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 BARS
Make classic pumpkin bars with the help of Bisquick® mix, then smother them with buttery cream cheese frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 48
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.
- In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Pour into pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. 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 on low speed until smooth. Spread over bars. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 15 g, TransFat 0 g
HARVEST PUMPKIN-SPICE BARS
Everyone needs an absolutely delicious pumpkin bar recipe to usher in the fall season. Consider this one yours! It features an extra moist crumb, with the perfect pumpkin pie spice level and a homemade cream cheese frosting. In other words, this recipe is perfect, especially when you're feeding a crowd. So add these pumpkin bars to your recipe box now and when fall parties and occasions start popping on your calendar, you'll have the best dessert on the whole table!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 49
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
- Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
- In medium bowl, beat cream cheese, butter 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. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g
RAISIN PUMPKIN BARS
These moist bars will keep well-if your family doesn't eat them all right away! They're nice to take to a potluck supper or as a snack or dessert anytime. -J.B. Hendrix, Ganado, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves; gradually add to pumpkin mixture and mix well. Stir in raisins and nuts. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick is inserted in the center comes out clean. Cool on a wire rack., For frosting, combine the butter, cream cheese, milk and vanilla in a bowl; beat until smooth. Gradually beat in confectioners' sugar. Spread over top; cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 297 calories, Fat 15g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 184mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
OLD FASHIONED RAISIN BARS
Old fashioned Raisin Bars - Let these moist, flavorful bites take you back in time!
Provided by Don't Sweat The Recipe
Categories Brownies / Bars Dessert
Time 40m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees.
- Combine raisins and water in a small saucepan; bring to a boil.
- Remove from heat, add butter; cool to lukewarm.
- Whisk the flour, baking soda, cinnamon, allspice, cloves, and salt together in a medium-size bowl.
- Pour the raisin mixture in large mixing bowl; add sugar, egg and dry ingredients.
- With an electric mixer, beat until thoroughly blended.
- Pour into greased and floured sheet pan (15½x10½x1-inch) and bake about 25 minutes.
- Cool.
- To frost:
- In a medium bowl, mix together the butter, vanilla, confectioners' sugar and 1 tablespoon at a time of milk to the desired consistency.
Nutrition Facts : Calories 110 kcal, Carbohydrate 19 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 83 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
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 RAISIN COOKIES
A wonderful cakelike pumpkin cookie that fills your kitchen with a heavenly smell and uses up leftover pumpkin.
Provided by Dawn Brown
Categories Fruits and Vegetables Vegetables Squash
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream the shortening and sugar until smooth. Add the egg, and vanilla; mix until fluffy. Stir in the pumpkin. Sift together the flour, baking soda, salt, pumpkin pie spice, and cinnamon; stir into the pumpkin mixture. Finally, stir in the raisins and walnuts.
- Drop cookie dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, cookies should be light brown around the edges. Brush with the spice glaze, and transfer to racks to cool.
- To make the spice glaze, mix confectioners' sugar with 2 tablespoons of warm water until there are no more lumps. Stir in the 1/2 teaspoon of cinnamon. If the glaze is too thick, add a little more water.
Nutrition Facts : Calories 687.6 calories, Carbohydrate 112.6 g, Cholesterol 31 mg, Fat 25 g, Fiber 4.3 g, Protein 8.1 g, SaturatedFat 5.3 g, Sodium 431.5 mg, Sugar 71.4 g
FLUFFY RAISIN PUMPKIN BARS
Chocolate-covered raisins are a fun surprise inside these moist pumpkin bars. The traditional cream cheese frosting never fails to please. -Margaret Wilson, San Bernardino, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, beat sugar and oil. Add eggs, one at a time, beating well after each addition. Add pumpkin; mix well. Combine the flour, baking powder, baking soda and spices; gradually add to the pumpkin mixture. Stir in walnuts and chocolate-covered raisins. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, cream the butter, cream cheese and confectioners' sugar. Add milk and orange extract; beat until smooth. Frost bars. Sprinkle with additional cinnamon if desired. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 162 calories, Fat 8g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 67mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN BARS WITH MAPLE GLAZE
Moist pumpkin bars with raisins and a maple glaze. A fall favorite.
Provided by Sally Box
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, stir together the flour, pumpkin pie spice, baking powder, and baking soda; set aside. In a large bowl beat the eggs, oil and sugar together until smooth. Stir in the pumpkin, then the dry ingredients. Finally, stir in the raisins.
- Pour the mixture into the prepared baking pan and spread evenly. Bake for 30 to 40 minutes in the preheated oven. Allow bars to cool before adding the glaze.
