Pumpkin Bars With Vegan Cream Cheese Frosting Recipes

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

Ingredients

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-CREAM CHEESE PIE

Pumpkin-Cream Cheese Pie image

One delightful dessert...two great tastes! Cream cheese and pumpkin pie come together to take the Thanksgiving classic and give it a delightful and delicious swirl. Our Pumpkin-Cream Cheese Pie needs only 15 minutes of prep time before you put it in the oven. Don't forget to leave time to let it cool in the fridge for at least 4 hours before serving and wowing your family and guests.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5h30m

Yield 8

Number Of Ingredients 11

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1 cup sugar
3 tablespoons Gold Medal™ all-purpose flour
1 package (8 oz) plus 1 package (3 oz) cream cheese, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 tablespoon milk

Steps:

Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.
Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 41 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 28 g, TransFat 2 g

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

Ingredients

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