Treat yourself to two jack o’ lantern alternatives

By: Dino Odobasic

Pumpkin Bars:

pumpkin bars


4 eggs

1 2/3 cups white sugar

1 cup vegetable oil

1 (15 ounce) can pumpkin puree

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1 (3 ounce) package cream cheese, softened

1/2 cup butter, softened

1 teaspoon vanilla extract


Preheat oven to 350 degrees F.

In a bowl, mix the eggs, sugar, oil and pumpkin with an electric mixer until light and fluffy. 

Then, sift together the flour, baking powder, baking soda, cinnamon and salt into a separate bowl.

Then stir into the pumpkin mixture until thoroughly combined.

Spread the batter evenly into an ungreased pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.


Cream together the cream cheese and butter. 

Stir in vanilla. 

Add confectioners’ sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Pumpkin Cookies:

pumpkin cookies


1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon milk

1 tablespoon vanilla extract

2 cups semisweet, or regular milk, chocolate chips

1/2 cup chopped walnuts (optional)


Mix the pumpkin, sugar, vegetable oil and the egg in a bowl. 

In a separate bowl, stir together the flour, baking powder, ground cinnamon and salt. 

Dissolve the baking soda with the milk and stir in the bowl with the dry ingredients.  

Add flour mixture to pumpkin mixture and mix well. 

Add vanilla, chocolate chips and nuts.

Drop by spoonful on greased cookie sheet and bake at 350 degrees for approximately 10 minutes or until lightly brown and firm.

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