Pumpkin Caramel Bars Recipes

PUMPKIN-CARAMEL CHEESECAKE BARS

Pumpkin-Caramel Cheesecake Bars image

Exquisite, delicious bars from Yoplait. Great for those of us who are looking for lower-fat alternatives to typically unhealthy desserts. There is an estimated 3 hr. cooling time not included in the baking or prep times below.

Provided by hannahactually

Categories Bar Cookie

Time 1h

Yield 24 serving(s)

Number Of Ingredients 12

Ingredients

1 1/3 cups Bisquick reduced-fat baking mix
2 cups packed brown sugar
1/4 cup chopped pecans, toasted*
1/4 cup firm butter or 1/4 cup margarine
2 (8 ounce) packages reduced-fat cream cheese, softened
2 tablespoons Bisquick reduced-fat baking mix
1 cup non-fat vanilla yogurt
1 (15 ounce) can pumpkin (not pumpkin pie mix)
3/4 cup egg substitute
1/4 cup fat-free caramel topping
chopped pecans
additional caramel topping, if desired

Steps:

Heat oven to 375°F Stir together 1 1/3 cups Bisquick mix, 1/2 cup of the brown sugar and the toasted pecans in medium bowl. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Pat into bottom of ungreased 15 1/2x10 1/2x1 inch pan. Bake 10 minutes.
Beat cream cheese, 2 tablespoons Bisquick mix and the remaining 1 1/2 cups brown sugar in large bowl on medium speed until fluffy.
Beat in yogurt, pumpkin, egg product and 1/4 cup caramel topping on low speed until blended. Pour over crust. Bake 45 to 50 minutes or until knife inserted in center comes out clean.
Cool completely, about 3 hours. Sprinkle with chopped pecans and drizzle with additional caramel topping.
*To toast pecans, bake uncovered in ungreased shallow pan in 350°F oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Nutrition Facts : Calories 148.8, Fat 6.3, SaturatedFat 3.4, Cholesterol 15.8, Sodium 90.8, Carbohydrate 20.5, Fiber 0.2, Sugar 18, Protein 3.2

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

Ingredients

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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