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How To Make Pot Pumpkin Bars

This recipe is part of our Danksgiving party menu.

Posted on

Pot Pumpkin Bars

Serves 10 - 12


For the bars

2/3 cup white sugar

2/3 cup packed brown sugar

1 cup Cannabis Oil (or your preferred mixture of Cannabis Oil and virgin oil) (click for recipe)

3 eggs

1 30-ounce can pumpkin puree

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground clove

1/2 teaspoon salt

*Depending on the strength of your Cannabis Oil, this could end up being a very potent dessert. Consider cutting the amount of Cannabis Oil and replacing with virgin oil (or even applesauce will work) to reduce the strength.

For frosting

4 tablespoons Cannabis Butter, room temperature

4 ounces regular or low-fat cream cheese, room temperature

1 cup powdered sugar, sifted

1/2 teaspoon vanilla extract


Medium size bowl

Electric mixer

10x15 inch pan


For pumpkin bars

1. Preheat oven to 350°F.

2. In a medium bowl, mix the sugars and Cannabis Oil.

3. Add eggs one at a time and continue to mix well. Add the pumpkin puree and mix well.

4. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, clove and salt.

5. Add flour mixture to pumpkin mixture slowly, small amounts at a time.

6. Spread the batter evenly into a greased 10x15 pan. Bake for 25-30 minutes in pre-heated oven or until a toothpick inserted in the center comes out clean. Cool before frosting.

7. Spread frosting evenly on top of cooled bars. Cut into squares.

For frosting

1. In a medium bowl, cream together the Cannabis Butter and cream cheese until smooth.

2. Add the vanilla extract and continue mixing.

3. Gradually add powdered sugar and continue mixing until blended.