Eclectic Red Barn: Fall Pumpkin Bars

FFf Eclectic Red Barn: Fall Pumpkin Bars

Tuesday, October 12, 2021

Fall Pumpkin Bars

I was cleaning up some of my old recipes and came across the pumpkin bars. They appeared in a Taste of Home in 2004. I don't remember ever making them, but I had all of the ingredients on hand so I said, "why not today". Do you save old magazines that have recipes? I could not believe how many I had and that was not counting all of my cook books.

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I am not sure why they called them Peter Peter Pumpkin Bars, but the issue was all about Halloween and fall treats. They certainly had that "Fall" flavor about them. They smelled so good baking with all of those spices.

I needed a little more powdered sugar, but it was all I had and hubby was taking some for work tomorrow and was about to leave. I keep them in the fridge so all was good.

I hope you enjoy!

Recipe Print

Ingredients:
1/2 cup shortening (I used butter)
1 cup packed brown sugar
2 eggs
2/3 cup canned pumpkin
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts

Orange Frosting:
3 tablespoons shortening (I used butter)
2 1/4 cups confectioners' sugar
3 tablespoons orange juice
1 tablespoon grated orange zest
Candy pumpkins

Directions:
1. Add eggs, one at a time, beating well after each one.
2. Beat in pumpkin and vanilla.
3. Combine the flour, cinnamon, baking powder, baking soda, ginger and nutmeg: Add to creamed mixture.
4. Mix well and then stir in walnuts.
5. spread in a greased 13 in. by 9 in. by 2 in. baking dish. Bake at 350 for 20 -25 minutes or until a toothpick inserted in the center comes out clean.
6. Cool on a wire rack.
7. In a mixing bowl, beat the butter, confectioners' sugar, orange juice and orange zest until blended. Frost cooled bars and cut into squares. Top with candy pumpkins.
Yield: 2 dozen.