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Pumpkin bars with glaze cooling on a rack.

Pumpkin Bars Recipe

Moist, nutty, chewy pumpkin bars made with dates and pecans are delicious with or without their lemony glaze.

  • Total Time: 30 minutes
  • Yield: 30 bars 1x


Units Scale


  • 1 cup canned or cooked fresh pumpkin
  • 1.5 teaspoons fresh lemon juice
  • 1 teaspoon baking soda
  • 1.75 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 egg
  • .75 cup sugar
  • .5 cup vegetable oil
  • 8 ounces dates, chopped small
  • 1 cup pecans, chopped


  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice


  1. Preheat oven to 350 degrees.
  2. Grease and flour a 9"x13" or a 10"x15" pan.
  3. Mix pumpkin, lemon juice, and baking soda in a small bowl and set aside.
  4. Combine flour, salt, cinnamon, nutmeg, and cloves in a medium bowl.
  5. Add egg and sugar in a large bowl and mix until they become a lemon yellow color; pour oil slowly into egg and sugar while mixing, then stir in dates.
  6. Spoon the flour mixture alternately with the pumpkin mixture into the sugar mixture while mixing; mix until well combined.
  7. Stir in the nuts and pour the batter into the prepared pan.
  8. Bake for 20 minutes or when a toothpick inserted into the center comes out clean.
  9. Cool completely before glazing, then cut into bars.

Lemon Glaze

  1. Mix powdered sugar with lemon juice into a small bowl and keep stirring until smooth; the glaze will be thin.
  2. Drizzle onto the cooled pan before cutting into bars.


  • The pumpkin bars are delicious, with or without the glaze.
  • Persimmon pulp may be substituted for the pumpkin.
  • To omit the lemon taste of the glaze, substitute milk for lemon juice.
  • Author: Louisiana Woman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Sweets
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin bars recipe, pumpkin bars, pumpkin desserts

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