THE BEST PUMPKIN BARS I'VE EVER HAD
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
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 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
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 BARS
This pumpkin bars recipe is a perfect one to make for fall, especially when you're entertaining a crowd. They're moist, tender with a light pumpkin-y flavor
Provided by Yumna Jawad
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Whisk flour, cinnamon, baking powder, baking soda and salt in a large bowl. Beat the eggs, sugar, pumpkin and applesauce in another large bowl.
- Gradually pour the dry ingredients into wet ingredients and mix until just combined.
- Pour the batter into an ungreased 9x13 baking pan and bake for 25-30 minutes or until set. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Nutrition Facts : Calories 98 kcal, Carbohydrate 21 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 83 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
PUMPKIN BARS
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
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.
PUMPKIN CHEESECAKE BARS RECIPE BY TASTY
Here's what you need: butter, graham crackers, cream cheese, eggs, vanilla, sugar, pumpkin puree, butter, flour, brown sugar, ground cinnamon
Provided by Pierce Abernathy
Categories Desserts
Yield 12 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
- Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
- In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
- Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
- Preheat the oven to 325˚F (160˚C).
- Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
- Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
- Bake for 30 minutes.
- Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
- Top the cheesecake with the crumble topping and bake for another 25 minutes.
- Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 548 calories, Carbohydrate 36 grams, Fat 41 grams, Fiber 1 gram, Protein 9 grams, Sugar 22 grams
COLONIAL PUMPKIN BARS
Vanilla frosted pumpkin bars with walnuts are the best! These can also be frozen with or without the frosting, for later use.
Provided by CHRISTYJ
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan.
- In a large bowl, cream together 3/4 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture. Mix in walnuts. Spread evenly into the prepared pan.
- Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting.
- In a medium bowl, mix together the cream cheese, 1/3 cup butter, and vanilla until smooth. Gradually blend in sugar, then beat until smooth. Spread over cooled pumpkin bars. Cut into squares.
Nutrition Facts : Calories 200.1 calories, Carbohydrate 28.5 g, Cholesterol 38 mg, Fat 9.2 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 4.4 g, Sodium 159.8 mg, Sugar 21.9 g
PUMPKIN BARS
Make and share this Pumpkin Bars recipe from Food.com.
Provided by Kim127
Categories Bar Cookie
Time 45m
Yield 18 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Beat together the sugar, oil, eggs and pumpkin.
- Sift dry ingredients and add slowly to pumpkin mixture.
- Mix well.
- Pour into a 15x10x1 pan and bake for 25-30 minutes.
- Cool completely.
- Mix together icing ingredients using more milk if needed.
- Spread over cooled pumpkin bars.
Nutrition Facts : Calories 341, Fat 17.5, SaturatedFat 4.5, Cholesterol 53.4, Sodium 294, Carbohydrate 43.9, Fiber 0.6, Sugar 32, Protein 3.3
MAPLE FROSTED PUMPKIN BARS
Make and share this Maple Frosted Pumpkin Bars recipe from Food.com.
Provided by jan007
Categories Bar Cookie
Time 45m
Yield 45 squares
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Grease 15x10-inch jelly-roll pan.
- Combine flour, baking powder, cinnamon and salt in medium bowl.
- Beat sugar, butter and vanilla in large mixer bowl.
- Add eggs one at a time, beating well after each.
- Beat in pumpkin.
- Gradually beat in flour mixture.
- Spread into prepared pan.
- Bake 20-25 minutes or until cake tester pick inserted in center comes out clean.
- Cool completely in pan.
- Spread with Maple Icing.
- Cut into bars.
- FROSTING: Thoroughly cream butter and sugar, adding maple syrup beat until light and spreadable.
- Frost and cut into squares.
- Garnish with chopped pecan if desired.
More about "pumpkin bars with fresh pumpkin recipes"
THE BEST PUMPKIN BARS - EASY RECIPE! | THE NOVICE CHEF
From thenovicechefblog.com
Reviews 20Calories 580 per servingCategory Pumpkin
- In a medium sized bowl, sift together flour, baking powder, cinnamon, salt, baking soda, and nutmeg. Set aside.
