Pumpkin Bar Icing Recipes

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PUMPKIN BARS



Pumpkin Bars image

In between bars and a crowd-friendly sheet cake is this autumnal dessert. Moist and tender pumpkin spice cake is lavished with cream cheese frosting for bars that are simply irresistible.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h15m

Yield Makes 12 bars with 1 1/2 cups frosting

Number Of Ingredients 17

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon ground allspice
Pinch ground cloves
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup pure pumpkin puree (from a 15-ounce can)
1/2 cup milk, room temperature
1 1/2 cups sugar
2 large eggs, room temperature
8 ounces cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
Pinch coarse salt
1 cup confectioners' sugar, sifted

Steps:

  • Heat oven to 350 degrees. Brush bottom and sides of an 8-by-12-inch cake pan with butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides. Brush parchment with butter.
  • Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set aside. In a separate bowl, whisk together pumpkin puree and milk; set aside
  • In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. On low speed add flour mixture in three batches, alternating with two additions of pumpkin mixture, and beating until just combined after each.
  • Pour batter into prepared pan, smooth top with spatula. Bake until a cake tester inserted into the middle comes out clean, about 35 minutes. Transfer the cake to a wire rack to cool completely.
  • Make Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, 1/4 cup butter, and pinch of salt until light and creamy, 2 minutes. Reduce mixer speed to low. Gradually add confectioners' sugar, beating until incorporated.
  • Assemble: Unmold cake. Using an offset spatula, spread icing over top of cake. Cut into 12 bars.

FROSTED PUMPKIN BARS



Frosted Pumpkin Bars image

These bars mix up quickly. They are moist and delicious with a wonderful cream cheese frosting. They are especially good when chilled in the refrigerator before serving.

Provided by Kris

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 40

Number Of Ingredients 14

1 (29 ounce) can solid pack pumpkin
2 ½ cups white sugar
1 ½ cups vegetable oil
5 eggs
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 ½ teaspoons baking soda
1 ½ teaspoons salt
2 (8 ounce) packages cream cheese, softened
½ cup butter, softened
2 teaspoons vanilla extract
2 cups sifted confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.
  • Beat pumpkin, white sugar, vegetable oil, and eggs together in a large mixing bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a sifter; sift into the pumpkin mixture and mix well; pour into the prepared pan.
  • Bake in preheated oven until center springs back when lightly touched, 35 to 40 minutes. Cool completely before frosting.
  • Beat cream cheese and butter together in a bowl until smooth; add vanilla extract and beat. Gradually beat confectioners' sugar into the frosting, adding in small amounts and assuring each batch is incorporated before introducing the next. Spread over the pumpkin bars.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 28.1 g, Cholesterol 38.9 mg, Fat 15.1 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 5.4 g, Sodium 266 mg, Sugar 19.4 g

THE BEST PUMPKIN BARS I'VE EVER HAD



The Best Pumpkin Bars I've Ever Had image

These are the best pumpkin bars I've ever had. They have incredible spiced pumpkin flavor and aren't quite as light and cakey as most other recipes I've tried. Instead, they're soft and sturdy which pairs perfectly with the spiced cream cheese frosting on top!

Provided by Sally

Categories     Bars

Time 3h

Number Of Ingredients 20

2 cups (250g) all-purpose flour (spoon & leveled)
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice*
1 cup (240ml) vegetable oil*
3 large eggs
1 cup (200g) packed light or dark brown sugar
1/3 cup (65g) granulated sugar
2 Tablespoons (30ml) pure maple syrup
1 (15 ounce) can pumpkin puree*
1 and 1/2 teaspoons pure vanilla extract
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/4 cup (60g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
optional: sprinkles for decorating

Steps:

  • Preheat the oven to 350°F (177°C) and grease a 10×15 inch baking pan. Or line the pan with parchment paper with enough overhang on the sides to easily lift the bars (as a whole) out.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
  • Spread batter into the prepared pan. Bake for 28-35 minutes. Baking times vary, so keep an eye on yours. The bars are done when a toothpick inserted in the center comes out clean. If you find the top or edges of the bars browning too quickly, loosely tent with aluminum foil.
  • Remove the bars from the oven and set the pan on a wire rack. Cool bars completely. (After about 45 minutes of cooling, you can place the bars in the refrigerator to speed things up!)
  • In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners' sugar, vanilla, pumpkin pie spice, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add an extra 1/4 cup of confectioners sugar. Spread the frosting on the cooled bars. To help "set" the frosting, refrigerate for 30 minutes before slicing and serving. This makes cutting easier and less messy.
  • Enjoy with or without a fork, but definitely grab a napkin!
  • Cover leftover bars tightly and store in the refrigerator for up to 5 days. If you skipped the frosting, cover and store plain pumpkin bars at room temperature for up to 3 days or in the refrigerator for up to 1 week.

