My Grandmas Pumpkin Bars Recipes

KIM'S GRANDMA'S PUMPKIN BARS

Kim's Grandma's Pumpkin Bars image

Make and share this Kim's Grandma's Pumpkin Bars recipe from Food.com.

Provided by LiisaN

Categories Bar Cookie

Time 45m

Yield 24 serving(s)

Number Of Ingredients 14

Ingredients

1 cup vegetable oil
2 cups sugar
1 (16 ounce) can pumpkin
4 large eggs
2 cups flour (perfect)
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 (8 ounce) package cream cheese
1/2 cup butter
2 -3 cups powdered sugar
1 teaspoon vanilla

Steps:

Beat oil, sugar, pumpkin and eggs until blended.
Add remaining dry ingredients gradually.
Prepare 9x13 pan.
Spread batter in pan and bake in 350° oven for 25-30 minutes.
Cool.
For frosting, cream all ingredients together until well blended--smooth and creamy.
Frost bars.

GRANDMA'S PUMPKIN BARS

Grandma's Pumpkin Bars image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 16

Ingredients

1 units cake
1 cups oil
2 cups sugar
2 cups pumpkin
4 units eggs
2 teaspoons cinnamon
0.5 teaspoons salt
1 teaspoons soda
2 teaspoons baking powder
2 cups flour
1 units cream cheese
3 ounces cream cheese
1 teaspoons vanilla
0.75 sticks butter
1 tablespoons cream
3.25 cups powdered sugar

Steps:

Start at top of ingredients list and mix together. Pour into greased jelly roll pan.
Bake at 350 for 25 minutes.
Mix together frosting ingredients. When cake has cooled, frost with cream cheese frosting.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GRANDMA CAROL'S PUMPKIN ROLL

Grandma Carol's Pumpkin Roll image

My mom always makes her pumpkin roll around Thanksgiving and takes one to work where everyone asks her if she can make them one and they all want the recipe. You may want to halve the recipe unless you are making for a crowd or to give away. It makes a lot. It is without a doubt the best pumpkin roll I've ever had!

Provided by SusieQ

Categories Fruits and Vegetables Vegetables Squash

Time 1h50m

Yield 24

Number Of Ingredients 14

Ingredients

3 eggs, beaten
1 cup white sugar
⅔ cup pumpkin puree
¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 (8 ounce) package cream cheese, softened
2 tablespoons butter
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
2 teaspoons confectioners' sugar for dusting, or as needed

Steps:

Preheat oven to 400 degrees F (200 degrees C). Butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. Generously dust a kitchen towel with confectioners' sugar.
Beat eggs, white sugar, and pumpkin together in a bowl until creamy.
Sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. Stir to combine. Spread batter evenly into the prepared pan.
Bake in the preheated oven for exactly 10 minutes.
Immediately turn cake onto the prepared kitchen towel. Starting at a long end, roll up pumpkin cake and towel. Let rolled cake rest for 10 minutes.
Beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.
Unroll cake; spread with the filling. Roll up cake (without towel). Cut off any jagged ends. Cover and refrigerate until chilled. Cut cake in half if desired; sprinkle with confectioners' sugar before serving.

Nutrition Facts : Calories 207.7 calories, Carbohydrate 31.8 g, Cholesterol 36.1 mg, Fat 8.5 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 3.2 g, Sodium 112.4 mg, Sugar 27.3 g

GRANDMA'S PUMPKIN BREAD

Grandma's Pumpkin Bread image

The aroma of pumpkin bread baking never fails to whet the appetite. This classic recipe is tender, moist and perfectly spiced and creates a sugary crust around the edges.-Kathleene Baker, Plano, Texas

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 slices each).

Number Of Ingredients 12

Ingredients

2/3 cup shortening
2-2/3 cups sugar
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2/3 cup water
3-1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2/3 cup chopped pecans or walnuts

Steps:

In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, pumpkin and water (mixture will appear curdled). Combine the flour, baking soda, cinnamon, baking powder, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in nuts. , Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 179 calories, Fat 7g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 92mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

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