Nutty Pumpkin Bars Recipes

NUTTY GRAIN AND OAT BARS

Steps:

• Preheat oven to 350°F. Lightly coat an 8 1/2x4" loaf pan with nonstick spray and line with parchment paper, leaving an overhang on long sides; spray parchment.
• Bring dates and maple syrup to a boil in a small saucepan, reduce heat to medium-high, and boil, stirring often, until dates are very soft and maple syrup is slightly reduced, 8-10 minutes. Remove date mixture from heat and stir in butter until it is melted. Mash dates with a potato masher or fork until as smooth as possible. (if you have an immersion blender, it will work, too). You should have about 1 cup.
• Toss oats, almonds, pumpkin seeds, sunflower seeds, amaranth, and salt in a large bowl. Mix in date mixture until evenly coated. Scrape half of oat mixture into prepared pan and press very firmly and evenly with a rubber spatula to compress it as much as possible. Add remaining oat mixture and press until very tightly packed into pan.
• Bake, tenting with foil if browning too quickly, until loaf is darkened in color and firm around the edges, and center gives just slightly when pressed, 45-50 minutes. Transfer pan to a wire rack and let loaf cool in pan before turning out (it can even sit overnight). Cut into 1/2"-thick slices with a serrated knife.
• For crisp bars, lay slices on a baking sheet and bake at 350°F until golden brown, 8-10 minutes, or toast as desired in a toaster oven.
• DO AHEAD: Loaf can be made 5 days ahead. Keep tightly wrapped at room temperature.

PUMPKIN NUT BARS

Steps:

• Grease and lightly flour a 9x13-inch pan.
• Beat together margarine, brown sugar and eggs.
• Sift dry ingredients together and then combine with egg mixture.
• Stir in pumpkin, nuts and vanilla.
• Bake at 350°F for 20 to 25 minutes.
• Cool before frosting.
• For frosting: Mix together thoroughly cream cheese, butter, powdered sugar and vanilla.

PUMPKIN BARS I

Steps:

• Preheat oven to 350 degrees F. Grease two 9 x 13-inch pans.
• Combine the flour, baking powder, baking soda, salt, and cinnamon and set aside. In a separate bowl, mix the pumpkin, vegetable oil, eggs, and sugar. Add the flour mixture and stir just until combined. Mix in the walnuts.
• Spread the batter into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on wire rack and frost bars with Cream Cheese Frosting.

NUTTY PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat flour, brown sugar, pumpkin, 1/2 cup butter, eggs, cinnamon, vanilla extract, baking soda, nutmeg, ginger, and baking powder together in a large bowl using an electric mixer on medium speed until batter is evenly combined, about 2 minutes. Fold pecans into batter and spread into the prepared baking pan.
• Bake in the preheated oven until edges are lightly browned, 20 to 25 minutes. Remove from oven and cool.
• Beat 2 tablespoons butter and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in orange juice and orange zest until frosting is light and spreadable. Spread frosting onto cooled bars.

PUMPKIN BARS WITH BROWN SUGAR NUT TOPPING

Steps:

• Set oven to 375 degrees.
• Prepare an ungreased 13 x 9-inch baking pan.
• For the crust; cut the butter into the brown sugar and oats until crumbly.
• Press into bottom and up the sides of prepared baking dish.
• Bake for 10-12 minutes.
• For the topping; cut the butter into nuts, flour and brown sugar; set aside.
• For the filling; combine all ingredients in a large bowl; whisk/mix until well blended and smooth.
• Pour into prepared crust.
• Bake for 20 minutes.
• Remove from oven then immediately sprinkle the topping mixture evenly over the filling.
• Return to oven for 15-20 minutes.
• Cool on a rack.
• Garnish with whipped cream if desired.

PUMPKIN WALNUT SQUARES

Steps:

• Set aside 1/2 cup cake mix for filling. In a small bowl, combine the oil, 1 egg and remaining cake mix. Press into a greased 13x9-in. baking pan. Sprinkle with 1/2 cup walnuts., In a large bowl, combine the pumpkin, milk, vanilla, salt, cinnamon, reserved cake mix and remaining eggs. Pour over crust; sprinkle with remaining walnuts., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Store leftovers in the refrigerator.

NUTTY PUMPKIN BROWNIES

Steps:

• Heat oven to 350°F. Grease 8-inch square pan with shortening or cooking spray.
• Turn brownie mix container upside down; tap lid on counter to loosen mix. Add water. Replace lid tightly. Shake hard 45 seconds. Tap bottom corners of container to loosen remaining mix; shake again.
• Pour batter into pan. Replace lid, turn container upside down and tap on counter. Pour remaining batter into pan.
• In small bowl, stir together pumpkin and pumpkin pie spice. Spread pumpkin mixture over batter. Using knife or chopstick, make swirl pattern.
• Bake 35 to 40 minutes or until brownies pull away from side of pan and center is set. Cool completely in pan, about 30 minutes.
• Sprinkle pecans over top. For large brownies, cut into 3 rows by 2 rows; for small brownies, cut into 3 rows by 3 rows.