“Peter” Pumpkin Bars

Where did this name come from?  Maybe the rhyme Peter Peter Pumpkin eater?

This is a recipe that my mom made every fall, it’s from her church cookbook and it was contributed by my grandmother’s neighbor Alicia, they never tasted as good as when she made them, she was a great cook!

Here is what you’ll need

  • pumpkin 1 can, 15 oz
  • brown sugar
  • eggs
  • vegetable oil
  • flour
  • cinnamon
  • baking powder
  • baking soda
  • salt
  • cream cheese
  • butter
  • powdered sugar
  • vanilla extract

This is a really quick and easy recipe to put together, you’ll use the “quick bread” technique here.

Preheat the oven to 350 degrees and grease a 9×13 baking pan

Combine the pumpkin, brown sugar, eggs and vegetable oil together and mix ’em up.

Ooh, look at me and my cage free eggs.  I buy them because I imagine the chickens laying them are able to roam around and have an active social life, maybe I should have never watched Chicken Run….

now because this is an old recipe and my mom used a sifter just like this, I felt compelled to get it out of the cabinet.  Put your flour, cinnamon, baking powder, and baking soda in it (or just whisked in a bowl) and sift into the wet pumpkin mixture.  Now don’t put oatmeal into a sifter, it’ll take you FOREVER to sift oatmeal…

Now this recipe just calls for cinnamon and that’s how I made it and that’s how my mom made it, but if you want more of the typical fall spices, you can always substitute 1 teaspoon cinnamon, and 2 teaspoons of pumpkin pie spice for the tablespoon of cinnamon.  If you want to use spices that you already have, you can use cinnamon, ginger, nutmeg and cloves, equal to 1 tablepoon (use more cinnamon than the others)

Stir it up and add the oatmeal.  Remember, we are using a quick bread technique here, so you don’t need to beat the batter smooth, a few small lumps are OK.

Now pour this into the prepared pan.  I’m using a parchment sling, so that I can get it out of the pan easily.

Bake for 25-30 minutes or until it tests done with a toothpick.

Let ’em cool completely before frosting.

While they are cooling, make the cream cheese frosting.

Combine all frosting ingredients in a bowl

And beat until smooth

simple as that!  Now spread on the COOLED bars.  My mom always put chopped walnuts on the top and I like that Idea, so I did too.  My mom always handed me the glass nut chopper, with the plunger that pushed down and let me go to town chopping the walnuts, made me feel like I was helping!

Moist and delicious.  Like most baked goods with spices, these are better the next day, the flavors just combine for a great flavor.

Click here for printable recipe

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4 Responses to “Peter” Pumpkin Bars

  1. Rhiannon says:

    Wow, those look absolutely amazing. I’m so happy Autumn is finally arriving and with it, all the pumpkin goodness! Thank you for sharing 🙂

  2. Crystal Parent says:

    I’m so excited. I have been meaning to ask your Mom for this recipe and every time I see her, I don’t think of it. Had this recipe at one time, but not sure what I did with it. This is sooooo good!

    • Baking Better says:

      Aren’t they great! I love them and haven’t changed a thing with the recipe, perfect just the way they are.

      • Crystal Parent says:

        Hey, Mike. Remember when you bought those expensive cookies at some high-end department store in Florida, and when you came home, you and I put our heads together and came up with a recipe that tasted even better? I still have that recipe. I call them “everything” cookies, because we had oatmeal, peanut butter, chocolate chunks, nuts….. LOL! Haven’t made them in a long time because my hubby can’t tolerate chocolate. You and I had a some good times in the kitchen.

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