![]() ![]() □ Then you’ll stir in flour, baking powder/soda, salt, and all the pumpkin pie spices: cinnamon, nutmeg, and ginger.īake it up. □ Let’s start with the pumpkin bars:īeat together eggs, brown sugar, granulated sugar, canola oil, and 1 (29 oz) can pumpkin puree <– it’s a lot, but trust me. They’re super simple to make, and even easier to eat. Let me tell you, I don’t think Montreal is nearly as pumpkin crazed as we are here in the US, because it literally took me an hour to find the ONE can in the grocery store, ha!!īut have no fear, because I found the pumpkin, and immediately made these Easy Pumpkin Bars. SO, in Montreal, I decided to recipe test TWO different recipes: No Bake Mini Pumpkin Cheesecakes and these Easy Pumpkin Bars. Like I said, I think I’m over my aversion to pumpkin. □īecause of that, I often skip the pumpkin, and am perfectly happy with something chocolatey and delish.īut. I had an unfortunate incident with a pumpkin cream pie growing up.Īnd it’s taken me years to get over it. I’m actually not THAT crazy about pumpkin. How the HECK is this the first pumpkin bar recipe I’ve made?!īecause we’ve all been seriously been missing out. Show Me the Yummy’s been around for almost three years now. Trevor and I loved these bars so much, we literally went through an entire pan in less than a week.ĭense, rich, perfectly spiced pumpkin bars topped with a light, creamy, tangy, sweet cream cheese frosting?! ![]()
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