of year again when pumpkins are in abundance and fall flavors are on our minds. If you’re looking for a crowd-pleasing dessert that’s easy to make and bursting with autumnal goodness, look no further than Libby’s Easy Pumpkin Bars Recipe. This classic recipe is a fan favorite for a reason, and with a few tweaks and tips, you can make it your own.
Ingredients:
- 1 can (15 ounces) pumpkin puree
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (optional)
- Cream cheese frosting (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the pumpkin puree, flour, sugar, oil, eggs, cinnamon, baking powder, baking soda, and salt. Mix until well combined.
- If you’re using nuts, fold them into the batter now.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely before frosting them with cream cheese frosting, if desired.
- Cut into squares and serve.
Nutritional Information:
One serving of Libby’s Easy Pumpkin Bars (without frosting) contains:
- Calories: 193
- Protein: 2g
- Fat: 10g
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 17g
- Sodium: 160mg
Cooking Time:
Libby’s Easy Pumpkin Bars take around 25-30 minutes to bake, plus additional time for cooling and frosting if desired.
Equipment:
You’ll need a mixing bowl, measuring cups and spoons, a whisk or electric mixer, and a 9×13 inch baking pan for this recipe.
Serving Suggestions:
Libby’s Easy Pumpkin Bars are delicious on their own, but you can also serve them with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.
Variations:
If you’re feeling adventurous, try adding in some chopped apples, raisins, or chocolate chips to the batter for extra flavor and texture. You can also experiment with different spices like nutmeg, ginger, or cloves.
Substitutions:
If you’re looking to make this recipe a bit healthier, try substituting the granulated sugar with coconut sugar or maple syrup, and the all-purpose flour with almond flour or oat flour. You can also swap the vegetable oil for coconut oil or applesauce.
Storage:
Store your pumpkin bars in an airtight container in the fridge for up to five days, or freeze them for up to three months.
Tips:
- Make sure your pumpkin puree is 100% pure pumpkin and not pumpkin pie filling.
- If you’re using nuts, toast them in a dry skillet before adding them to the batter for extra flavor.
- For a more festive touch, sprinkle some cinnamon or pumpkin pie spice on top of the cream cheese frosting.
Notes:
This recipe can easily be doubled to make a larger batch.
Frequently Asked Questions:
- Can I make these bars gluten-free?
- Do I have to use cream cheese frosting?
- Can I use pumpkin pie spice instead of cinnamon?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend.
No, you can skip the frosting altogether or use a different type of frosting if you prefer.
Yes, pumpkin pie spice will work great in this recipe.
Personal Thoughts:
Libby’s Easy Pumpkin Bars Recipe is a classic for a reason. It’s simple, delicious, and perfect for fall. I love how the pumpkin puree adds a natural sweetness and moisture to the bars, and the cinnamon and nuts add a lovely crunch and warmth. The cream cheese frosting takes it to the next level, but it’s just as delicious without it. Overall, this recipe is a winner and a must-try for anyone who loves pumpkin and easy desserts.