- To make the glaze, stir together the confectioners' sugar with the maple syrup. If glaze is too thick to drizzle from a spoon, just add a little water. Drizzle over the cooled pumpkin bars before cutting. Individual bars can be decorated with a candy corn or candy pumpkin.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 20 g, Cholesterol 15.5 mg, Fat 5.1 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 67.6 mg, Sugar 14.5 g
PUMPKIN RAISIN BARS
I havent tried these yet. This recipe seems to be simple enough. I got this recipe out of a magazine years ago.I think it is a pillsbury recipe.
Provided by chef FIFI
Categories Breakfast
Time 40m
Yield 48 bars
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Set aside nuts and raisins, then combine the rest of the ingredients in a large mixing bowl.
- Beat at a low speed until mixture is moist, then beat for an additional 2 minutes at medium speed.
- Stir in nuts and raisins with a spoon.
- Pour mixture into a greased 15x10x1 baking pan.
- Bake for 25-30 minutes or until done.
- Let cool.
- To make frosting combine all the frosting ingredients into a bowl and mix until well blended and smooth.
- Frost bars when they have completely cooled.
- Once bars have been frosted keep refridgerated.
PUMPKIN BARS
These yummy bars are a lightly spiced pumpkin dessert with cream cheese icing that's perfect for fall and Thanksgiving. This recipe calls for pureed pumpkin, flour, sugar, vanilla and cream cheese. You'll get requests for these bars all fall long.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 °F.
- Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
- Stir together the flour, baking powder, cinnamon, salt and baking soda.
- Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
- Spread the batter into a greased 9×13 inch baking pan. Bake for 30 minutes.
- Let cool completely before frosting.
- Cut into bars.
- To make the icing:
- Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the confectioner's sugar and mix at low speed until combined. Stir in the vanilla and mix again.
- Spread on cooled pumpkin bars.
PUMPKIN-RAISIN BARS
Steps:
- Preheat the oven to 350°F. Grease 15 1/2 x 10 1/2 x 1-inch baking sheet. Stir first 8 ingredients in large bowl to blend. Add pumpkin, eggs and oil and beat until blended. Mix in raisins. Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
- Beat cream cheese, powdered sugar and butter in medium bowl to blend. Spread frosting over cake in thin layer. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Cut cake into bars and serve.
PUMPKIN BARS WITH CREAM CHEESE FROSTING
Moist and tender, warmly spiced pumpkin bars with cream cheese frosting are the ultimate fall dessert!
Provided by Blair Lonergan
Categories Dessert
Time 3h40m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Grease a 10 x 15-inch jelly roll pan or line with parchment (see the notes below for a different size pan). Set aside.
Nutrition Facts : ServingSize 1 bar, Calories 286 kcal, Carbohydrate 36 g, Protein 3 g, Fat 15 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 43 mg, Sodium 202 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 4 g
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PUMPKIN BARS RECIPE - PILLSBURY.COM
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5/5 (9)Category DessertServings 48Total Time 1 hr 45 mins
- Heat oven to 350°F. Grease 15x10x1-inch baking pan. In large bowl, combine all bar ingredients except nuts and raisins; beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and raisins. Pour into greased pan.
- Bake at 350°F. for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes or until completely cooled.
- In small bowl, combine all frosting ingredients; beat until smooth. Spread over cooled bars. Cut into bars. Store in refrigerator.
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- Preheat the oven to 350°F. Line a 8 by 8-inch baking pan with foil or parchment paper, leaving an overhang.
- In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until light, fluffy, and smooth. Add in the cinnamon and salt. On low speed gradually add in the powered sugar until incorporated. Add in the vanilla and milk and increase the speed to medium-high. Beat until very light and fluffy. If too runny, add more powered sugar, If too thick, add more milk. Spread evenly all over the pumpkin bars.
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4.7/5 (85)Total Time 1 hr 40 minsServings 48Calories 170 per serving
- Preheat the oven to 350°F., To make the cake: Grease and flour a large rimmed half-sheet pan, about 18" x 13"; or line the pan with greased parchment.
- Note: to make these bars in a 9" x 13" pan, see "tips," below. , Beat the oil and the sugars together until well blended., Beat in the eggs, then the pumpkin purée., Stir the baking soda, baking powder, salt, and spice into the wet ingredients, then stir in the flour, beating gently to combine., Stir in the nuts and raisins/ginger., Pour the batter into the prepared pan, and bake for approximately 20 to 25 minutes, or until a cake tester or toothpick inserted into the middle of the cake comes out clean., Cool the cake in the pan for 10 minutes, then turn it onto a rack to finish cooling; or leave it right in the pan, if you've lined the pan with parchment., To make the frosting: Beat the cream cheese and butter together., Beat in the maple syrup, then mix in the confectioners' sugar and salt.
- Adjust the consistency of the frosting with additional maple syrup or confectioners' sugar, if necessary; it should be nicely spreadable., Frost the bars and sprinkle with the toasted walnuts.
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