Pumpkin Bars With Maple Browned Butter Icing Recipe 465

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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 MAPLE BROWNED BUTTER ICING RECIPE - (4.6/5)



Pumpkin Bars with Maple Browned Butter Icing Recipe - (4.6/5) image

Provided by wing118677

Number Of Ingredients 16

3 eggs
1/2 cup unrefined sugar
1/2 cup 100% maple syrup
1 cup unsweetened applesauce
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
2 cups whole wheat flour
1 teaspoon cinnamon
1 teaspoon pumpkin seasoning (blend of nutmeg, cinnamon, allspice)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup butter, melted
1 cup powdered sugar
2 tablespoons milk
2 tablespoons 100% maple syrup
1 1/2 teaspoons vanilla extract
1/4 teaspoon cinnamon

Steps:

  • Preheat oven to 350°F. On low speed, beat eggs with an electric mixer until fluffy. Add sugar, maple syrup, applesauce and pumpkin. Continue to beat for 3 to 4 minutes until thoroughly mixed. In a small bowl, mix together flour, cinnamon, pumpkin seasoning, baking powder and baking soda. Add flour mixture to pumpkin mixture and beat for a minute until combined. Be careful not to over mix. Bake in preheated oven for 30 to 35 minutes until toothpick placed in the center comes out clean. While bars are cooking, cook butter in large saucepan over medium heat until browned, about 15 to 20 minutes, making sure to stir occasionally. Remove from heat and add the remaining ingredients while continuing to stir to avoid clumps. Allow bars to cool completely before icing. Store in an airtight container for 3 to 4 days.

MAPLE FROSTED PUMPKIN BARS



Maple Frosted Pumpkin Bars image

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

2 1/4 cups flour
2 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
1 1/2 cups packed light brown sugar
3/4 cup margarine, softened
1 teaspoon vanilla
2 eggs
1 cup pumpkin
1/2 cup butter
3 cups powdered sugar
6 tablespoons maple syrup
1/2 cup chopped pecans (optional)

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.

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



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.

COLONIAL PUMPKIN BARS



Colonial Pumpkin Bars image

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

¾ cup butter
2 cups white sugar
4 eggs, beaten
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup chopped walnuts
1 (3 ounce) package cream cheese, softened
⅓ cup butter, softened
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar

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

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