I posted the recipe for Pumpkin Bars from this cookbook before (HERE!) and have heard back from a lot of people who tried them and loved them. I also heard from a great deal of people who’d bought the book and thanked me for telling them about it.
I made these pumpkin bars again this past week (for, like the billionth time), but this time instead of one pan, I bought two disposable, shallower pans and divided the recipe between them. The result was, of course, thinner pumpkin bars. We actually prefer them thinner, so the next time I make them (probably this week!) I’m going to divide them between two pans again. You have to watch the baking time, however, I found that they were ready almost 10 minutes earlier than the recipe states when you’re making them thinner.
Needless to say, if you go this route, keep an eye on them and do the whole toothpick test to make sure they’re through.
These Pumpkin Bars would make ideal Halloween Treats. If they were cut into small enough servings, they could be placed in small boxes – the ones you can buy in bulk in kitchen stores or party supply outlets.
I keep wanting to try these topped with whipped cream rather than the cream cheese icing, but I’m much, much too into cream cheese icing to commit.