Question 1

Can I use butter instead of lard in this recipe?

Accepted Answer

Yes. The recipe already calls for lard or any other oil, so butter works too. Keep in mind that butter will add a slightly different flavor and a bit more structure to the bars than a liquid oil would.

Question 2

Can I use fresh milled hard wheat instead of soft white wheat?

Accepted Answer

You can, but the texture will be different. Soft white wheat gives these bars a light, tender crumb, while hard wheat (red or white) will give you a denser, chewier bar since it has more protein and gluten strength. If soft white wheat is all you have on hand, it will still work, just expect a slightly heartier bite.

Question 3

Why did my pumpkin bars turn out dense?

Accepted Answer

This usually comes down to overmixing the batter once the flour is added, or measuring the flour by scooping instead of weighing it. Fresh milled flour is also more absorbent than store-bought flour, so if your batter seems thick, that's normal. Stick to the gram measurements above for the most consistent results.

Question 4

Can I make these bars without the caramel drizzle?

Accepted Answer

Absolutely. The caramel is optional and just adds a little extra sweetness on top. The bars are delicious with just the cream cheese frosting on their own.

Question 5

Do I need to refrigerate these bars?

Accepted Answer

Once they're frosted with the cream cheese frosting, yes. Cream cheese frosting needs to stay refrigerated, so keep the bars covered in the fridge once they've been iced.

Question 6

Can I double this recipe for a 9x13 pan?

Accepted Answer

Yes, doubling the recipe and using a 9x13 pan works well. You'll likely need a few extra minutes of bake time, so start checking for doneness with a toothpick around the original 25 to 27 minute mark and go from there.

Question 7

What can I substitute for pumpkin puree?

Accepted Answer

If you don't have canned pumpkin puree on hand, homemade pumpkin puree works the same way, just make sure it's well drained since homemade puree tends to hold more water than canned. I haven't tested this recipe with other purees like butternut squash, so I can't say for sure how it would turn out.

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