Persimmon-Pumpkin Bars

In a recent post I mentioned getting some hachiya persimmons from my friend’s mom. I’m so thankful that she is sweet enough to remember me every year. The first thing I did was eat a few raw, yum! I then decided to make persimmon jam for the first time, double yum! The last few finally ripened a few days ago. I decided to use them to create this persimmon-pumpkin bars recipe. I’m happy to say that the recipe turned out great! As a result, I now get to pass on the recipe to you!

In my persimmon jam post, I explained the differences between hachiya and fuyu persimmons. If you are not familiar with these differences, please refer to that recipe to get some clarification. Below, you will find the image I shared in that post to show the differences in appearance.

 

persimmons

 

With Thanksgiving being right around the corner, these persimmon-pumpkin bars would fit perfectly into your Thanksgiving menu. You can easily make them a few days in advance, giving you one less thing to bake on Thanksgiving day.

Wouldn’t you know it, right after we’d eaten all the persimmons I had received, my husband came home with a huge bag of fuyu persimmons! It seems that a friend from work has a persimmon tree and brought in a bunch to share. I guess the persimmon gods are smiling down on us! I’ve never cooked with this variety, so I have more experimenting to do in my lab… err, kitchen. As you can see, Mr. Whiskers was also curious about this variety. Stay tuned for some fuyu persimmon recipes in the near future!

 

Persimmon-Pumpkin Bars

 



Print Recipe
Persimmon-Pumpkin Bars
pumpkin-persimmon bars
Course Dessert
Cuisine American
Servings
Ingredients
Cream Cheese Frosting
Course Dessert
Cuisine American
Servings
Ingredients
Cream Cheese Frosting
pumpkin-persimmon bars
Instructions
  1. First of all, can we acknowledge this cute happy face staring back at me from the bowl I cracked my eggs in? I took it as a sign that this recipe is going to be great!
    persimmon-pumpkin bars
  2. Add eggs, sugar, oil, apple sauce, persimmon pulp, and pumpkin to a mixing bowl. Mix on medium until creamy.
    persimmon-pumpkin bars
  3. Mix in all the dry ingredients, finishing off with the flour. Lastly, stir in the chocolate chips.
    persimmon bars
  4. Pour the batter into a greased 9" x 13" pan and bake for 45 minutes, or until the batter is firm to the touch.
    persimmon-pumpkin bars
  5. While the cake is baking, clean the mixer bowl to use for the cream cheese frosting. Add butter and cream cheese to the mixing bowl and blend until smooth. Gradually stir in the powdered sugar. Mix in the vanilla and set aside.
    persimmon-pumpkin bars
  6. When the cake is done, remove from the oven and cool completely.
    persimmon-pumpkin bars
  7. Spread the icing over the cooled cake. Try to keep your family away until ready to serve it.
    persimmon bars
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