HALLOWEEN PUMPKIN BARS
Steps:
- Preheat oven to 350 degrees Spray a 11 x 17 inch baking pan and set aside In a large bowl beat together: eggs,oil,sugar,vanilla and pumpkin. In a separate bowl mix: flour, baking soda, baking powder, salt, and cinnamon. Using a low speed on the mixer, add dry ingredients to the bowl containing the pumpkin mix. Scrape the sides of the bowl and beat at medium speed until ingredients are well blended. About 1 minute. Pour into greased or sprayed pan and bake at 350 degrees for 20 to 25 minutes. Cake should spring back when touched gently in the center. Cool in pan When almost completely cool frost with ghost frosting 1 stick of butter beaten with 6 oz cream cheese until smooth and creamy. Add 1 box (1 pound)powdered slowly while beating at a low speed. Add 1 teaspoon vanilla and beat until creamy. Spread over cake or pipe small ghost shapes over top of cake. When cool cut into bars Makes approximately 35-40 small bars
HALLOWEEN PUMPKIN BARS
My family loves the warm pumpkin fragrance that wafts through our kitchen on cool fall afternoons when I make these bars. Jack-o'-lantern faces only add to the festive fall flavor. -Karla Johnson, East Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 35 bars.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, beat pumpkin, sugar, oil, eggs and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Stir in pecans., Pour into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Tint frosting orange with yellow and red food coloring. Frost bars; cut into 35 squares. , In a microwave, melt chocolate chips; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Decorate as desired.
Nutrition Facts : Calories 243 calories, Fat 12g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 151mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
MY GRANDMA'S PUMPKIN BARS
This recipe is from the 1940's, from my Grandma's collection. I make them every year for Halloween and Thanksgiving. Wonderful moist texture and frosting, makes a large cookie sheet. May decorate with candy corn for Halloween!
Provided by Grammabobbie
Categories Bar Cookie
Time 45m
Yield 20 serving(s)
Number Of Ingredients 18
Steps:
- Bars.
- Use electric mixer.
- Mix sugar and oil, add eggs and pumpkin.
- Add dry ingredients, mix well, pour into greased jelly roll pan. Bake at 350 for 30 minutes. Cool.
- Frosting.
- Beat with mixer, spread on cooled bars.
- Oh so yummy!
PUMPKIN BARS III
These pumpkin bars are more like cake bars. Delicious pieces of baked pumpkin cake are topped with a sweet, creamy frosting.
Provided by Vicki Brown
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan and set aside.
- In a mixing bowl, beat together the eggs, sugar, oil and pumpkin. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Remove from oven and allow to cool.
- Prepare the frosting by beating together the cream cheese, butter and confectioner's sugar. Evenly spread over cooled bars.
Nutrition Facts : Calories 299.9 calories, Carbohydrate 38.7 g, Cholesterol 46.4 mg, Fat 15.5 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 4.9 g, Sodium 286.2 mg, Sugar 29.3 g
PUMPKIN BARS
In between bars and a crowd-friendly sheet cake is this autumnal dessert. Moist and tender pumpkin spice cake is lavished with cream cheese frosting for bars that are simply irresistible.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h15m
Yield Makes 12 bars with 1 1/2 cups frosting
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Brush bottom and sides of an 8-by-12-inch cake pan with butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides. Brush parchment with butter.
- Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set aside. In a separate bowl, whisk together pumpkin puree and milk; set aside
- In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. On low speed add flour mixture in three batches, alternating with two additions of pumpkin mixture, and beating until just combined after each.
- Pour batter into prepared pan, smooth top with spatula. Bake until a cake tester inserted into the middle comes out clean, about 35 minutes. Transfer the cake to a wire rack to cool completely.
- Make Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, 1/4 cup butter, and pinch of salt until light and creamy, 2 minutes. Reduce mixer speed to low. Gradually add confectioners' sugar, beating until incorporated.
- Assemble: Unmold cake. Using an offset spatula, spread icing over top of cake. Cut into 12 bars.
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