- In a large bowl whisk eggs, sugar, vegetable oil, pumpkin and maple syrup until well combined. Add dry ingredients to pumpkin mixture and stir until just combined, you don’t want to over beat the batter.
- Spread into prepared pan. Bake for 30 to 35 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Allow to cool completely.
PUMPKIN AND OAT BREAKFAST BARS (GLUTEN-FREE & VEGAN)
From nirvanacakery.com
HOW TO MAKE PUMPKIN PURéE FROM FRESH PUMPKINS - KING ARTHUR …
From kingarthurbaking.com
PUMPKIN BARS RECIPE | CENTSLESS MEALS
From centslessdeals.com
PUMPKIN BAR RECIPES | ALLRECIPES
From allrecipes.com
PUMPKIN BARS - RECIPE | COOKS.COM
From cooks.com
HARVEST SPICE PUMPKIN BARS - HEALTHY SCHOOL RECIPES
From healthyschoolrecipes.com
PUMPKIN CHEESECAKE BARS RECIPE {WITH STREUSEL TOPPING} • THE …
From thefreshcooky.com
30 FRESH PUMPKIN RECIPES YOU’VE NEVER TRIED BEFORE
From rd.com
PUMPKIN BARS RECIPE - THE FARM GIRL GABS®
From thefarmgirlgabs.com
THE BEST PUMPKIN BARS - FAMILY FRESH MEALS
From familyfreshmeals.com
PUMPKIN CHEESECAKE BARS - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
PUMPKIN CRANBERRY BARS TESTED RECIPE - JOYOFBAKING.COM
From joyofbaking.com
OUR BEST FRESH PUMPKIN RECIPES - TASTE OF HOME
From tasteofhome.com
CINNAMON PUMPKIN COOKIE BARS - OH SWEET BASIL
From ohsweetbasil.com
PUMPKIN BARS RECIPE - RECIPETIPS.COM
From recipetips.com
LAYERED PUMPKIN PIE BARS RECIPE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
PUMPKIN BARS WITH BROWN SUGAR FROSTING - HANDLE THE HEAT
From handletheheat.com
PLUGRá® - PUMPKIN BARS
From plugra.com
BEST PUMPKIN BARS RECIPE - COOKING CLASSY
From cookingclassy.com
BEST PUMPKIN BARS WITH RECIPE - HOW TO MAKE PUMPKIN BARS WITH …
From delish.com
PUMPKIN BARS - SIX CLEVER SISTERS
From sixcleversisters.com
PUMPKIN BARS - SUGAR SPUN RUN
From sugarspunrun.com
PUMPKIN PIE BARS (WITH SHORTBREAD CRUST!) - THE CHUNKY CHEF
From thechunkychef.com
EASY PUMPKIN BARS | PICK FRESH FOODS
From pickfreshfoods.com
SKINNY PUMPKIN BANANA BARS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
PUMPKIN BARS - PREPPY KITCHEN
From preppykitchen.com
RECIPES TO MAKE WITH LEFTOVER PUMPKIN PUREE
From sallysbakingaddiction.com
BEST PUMPKIN BARS RECIPE | HOW TO MAKE HEALTHY PUMPKIN PIE BARS
From lifemadesweeter.com
15 HEALTHY PUMPKIN RECIPES - COOKIE AND KATE
From cookieandkate.com
PUMPKIN BARS RECIPE | SALT & BAKER
From saltandbaker.com
EASY PUMPKIN SNICKERDOODLE BARS - MEL'S KITCHEN CAFE
From melskitchencafe.com
HOW TO SUBSTITUTE FRESH PUMPKIN FOR CANNED - BUDGET101.COM™
From budget101.com
GRAIN-FREE PUMPKIN BARS - FRESH IS REAL
From freshisreal.com
PUMPKIN BARS RECIPE | ANN CLARK COOKIE CUTTERS
From annclarkcookiecutters.com
PUMPKIN PIE BARS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
SUGARLESS PUMPKIN BARS - RECIPE | COOKS.COM
From cooks.com
10 BEST PUMPKIN BARS WITH CANNED PUMPKIN RECIPES | YUMMLY
From yummly.com
PUMPKIN CRANBERRY OATMEAL BARS RECIPE | QUAKER OATS
From quakeroats.com
EASY PUMPKIN CRANBERRY BARS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love