SPICY PUMPKIN BARS
Steps:
- Heat oven to 350°F.
- Combine all bar ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed.
- Pour batter into greased 15x10x1-inch baking pan. Bake 25-35 minutes or until bar springs back when touched lightly in center. Cool completely.
- Combine powdered sugar, butter and vanilla in bowl. Beat at medium speed, gradually adding enough milk and scraping bowl often, until desired spreading consistency. Stir in pecans. Frost cooled bars. Cut into bars.
Nutrition Facts : Calories 140 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 135 milligrams, Carbohydrate 21 grams, Fiber
SPICED PUMPKIN BARS WITH CREAM CHEESE ICING
This fluffy pumpkin cake comes together easily and makes the most delightful low-key afternoon snack or dessert when cut into bars. The pumpkin puree keeps everything wonderfully moist, even several days later.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 24 bars
Number Of Ingredients 19
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.
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
EASY PUMPKIN PIE BARS
These pumpkin pie bars taste like pumpkin pie, but are so much easier because you don't need to bother with the pie crust. The yellow cake mix does all the work.
Provided by Rose Marie
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs in a large bowl. Whisk sugar, cinnamon, salt, ginger, and cloves together in a separate bowl. Stir sugar mixture and pumpkin into eggs until completely incorporated.
- Gradually stir evaporated milk into pumpkin mixture. Add 1 cup yellow cake mix to the pumpkin mixture and stir to remove any lumps. Pour mixture into a 9x13-inch baking dish. Sprinkle remaining yellow cake mix over the top and drizzle butter over the cake mix.
- Bake in the preheated oven until set, about 1 hour. Cool to room temperature and cut into bars. Top with whipped topping.
Nutrition Facts : Calories 504 calories, Carbohydrate 69.2 g, Cholesterol 99.5 mg, Fat 22.7 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 12.8 g, Sodium 736.3 mg, Sugar 53 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 :
SPICED PUMPKIN BARS
These are called bars but I always make it like a cake and slice it into pieces. When I take this to gatherings, especially during the Thanksgiving and Christmas season, I always get rave reviews and always come back home with the tray empty. I found this recipe on MSN about five years ago and the recipe is credited to Better Homes and Gardens. This recipe is also really easy to cut in half to make a family-sized dessert.
Provided by cyaos
Categories Dessert
Time 50m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 290.1, Fat 16.4, SaturatedFat 5.2, Cholesterol 50.4, Sodium 178.2, Carbohydrate 33.9, Fiber 0.5, Sugar 24.4, Protein 3.1
SPICED PUMPKIN BARS
These bars are moist, with bold pumpkin and spice flavors. When I want to lower the cholesterol, I use egg whites in place of the eggs.-Richard Case, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 32 bars
Number Of Ingredients 13
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.
Nutrition Facts : Calories 88 calories, Fat 1g fat (0 saturated fat), Cholesterol 28mg cholesterol, Sodium 131mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
LOLA'S SPICED PUMPKIN BARS
My Aunt Lola gave me this recipe. She used to make it for her club meetings. It is a simple and easy to make dish.
Provided by wjorma
Categories Bar Cookie
Time 50m
Yield 18 bars, 18 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees.
- Using an electric mixer , mix the eggs, oil, sugar, and pumpkin together until smooth.
- In another bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, cloves, allspice, and ginger together.
- Add the dry ingredients to the wet ingredients and continue beating until combined.
- spray a 13 x 9-inch pan. Pour the batter into the pan and smooth it until it is level. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack. Frost the cake.
- To make the frosting:.
- Beat the butter in a small bowl until it is fluffy. Add the zest. Gradually add the powdered sugar.
- Beat in enough milk to reach the desired spreading consistency.
- Cut it into bars to serve.
Nutrition Facts : Calories 413.7, Fat 21.1, SaturatedFat 6.8, Cholesterol 67.5, Sodium 296.1, Carbohydrate 54.8, Fiber 0.7, Sugar 42.2, Protein 3.2
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