Glazed Spiced Pumpkin Bars Recipes

GLAZED PUMPKIN SPICE CAKE BARS

Steps:

• Make the bars: Preheat oven to 350F. Line an 8-in square baking pan with tin foil and lightly grease. Set aside.
• In a large bowl, whisk pumpkin, sugar, oil, eggs, buttermilk, and vanilla until smooth. In a separate medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt. Gently fold flour mixture into liquid until just combined. Evenly spread batter into prepared pan and smooth top with a spatula.
• Bake bars at 350F 30-35 minutes or until a toothpick inserted in middle comes out clean. Cool bars completely in pan on a wire cooling rack.
• Make the glaze: In a small bowl, whisk sugar, vanilla, cinnamon, and just enough milk to achieve a drizzling consistency.
• Once bars are cooled, pour glaze over top and gently spread over bars. Allow icing to set 10 minutes, then slice bars into squares and serve.

SPICED PUMPKIN BARS WITH CREAM CHEESE ICING

Steps:

• For the bars: Preheat the oven to 350 degrees F. Grease a 13-by-9-inch metal baking pan with nonstick baking spray and line the bottom and sides with parchment paper, leaving an inch of overhang on the sides.
• Whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg and cloves in a large bowl until evenly combined. In another bowl, whisk together the granulated sugar, oil, vanilla, eggs and pumpkin puree until smooth. Pour the pumpkin mixture over the dry ingredients and stir until the batter just comes together.
• Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let the cake cool for 30 minutes in the pan, then unmold and let cool completely on a wire rack.
• For the icing: Combine the cream cheese and butter in a medium bowl and beat on medium speed with a handheld mixer until smooth. Add the confectioners' sugar, vanilla and salt and beat until evenly combined and smooth. Spread the icing on the top of the cake in a smooth and even layer. Cut the cake into twenty-four 2-inch squares and serve.

GLAZED SPICED PUMPKIN BARS RECIPE - (4.5/5)

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray, or grease and flour pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In large bowl, beat oil, 1/2 cup orange juice, the pumpkin and eggs with electric mixer on low speed until well blended. Stir in crushed cereal; let stand 10 minutes. Beat in remaining bar ingredients except walnuts on low speed until well blended. Stir in walnuts. Spread evenly in pan. Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool completely, about 1 hour. In small bowl, mix powdered sugar and enough of the 4 to 6 teaspoons orange juice for desired drizzling consistency. Drizzle over bars. For bars, cut into 8 rows by 4 rows. You can store bars for up to two months in your freezer. Layer bars with waxed paper and tightly cover in freezer containers.

PUMPKIN SPICE BARS

Steps:

• In a bowl, beat eggs, sugar, pumpkin and oil until blended. Combine the flour, baking powder, cinnamon, baking soda, salt, ginger and cloves; add to pumpkin mixture just until combined. Stir in cranberries., Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Frost with cream cheese frosting.

SPICED PUMPKIN BARS

Steps:

• In a large bowl, combine the dry ingredients. In a small bowl, combine the eggs, pumpkin and applesauce. Stir into the dry ingredients., Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until lightly browned (do not overbake). Cool on a wire rack before cutting. Dust with confectioners' sugar if desired.

GLAZED PUMPKIN SPICE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray doughnut pan with non-stick cooking spray.
• Combine eggs, pumpkin, brown sugar, sugar, butter, oil, and pumpkin pie spice extract in a bowl; mix until well combined.
• Sift flour, pumpkin pie spice, baking powder, baking soda, and salt together in a second bowl. Add to egg mixture and stir until combined. Evenly distribute mixture amongst the 12 donut pans. Wet finger and smooth out the tops.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 16 minutes. Cool completely on wire racks, at least 30 minutes.
• Stir together powdered sugar, 1/4 cup milk, vanilla, pumpkin pie spice extract, and salt in a bowl until completely combined. Add more milk, 1 tablespoon at a time, if necessary to reach desired glaze consistency.
• Dip one side of the doughnuts into the glaze and place on a rack over a cookie sheet to allow glaze to set.

SPICED PUMPKIN BARS

Steps:

• Preheat oven to 350°F.
• In a medium bowl stir together flour, baking powder, cinnamon, baking soda and salt; set aside.
• In a large mixing bowl beat together eggs, pumpkin, sugar and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans.
• Spread batter into an ungreased 15x10x1 baking pan.
• Bake in 350 F oven for 25-30 minutes or until a wooden toothpick inserted in the centre comes out clean. Cool completely in a pan on a wire rack.
• In a medium mixing bowl beat together the cream cheese, butter and vanilla until fluffy. Gradually add the powdered sugar, beating until smooth.
• Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refridgerator up to 3 days.

FANTASTIC PUMPKIN BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch baking dish. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice in a bowl.
• Beat the eggs in a mixing bowl. Whisk in the white sugar, canola oil, and pumpkin puree until no lumps of pumpkin puree remain. Stir in the carrots and pineapple, then fold in the flour mixture until no lumps of flour remain. Pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan before cutting into squares.
• While the pumpkin bars are cooling, beat the cream cheese, butter, vanilla extract, and confectioners' sugar together in a bowl until smooth. Frost the cooled bars with the cream cheese frosting.