Project Description

Do you remember that glorious day when I conquered the rich and delicious dessert known as fudge? I thought, “Now, all of my fudge making endeavors from now on will be fruitful and without difficulty.” It was like once I had earned the ability to make fudge, it could never be taken away. I would keep it with me always, like a trophy or a badge.

Well, I was wrong.

I had another fudge disaster yesterday. A full-blown, wasted tons of ingredients, soupy, gloppy fudge disaster. Now matter how much powdered sugar I added, there was no coming back from this. My fudge was DOA.

But, I would not be deterred. Maybe there was something else I could make with this weird concoction. Maybe there was hope.

So, I added a couple eggs and tried to bake the mixture in ramekins. Because anything baked in a ramekin comes out awesome.

Except failure fudge. Failure fudge does not come out as anything but burnt failure fudge.

I had to give up on my fudge. Perhaps I will try again someday. For now, I’m sharing an old favorite with you: Pumpkin Pie Bars.

Ok, so they’re not like pumpkin pie, but they are super moist (like a pie) and taste like pumpkin pie and I can name them whatever I please. Even though they are kind of like a cakey bar…that tastes like pie. Whatevs. They’re Pumpkin Pie Bars. And, you will want to make them today.

I’ve made them tons of times with different variations and they have never disappointed me (unlike my frenemy fudge). They are always yummy and moist. Give them a try!

Pumpkin Pie Bars

Recipe Type: Bar Cookie
Author: Jennifer
Serves: 25-30
Sweet and moist pumpkin pie bars.
  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 2/3 cup white sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 1 29 ounce can pumpkin pie filling
  1. Preheat the oven to 350 degrees and grease a 10×15 jelly roll pan (if you do not have a jelly roll pan, you can use an 8×8 pan and a 9×13 to get the right thickness)
  2. Sift together the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  3. Using a hand mixer, beat the white sugar, eggs, vegetable oil, and pumpkin pie filling until smooth. Mixture will be runny.
  4. Gradually stir the dry ingredients into the pumpkin mixture. Mix until just incorporated.
  5. Bake for 25-28 minutes. Cool and cut into bars. Frost with your favorite cream cheese frosting if you like, but I prefer them plain.