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.

SPICED PUMPKIN BARS WITH CREAM CHEESE ICING



Spiced Pumpkin Bars with Cream Cheese Icing image

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

Nonstick baking spray, for the baking pan
2 cups all-purpose flour (see Cook's Note)
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
4 large eggs
One 15-ounce can pumpkin puree
8 ounces cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt

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.

PUMPKIN BARS WITH BROWNED BUTTER FROSTING



Pumpkin Bars with Browned Butter Frosting image

It wouldn't be fall without pumpkin bars, and I think everyone has a favorite version. I based this recipe on one of my grandmother's, so sweet memories are baked into every batch. -Mary Wilhelm, Sparta, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 16

1-1/2 cups sugar
1 cup canned pumpkin
1/2 cup orange juice
1/2 cup canola oil
2 large eggs, room temperature
2 teaspoons grated orange zest
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon salt
FROSTING:
2/3 cup butter, cubed
4 cups confectioners' sugar
1 teaspoon vanilla extract
4 to 6 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, beat the first 6 ingredients until well blended. In another bowl, whisk flour, baking powder, pie spice, baking soda and salt; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread over bars; let stand until set.

Nutrition Facts : Calories 265 calories, Fat 10g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 166mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN BARS WITH CREAM CHEESE FROSTING



Pumpkin Bars with Cream Cheese Frosting image

Perfect holiday treat for you and your family to enjoy! Keep refrigerated; they taste MUCH better this way!

Provided by WeibellMommy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 16

Number Of Ingredients 15

cooking spray
4 eggs
2 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
¾ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar
1 pinch ground cinnamon, for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
  • Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.
  • Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
  • Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.

Nutrition Facts : Calories 577.5 calories, Carbohydrate 71.3 g, Cholesterol 92.4 mg, Fat 31.7 g, Fiber 1.4 g, Protein 4.7 g, SaturatedFat 12.6 g, Sodium 454.2 mg, Sugar 56.8 g

PUMPKIN BARS W/CREAM CHEESE FROSTING



Pumpkin Bars W/Cream Cheese Frosting image

Make and share this Pumpkin Bars W/Cream Cheese Frosting recipe from Food.com.

Provided by J C9648

Categories     Bar Cookie

Time 50m

Yield 48 bars, 48 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
4 beaten eggs
1 (16 ounce) can pumpkin (I can only find 15oz cans and that seems to work just fine)
1 cup cooking oil
1 (3 ounce) package cream cheese, softened
1/4 cup butter or 1/4 cup margarine, softened
1 teaspoon vanilla
2 1/4 cups sifted powdered sugar

Steps:

  • PUMPKIN BARS: In a large mixing bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves.
  • Stir in the eggs, pumpkin, and oil till combined.
  • Spread batter in an ungreased 15x10x1-inch baking pan.
  • Bake in a 350-degree oven 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean.
  • Cool for 2 hours on a wire rack.
  • MUST COOL BEFORE SPREADING ON FROSTING.
  • FROSTING: Beat together soft cream cheese; soft butter/margarine; and vanilla till light and fluffy.
  • Gradually add powdered sugar, beating well to reach spreading consistency.
  • Spread ontop of bars.
  • BEST WHEN SERVED REALLY CHILLED!

PUMPKIN-SPICE BARS WITH CREAM CHEESE FROSTING



Pumpkin-Spice Bars with Cream Cheese Frosting image

A perfect dessert for fall potlucks, delicious pumpkin bars are made even better with cream cheese frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 49

Number Of Ingredients 18

4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
1/2 cup chopped walnuts, if desired

Steps:

  • Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
  • In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Stir in raisins. Spread in pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
  • In medium bowl, beat cream cheese, butter, milk 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. Spreading frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store covered in refrigerator.

Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 95 mg, Sugar 18 g, TransFat 0 g

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