It’s officially fall, which means it’s time to break out the pumpkin spice and start baking! If you’re looking for an easy and delicious dessert recipe, look no further than these pumpkin bars made with Libby’s Pumpkin Pie Mix. Not only are they incredibly tasty, but they’re also a great way to use up any leftover pumpkin puree you may have. So, let’s get baking!
- 1 can (30 oz) Libby’s Pumpkin Pie Mix
- 4 eggs
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup chopped pecans (optional)
- Preheat your oven to 350°F and grease a 9×13 inch baking dish.
- In a large mixing bowl, beat together the Libby’s Pumpkin Pie Mix, eggs, and vegetable oil until well combined.
- Add in the flour, baking powder, baking soda, cinnamon, and salt, and mix until just combined.
- If using pecans, fold them into the batter.
- Pour the batter into the prepared baking dish and smooth out the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before slicing and serving.
Each serving of these pumpkin bars (assuming 12 servings per batch) contains approximately:
- Calories: 450
- Total Fat: 29g
- Saturated Fat: 4g
- Cholesterol: 65mg
- Sodium: 450mg
- Total Carbohydrates: 42g
- Dietary Fiber: 2g
- Sugars: 23g
- Protein: 6g
These pumpkin bars take approximately 30-35 minutes to bake, plus time for cooling.
- Large mixing bowl
- 9×13 inch baking dish
- Mixing spoon or electric mixer
- Toothpick for testing doneness
These pumpkin bars are delicious on their own, but you can also serve them topped with whipped cream or a scoop of vanilla ice cream. They’re great for a fall-themed dessert or as a sweet snack anytime.
If you’re feeling adventurous, you can try adding in some other ingredients to switch up the flavor profile. Here are a few ideas:
- Chocolate chips
- Dried cranberries
- Shredded coconut
- Chopped walnuts or almonds
If you don’t have all of the ingredients on hand, don’t worry! Here are some substitutions you can make:
- You can use a different type of flour (such as whole wheat flour) instead of all-purpose flour.
- If you don’t have Libby’s Pumpkin Pie Mix, you can use 2 cups of pumpkin puree plus 1 teaspoon of pumpkin pie spice instead.
- If you don’t have vegetable oil, you can use canola oil or melted butter instead.
- If you don’t have pecans, you can use another type of nut (such as walnuts or almonds) or omit them altogether.
These pumpkin bars can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 3 months.
- Be sure to use a toothpick to test for doneness before removing the bars from the oven. If the toothpick comes out clean, they’re ready!
- If you’re adding in nuts or other mix-ins, be sure to fold them in gently so as not to overmix the batter.
- If you’re serving these pumpkin bars at a party or gathering, you can cut them into smaller bite-sized pieces for easy snacking.
This recipe makes approximately 12 servings, but you can easily double it to feed a larger crowd.
Frequently Asked Questions:
- Can I use pumpkin puree instead of Libby’s Pumpkin Pie Mix? Yes! Simply use 2 cups of pumpkin puree plus 1 teaspoon of pumpkin pie spice instead of the can of Libby’s Pumpkin Pie Mix.
- Can I use a different type of oil? Yes, you can use canola oil or melted butter instead of vegetable oil.
- Can I add in other ingredients? Absolutely! Chocolate chips, nuts, and dried fruit all work well in these pumpkin bars.
These pumpkin bars with Libby’s Pumpkin Pie Mix are the perfect fall treat. They’re easy to make, delicious, and a great way to use up any leftover pumpkin puree you may have. Plus, with so many variations and substitutions available, you can customize this recipe to your liking. So, what are you waiting for? Give it a try and let us know what you think!