Harvest Pumpkin Spice Bars Recipes
HARVEST PUMPKIN-SPICE BARS
Everyone needs an absolutely delicious pumpkin bar recipe to usher in the fall season. Consider this one yours! It features an extra moist crumb, with the perfect pumpkin pie spice level and a homemade cream cheese frosting. In other words, this recipe is perfect, especially when you're feeding a crowd. So add these pumpkin bars to your recipe box now and when fall parties and occasions start popping on your calendar, you'll have the best dessert on the whole table!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 49
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
- Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
- In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g
HARVEST PUMPKIN-SPICE BARS
Moist and delicious--with or without the frosting! It brings out all the flavours of an old-fashioned pumpkin pie; but so moist it melts in your mouth. These bars were a big hit at Thanksgiving parties.
Provided by seashells63
Categories Dessert
Time 3h35m
Yield 49 bars
Number Of Ingredients 17
Steps:
- Heat oven to 350°F
- Lightly grease bottom and sides of 15x10x1 inch pan (glass is best) with shortening.
- In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth.
- Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves.
- Stir in chocolate chips, spread in pan.
- Bake 25 to 30 minutes or until light brown.
- Cool completely in pan on cooling rack, about 2 hours.
- In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth.
- Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
- Spread frosting over bars.
- Sprinkle with walnuts.
- For bars, cut into 7 rows by 7 rows.
- Store in refrigerator.
- Tastes better the day after!
PUMPKIN HARVEST BARS
Lovely fall flavors! This recipe for pumpkin bars made with applesauce will have you thinking of autumn all year long!
Provided by yogurtraisin
Categories Desserts Cakes Pumpkin Cake Recipes Pumpkin Bar Recipes
Time 55m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Combine flour, baking powder, orange zest, cinnamon, nutmeg, and salt in a small bowl; stir gently.
- Stir sugar, pumpkin puree, applesauce, vegetable oil, egg, and egg white together in a large bowl. Add flour mixture and stir until well combined and smooth. Stir in raisins. Spread batter in the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool for 15 minutes before cutting into 24 bars.
Nutrition Facts : Calories 81.4 calories, Carbohydrate 16.2 g, Cholesterol 7.8 mg, Fat 1.6 g, Fiber 1.5 g, Protein 1.8 g, SaturatedFat 0.3 g, Sodium 107.5 mg, Sugar 8.8 g
PUMPKIN SPICE BARS
Most of the year, my family runs a pretty garden-variety vegetables stand. Come October, however, it becomes a popular Halloween haunt, where I showcase our pick-of-the-patch pumpkins. This recipe calls for canned pumpkin, but I like to use my home-grown produce instead.-Sheila Compton, Summerside, Prince Edward Island
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts :
GLUTEN FREE HARVEST PUMPKIN BARS
This recipe is one I've been making for twenty-five years. It's our family's first taste of pumpkin in the fall and my kids clamor for it the moment the leaves turn and the air gets crisp. The pumpkin purée makes these bars moist and silky.
Provided by Malak
Categories Recipes
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Butter a large baking sheet.
- Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in pumpkin purée. It's normal for batter to look a little curdled at this stage. Add flour, baking powder, baking soda, cinnamon, and salt and beat on low speed until combined. Stir in raisins.
- Spread batter in prepared baking sheet, be careful to fill in corners. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely.
- Cream-cheese frosting
- In a large bowl, beat all ingredients until well combined. Spread on cooled pumpkin bars.
- Cut as desired.
- Makes 18 large or 24 medium bars.
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- Preheat oven to 350 degree F. In a medium mixing bowl, stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl, beat together sugar, pumpkin, eggs, and oil with an electric mixer on medium speed. Beat in the flour mixture until well mixed. If desired, stir in pecans.
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