Test kitchen: Pumpkin Bars

by Jessica Crowley, Dietetics Student, Sargent College

Every Wednesday Karen Jacobs EdD, OTR/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in Stuvi 2 Apt. 2302 from 8-11pm. She invites the BU community into her home to test new Sargent Choice recipes while we cook, drink tea, and play board games.

Halloween may be over, but I refuse to cut pumpkin from my diet until Black Friday. I strongly recommend this tasty treat; let your family know how thankful you are by whipping up a batch for them on Thanksgiving break. It was very easy and ready in no time at all.

We began with mixing the dry and wet ingredients in separate bowls. Luckily, we could employ some of BU wrestling’s finest to hand mix, since the electric mixer was out of order. We combined the ingredients, which required a bit more man power. Then, all we had to do was stick it in a pan and bake. While the bars were baking we mixed the frosting. It was hard to believe that this recipe could ever be Sargent approved, but I’m not complaining.

We didn’t have the required pan, so we baked it in your average disposable aluminum pan. This may have caused us to overfill the pans and make more of a cake than a bar, but it was still delicious.

If you make this recipe, I guarantee you won’t be able to keep yourself from seconds; it was a fluffy pumpkin and spice filled wonder with a glaze of white frosting, reminiscent of the seemingly always premature snow of fall.

Sargent Choice Pumpkin Bars
Recipe adapted from Bon Appetit Magazine

Yields 24 servings


  • 2 cups whole wheat flour
  • ¾ cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 15-ounce can solid pack pumpkin
  • 4 large eggs
  • ½ cup vegetable oil


  • 6 ounces light cream cheese, room temperature
  • 1 cup powdered sugar
  • 1/3 cup butter, room temperature



  1. Preheat the oven to 350˚F.
  2. Grease 15 ½ x 10 ½ x 1-inch baking sheet.
  3. Stir first 8 ingredients in large bowl to blend.
  4. Add pumpkin, eggs and oil and beat until blended
  5. Spread batter in prepared pan.
  6. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan.


  1. Beat cream cheese, powdered sugar and butter in medium bowl to blend. Spread frosting over cake in thin later. Cut cake into bars and serve. Enjoy!
1 slice
Calories 180
Fat 9 g
Saturated Fat 3 g
Protein 3 g
Carbohydrates 22 g
Fiber 2 g



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