Moist Pumpkin Bars For A Crowd Recipes

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PAUL'S PUMPKIN BARS



Paul's Pumpkin Bars image

These are very moist, and so far I haven't found anyone who doesn't love them!

Provided by Deb Martin

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 24

Number Of Ingredients 13

4 large eggs
1 ⅔ cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
  • Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
  • To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Nutrition Facts : Calories 278.8 calories, Carbohydrate 34.1 g, Cholesterol 45.1 mg, Fat 15.2 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 282.5 mg, Sugar 24.8 g

SUPER MOIST AND EASY PUMPKIN BARS



Super Moist and Easy Pumpkin Bars image

I got this recipe from another Army wife more than 15 years ago. Everyone who has ever had it loves it. It always comes out moist. The icing is thin so I keep in the frig to firm it up and the cake still stays moist. Also good with whole wheat flour. I like using organic ingredients, and real butter as much as possible, but...

Provided by Mary Reynolds

Categories     Sweet Breads

Time 45m

Number Of Ingredients 15

2 c all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 c sugar
4 eggs
2 c pumpkin or 15oz. can i prefer libby's
1 c vegetable oil
FROSTING
4 oz cream cheese
1 stick butter
1 tsp milk
2 tsp vanilla
2 c powdered sugar

Steps:

  • 1. Mix dry ingredients in a bowl.
  • 2. Add slightly beaten eggs, pumpkin and oil. Mix well.
  • 3. Bake in a greased jellyroll pan (15.5 x 10.5 x1.5) at 350 degrees for 25 minutes.
  • 4. Frosting: Blend cream cheese with butter, milk, vanilla and powdered sugar. Frost cake when cool. Cut into squares as desired.

PUMPKIN BARS



Pumpkin Bars image

Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! -Brenda Keller, Andalusia, Alabama

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 15

4 large eggs, room temperature
1-2/3 cups sugar
1 cup canola oil
1 can (15 ounces) pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
ICING:
6 ounces cream cheese, softened
2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons 2% milk

Steps:

  • In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely. , For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread icing over bars. Store in the refrigerator.

Nutrition Facts : Calories 260 calories, Fat 13g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 226mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN-RAISIN BARS



Pumpkin-Raisin Bars image

Categories     Mixer     Cheese     Dairy     Fruit     Dessert     Bake     Cream Cheese     Raisin     Pumpkin     Chill     Bon Appétit

Yield Makes 24

Number Of Ingredients 15

2 cups all purpose flour
2 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 15-ounce can solid pack pumpkin
4 large eggs
3/4 cup vegetable oil
1 cup raisins
6 ounces cream cheese, room temperature
1 cup powdered sugar
1/3 cup butter, room temperature

Steps:

  • Preheat the oven to 350°F. Grease 15 1/2 x 10 1/2 x 1-inch baking sheet. Stir first 8 ingredients in large bowl to blend. Add pumpkin, eggs and oil and beat until blended. Mix in raisins. Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
  • Beat cream cheese, powdered sugar and butter in medium bowl to blend. Spread frosting over cake in thin layer. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Cut cake into bars and serve.

MOIST PUMPKIN BARS FOR A CROWD



Moist Pumpkin Bars for a Crowd image

I got this recipe in 1988 when my daughter, Amanda, was in kindergarten. Her teacher made it for the class for a Fall Feast at Thanksgiving. She knew how good they were and had recipes printed out to send home with the room mothers and students. These bars are so easy to make and really moist.

Provided by Gail Welch

Categories     Other Snacks

Time 40m

Number Of Ingredients 13

2 c sugar
1/2 c cooking oil
1 can(s) pumpkin, 16 oz
4 large eggs, beaten
2 c bisquick, sifted
2 tsp cinnamon
1 tsp apple or pumpkin pie spice (optional)
ICING
1 pkg cream cheese, 3 oz
1 box powdered sugar
1/4 c oleo, softened
2-4 Tbsp milk (if needed)
1 tsp vanilla

Steps:

  • 1. Beat sugar, oil, pumpkin and eggs for 1 minute.
  • 2. Stir in Bisquick mix, cinnamon and pie spice. Mix well.
  • 3. Bake in 17x12-inch cookie sheet or jelly roll pan that is lightly oiled and floured for 25-30 minutes at 350F.
  • 4. ICING: Mix ingredients together and spread on cake. Only use enough milk (if any) to make a good spreading consistency.

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