- Responding to Roger Ebert’s reviews
- T/F Film Fest
- About Vox
Okay, yes. Fine. I made something with pumpkin. I know everyone is already sick of hearing about “pumpkin this” and “pumpkin that,” but give a girl a break! It’s almost Halloween and I want pumpkin!
Pinterest was the first place I turned to to find a recipe this week and it definitely paid off. Pinterest is nuts for pumpkin. But we knew that.
This recipe is super easy, except for separating the egg whites. The hardest part is waiting for the bars to cool to start frosting.
Here is the recipe I based my pumpkin bars off of from SheKnows.com. There are two other options for pumpkin deserts on the page for your baking pleasure.
- 8 x 8 inch baking dish
- Baking spray
- 1 can (15 oz) pumpkin
- 1/3 cup applesauce
- 1/3 cup vegetable oil (The recipe suggests 2/3 cup Greek yogurt instead of the applesauce and vegetable oil, but I didn’t have that)
- 1 tsp. vanilla
- 1 cup sugar
- 4 egg whites
- 1 tsp. baking soda
- 3 tsp. baking powder
- 2 cups flour
- 1/2 tsp. salt
- 2 tsp. pumpkin pie spice (If you don’t have pumpkin pie spice, which I do not, use nutmeg, cinnamon, allspice and ginger or some combination therefore)
- For the icing:
- 5 oz light cream cheese
- 1 cup powdered sugar
- 1 tsp. vanilla
- Preheat oven to 350 degrees and grease your baking dish.
- Combine the pumpkin, applesauce and oil (or yogurt!), vanilla, sugar and egg whites in a large bowl. Mix well.
- Add the dry ingredients directly to the bowl: baking soda, baking powder, flour, salt and spices. Mix again. (I told you this was easy!)
- Pour (or spoon) in to the baking dish and spread out evenly. Wipe off edges to prevent burned bits.
- Bake for about 30 minutes. Test if the bars are done by putting a toothpick or knife in it and watching for it to come out clean.
- To make the icing, beat the cream cheese, powdered sugar and vanilla together. If you have an electric mixer, lucky you. Use that. If you don’t, try heating the cream cheese in the microwave on half power for about 30 seconds before you mix it all together.
- Once the bars are cool to the touch, go ahead and ice them. Then cut into manageable pieces and eat up!
Some thoughts I had while baking:
-I didn’t realize until I was writing this post afterwards that I used 2/3 cup of applesauce and 1/3 cup of oil. MY BAD. They still turned out delicious, just extra moist. So if you want some really moist pumpkin bars, make the mistake I made but do it on purpose.
-The recipe calls for nuts (chopped almonds) to sprinkle over the top of the bars. I don’t really like nuts in my foot. Unless it’s trail mix. Or a bowl of mixed nuts.
What pumpkin recipes are you making this season, VoxTalk readers? Tweet us your photos! @Voxmag
- The College Culinaire Extraordinaire: Easy pumpkin cheesecake
- The College Culinaire Extraordinaire: French onion soup recipe
- The College Culinaire Extraordinaire: Hello Dollies, a family recipe
- College Culinaire Extraordinaire: Snickerdoodle blondies recipe
- The College Culinaire Extraordinaire: 10 Halloween party food ideas
- The College Culinaire Extraordaire: 12 Nutella recipes
Like Vox on Facebook
- No public Twitter messages.
What we’re chatting aboutart books Columbia Community CoMo dessert Documentaries Documentary downtown downtown Columbia Fashion film Films food Harry Potter Missouri Mizzou movie movies MU music news playlist Ragtag Recipe Recipes restaurants review Shopping social media T/F T/F film fest T/F Film Festival television The Blue Note True/False True/False Film Fest True/False Film Festival True False True False Film Fest TV Twitter vox VVV VVVV