Nutty Pumpkin Bars Recipes

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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.

NUTTY PUMPKIN BARS



Nutty Pumpkin Bars image

This recipe was from my elderly neighbor and I loved as a child. She has long since passed away but whenever I make these the happy childhood memories come rushing back.

Provided by Gran28540

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 24

Number Of Ingredients 16

1 cup all-purpose flour
1 cup packed dark brown sugar
⅔ cup solid-pack pumpkin puree
½ cup butter, softened
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon baking powder
½ cup chopped pecans
2 tablespoons butter, softened
1 ½ cups confectioners' sugar, sifted
2 tablespoons orange juice
1 tablespoon grated orange zest

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.

Nutrition Facts : Calories 152.5 calories, Carbohydrate 22 g, Cholesterol 28.2 mg, Fat 6.9 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 3.3 g, Sodium 95.5 mg, Sugar 17.1 g

NUTTY GRAIN AND OAT BARS



Nutty Grain and Oat Bars image

We can't stress it enough: Pack the mixture as tightly as possible into the loaf pan. This is essential for the slices to hold together when cut.

Provided by Dawn Perry

Categories     Nut     Breakfast     Kid-Friendly     Date     Tree Nut     Oat     Healthy     Seed     Bon Appétit     Quick and Healthy     snack     snack week     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 16

Number Of Ingredients 10

Nonstick vegetable oil spray
6 large Medjool dates, pitted, chopped
1 cup pure maple syrup
2 tablespoons unsalted butter or virgin coconut oil
2 cups old-fashioned oats
1/2 cup raw almonds, hazelnuts, pecans, walnuts, or cashews
1/2 cup shelled pumpkin seeds (pepitas)
1/2 cup shelled sunflower seeds
2 tablespoons amaranth
1/2 teaspoon kosher salt

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



Pumpkin Nut Bars image

A moist, soft cookie bar that has been a favorite of my family for years. I got the recipe originally from my kid's Grandma B.

Provided by SharleneW

Categories     Bar Cookie

Time 45m

Yield 24 serving(s)

Number Of Ingredients 16

1/2 cup butter
1 cup brown sugar
2 large eggs
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon nutmeg
2/3 cup canned pumpkin
1/2 cup nuts (walnuts or pecans)
1 teaspoon vanilla
1 (8 ounce) package cream cheese
1/2 cup butter
1 (16 ounce) package confectioners' sugar
1/2 teaspoon vanilla

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 PIE BARS



Pumpkin Pie Bars image

Provided by Food Network

Categories     dessert

Time 50m

Yield 2 dozen bars

Number Of Ingredients 11

1 1/2 cups Pillsbury BEST® All Purpose Flour, plus 1 tablespoon, divided
1 cup finely chopped nuts
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 tsps. ground cinnamon, divided
3/4 cup butter
1 (15 oz.) can pumpkin (2 cups)
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs, beaten
1/2 tsp. ground allspice
1/4 tsp. salt

Steps:

  • HEAT oven to 375 degrees F. Combine 1 1/2 cups flour, nuts, granulated sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. Add butter; mix until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture. Pat remaining mixture on bottom of ungreased 13 x 9-inch baking pan.
  • COMBINE pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt in large bowl; mix well. Pour evenly over crust.
  • MIX reserved crumbs with remaining 1 tablespoon flour. Sprinkle over pumpkin mixture.
  • BAKE 30 to 35 minutes or until set. Cool 10 minutes. Serve warm.

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Top Asked Questions

What's the best way to make pumpkin pie bars?
Combine a crunchy oat-nut crust, cream cheese in the filling and sweet crumbs for Pumpkin Pie Bars on a new level. Pumpkin Pie Bars are great for potlucks. Heat oven to 350°F. Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray.
What kind of butter to use for pumpkin bars?
Alternatively, you can use a seed butter such as sunflower or pumpkin seed butter. Almond Flour: To keep these pumpkin bars gluten free, almond flour adds moisture and heart-healthy fats. I suggest using blanched almond flour, which is ground more finely than almond meal.
How long do you bake a pumpkin bar?
Use a rubber spatula to smooth out the top. If desired, sprinkle additional chocolate chips overtop. Next, place pan in the oven and bake for 30 to 33 minutes, or until a toothpick inserted in the center comes out mostly clean. Transfer pumpkin bars to a cooling rack and let cool in the pan for 30 minutes.
Are there any health benefits to pumpkin bars?
These healthy pumpkin bars have more oats than flour for lots of whole grain goodness (and fiber!), a whole cup of pumpkin puree for flavor and Vitamin A, and low added sugar so they aren’t overly sweet. Because of the nutrition profile, we have them for breakfast, snack, or dessert depending on your preference.

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